Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

被引：14

作者：

Cervenka, Libor ^{[1
]}

Stepien, Anna ^{[2
]}

Fruhbauerova, Michaela ^{[1
]}

Velichova, Helena ^{[3
]}

Witczak, Mariusz ^{[1
]}

机构：

[1] Univ Pardubice, Dept Analyt Chem, Fac Chem Technol, Studentska 573, Pardubice 53210, Czech Republic

[2] Univ Agr, Dept Engn & Machinery Food Ind, Fac Food Technol, Balicka 122 St, PL-30149 Krakow, Poland

[3] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic

来源：

FOOD CHEMISTRY | 2019年 / 300卷

关键词：

ENTHALPY-ENTROPY COMPENSATION; MOISTURE ADSORPTION-ISOTHERMS; WATER SORPTION ISOTHERMS; STATE DIAGRAM; ANTIOXIDANT; KINETICS; BEHAVIOR; FOODS;

D O I：

10.1016/j.foodchem.2019.125208

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

[No abstract available]

引用

页数：9

共 38 条

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