Chemistry Reference
In-Depth Information
Kou, Y., Molitor, P.F., Schmidt, S.J. 1999. Mobility and stability characterization of model food
systems using NMR, DSC, and conidia germination techniques. J. Food Sci. 64, 950-959.
Kouassi, K., Roos, Y.H. 2001. Glass transition and water effects on sucrose inversion in non-
crystalline carbohydrate food systems. Food Res. Int. 34, 895-901.
Kuntz, I.D., Kauzmann, W. 1974. Hydration of proteins and polypeptides. In: Advances in
Protein Chemistry (C.B. Anfinsen, J.T. Edsall, F.M. Richards, eds.), pp. 239- 345, Academic
Press, New York.
Labuza, T.P. 1971. Kinetics of lipid oxidation in foods. CRC Crit. Rev. Food Technol. 2, 355-405.
LeMeste, M., Simatos, D. 1980. Use of electron spin resonance for the study of the ''ante-melting''
phenomenon, observed in sugar solutions by differential scanning calorimetry. Cryo-Lett. 1,
402-407.
LeMeste, M., Ayni´, S., Colas, B. 1992. Etude des propri´tes visco´lastiques du pain de mie. Ind.
Alim. Agric. 109, 862-866.
LeMeste, M., Champion, D., Roudaut, G., Blond, G., Simatos, D. 2002. Glass transition and
food technology: A critical appraisal. J. Food Sci. 67, 2444-2458.
LeMeste, M., Viguier, L., Lorient, D., Simatos, D. 1990. Rotational diffusivity of solutes in
concentrated caseinate. Influence of glycosylation. J. Food Sci. 55, 724-727.
LeMeste, M., Voilley, A., Colas, B. 1991. Influence of water on the mobility of small molecules
dispersed in polymeric systems. In: Water Relationships in Foods (H. Levine, L. Slade, eds.),
pp. 123- 138, Plenum Press, New York.
Levi, G., Karel, M. 1995. Volumetric shrinkage (collapse) in freeze-dried carbohydrates above
their glass transition temperature. Food Res. Int. 2, 145-151.
Levine, H., Slade, L. 1988. Principles of cryostabilization technology from structure/property
relationships of carbohydrate-water systems-a review. Cryo-Lett. 9, 21-63.
Levine, H., Slade, L. 1989. Interpreting the behavior of low-moisture foods. In: Water and Food
Quality (T.M. Hardman, ed.), pp. 71- 134, Elsevier, London.
Levine, H., Slade, L. 1990. Cryostabilization technology : thermoanalytical evaluation of food
ingredients and systems. In: Thermal Analysis of Foods (V.R. Harwalkar, C.Y. Ma, eds.),
pp. 221- 305, Elsevier Applied Science, London.
Lewicki, P.P. 2000. Raoult's law based food water sorption isotherm. J. Food Eng. 43, 31-40.
Li, Y, Kloeppel K.M., Hsieh, F. 1998. Texture of glassy corn cakes as function of moisture
content. J. Food Sci. 63,869-872.
Lievonen, S.M., Roos, Y.H. 2002. Non-enzymatic browning in amorphous food models: effects
of glass transition and water. J. Food Sci. 67, 2100-2106.
Lievonen, S.M., Roos, Y.H. 2003. Comparison of dielectric properties and non-enzymatic
browning kinetics around glass transition. Innov. Food Sci. Emerg. Technol. 4, 297-305.
Lillford, P.J., Clark, A.H., Jones, D.V. 1980. Distribution of water in heterogeneous food and model
systems. In: Water in Polymers(S.P. Rowland, ed.), pp. 177-195, ACS Symposium Series, 27.
Lin, S.X.Q. Chen X.D., Pearce D.L. 2005. Desorption isotherm of milk powders at elevated
temperatures and over a wide range of relative humidity. J. Food Eng. 68, 257-264.
Liu, Y., Bhandari, B., Zhou, W. 2007. Study of glass transition and enthalpy relaxation of
mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential
scanning calorimetry (DSC). J. Food Eng. 81, 599-610.
Livney, T., Goff, H.D., Verespej, E. 2003. On the calculation of ice cream freezing curves.
Milchwissenschaft 58, 640-643.
MacFarlane, D.R., Angell, C.A. 1984. Nonexistent glass transition for amorphous solid water.
J. Phys. Chem. 88, 759-762.
Malec, L.S. Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S. 2002. Influence of water activity
and storage temperature on lysine availability of a milk-like system. Food Res. Int. 35,
849-853.
