Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder.

Cervenka, Libor; Stepien, Anna; Frühbauerová, Michaela; Velichová, Helena; Witczak, Mariusz

Cervenka, Libor; Stepien, Anna; Frühbauerová, Michaela; Velichová, Helena; Witczak, Mariusz.

Afiliação

Cervenka L; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic. Electronic address: libor.cervenka@upce.cz.
Stepien A; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., 30-149 Krakow, Poland. Electronic address: anna.stepien@urk.edu.pl.
Frühbauerová M; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
Velichová H; Department of Food Analysis and Chemistry, Faculty of Technology, Tomás Bata University in Zlín, Vavreckova 275, 760 01 Zlín, Czech Republic. Electronic address: velichova@ft.utb.cz.
Witczak M; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic. Electronic address: rrwitcza@cyf-kr.edu.pl.

Food Chem ; 300: 125208, 2019 12 01.

Article em En | MEDLINE | ID: mdl-31349097

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article