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Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality
Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical sta...
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| Publicado en: | Foods |
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| Autor principal: | |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7923164/ https://ncbi.nlm.nih.gov/pubmed/33670558 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020447 |
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