Sucrose hydrolysis in a glassy starch matrix
The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized s...
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1995
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 07181caa a22006617a 4500 | ||
|---|---|---|---|
| 001 | PAPER-3665 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203307.0 | ||
| 008 | 190411s1995 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0000261294 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Schebor, C. | |
| 245 | 1 | 0 | |a Sucrose hydrolysis in a glassy starch matrix |
| 260 | |c 1995 | ||
| 270 | 1 | 0 | |m del Pilar Buera, M.; Departamento do Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Karmas, Buera, Karel, Effect of glass transition on rates of nonenzymatic browning in food systems (1992) Journal of Agricultural and Food Chemistry | ||
| 504 | |a Karel, Saguy, Effects of water on diffusion in food systems (1991) Water Relationships in Foods, pp. 157-174. , H. Levine, L. Slade, Plenum Press, Amsterdam | ||
| 504 | |a Shimada, Roos, Karel, Oxidation of methyl linoleate encapsulated in amorphous lactose-based food models (1991) Journal of Agricultural and Food Chemistry, 39, pp. 637-641 | ||
| 504 | |a Labrousse, Roos, Karel, Collapse and crystallization in amorphous matrices with encapsulated compounds (1992) Sciences des Aliments | ||
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| 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 Levine, Slade, Interpreting the behavior of low moisture foods (1989) Water and Food Quality, pp. 71-134. , T.M. Hardman, Elsevier Applied Science, Nottingham | ||
| 504 | |a Buera, Chirife, Karel, A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents (1994) Food Research International | ||
| 504 | |a Resnik, Favetto, Chirife, Ferro Fontán, A world survey of water activity of selected saturated salt solutions used as standards at 25°C (1984) Journal of Food Science, 49, pp. 510-533 | ||
| 504 | |a Zeleznak, Hoseney, The glass transition in starch (1987) Cereal Chemistry, 61, pp. 121-124 | ||
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| 504 | |a Iglesias, Chirife, Correlation of BET monolayer moisture content in foods with temperature (1984) International Journal of Food Science & Technology, 19, pp. 503-506 | ||
| 504 | |a Kalichevsky, Blanshard, Theories of polymer plasticization applied to amylopectin (1993) The Science and Technology of the Glassy State in Foods, , J.M.V. Blanshard, P.J. Lillford, Nottingham University Press, New York | ||
| 520 | 3 | |a The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized starch). Moisture content of the system affected the extent of sucrose hydrolysis but its effect was not attributable to the plasticizing effect of water. Little reaction occurred at moisture contents below the so-called B.E.T. monolayer. Temperature was a critical factor controlling sucrose inversion. © 1995 Academic Press Limited. |l eng | |
| 536 | |a Detalles de la financiación: Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires, Fundaci6n | ||
| 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, Secretarfa de Ciencia y Tecnica de la Universidad de Buenos Aires and Fundaci6n Antorchas. They are also grateful to Dr T.R Labuza for measuring the pH of a low moisture starch system. | ||
| 593 | |a Departamento do Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Department of Food Science, Center for Advanced Food Technology, Rutgers University, Box 231, New Bruswick, NJ 08903-0231, United States | ||
| 700 | 1 | |a del Pilar Buera, M. | |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Karel, M. | |
| 773 | 0 | |d 1995 |g v. 28 |h pp. 245-248 |k n. 2 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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