Moisture-induced caking of beverage powders
- Author
- MONTES, Edgar Chavez1 ; SANTAMARIA, Nadia Ardila1 2 ; GUMY, Jean-Claude1 ; MARCHAL, Philippe2
[1] Nestlé Product Technology Centre Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland
[2] LRGP-GEMICO (UPR 3349 CNRS), Nancy University, 1 Rue Grandville, Nancy, France - Conference name
- International Symposium on the Properties of Water (ISOPOW11) (ISOPOW11) (11 ; Queretaro 2010-09)
- Source
Journal of the science of food and agriculture. 2011, Vol 91, Num 14, pp 2582-2586, 5 p ; ref : 12 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Malden, MA
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Author keyword
- caking cocoa beverage powder glass transition mechanical properties moisture storage uniaxial compression
- Keyword (fr)
- Boisson chocolatée Compression uniaxiale Conservation aliment Entreposage Poudre cacao Prise en masse Propriété mécanique Transition vitreuse
- Keyword (en)
- Cocoa beverage Uniaxial compression Food preservation Warehousing Cocoa powder Caking Mechanical properties Glass transition
- Keyword (es)
- Bebida achocolatada Compresión uniaxial Conservación alimento Almacenamiento Polvo cacao Fraguado en masa Propiedad mecánica Transición vítrea
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24607153
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.4496 
https://dx.doi.org/10.1002/jsfa.4496
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