Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR
Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton (1H) pulsed nuclear magnetic resonance (1H p-NMR). Three concentrations (66, 70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5, 10,...
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Institute of Food Technologists
2002
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| LEADER | 07743caa a22006977a 4500 | ||
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| 001 | PAPER-20495 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205154.0 | ||
| 008 | 190411s2002 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0036287847 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFDSA | ||
| 100 | 1 | |a Gallo, A. | |
| 245 | 1 | 0 | |a Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR |
| 260 | |b Institute of Food Technologists |c 2002 | ||
| 270 | 1 | 0 | |m Herrera, M.L.; Univ. of Buenos Aires, Faculty of Exact Sciences, Department of Industries, Buenos Aires 1428, Argentina; email: Lidia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton (1H) pulsed nuclear magnetic resonance (1H p-NMR). Three concentrations (66, 70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5, 10, 15, 20, and 25°C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66, 70, and 72.5% trehalose occurred at 20°C, whereas the lowest rate occurred at 25°C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl2.2H2O. |l eng | |
| 593 | |a National Univ. of Luján, Dept. of Technology, Provincia de Buenos Aires, 6700, Argentina | ||
| 593 | |a Univ. of Buenos Aires, Faculty of Exact and Natural Sciences, Ciudad Univ., Buenos Aires, 1428, Argentina | ||
| 690 | 1 | 0 | |a AVRAMI ANALYSIS |
| 690 | 1 | 0 | |a CRYSTAL MORPHOLOGY |
| 690 | 1 | 0 | |a CRYSTALLIZATION KINETICS |
| 690 | 1 | 0 | |a NMR |
| 690 | 1 | 0 | |a TREHALOSE |
| 700 | 1 | |a Buera, M.P. | |
| 700 | 1 | |a Herrera, M.L. | |
| 773 | 0 | |d Institute of Food Technologists, 2002 |g v. 67 |h pp. 1331-1336 |k n. 4 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.2002.tb10283.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v67_n4_p1331_Gallo |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n4_p1331_Gallo |y Registro en la Biblioteca Digital |
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