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Frozen starch-sucrose hydrocolloids

Physicochemical Changes in Frozen Products Glass Transition and Rheological Behavior in Frozen Starch-Sucrose Hydrocolloid Systems... [Pg.309]

In the present chapter the effect of sucrose and hydrocolloids (xanthan gum, guar gum, and sodium alginate) on (i) Tg of the freezeconcentrated matrix (7 ), (ii) amylose and amylopectin retrogradation, and (iii) rheological behavior of the system, are analyzed in gelatinized water-starch formulations frozen at different rates and stored at — 18°C. Besides, the importance of Tg as a parameter related to texture quality of starch-sucrose-hydrocolloids-based foods during frozen storage is discussed. [Pg.313]

Ferrero, C. and Zaritzky, N.E. Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems, /. Sci. Food Agric., 80, 2149, 2000. [Pg.322]

See other pages where Frozen starch-sucrose hydrocolloids is mentioned: [Pg.317]   
See also in sourсe #XX -- [ Pg.309 , Pg.310 , Pg.311 , Pg.312 , Pg.313 , Pg.314 , Pg.315 , Pg.316 , Pg.317 , Pg.318 , Pg.319 , Pg.320 , Pg.321 ]



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Hydrocolloids

Starches starch-sucrose hydrocolloids

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