State diagram is a map of the different states of a food as a function of water or solids content
and temperature. The main advantage of drawing map is in identifying different states of a …

Understanding of the amorphous glassy state of food systems is often crucial in determining
physicochemical characteristics and predicting stability of dehydrated and frozen foods. At …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

Water activity and glass transition temperature concepts were used to investigate the
connection between the two distinct criteria of food stability. The data on sorption isotherms …

The aim of this study was to investigate the influence of the water activity on the stability of
lyophilised lactic acid bacteria, especially in the solid glassy region. Lactobacillus bulgaricus …

Aims: The frozen and dehydrated state transitions of lactose and trehalose were determined
and studied as factors affecting the stability of probiotic bacteria to understand …

Optimization of the freeze‐drying process needs to characterize the physical state of frozen
and dried products. A protocol to measure the collapse temperature of complex biological …

High viability of dried probiotics is of great importance for immediate recovery of activity in
fermented foods and for health‐promoting effects of nutraceuticals. The conventional …

Freeze-drying is commonly used to stabilize lactic acid bacteria. Many factors have been
reported to influence freeze-drying survival, including bacterial species, cell density …