Chapter 53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content
- Dr. David S. Reid President4,
- Dr. Tanaboon Sajjaanantakul5,
- Dr. Peter J. Lillford6,
- Dr. Sanguansri Charoenrein7
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch53
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Farroni, A., Matiacevich, S. B., Guerrero, S., Alzamora, S. and Buera, M. P. (2010) Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch53
Editor Information
- 4
Department of Food Science and Technology, University of California, Davis, California, USA
- 5
Kasetsart University, Thailand
- 6
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 7
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- thermal transitions and molecular mobility in cornflakes;
- common cornflakes (CCF) and sugar-frosted cornflakes (SCF) storage;
- TR-H NMR - Time-resolved proton nuclear magnetic resonance;
- TR-H NMR - solid molecular mobility tempearture dependence analysis;
- food products shelf-life stability and thermal properties;
- water adsorption by biopolymers - brittle fracture possibility reduction;
- corn types and CF quality - cornflakes mechanical properties
Summary
This chapter contains sections titled:
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References