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Skip to Search Results- 3Sablani, Shyam S.
- 3Syamaladevi, Roopesh M.
- 1Barbosa-Cánovas, Gustavo V.
- 1Caparino, O. A.
- 1Nindo, C. I.
- 1Schmidt, Shelly J.
- 3Glass Transition Temperature
- 1Food Stability
- 1Freeze Drying
- 1Ice-Melting Temperature
- 1KWW Model
- 1Mango Powder
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2010-01-01
Sablani, Shyam S., Syamaladevi, Roopesh M., Swanson, Barry G.
Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (Tg) of food components, transformation from the amorphous glassy state to the...
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Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates
Download2012-01-01
Syamaladevi, Roopesh M., Barbosa-Cánovas, Gustavo V., Schmidt, Shelly J., Sablani, Shyam S.
Enthalpy relaxation and fragility of selected carbohydrates were correlated with their molecular weight. Anhydrous glucose and its oligomers (i.e. maltose and maltotriose) were selected to represent amorphous carbohydrates with increasing molecular weight. The enthalpy relaxation behavior of...
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Water sorption, glass transition, and microstructures of refractance window- and freeze-dried mango (Philippine “Carabao” var.) powder
Download2013-01-01
Caparino, O. A., Sablani, Shyam S., Tang, Juming, Syamaladevi, Roopesh M., Nindo, C. I.
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal transition of the powders, at various water activities...