Registro:

Referencias:

• Arvanitoyannis, I., Blanshard, J.M.V., Rates of crystallization of dried lactose-sucrose mixtures (1994) J. Food Sci., 59, pp. 197-205
• Bell, L.N., Hageman, M.J., Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: Aspartame degradation (1994) J. Agric. Food Chem., 42, pp. 2398-2401
• Buera, M.P., Levi, G., Karel, M., Glass transition in poly-(vinyl)pyrrolidone: Effect of molecular weight and diluents (1992) Biotechnol. Progress, 8, pp. 144-148
• Buera, M.P., Karel, M., Application of the WLF equation to describe the combined effect of moisture and temperature on nonenzymatic browning rates in food systems (1993) J. Food Proc. Pres., 17, pp. 31-45
• Buera, M.P., Chirife, J., Karel, M., A study of acid catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture content (1995) Food Res. Intern., 28, pp. 359-365
• Carpenter, J.F., Crowe, J.H., An infrared spectroscopic study of the interactions of carbohydrates with dried proteins (1989) Biochemistry, 28, pp. 3916-3922
• Chuy, L.E., Labuza, T.P., Caking and stickiness of dairy-based food powders as related to glass transition (1994) J. Food Sci., 59, pp. 43-46
• Colaco, C., Sen, S., Thangavelu, M., Pinder, S., Roser, B., Extraordinary stability of enzymes dried in trehalose: Simplified molecular biology (1992) Bio/Technology, 10, pp. 1007-1010
• De Graaf, E.M., Makeda, H., Cocero, A.M., Kokini, J.L., Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry (1993) Biotecnnol. Progress, 9, pp. 210-213
• Donnamaria, M.C., Howard, E.I., Grigera, R., Interaction of water with α,α-trehalose in solution: Molecular dynamics simulation approach (1994) J. Chem. Soc. Faraday Trans., 90, pp. 2731-2735
• Franks, F., Solid aqueous solutions (1993) Pure & Aplied Chem., 65, pp. 2527-2537
• Gren, J.L., Angell, C.A., Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly (1989) J. Phys. Chem., 93, pp. 2880-2882
• Hori, T., Fujita, I., Shimizu, T., Diffusion of disperse dyes into Nylon 6 above and below the glass-transition temperature (1986) JSDC, 102, pp. 181-185
• Hoseney, R.C., Zeleznak, K., Lai, C.S., Wheat gluten: A glassy Polymer (1986) Cereal Chem., 63, pp. 285-286
• Jouppila, K., Roos, Y.H., Glass transitions and crystallization in milk powders (1994) J. Dairy Sci., 77, pp. 2907-2915
• Kalichevsky, M.T., Blanshard, J.M.V., Marsch, R.D.L., Effect of water content and sugars on the glass transition of casein and sodium casinate (1993) Int. J. Food Sci. Technol., 28, pp. 139-151
• Karmas, R., (1994) The Effect of Glass Transition on Non-enzymatic Browning in Dehydrated Food Systems, , Doctor of philosophy thesis, Rutgers - The State Univ. of New Jersey, New Brunswick, NJ
• Karmas, R., Buera, M.P., Karel, M., Effect of glass transitions on rates of nonenzymatic browning in food systems (1992) J. Agric. Food Chem., 40, pp. 873-879
• Koster, K.L., Glass formation and desiccation tolerance in seeds (1990) Plant Physiol., 96, pp. 302-304
• Kovarskii, A.L., Placek, J., Szocs, F., Study of rotational mobility of stable nitroxide radicals in solid polymers (1978) Polymer, 19, pp. 1137-1141
• Leslie, S.B., Israeli, E., Lighthart, B., Crowe, J.H., Crowe, L.M., Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying (1995) Appl. and Environm. Microbiology, 61, pp. 3592-3597
• Levine, H., Slade, L., Glass transitions in foods (1992) Physical Chemistry of Foods, pp. 83-221. , H.G. Schwarteberg and R.W. Hartel (Ed.), Marcel Dekker, New York
• Levine, H., Slade, L., Another view of trehalose for drying and stabilizing biological materials (1992) BioPharm, 5, pp. 36-40
• Mugnier, J., Jung, G., Survival of bacteria and fungi in relation to water activity and the solvent properties of water in biopolymer gels (1985) Appl. & Env. Microbiol., 50, pp. 108-114
• Multon, J.L., Guilbot, A., Water activity in relation to the thermal inactivation of enzymic proteins (1975) Water Relations of Foods, pp. 379-396. , R.B. Duckworth (Ed.), Academic Press, New York
• Nelson, K.A., (1993) Reaction Kinetics of Food Stability: Comparison of Glass Transition and Classical Models for Temperature and Moisture Dependence, , Doctor of Philosophy thesis, Univ. of Minnesota St. Paul
• Noel, T.R., Parker, R., Ring, S.G., Kinetic processes in highly viscous aqueous carbohydrate liquids (1994) Food Macromolecules and Colloids, pp. 543-551. , E. Dickenson and D. Lorient (Ed.), Pub. by the Royal Soc. Of Chem., Cambridge, UK
• Palumbo, M.S., Smith, P.W., Strange, E.D., Van Hekken, D.L., Tunick, M.H., Holsinger, V.H., Stability of β-galactosidase from Aspergillus oryzae and Kluyveromyces lactis in dry milk powders (1995) J. Food Sci., 60, pp. 117-119
• Resnik, S.L., Chirife, J., Proposed theoretical literature values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth (1988) J. Food Protection, 51, pp. 419-423
• Roos, Y., Melting and glass transitions of low molecular weight carbohydrates (1993) Carbohydrate Res., 238, pp. 39-48
• Roos, Y., (1995) Phase Transitions in Foods, , Academic Press, New York
• Roos, Y., Karel, M., Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials (1990) Biotechnol. Progress, 6, pp. 159-163
• Roos, Y., Karel, M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) J. Food Sci., 34, pp. 324-329
• Roos, Y., Karel, M., Phase transitions of mixtures of amorphous polysaccharides and sugars (1991) Biotechnology Progress, 7, pp. 49-53
• Roos, Y., Karel, M., Crystallization of amorphous lactose (1992) J. Food Sci., 57, pp. 775-777
• Roser, B.J., Trehalose drying: A novel replacement for freeze-drying (1991) Biopharm., 5, pp. 44-53
• Schebor, C., Buera, M.P., Chirife, J., Glassy state in relation to the thermal inactivation of enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP (1996) J. Food Engng., , In press
• Simatos, D., Blond, G., Perez, J., Basic physical aspects of glass transition (1995) Food Preservation by Moisture Control, pp. 3-31. , G.V. Barbosa-Cánovas and J. Welti-Chanes (Ed.), Technomic Pub. Co., Lancaster, PA
• Slade, L., Levine, H., Structural stability of intermediate moisture foods. A new understanding (1987) Food Structure-Its Creation and Evaluation, pp. 115-147. , J.R. Mitchell and J.M.V. Blanshard (Ed.), Butterworths, London
• Slade, L., Levine, H., A food polymer science approach to structure-property relationships in aqueous food systems: Nonequilibrium behavior of carbohydrate-water systems (1991) Water Relationships in Foods, pp. 29-101. , H. Levine and L. Slade (Ed.), Plenum Press, New York
• 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. & Nutr., 30, pp. 115-360
• Slade, L., Levine, H., Glass transitions and water-food structure interactions (1994) Advances in Food and Nutrition Research, 38. , J.E. Kinsella (Ed.), Academic Press, San Diego
• Sun, W.Q., Leopold, C., Glassy state and seed storage stability: A viability equation analysis (1994) Annals of Botany, 74, pp. 601-604
• Uritani, M., Takai, M., Yoshinaga, K., Protective effect of disaccharides on restriction endonucleases during drying under vacuum (1995) J. Biochem., 117, pp. 774-779
• Whitaker, J.R., Enzyme action in aqueous systems with special emphasis on intermediate and high moisture foods (1995) Food Preservation by Moisture Control, pp. 255-277. , G.V. Barbosa-Cánovas and J. Welti-Chanes (Ed.), Technomic Pub. Co., Inc., Lancaster, PA
• Williams, M.L., Landel, R.F., Ferry, J.D., The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids (1955) J. Am. Chem. Soc., 77, pp. 3701-3707

Citas:

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

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

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

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