State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Autores
Buera, Maria del Pilar; Roos, Yrjö; Levine, Harry; Slade, Louise; Corti, Horacio Roberto; Reid, David S.; Auffret, Tony; Angell, C. Austen
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Roos, Yrjö. University College Cork; Irlanda
Fil: Levine, Harry. Food Polymer Science Consultancy; Estados Unidos
Fil: Slade, Louise. Food Polymer Science Consultancy; Estados Unidos
Fil: Corti, Horacio Roberto. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reid, David S.. University of California at Davis; Estados Unidos
Fil: Auffret, Tony. taPrime Consulting; Reino Unido
Fil: Angell, C. Austen. Arizona State University; Estados Unidos
Materia
BIOMOLECULES
GLASS TRANSITION
IUPAC PHYSICAL AND BIOPHYSICAL CHEMISTRY DIVISION
PHASE/STATE DIAGRAMS
REACTION RATES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/192559
Acceder
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network_name_str CONICET Digital (CONICET)
spelling State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)Buera, Maria del PilarRoos, YrjöLevine, HarrySlade, LouiseCorti, Horacio RobertoReid, David S.Auffret, TonyAngell, C. AustenBIOMOLECULESGLASS TRANSITIONIUPAC PHYSICAL AND BIOPHYSICAL CHEMISTRY DIVISIONPHASE/STATE DIAGRAMSREACTION RATEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Roos, Yrjö. University College Cork; IrlandaFil: Levine, Harry. Food Polymer Science Consultancy; Estados UnidosFil: Slade, Louise. Food Polymer Science Consultancy; Estados UnidosFil: Corti, Horacio Roberto. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Reid, David S.. University of California at Davis; Estados UnidosFil: Auffret, Tony. taPrime Consulting; Reino UnidoFil: Angell, C. Austen. Arizona State University; Estados UnidosInt Union Pure Applied Chemistry2011-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/192559Buera, Maria del Pilar; Roos, Yrjö; Levine, Harry; Slade, Louise; Corti, Horacio Roberto; et al.; State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report); Int Union Pure Applied Chemistry; Pure and Applied Chemistry; 83; 8; 3-2011; 1567-16170033-45451365-3075CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/document/doi/10.1351/PAC-REP-10-07-02/htmlinfo:eu-repo/semantics/altIdentifier/doi/10.1351/PAC-REP-10-07-02info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:33:03Zoai:ri.conicet.gov.ar:11336/192559instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:33:03.356CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
title State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
spellingShingle State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
Buera, Maria del Pilar
BIOMOLECULES
GLASS TRANSITION
IUPAC PHYSICAL AND BIOPHYSICAL CHEMISTRY DIVISION
PHASE/STATE DIAGRAMS
REACTION RATES
title_short State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
title_full State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
title_fullStr State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
title_full_unstemmed State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
title_sort State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
dc.creator.none.fl_str_mv Buera, Maria del Pilar
Roos, Yrjö
Levine, Harry
Slade, Louise
Corti, Horacio Roberto
Reid, David S.
Auffret, Tony
Angell, C. Austen
author Buera, Maria del Pilar
author_facet Buera, Maria del Pilar
Roos, Yrjö
Levine, Harry
Slade, Louise
Corti, Horacio Roberto
Reid, David S.
Auffret, Tony
Angell, C. Austen
author_role author
author2 Roos, Yrjö
Levine, Harry
Slade, Louise
Corti, Horacio Roberto
Reid, David S.
Auffret, Tony
Angell, C. Austen
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BIOMOLECULES
GLASS TRANSITION
IUPAC PHYSICAL AND BIOPHYSICAL CHEMISTRY DIVISION
PHASE/STATE DIAGRAMS
REACTION RATES
topic BIOMOLECULES
GLASS TRANSITION
IUPAC PHYSICAL AND BIOPHYSICAL CHEMISTRY DIVISION
PHASE/STATE DIAGRAMS
REACTION RATES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Roos, Yrjö. University College Cork; Irlanda
Fil: Levine, Harry. Food Polymer Science Consultancy; Estados Unidos
Fil: Slade, Louise. Food Polymer Science Consultancy; Estados Unidos
Fil: Corti, Horacio Roberto. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reid, David S.. University of California at Davis; Estados Unidos
Fil: Auffret, Tony. taPrime Consulting; Reino Unido
Fil: Angell, C. Austen. Arizona State University; Estados Unidos
description Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
publishDate 2011
dc.date.none.fl_str_mv 2011-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/192559
Buera, Maria del Pilar; Roos, Yrjö; Levine, Harry; Slade, Louise; Corti, Horacio Roberto; et al.; State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report); Int Union Pure Applied Chemistry; Pure and Applied Chemistry; 83; 8; 3-2011; 1567-1617
0033-4545
1365-3075
CONICET Digital
CONICET
url http://hdl.handle.net/11336/192559
identifier_str_mv Buera, Maria del Pilar; Roos, Yrjö; Levine, Harry; Slade, Louise; Corti, Horacio Roberto; et al.; State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report); Int Union Pure Applied Chemistry; Pure and Applied Chemistry; 83; 8; 3-2011; 1567-1617
0033-4545
1365-3075
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/document/doi/10.1351/PAC-REP-10-07-02/html
info:eu-repo/semantics/altIdentifier/doi/10.1351/PAC-REP-10-07-02
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Int Union Pure Applied Chemistry
publisher.none.fl_str_mv Int Union Pure Applied Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614345039806464
score 13.070432

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