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Skip to Search Results- 5Water Activity
- 3Glass Transition
- 2Adsorption
- 2Gordon–Taylor Equation
- 1Aqueous-Solutions
- 1Arsenic Toxicity
- 5Sablani, Shyam S.
- 5Syamaladevi, Roopesh M.
- 4Swanson, Barry G.
- 4Tang, Juming
- 3Powers, Joseph
- 1Campbell, Gaylon
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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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Chemical modification, characterization, and application of chicken feathers as novel biosorbents
Download2013
Ullah, Aman, Khosa, Muhammad A., Wu, Jianping
The current work exclusively pertains to preparing arsenic removing biosorbents using chicken feathers (CF) as a raw material. CF consist of keratinous proteins with many functional groups, and this paper contributes to the debate on how functional groups, especially –COOH, –NH2 and –S–S–,...
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Influence of water activity on thermal resistance of microorganisms in low-moisture foods: A review
Download2016-01-01
Syamaladevi, Roopesh M., Tang, Juming, Villa-Rojas, Rossana, Sablani, Shyam S., Carter, Brady, Campbell, Gaylon
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...
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Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition
Download2011-01-01
Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.
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...
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2009-01-01
Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.
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...
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2010-01-01
Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.
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...