The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moist...

Full description

Bibliographic Details
Main Authors: Pedro García-Coronado, Alma Flores-Ramírez, Alicia Grajales-Lagunes, Cesar Godínez-Hernández, Miguel Abud-Archila, Raúl González-García, Miguel A. Ruiz-Cabrera
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Polymers
Subjects:
state diagrams
maltodextrin
thermal transitions
DSC
model systems
Online Access:https://www.mdpi.com/2073-4360/12/9/2077

Internet

https://www.mdpi.com/2073-4360/12/9/2077

Similar Items