Registro:

Referencias:

• Acevedo, N., Schebor, C., Buera, M.P., Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning (2006) J. Food Eng., 77, pp. 1108-1115
• Agudelo-Laverde, L.M., Schebor, C., Buera, M.P., Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis (2013) LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 52 (2), pp. 157-162
• Ahmed, M., Akter, M.S., Lee, J.C., Eun, J.B., Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato (2010) LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 43 (9), pp. 1307-1312
• AOAC International, Method 32.1.02. Official Methods of Analysis of AOAC International (2005), AOAC International; Badii, F., Mac Naughtan, W., Farhat, I.A., Enthalpy relaxation of gelatin in the glassy state (2005) Int. J. Biol. Macromol., 36 (4), pp. 263-269
• Chung, H.J., Woo, K.S., Lim, S.T., Glass transition and enthalpy relaxation of cross-linked corn starches (2004) Carbohydr. Polym., 55 (1), pp. 9-15
• Deladino, L., Anbinder, P.S., Navarro, A.S., Martino, M.N., Encapsulation of natural antioxidants extracted from Ilex paraguariensis (2008) Carbohydr. Polym., 71 (1), pp. 126-134
• Descamps, N., Palzer, S., Roos, Y.H., Fitzpatrick, J.J., Glass transition and flowability/caking behaviour of maltodextrin DE 21 (2013) J. Food Eng., 119, pp. 809-813
• Djendoubi Mrad, N., Bonazzi, C., Courtois, F., Kechaou, N., Boudhrioua Mihoubi, N., Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear (2013) Food Bioprod. Process., 91 (2), pp. 121-128
• Enrione, J.I., Sáez, C., López, D., Skurtys, O., Acevedo, C., Osorio, F., Mac Naughtan, W., Hill, S., Structural relaxation of salmon gelatin films in the glassy state (2012) Food Bioprocess Technol., 5 (6), pp. 2446-2453
• Fan, F., Roos, Y.R., Glass transition-associated structural relaxations and applications of relaxation times in amorphous food solids. A review (2017) Food Eng. Rev., 9 (4), pp. 257-270
• Farahnaky, A., Guerrero, A., Hill, S., Mitchell, J., Physical ageing of crayfish flour at low moisture contents (2008) J. Therm. Anal. Calorim., 93 (2), pp. 595-598
• Farroni, A.E., Transformaciones estructurales y físico-químicas de maíces argentinos en la producción de alimentos obtenidos por procesos de gelatinización-laminación (2011), pp. 1-333. , Universidad de Buenos Aires Facultad de Ciencias Exactas y Naturales; Fernández-Trujillo, J.P., Paseo Alfonso, X.I.I.I., Extracción convencional de oleorresina de pimentón dulce y picante I. Generalidades, composición, proceso e innovaciones y aplicaciones (2007) Grasas Aceites, 58 (3), pp. 252-263
• Fitzpatrick, J.J., Hodnett, M., Twomey, M., Cerqueira, P.S.M., O´Flynn, J., Roos, Y.H., Glass transition and the flowability and caking of powders containing amorphous lactose (2007) Powder Technol., 178 (2), pp. 119-128
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: an overview (2007) Food Res. Int., 40 (9), pp. 1107-1121
• Goula, A.M., Adamopoulos, K.G., Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery (2008) Dry. Technol., 26 (6), pp. 714-725
• Guadarrama-Lezama, A.Y., Dorantes-Alvarez, L., Jaramillo-Flores, M.E., Pérez-Alonso, C., Niranjan, K., Gutiérrez-López, G.F., Alamilla-Beltrán, L., Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying (2012) J. Food Eng., 112 (1), pp. 29-37
• Haque, E., Whittaker, A.K., Gidley, M.J., Deeth, H.C., Fibrianto, K., Bhandari, B.R., Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility (2012) Food Chem., 134 (3), pp. 1368-1373
• Haque, M.K., Roos, Y., Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures (2004) J. Food Sci., 69 (1), pp. 23-29
• Haque, M.K., Kawai, K., Suzuki, T., Glass transition and enthalpy relaxation of amorphous lactose glass (2006) Carbohydr. Res., 341 (11), pp. 1884-1889
• Haque, M., Roos, Y., Water sorption and plasticization behavior of spray dried lactose/protein mixtures (2004) J. Food Sci., 69 (8), pp. 384-391
• Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W.W., Chinachoti, P., Accelerated stability studies of microencapsulated anhydrous milk fat (2000) LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 33 (7), pp. 506-513
• Hartman, M., Palzer, S., Caking of amorphous powders—material aspects, modelling and applications (2011) Powder Technol., 206 (1), pp. 112-121
• Hutchinson, J.M., Physical aging in polymers (1995) Prog. Polym. Sci., 20, pp. 703-760
• Jouppila, K., Kansikas, J., Roos, Y.H., Glass Transition, water plasticization, and lactose crystallization in skim milk powder (1997) J. Dairy Sci., 80 (12), pp. 3152-3160
• Karel, M., Anglea, S., Buera, M.P., Karmas, R., Levi, G., Roos, Y., Stability-related transitions of amorphous foods (1994) Thermochim. Acta, 246, pp. 249-269
• Kim, Y.J., Hagiwara, T., Kawai, K., Suzuki, T., Takai, R., Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability property (2003) Carbohydr. Polym., 53 (1), pp. 289-296
• Kurozawa, L.E., Hubinger, M.D., Park, K.J., Glass transition phenomenon on shrinkage of papaya during convective drying (2012) J. Food Eng., 108 (1), pp. 43-50
• Lechuga-Ballesteros, D., Miller, D.P., Zhang, J., Residual water in amorphous solids: measurement and effects on stability (2002) Amorphous Food and Pharmaceutical Systems, 281, pp. 275-316. , Harry Levine
• Liu, Y.T., Bhandari, B., Zhou, W.B., Glass transition and enthalpy relaxation of amorphous food saccharides: a review (2006) J. Agric. Food Chem., 54, pp. 5701-5717
• Liu, Y., Bhandari, B., Zhou, W., Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC) (2007) J. Food Eng., 81 (3), pp. 599-610
• Madene, A., Jacquot, M., Scher, J., Desobry, S., Flavour encapsulation and controlled release–a review (2006) Int. J. Food Sci. Technol., 41 (1), pp. 1-21
• McClements, D.J., Non-covalent interactions between proteins and polysaccharides (2006) Biotechnol. Adv., 24 (6), pp. 621-625
• Omar, E.A.M., Roos, Y.H., Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures (2007) LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 40 (3), pp. 536-543
• Partanen, R., Hakala, P., Sjövall, O., Kallio, H., Forssell, P., Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil (2005) J. Food Sci., 70 (1), pp. 37-43
• Patino, J.M.R., Pilosof, A.M., Protein–polysaccharide interactions at fluid interfaces (2011) Food Hydrocolloids, 25 (8), pp. 1925-1937
• Patterson, J.E., James, M.B., Forster, A.H., Lancaster, R.W., Butler, J.M., Rades, T., The influence of thermal and mechanical preparative techniques on the amorphous state of four poorly soluble compounds (2005) J. Pharmaceut. Sci., 94 (9), pp. 1998-2012
• Peleg, M., On the use of WLF model in polymers and foods (1992) Crit. Rev. Food Sci. Nutr., 32, pp. 59-66
• Pérez, A., Sandoval, A.J., Cova, A., Müller, A.J., Glass transitions and physical aging of cassava starch–Corn oil blends (2014) Carbohydr. Polym., 105, pp. 244-252
• Porras-Saavedra, J., Alamilla-Beltrán, L., Lartundo-Rojas, L., Perez-Flores, M.J., Yáñez-Fernández, J., Palacios-González, E., Gutiérrez-López, G.F., Chemical componentes distribution and morphology of microcapsules of páprika oleoresin by microscopy and spectroscopy (2018) Food Hydrocolloids, 81, pp. 6-14
• Porras-Saavedra, J., Palacios-Gonzalez, E., Yanez-Fernandez, J., Mazzobre, M.F., Buera, M.P., Alamilla-Beltran, L., Caking process and microstructural changes of wall materials used in spray-drying process (2015) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, pp. 629-636. , G.F. Gutiérrez-López L. Alamilla-Beltrán M.P. Buera J. Welti-Chanes E. Parada-Arias G.V. Barbosa-Cánovas Springer N.Y
• Roos, Y.H., Solid and liquid states of lactose (2009) Advance Dairy Chemistry, 3, pp. 17-33. , P.L.H. McSweeney P.F. Fox Springer NY
• Roos, Y., Karel, M., Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions (1991) J. Food Sci., 55 (6), pp. 1676-1681
• Roos, Y., Karel, M., Crystallization of amorphous lactose (1992) J. Food Sci., 57, pp. 775-777
• Runjing, L., Duanquan, L., Roos, Y.H., Miao, S., Glass transition, structural relaxation and stability of spray-dried amorphous food solids: a review (2018) Dry. Technol., pp. 1-14
• Schmidt, S., Lammert, A.M., Physical aging of maltose glasses (1996) J. Food Sci., 61, pp. 870-875
• Shamblin, S.L., Zografi, G., Enthalpy relaxation in binary amorphous mixtures containing sucrose (1998) Pharmaceut. Res., 15 (12), pp. 1828-1834
• Silalai, N., Sirilert, T., Roos, Y.H., Potes, N., Devahastin, S., Role of solids composition on α-relaxation behavior, molecular structure and stability of spray-dried xanthones encapsulation systems aroun glass transition (2016) J. Food Eng., 174, pp. 85-91
• 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
• Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying (2005) Innovat. Food Sci. Emerg. Technol., 6 (1), pp. 107-114
• Struik, L.G.E., (1978) Physical Aging in Amorphous Polymers and Other Materials, 82, p. 1019. , Elsevier Sci. Publ. Comp Amsterdam‐Oxford‐New York (9)
• Surana, R., Pyne, A., Rani, M., Suryanarayanan, R., Measurement of enthalpic relaxation by differential scanning calorimetry-effect of experimental conditions (2005) Thermochim. Acta, 433 (1-2), pp. 173-182
• Syamaladevi, R.M., Sablani, S.S., Swanson, B.G., Aging of amorphous raspberry powder: enthalpy relaxation and fragility (2010) J. Food Eng., 101 (1), pp. 32-40
• Telis, V.R.N., Martínez-Navarrete, N., Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers (2009) Food Biophys., 4 (2), pp. 83-93
• Wang, H., Zhang, S., Chen, G., Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry (2008) J. Food Eng., 84 (2), pp. 307-312

Citas:

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

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

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

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