All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Thermodynamic Properties and Glass Transition Temperature of Roasted and Unroasted carob (Ceratonia siliqua L.) powder

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F19%3A39914345" target="_blank" >RIV/00216275:25310/19:39914345 - isvavai.cz</a>

  • Alternative codes found

    RIV/70883521:28110/19:63523577

  • Result on the web

    <a href="https://doi.org/10.1016/j.foodchem.2019.125208" target="_blank" >https://doi.org/10.1016/j.foodchem.2019.125208</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2019.125208" target="_blank" >10.1016/j.foodchem.2019.125208</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Thermodynamic Properties and Glass Transition Temperature of Roasted and Unroasted carob (Ceratonia siliqua L.) powder

  • Original language description

    Moisture adsorption isotherms of unroasted and roasted carob powder (Ceratonia siliqua L.) at 15, 25, and 40 °C were determinated by the static gravimetric method over the wide range of water activity from 0.06 to 0.90. GAB model fitted well the experimental adsorption data showing sigmoid shape curves for both samples. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of unroasted carob powder in low moisture content than that in roasted sample. The variation of the net integral enthalpy and entropy with the moisture content exhibited maximal and minimal values for unroasted carob powder at low moisture content, respectively. Combining the glass transition temperature lines with adsorption isotherms, it was found that roasted carob powder is stable up to 0.43 aw in comparison with unroasted carob powder (up to 0.38 aw). Additionally, higher content of phenolics was observed in roasted carob powder.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    300

  • Issue of the periodical within the volume

    December

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    9

  • Pages from-to

    "125206-1"-"125206-9"

  • UT code for WoS article

    000483990100057

  • EID of the result in the Scopus database