dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.date.accessioned2018-12-11T16:45:35Z
dc.date.available2018-12-11T16:45:35Z
dc.date.created2018-12-11T16:45:35Z
dc.date.issued2016-11-28
dc.identifierNon-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications, p. 379-403.
dc.identifierhttp://hdl.handle.net/11449/169375
dc.identifier10.1016/B978-0-08-100309-1.00020-1
dc.identifier2-s2.0-85009893938
dc.description.abstractFood products with low water activity, dried, or frozen, are usually stored at non-equilibrium states, in which long-term stability cannot be assured. Changes in the storage conditions, including temperature and relative humidity, as well as internal diffusion of water and other compounds may affect the glass transition of foods, leading to deleterious effects on the product quality. The objective of this chapter is reviewing the main storage conditions that influence the glass transition of food materials, focusing on low-moisture and frozen products, in addition to discussing different approaches to applying in search of enhancing product stability and increasing shelf-life of foods.
dc.languageeng
dc.relationNon-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectBiopolymers
dc.subjectDried foods
dc.subjectEnthalpy relaxation
dc.subjectFrozen foods
dc.subjectRecrystallization
dc.subjectRelative humidity
dc.subjectWater migration
dc.titleThe Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
dc.typeCapítulos de libros


Este ítem pertenece a la siguiente institución