食品玻璃化保存的研究进展及存在的问题

[1] Crystallization of am orphous lactose. Roos Y and Karel M. J Food Sci . 1992

[2] Glass transition and reaction rates: nonenzym atic brow ning in glassy and liquid system s. Lievonen S M,etal. Journal of Agricultural and Food Chemistry . 1998

[3] The tem perature dependence of relaxation m echanism s in am orphous polym ersand other glassform ing liquids. William s M L,Landel R F,Ferry J D. J Am er Chem Soc . 1955

[4] Texture and histologicalstructure of carrots frozenat a program m ed rate and thaw ed in an electrostatic field. Fuchigam i M,Hyakum oto N,Miyazaki K,Nom ura T,Sasaki J. J Food Sci . 1994

[5] Differentiating betw een the effects ofw ater activity and glass transition dependentm obility ona solid state chem icalreaction: aspartam e degradation. Bell L N,Hagem an M J. Journal of Agricultural and Food Chemistry . 1994

[6] A polym er physicochem ical approach to the study of com m ercial starch hydrolysis products( S H Ps). Levine H,Slade L. Carbohydr. Polym . 1986

[7] Effect of physical changes on the rates on nonenzym atic brow ning and related reactions. Buera M P,Kare M. Food Chemistry . 1995

[8] Beyond w ater activity: recent advances on an alternative approach to the assessm ent of food qualityand safety. Slade L,Levine H. Crit Rev Food Sci Nutr . 1991

[9] Appraisal of the freezing capabilities of tunneland spiral belt freezers using liquid nitrogen sprays. Sam uel A O. Journal of Food Engineering . 1997

[10] Nonenzym atic brow ning behavior, as related to glass transition, of a food m odel at chillingtem peratures. Roos Y H,Him berg M J. Journal of Agricultural and Food Chemistry . 1994

[1] Crystallization of am orphous lactose. Roos Y and Karel M. J Food Sci . 1992

[2] Glass transition and reaction rates: nonenzym atic brow ning in glassy and liquid system s. Lievonen S M,etal. Journal of Agricultural and Food Chemistry . 1998

[3] The tem perature dependence of relaxation m echanism s in am orphous polym ersand other glassform ing liquids. William s M L,Landel R F,Ferry J D. J Am er Chem Soc . 1955

[4] Texture and histologicalstructure of carrots frozenat a program m ed rate and thaw ed in an electrostatic field. Fuchigam i M,Hyakum oto N,Miyazaki K,Nom ura T,Sasaki J. J Food Sci . 1994

[5] Differentiating betw een the effects ofw ater activity and glass transition dependentm obility ona solid state chem icalreaction: aspartam e degradation. Bell L N,Hagem an M J. Journal of Agricultural and Food Chemistry . 1994

[6] A polym er physicochem ical approach to the study of com m ercial starch hydrolysis products( S H Ps). Levine H,Slade L. Carbohydr. Polym . 1986

[7] Effect of physical changes on the rates on nonenzym atic brow ning and related reactions. Buera M P,Kare M. Food Chemistry . 1995

[8] Beyond w ater activity: recent advances on an alternative approach to the assessm ent of food qualityand safety. Slade L,Levine H. Crit Rev Food Sci Nutr . 1991

[9] Appraisal of the freezing capabilities of tunneland spiral belt freezers using liquid nitrogen sprays. Sam uel A O. Journal of Food Engineering . 1997

[10] Nonenzym atic brow ning behavior, as related to glass transition, of a food m odel at chillingtem peratures. Roos Y H,Him berg M J. Journal of Agricultural and Food Chemistry . 1994