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Autor(en):
Schmitz-Schug, I.; Gianfrancesco, A.; Kulozik, U.; Foerst, P. 
Titel:
Physical state, molecular mobility and chemical stability of powdered dairy formulations 
Abstract:
The chemical stability of valuable nutrients like the essential amino acid lysine is an important factor regarding the nutritional quality of dairy powders. So far, the stability concepts based on the water activity or on the glass transition temperature are mainly used to predict the stability of dairy powders. However, these concepts often only partly predict the stability of food products. Therefore, the aim of this study was to complement the established stability concepts by the molecular m...    »
 
Stichworte:
Crystallization; glass transition; Molecular Mobility; Available lysine; milk powder; Lactose 
Zeitschriftentitel:
Food Research International 
Jahr:
2013 
Band / Volume:
53 
Heft / Issue:
Seitenangaben Beitrag:
268--277