Chemistry Reference
In-Depth Information
Saltmarch, M., Labuza, T.P. 1980. Influence of relative humidity on the physicochemical state of
lactose in spray-dried sweet whey powders. J. Food Sci. 45, 1231-1236, 1242.
Saltmarch, M., Vagnini-Ferrari, M., Labuza, T.P. 1981. Theoretical basis and application of
kinetics to browning in spray-dried whey food systems. Prog. Food Nutr. Sci. 5, 331-344.
San Jose, C., Asp, N.-G., Burvall, A., Dahlquist, A. 1977. Water sorption in hydrolyzed dry milk.
J. Dairy Sci. 60, 1539-1543.
Shimada, Y., Roos, Y., Karel, M. 1991. Oxidation of methyl linoleate encapsulated in amor-
phous lactose-based food model. J. Agric. Food Chem. 39, 637-641.
Singh, K.J., Roos, Y.H. 2005. Frozen state transitions of sucrose-protein-cornstarch mixtures.
J. Food Sci. 70, E198-E204.
Slade, L., Levine, H. 1991. Beyond water activity: Recent advances based on an alternative
approach to the assessment of food quality and safety. Crit. Rev. Food Sci. Nutr. 30,
115-360.
Sugisaki, M., Suga, H., Seki, S. 1968. Calorimetric study of the glassy state. IV. Heat capacities of
glassy water and cubic ice. Bull. Chem. Soc., Jpn. 41, 2591-2599.
Supplee, G.C. 1926. Humidity equilibria of milk powders. J. Dairy Sci. 9, 50-61.
Troy, H.C., Sharp, P.F. 1930. and lactose in some milk products. J. Dairy Sci. 13, 140-157.
Vega, C., Goff, H.D., Roos, Y.H. 2005. Spray drying of high-sucrose dairy emulsions: Feasibility
and physicochemical properties. J. Food Sci. 70, E244-E251.
Vuataz, G. 1988. Preservation of skim-milk powders: Role of water activity and temperature in
lactose crystallization and lysine loss. In Food Preservation by Water Activity Control (C.C.
Seow, ed.), pp. 73-101, Elsevier, Amsterdam.
Wallack, D.A., King, C.J. 1988. Sticking and agglomeration of hygroscopic, amorphous carbo-
hydrate and food powders. Biotechnol. Prog. 4, 31-35.
Warburton, S., Pixton, S.W. 1978. The moisture relations of spray dried skimmed milk. J. Stored
Prod. Res. 14, 143-158.
White, G.W., Cakebread, S.H. 1966. The glassy state in certain sugar-containing food products.
J. Food Technol. 1, 73-82.
Williams, M.L., Landel, R.F., Ferry, J.D. 1955. The temperature dependence of relaxation
mechanisms in amorphous polymers and other glass-forming liquids. J. Am. Chem. Soc.
77, 3701-3707.
Search WWH ::




Custom Search