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- W2023152456 endingPage "936" @default.
- W2023152456 startingPage "919" @default.
- W2023152456 abstract "The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology." @default.
- W2023152456 created "2016-06-24" @default.
- W2023152456 creator A5013153315 @default.
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- W2023152456 creator A5031981786 @default.
- W2023152456 creator A5047704176 @default.
- W2023152456 creator A5057153042 @default.
- W2023152456 date "2014-08-13" @default.
- W2023152456 modified "2023-10-15" @default.
- W2023152456 title "Application of Glass Transition in Food Processing" @default.
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- W2023152456 doi "https://doi.org/10.1080/10408398.2012.734343" @default.
- W2023152456 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25118113" @default.
- W2023152456 hasPublicationYear "2014" @default.