100 research outputs found
Carbohydrate-active enzymes exemplify entropic principles in metabolism
Statistical thermodynamics and in vitro experimentation demonstrate that metabolic enzymes can be driven by an increase in the entropy of a reaction system, and point to a role for entropy gradients in the emergence of robust metabolic functions in vivo
Crosslinkable potato starch-based graft copolymer emulsion for humidity controlling coatings
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour
Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.Authors are grateful for the valuable discussions with Teresa S. Brandao and Rosiane Lopes da Cunha during this research. Author M. A. C. Quintas acknowledges the financial support of her research by FCT grant SFRH/BPD/41715/2007
Determination of traces of copper and zinc in honeys by the solid phase extraction pre-concentration followed by the flame atomic absorption spectrometry detection
Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer
Removal of zinc and lead ions by polymer-enhanced ultrafiltration using unmodified starch as novel binding polymer
Thermal Degradation Characteristics and Antioxidant Activity of Fructose Solution with Heating Temperature and Time
Vildagliptin-loaded gellan gum mucoadhesive beads for sustained drug delivery: design, optimisation and evaluation
Polysaccharides and Proteins Added to Flowing Drinking Water at Microgram-per-Liter Levels Promote the Formation of Biofilms Predominated by Bacteroidetes and Proteobacteria
Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken
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