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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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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
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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
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