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Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC

descriptionPublicationkeyboard_double_arrow_right Article 01 Mar 2009 Argentina Spanish; Castilian Publisher:Instituto de Investigaciones para la Industria Alimenticia
Authors: Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora;

handle: 11336/156167

Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC

Abstract

The objective of the work was to characterize through X-rays, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), co-crystallized products within a sucrose matrix. These products contained mineral salts, ca1ciumlactate, magnesium suIphate and a lyophilized yerba mate extract (Ilex paraguariensis). The studied techniques allowed comparing the structure ofthe different products and the hydration state of the salts after the process. The co-crystallized products showed the basic crystalline structure of control sample of sucrose. In the case of the minerals, dehydration was not totally accomplished since different salt hydrate structures were detected.

Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Fil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Fil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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Argentina
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Keywords

ENCAPSULACIÓN, https://purl.org/becyt/ford/2.11, YERBA MATE, RAYOS X, https://purl.org/becyt/ford/2, CALORIMETRÍA DIFERENCIAL DE BARRIDO, CO-CRISTALIZACIÓN

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
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