Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors

Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and malt...

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Detalles Bibliográficos
Autores principales:	Carolina, B.C., Carolina, S., Zamora, M.C., Jorge, C.
Formato:	JOUR
Materias:	Caking Collapse Encapsulated flavors Glass transition Orange flavor Spray dried Amorphous materials Atmospheric humidity Differential scanning calorimetry Spray drying Sugar (sucrose) Flavors Fragaria x ananassa
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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