Registro:

Referencias:

• Ablett, S., Izzard, M.J., Lillford, P.J., Differential scanning calorimetry study of frozen sucrose and glycerol solutions (1992) J. Chem. Soc. Far. Trans., 88, pp. 789-794
• Angell, C.A., Bressel, R.D., Green, J.L., Kanno, H., Oguni, M., Sare, E.J., Liquid fragility and the glass transition in water and aqueous solutions (1994) J. Food Eng., 22, pp. 115-142
• Arakawa, T., Timasheff, S.N., Preferential interactions of proteins with salts in concentrated solutions (1982) Biochemistry, 21, pp. 6536-6544
• Carpenter, J.F., Crowe, J.H., Arakawa, T., Comparison of solute-induced protein stabilization in aqueous solution and in the frozen and dried states (1986) J. Dairy Sci., 73, pp. 3627-3636
• Cerrutti, P., Segovia de Huergo, M., Galvagno, M., Schebor, C., Buera, M.P., Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices (2000) Appl. Microbiol. Biotechnol., 54, pp. 575-580
• Chang, B.S., Randall, C.S., Use of subambient thermal analysis to optimize protein lyophilization (1992) Cryobiology, 29, pp. 632-656
• Chen, T., Fowler, A., Toner, M., Literature review: Supplemented phase diagram of the trehalose-water binary mixture (2000) Cryobiology, 40, pp. 277-282
• Cohen, M.D., Flagan, R.C., Seinfeld, J.H.G., Studies of concentrated electrolyte solutions using the electrodynamic balance. 1. Water activities for single-electrolyte solutions (1987) J. Phys. Chem., 91, pp. 4563-4574
• Cook, W.J., Bugg, C.E., Calcium interactions with D-glucans: Crystal structure of α-α trehalose-calcium bromide monohydrate (1973) Carbohyd. Res., 31, pp. 265-275
• Crowe, J.H., Carpenter, J.F., Crowe, L.M., The role of vitrification in anhydrobiosis (1998) Annu. Rev. Physiol., 60, pp. 73-103
• Flink, J.M., Structure and structure transitions in dried carbohydrate materials (1983) Physical Properties of Foods, pp. 473-521. , M. Peleg and L. B. Bageley, Eds. AVI Press, Westport, CT
• Goetze, W., Recent tests of the mode coupling theory for glassy dynamics (1999) J. Phys. Condens. Matter, 11, pp. A1-A45
• Goldberg, R.N., Nuttall, R.L., Evaluated activity and osmotic coefficients for aqueous solutions: The alkaline earth metal halides (1978) J. Phys. Chem. Ref. Data, 7, pp. 263-310
• Hemminga, M.A., Roozen, M.J.G.W., Walstra, P., Molecular motions and the glassy state (1993) The Glassy State in Foods, pp. 157-171. , J.M.V. Blanshard and P.J. Lillford, Eds. Nottingham Univ. Press, Loughborough, UK
• Her, L.M., Deras, M., Nail, S.M., Electrolyte-induced changes in glass transition temperatures of freeze-concentrated solutes (1995) Pharmacol. Res., 12, pp. 768-772
• Iglesias, H.A., Chirife, J., Buera, M.P., Water sorption isotherm of amorphous trehalose (1997) J. Sci. Food Agric., 75, pp. 183-186
• Karel, M., Physico-chemical modification of the state of water in foods. A speculative survey (1981) Water Relations of Foods, pp. 639-658. , R. B. Duckworth, Ed. Academic Press, London
• Lammert, A.M., Schmidt, S.J., Day, G.A., Water activity and solubility of trehalose (1998) Food Chem., 61, pp. 139-144
• Levine, H., Slade, L., Thermomechanical properties of small carbohydrate-water glasses and "rubbers" (1988) J. Chem. Soc. Faraday Trans., 84, pp. 2619-2633
• Mazzobre, M.F., Buera, M.P., Combined effects of trehalose and cations on the thermal resistance of β-galactosidase in freeze-dried systems (1999) Biochim. Biophys. Acta, 1473, pp. 337-344
• Miller, D.P., De Pablo, J.J., Corti, H.R., Thermophysical properties of trehalose and its concentrated aqueous solutions (1997) Pharmacol. Res., 14, pp. 578-590
• Miller, D.P., Anderson, R.E., De Pablo, J.J., Stabilization of lactate dehydrogenase following freeze-thawing and vacuum-drying in the presence of trehalose and borate (1998) Pharmacol. Res., 15, pp. 1215-1221
• Morel-Desrosier, N., Lhermet, C., Morel, J.P., Interactions between cations and sugars. Part 6. Calorimetric method for simultaneous determination of the stability constant and enthalpy change for weak complexation (1991) J. Chem. Soc. Faraday Trans., 87, pp. 2173-2177
• Obendorf, R.L., Oligosaccharides and galactosyl cyclitols in seed desiccation tolerance (1997) Seed Sci. Res., 7, pp. 63-74
• Pitzer, K.S., Thermodynamics of electrolytes. I. Theoretical basis general equations (1973) J. Phys. Chem., 77, pp. 268-281
• Rasmussen, D., Luyet, B., Complementary study of some non-equilibrium phase transitions in frozen solutions of glycerol, ethylene glycol, glucose and sucrose (1969) Biodynamics, 10, pp. 319-331
• Robinson, R.A., Stokes, R.H., Basic concepts and definitions (1955) Electrolyte Solutions, pp. 23-47. , chap 2. Butterworths, London
• Roos, Y., Melting and glass transition of low molecular weight carbohydrates (1993) Carbohyd. Res., 238, pp. 39-48
• Roos, Y., Karel, M., Applying state diagrams to food processing and development (1991) Food Technol., 45, pp. 66-71
• Roos, Y., Karel, M., Nonequilibrium ice formation in carbohydrate solutions (1991) Cryo-Letters, 12, pp. 367-376
• Roos, Y., Karel, M., Amorphous state and delayed ice formation in sucrose solutions (1991) Int. J. Food Sci. Technol., 26, pp. 553-566
• Slade, L., Levine, H., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety (1991) Crit. Rev. Food Sci. Nut., 30, pp. 115-360
• Simatos, D., Blond, G., DSC studies and the stability of frozen foods (1991) Water Relationships in Foods, pp. 139-155. , H. Levine and L. Slade, Eds. Plenum, New York
• Simatos, D., Blond, G., Some aspects of the glass transition in frozen food systems (1993) The Glassy State of Foods, pp. 395-416. , J. M. V. Blanshard and P. J. Lillford, Eds. Nottingham Univ. Press, Loughborough, UK
• Stokes, R.H., Robinson, R.A., Ionic hydration and activity in electrolytes solutions (1948) J. Am. Chem. Soc., 70, pp. 1870-1879
• Storey, B.T., Noiles, E.E., Thompson, K.A., Comparison of glycerol, other polyols, trehalose and raffinose to provide a defined cryoprotectant medium for mouse sperm cryopreservation (1998) Cryobiology, 37, pp. 46-58
• Sun, W., Leopold, A., Cytoplasmic vitrification and survival of anhydrobiotic organisms (1997) Comp. Biochem. Physiol., 117 A, pp. 327-333
• Suzuki, T., Imamura, K., Yamamoto, K., Satoh, T., Okazaki, M., Thermal stabilization of freeze-dried enzymes by sugars (1997) J. Chem. Eng. Japan, 30, pp. 609-613
• Turner, S., Senaratna, T., Touchell, D., Bunn, E., Dixon, K., Tan, B., Stereochemical arrangement of hydroxyl groups in sugar and polyalcohol molecules as an important factor in effective cryopreservation (2001) Plant Sci., 160, pp. 489-497

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------