The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram
Tatiana Guinoza Matuda, Larissa M. Hoshino, Eliana Paula Ribeiro, Carmen C. Tadini
Topics & Concepts
ChemistryDifferential scanning calorimetryPolydextroseWater activitySorptionGlass transitionThermodynamicsCalorimetryChromatographyWater contentFood sciencePhysical chemistryOrganic chemistryPolymerAdsorptionEngineeringPhysicsGeotechnical engineeringMicroencapsulation and Drying ProcessesFood Drying and ModelingFreezing and Crystallization Processes