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346篇 您的检索式：作者名="Labuza"

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	题名	作者	年代	出处	被引量
1	Crystallization inhibition of an amorphous sucrose system using raffinose显示文摘The shelf life of pure amorphous sucrose systems, such as cotton candy, can be very short. Previous studies have shown that amorphous sucrose systems held above the glass transition temperature will collapse and crystallize. One study, however, showed that adding a small percent of another type of sugar, such as trehalose, to sucrose can extend the shelf life of the amorphous system by slowing crystallization. This study explores the hypothesis that raffinose increases the stability of an amorphous sucrose system. Cotton candy at 5 wt% raffinose and 95 wt% sucrose was made and stored at room temperature and three different relative humidities (%RH) 11%RH, 33%RH, and 43%RH. XRD patterns, and glass transition temperatures were obtained to determine the stability as a function of %RH. The data collected showed that raffinose slows sucrose crystallization in a low moisture amorphous state above the glass transition temperature and therefore improves the stability of amorphous sucrose systems.	LEINEN K.M. LABUZA T.P.	2006	Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)2006，7，2：	2
2	Applicability of time temperature indicators as shelf-life monitors of food products 显示文摘	TAOUKIS P S LABUZA T P	1989	Journal of Food Science1989，54，：	1
3	Application of chemical kinetics to deterioration of foods显示文摘	Labuza T P	1984	Journal of Chemical Education1984，61，4：	1
4	Kinetics of lipid oxidation in foods显示文摘	Labuza T D	1971	Crit Rev Food Technol1971，7，：	1
5	Accelerated shelf-life testing of foods显示文摘	LABUZA T P SCHMIDL M K	1985	Food Technology1985，39，9：	1
6	Moisture migration and control in multi-do-main foods显示文摘	Labuza T P Hyman C R		0，，09：	1
7	Application of chemical-kinetics to dete- rioration of foods显示文摘	Labuza T P	1984	Journal of Chemical Education1984，61，4：	1
8	An introduction to active packaging for foods显示文摘	Labuza T P	1996	Food Technology1996，50，：	1
9	Influence of maltodextrin systems at an equivalent 25DE on encapsulated beta-carotene loss during storage显示文摘	DESOBRY S A NETTO F M LABUZA T P	1999	Journal of Food Processing & Preservation1999，23，1：	1
10	Application of weibull hazard analysis to the determination of the shelf life of roasted and ground coffee显示文摘	CARDELLI C LABUZA T E	2001	Lebensm Wissu Technol2001，34，3：	1
11	显示文摘	Labuza T F	1996	Food Technology1996，，4：	1
12	Temperature/enthalpy/entropy compensation in food reactions显示文摘	LABUZA T P		0，，02：	1
13	Modeling pathogen growth in meat products:future challenges显示文摘	SHIMONI E LABUZA T P	2000	Trends Food Sci Technol2000，11，：	1
14	Effect of order-of-mixing on aw lowering ability of food humectants显示文摘	SLOAN A E WALETZKO P T LABUZA T P	1976	Journal of Food Science1976，41，：	1
15	Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life显示文摘	NELSON K LABUZA T P	1994	Journal of Food Engineering1994，22，：	1
16	Kinetics of lipid oxidation in foods 显示文摘	Labuza T P	2001	CRC Critical Reviews in Food Technology2001，40，：	1
17	Use of sensory data in the shelf life testing of food: Principles and graphical methods for evaluation显示文摘	LABUZA T P SCHMIDL M K	1988	Gereal Foods World1988，33，2：	1
18	Maillard browning kinetics in aliquid model system显示文摘	Baisier W M Labuza T P	1992	Journal of Agricultural and Food Chemistry1992，40，5：	1
19	Determination of the end of shelf-life for milk using weibull hazard method显示文摘	DUYVESTEYN W S SHIMONI E LABUZA T P	2001	Lebensm Wiss u Technol2001，34，：	1
20	kinetics oflinoleate oxidation in model systems显示文摘	Labuza T P H Tsuyuki M Karel	1969	JAOCS1969，46，8：	1

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