Registro:

Referencias:

• Aguilera, J.M., Levi, G., Karel, M., Effect of water content on the glass transition and caking of fish protein hydrolyzates (1994) Biotechnol. Prog., 9, pp. 651-654
• Bell, L.N., Hageman, M.J., Glass transition explanation for the effect of polyhydroxy compounds on protein denaturation in dehydrated solids (1996) J. Food Sci., 61 (2), pp. 372-374
• Buera, M.P., Levi, G., Karel, M., Glass transition in polyvinylpyrrolidone: Effect of molecular weight and diluents (1992) Biotechnol. Prog., 8, pp. 144-148
• Buera, M.P., Chirife, J., Karel, M., A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents (1995) Food Res. Int., 28, pp. 359-365
• Colaço, 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) Biotechnol. Prog., 9, pp. 210-213
• Franks, F., Solid aqueus solutions (1993) Pure Appl. Chem., 65, pp. 2527-2537
• Hori, T., Fujita, Y., Simizu, T., Diffusion of disperse dyes into Nylon 6 above and below the glass transition temperature (1986) J. Soc. Dyers Colour, 62, pp. 181-185
• Hoseney, R.C., Zeleznak, K., Lai, C.S., Wheat gluten: A glassy polymer (1986) Cereal Chem., 63, pp. 285-286
• Jaenicke, R., Enzymes under extremes of physical conditions (1981) Ann. Rev. Biophys. Bioeng., 10, pp. 1-67
• 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 caseinate (1993) Int. J. Food Sci. Technol., 28, pp. 139-151
• Karel, M., Saguy, I., Effects of water on diffusion in food systems (1991) Water Relationships in Foods, pp. 157-174. , Levine, H., Slade, L., Eds.; New York: Plenum Press
• Karel, M., Buera, M.P., Roos, Y., Effect of glass transitions on processing and storage (1993) The Science and Technology of the Glassy State in Foods, , Blanshard, J. M. V., Lillford, P. J., Eds.; Chapter 2
• Karel, M., Angela, S., Buera, M.P., Karmas, R., Levi, G., Roos, Y., Stability-related transitions of amorphous foods (1995) Thermochim. Acta, 246, pp. 249-269
• Karmas, R., Buera, M.P., Karel, M., Effect of glass transition on rates of non-enzymatic browning in food systems (1992) J. Agric. Sci., 40, pp. 837-879
• Klibanov, A.M., Enzyme stabilization by inmobilization (1979) Anal. Biochem., 93, pp. 1-25
• Kovarskii, A.L., Placek, J., Szocs, F., Study of rotational mobility of stable nitroxides radicals in solid polymers (1978) Polymer, 19, pp. 1137-1141
• Levine, H., Slade, L., Glass transitions in foods (1992) Physical Chemistry of Foods, pp. 83-221. , Eds.; Schwartzberg, H. G., Hartel, R. W., Eds.; Marcel Dekker, Inc.: New York
• Levine, H., Slade, L., Another view of trehalose for drying and stabilizing biological materials (1992) BioPharm, 5, pp. 36-40
• Mahoney, R.R., Wilder, T., Enhanced thermostability of lactase (Escherichia coli) in milk (1987) J. Food Sci., 52 (6), pp. 1730-1731
• Mazzobre, M.F., Buera, M.P., Chirife, J., Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization (1997) Lebensm.-Wiss. Technol., , in press
• Multon, J.L., Guilbot, Water activity in relation to the thermal inactivation of enzymic proteins (1975) Water Relations of Foods, pp. 379-396. , Duckworth, R. B., Ed.; Academic Press: New York
• Noel, T.R., Parker, R., Ring, S.G., Kinetic processes in highly viscous, aqueus carbohydrate liquids (1995) Food Macromolecules and Colloids, pp. 543-551. , Dickinson, E., Lorient, D., Eds.; Royal Society of Chemistry: Cambridge, U.K
• 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
• Roos, Y., (1995) Phase Transitions in Foods, , Academic Press: New York
• Roos, Y., Karel, M., Differential scanning Calorimetry study of phase transitions affecting quality of dehydrated materials (1990) Biotechnol. Prog., 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. 342-349
• Roos, Y., Karel, M., Phase transitions of mixtures of amorphous polysaccharides and sugars (1991) Biotechnol. Prog., 7, pp. 49-53
• Roos, Y., Karel, M., Crystallization of amorphous lactose (1992) J. Food Sci., 57, pp. 775-777
• Sapru, V., Labuza, T.P., Glassy state in bacterial spores predicted by polymer glass-transition theory (1993) J. Food Sci., 58, pp. 445-448
• 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 Eng., 30, pp. 269-282
• Simatos, D., Blond, G., Perez, J., Basic physical aspects of glass-transition (1995) Food Preservation by Moisture Control, pp. 3-31. , Barbosa-Cánovas, G. V., Welti-Chanes, J., Eds.; Technomic Pub. Co. Inc.: Lancaster, PA
• Slade, L., Levine, H., Glass-transitions and water-food structure interactions (1994) Advances in Food and Nutrition Research, 38. , Kinsella, J. E., Eds.; Academic Press: San Diego, CA
• Slade, L., Levine, H., Finley, J.W., Protein-water interactions: Water as a plasticizer of gluten and other protein polymers (1989) Protein Quality and the Effects of Processing, pp. 9-142. , Phillips, R. D., Finley, J. W., Eds.; Marcel Dekker, Inc.: New York
• Sun, W.Q., Leopold, C., Glassy state and seed storage stability: A viability equation analysis (1994) Ann. Bot., 74, pp. 601-604
• Vrentas, J.S., Duda, J.L., A free-volume interpretation of the influence of the glass transition on diffusion in amorphous polymers (1978) J. Appl. Polym. Sci., 22, p. 2325
• 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. , Barbosa-Cánovas, G. V., Welti-Chanes, J., Eds.; 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 ----------