Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC

dc.creatorDeladino, Lorena
dc.creatorNavarro, Alba Sofia del Rosario
dc.creatorMartino, Miriam Nora
dc.date.accessioned2022-04-30T02:30:28Z
dc.date.accessioned2022-10-15T07:12:13Z
dc.date.available2022-04-30T02:30:28Z
dc.date.available2022-10-15T07:12:13Z
dc.date.created2022-04-30T02:30:28Z
dc.date.issued2009-03
dc.identifierDeladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora; Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC; Instituto de Investigaciones para la Industria Alimenticia; Ciencia y Tecnología de Alimentos; 19; 3; 3-2009; 59-63
dc.identifier0864-4497
dc.identifierhttp://hdl.handle.net/11336/156167
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4359122
dc.description.abstractThe objective of the work was to characterize through X-rays, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), co-crystallized products within a sucrose matrix. These products contained mineral salts, ca1ciumlactate, magnesium suIphate and a lyophilized yerba mate extract (Ilex paraguariensis). The studied techniques allowed comparing the structure ofthe different products and the hydration state of the salts after the process. The co-crystallized products showed the basic crystalline structure of control sample of sucrose. In the case of the minerals, dehydration was not totally accomplished since different salt hydrate structures were detected.
dc.languagespa
dc.publisherInstituto de Investigaciones para la Industria Alimenticia
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.revcitecal.iiia.edu.cu/revista/index.php/RCTA/index
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectENCAPSULACIÓN
dc.subjectCO-CRISTALIZACIÓN
dc.subjectYERBA MATE
dc.subjectCALORIMETRÍA DIFERENCIAL DE BARRIDO
dc.subjectRAYOS X
dc.titleCaracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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