Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder. (1st December 2019)

• Record Type: Journal Article
• Authors: Červenka, Libor; Stępień, Anna; Frühbauerová, Michaela; Velichová, Helena; Witczak, Mariusz
• Is Part Of: Food chemistry. Volume 300(2019)
• Publication Date: 2019-12-01
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125208
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: GAB isotherms successfully described the experimental moisture content data. Strongly bound water molecules in unroasted carob powder were observed. Different integral thermodynamic properties were determined. Roasted carob powder exhibited better stability.