Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.

Voelker, Adrienne L; Sommer, Abigail A; Mauer, Lisa J

Voelker, Adrienne L; Sommer, Abigail A; Mauer, Lisa J.

Afiliação

Voelker AL; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States. Electronic address: avoelke@purdue.edu.
Sommer AA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States.
Mauer LJ; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States. Electronic address: mauer@purdue.edu.

Food Res Int ; 136: 109608, 2020 10.

Article em En | MEDLINE | ID: mdl-32846628

Assuntos

Especiarias/análise; Temperatura; Água/análise; Armazenamento de Alimentos; Cebolas/química; Polissacarídeos/análise; Pós/química; Sais/análise; Sacarose/análise; Temperatura de Transição; Compostos Orgânicos Voláteis/análise

Palavras-chave

Amorphous; Caking; Crystalline; Deliquescence; Glass transition; Gordon-Taylor; Moisture content; Moisture sorption; Physical stability; Seasonings; Spices; Water activity

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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Temperatura / Água / Especiarias Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article

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