A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents

The changes in viscosity and mobility which take place in the proximity of the glass transition affect the physical stability of amorphous foods and could also affect the rate of chemical reactions. The effect of glass transition on the rate of acid-catalyzed sucrose hydrolysis was investigated in a...

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Detalles Bibliográficos
Autores principales:	Del Pilar Buera, M., Chirife, J., Karel, M.
Formato:	JOUR
Materias:	glass transition glassy state low moisture Sucrose hydrolysis
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v28_n4_p359_DelPilarBuera
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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