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Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality
Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical sta...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923164/ https://www.ncbi.nlm.nih.gov/pubmed/33670558 http://dx.doi.org/10.3390/foods10020447 |