Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems

The water adsorption and desorption isotherms at 27 °C of initially amorphous raffinose over a range of relative humidity of 11% to 97% have been determined. Upon adsorption, the isotherm exhibited a 'quasi' plateau, and the moisture content at this plateau was found to be very close to th...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Iglesias, H.A., Schebor, C., Buera, M.P., Chirife, J.
Formato:	JOUR
Materias:	Amorphous Crystallization Glass transition Isotherms Raffinose
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v65_n4_p646_Iglesias
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
por: Iglesias, Héctor Arturo, et al.
Publicado: (2000)

Adsorption isotherm of amorphous trehalose
por: Iglesias, H.A., et al.

Adsorption isotherm of amorphous trehalose
por: Iglesias, Héctor Arturo, et al.
Publicado: (1997)

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
por: Schebor, C., et al.

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
por: Schebor, Carolina C., et al.
Publicado: (2010)

Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
por: Schebor, C., et al.

Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
por: Schebor, Carolina C., et al.
Publicado: (1999)

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
por: Timmermann, E.O., et al.

An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
por: Iglesias, H.A., et al.

Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices
por: Schebor, C., et al.

Water sorption isotherms of soybean varieties grown in Argentina
por: POLLIO, M.L., et al.

Electrolyte effects on amorphous and supercooled sugar systems
por: Santagapita, P.R., et al.

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
por: Schebor, C., et al.

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Publicado: (2001)

An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
por: Iglesias, Héctor Arturo
Publicado: (1995)

Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices
por: Schebor, Carolina C., et al.
Publicado: (1997)

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization
por: Cardona, S., et al.

Water sorption isotherms of soybean varieties grown in Argentina
por: Pollio, María Lucía, et al.
Publicado: (1987)

Evaluation of sorption isotherms in snacks with pregelatinized cassava
por: Cazzaniga, Amanda, et al.
Publicado: (2022)

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
por: Schebor, Carolina C., et al.
Publicado: (1996)

Electrolyte effects on amorphous and supercooled sugar systems
por: Santagapita, Patricio Román, et al.
Publicado: (2008)

Stabilization of the restriction enzyme EcoRI dried with trehalose and other selected glass-forming solutes
por: Rossi, S., et al.

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
por: Vergara, Liliana Edith, et al.
Publicado: (2021)

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
por: Candal, Roberto Jorge
Publicado: (2013)

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
por: Rincón-Cardona, J.A., et al.

Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
Publicado: (2002)

Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
por: Puppo, M.C., et al.

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization
por: Cardona, Silvia T., et al.
Publicado: (1997)

Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties
por: Castillo, Marcelo Daniel, et al.
Publicado: (2003)

Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties
por: Castillo, M.D., et al.

Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
por: Buera, P., et al.

Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
Publicado: (1999)

Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
por: Viollaz, P.E., et al.

Hydrogen in disordered and amorphous solids /
Publicado: (1986)

Amorphous and liquid semiconductors : proceedings of the fifth International Conference on Amorphous and Liquid Semiconductors, Garmisch-Partenkirchen, Federal Republic of Germany, September 3-8, 1973 /
Publicado: (1974)

Amorphous magnetism; proceedings /
Publicado: (1973)

Photoacoustic characterization of phase transitions in amorphous metal alloys
por: Orzi, Daniel Jesús Omar, et al.
Publicado: (1998)

Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
por: Bianco, Ana María, et al.
Publicado: (2001)

Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
por: Bianco, A.M., et al.

Fundamental physics of amorphous semiconductors : proceedings of the Kyoto Summer Institute, Kyoto, Japan, September 8-11, 1980 /
Publicado: (1981)