Food polymer science approach to studies on freshness and shelf life of foods

被引：0

作者：

Slade, L ^{[1
]}

Levine, H ^{[1
]}

机构：

[1] Kraft Foods N Amer, Cereal Sci Grp, Nabisco Biscuit & Snacks R&D, E Hanover, NJ 07936 USA

来源：

FRESHNESS AND SHELF LIFE OF FOODS | 2003年 / 836卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The usefulness of key concepts of the food polymer science (FPS) approach in studies on freshness and shelf-life has now been widely demonstrated and is discussed here. FPS, especially as it has been widely applied in the decade of the 90's, includes a practical understanding of the significance of the glass transition temperature, Tg, and its temperature range, how Tg is defined for multi-component, aqueous amorphous blends, and how Tg relates to the relative mobilities of individual components, including water, in such blends.

引用

页码：214 / 222

页数：9

共 41 条

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