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- 5Sablani, Shyam S.
- 5Syamaladevi, Roopesh M.
- 5Tang, Juming
- 3Powers, Joseph
- 3Swanson, Barry G.
- 1Campbell, Gaylon
Water sorption, glass transition, and microstructures of refractance window- and freeze-dried mango (Philippine “Carabao” var.) powderDownload
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...
Water sorption isotherms and glass transition temperatures of raspberries were determined to understand interactions between water and biopolymers. Water adsorption and desorption isotherms of raspberries were determined with an isopiestic method. Thermal transitions of raspberries equilibrated...
Thermal transitions of freeze-dried raspberry powder (Rubus idaeus) were analyzed by using differential scanning calorimetry. Freeze-dried raspberry powders containing unfreezable and freezable water were examined to develop the state diagram of raspberry. The state diagram of freeze-dried...
Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transitionDownload
Abstract: Anthocyanins, natural plant pigments in the flavonoid group, are responsible for the red color and some of the nutraceutical benefits of raspberries. This study explores anthocyanin degradation in frozen and freeze-dried raspberries during storage in relation to glass transition...
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in...