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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1995
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| LEADER | 08670caa a22007697a 4500 | ||
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| 001 | PAPER-3640 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203306.0 | ||
| 008 | 190411s1995 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-58149318629 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Del Pilar Buera, M. | |
| 245 | 1 | 2 | |a A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents |
| 260 | |c 1995 | ||
| 270 | 1 | 0 | |m Del Pilar Buera, M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Bell, Labuza, Evaluation and comparison of simple methods for pH measurement of reduced-moisture solid systems (1992) Journal of Food Processing and Preservation, 16, pp. 289-297 | ||
| 504 | |a Bell, Labuza, Compositional influence on the pH of reduced-moisture solutions (1992) Journal of Food Science, 57, pp. 732-734 | ||
| 504 | |a Buera, Chirife, Resnik, Lozano, Non-enzymatic browning in liquid model systems of high water activity: kinetics of color changes due to caramelization of various single sugars (1987) J. Food Sci., 52, pp. 1057-1063 | ||
| 504 | |a Buera, Karel, Application of the WLF equation to describe the combined effects of moisture and temperature on non-enzymatic browning rates in food systems (1993) Journal of Food Processing and Preservation, 17, pp. 31-45 | ||
| 504 | |a Buera, Levi, Karel, Glass transition in poly(vinylpyrrolidone): effect of molecular weight and diluents (1992) Biotechnol. Progr., 8, pp. 144-148 | ||
| 504 | |a Chirife, Karel, Flink, Studies on mechanisms of retention of volatile in freeze-dried food models the system PVP-n-propanol (1973) Journal of Food Science, 38, pp. 671-674 | ||
| 504 | |a Duckworth, Solute mobility in relation to water content and water activity (1981) Water Activity: Influences on Food Quality, , Academic Press, New York | ||
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| 504 | |a Karel, Labuza, Nonenzymatic browning in model systems containing sucrose (1968) J. Agric. Food Chem., 16, pp. 717-719 | ||
| 504 | |a Karel, Buera, Roos, Effects of glass transitions on processing and storage (1993) The Glassy State in Foods, , J.M.V. Blanshard, P.J. Lillford, Nottingham University Press, Nottingham, Chapter 2 | ||
| 504 | |a Karel, Anglea, Buera, Karmas, Levi, Roos, Stability-related transitions of amorphous foods (1995) Thermochimica Acta, 246, pp. 249-269 | ||
| 504 | |a Karel, Saguy, Effects of water on food systems (1991) Water Relationships in Foods, pp. 157-174. , H. Levine, L. Slade, Plenum Press, New York | ||
| 504 | |a Karmas, Buera, Karel, Effect of glass transition on rates of non-enzymatic browning in food systems (1992) J. Agric. Food Sci., 40, pp. 873-879 | ||
| 504 | |a Labuza, Tannenbaum, Karel, Water content and stability of low-moisture and intermediate-moisture foods (1970) Food Technol., 24, pp. 543-550 | ||
| 504 | |a Lamble, Lewis, Studies in catalysis Part II The inversion of sucrose (1915) Journal of the Chemical Society, Transactions, 4, pp. 233-248 | ||
| 504 | |a Le Meste, Duckworth, Effect of water content on the mobility of solute molecules and of protein side chains in caseinate preparations (1988) International Journal of Food Science & Technology, 23, pp. 457-466 | ||
| 504 | |a Levine, Slade, A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHP's) (1986) Carbo. Pol., 6, pp. 213-244 | ||
| 504 | |a Levine, Slade, Interpreting the behavior of low-moisture foods (1992) Physical Chemistry of Foods, , H.G. Schwartzberg, R.W. Hartel, Marcel Dekker, New York | ||
| 504 | |a Montes de Oca, Gerschenson, Alzamora, Effect of the addition of fruit juices on water activity of sucrose-containing model stems during storage (1991) Lebensm.-Wiss. u.-Technol., 24, pp. 375-377 | ||
| 504 | |a Roos, Karel, Differential Scanning Calorimetry study of phase transitions affecting quality of dehydrated materials (1990) Biotechnol. Prog., 6, pp. 159-163 | ||
| 504 | |a Roos, Karel, Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) Journal of Food Science, 56, pp. 38-43 | ||
| 504 | |a Schoebel, Tannenbaum, Labuza, Reaction at limited water concentration 1 Sucrose hydrolysis (1969) Journal of Food Science, 34, pp. 324-429 | ||
| 504 | |a Shimada, Roos, Karel, Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model (1991) J. Agric. Food. Chem., 39, pp. 637-641 | ||
| 504 | |a Slade, Levine, Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety (1991) Crit. Rev. Food Sci. Nut., 30, pp. 115-360 | ||
| 504 | |a Soesanto, Williams, Volumetric interpretation of viscosity of concentrated and dilute sugar solutions (1981) J. Phys. Chem., 85, pp. 3338-3341 | ||
| 504 | |a To, Flink, ‘Collapse’ a structural transition in freeze-dried carbohydrates III Prerequisite of recrystallization (1978) International Journal of Food Science & Technology, 13, pp. 583-594 | ||
| 504 | |a Tsourouflis, Flink, Karel, Loss of structure in freeze-dried carbohydrates solutions effect of temperature moisture content and composition (1976) Journal of the Science of Food and Agriculture, 27, pp. 509-519 | ||
| 504 | |a Vukov, Kinetics aspects of sucrose hydrolysis (1965) Int. Sugar J., 67, pp. 172-175 | ||
| 504 | |a White, Cakebread, The glassy state in certain sugar-containing food products (1966) International Journal of Food Science & Technology, 1, pp. 73-82 | ||
| 504 | |a Williams, Landel, Ferry, The temperature dependence of relaxation mechanisms in amorphous polymers and other glass forming liquids (1955) J. Am. Chem. Soc., 77, pp. 3701-3707 | ||
| 520 | 3 | |a 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 an amorphous polymeric matrix of polyvinylpyrrolidone (PVP). Aqueous solutions of PVP-sucrose in a citrate buffer were freeze-dried in order to obtain the amorphous matrix. Samples were then equilibrated to several relative humidities and stored at several temperatures. The difference between the glass transition temperature (Tg) and the storage temperature (T), T-Tg was not a key factor determining the rate of sucrose hydrolysis, which was controlled by the water content of the system. The major effect on the rate of hydrolysis was related to changes in pH which occur when the system is dehydrated. Knowledge of the actual pH of a system, and the possible changes that may occur during concentration/drying are necessary for a better understanding of chemical changes in low and intermediate moisture foods. © 1995. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from CONICET, Fundacion Antorchas and Secretariad e Cienciay TCcnicad e la Universidadd e BuenosA ires. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Rutgers University, Department of Food Science, Cook College, New Brunswick, NJ 08903-0231, United States | ||
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a GLASSY STATE |
| 690 | 1 | 0 | |a LOW MOISTURE |
| 690 | 1 | 0 | |a SUCROSE HYDROLYSIS |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Karel, M. | |
| 773 | 0 | |d 1995 |g v. 28 |h pp. 359-365 |k n. 4 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0963-9969(95)92011-B |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v28_n4_p359_DelPilarBuera |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v28_n4_p359_DelPilarBuera |y Registro en la Biblioteca Digital |
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| 963 | |a VARI | ||
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