ABSTRACT
Introduction ........................................................................................................ 309
Thermal Characterization of the Systems by Differential Scanning
Calorimetry..................................................................................................... 313
Glass Transition Temperatures in Frozen Gelatinized Systems ......... 314
Starch Systems Without Sucrose ............................................................. 314
Starch Systems Containing Sucrose ........................................................ 316
Amylopectin Retrogradation.................................................................... 317
Effect of Freezing Rate and Frozen Storage on the Dynamic
Rheological Behavior .................................................................................... 318
Conclusions......................................................................................................... 321
Acknowledgments ............................................................................................. 322
References ........................................................................................................... 322
Freezing is recognized as one of the best methods of preserving food quality.
Low temperatures inhibit the growth of deteriorative and pathogenic micro-
organisms, and retard biochemical and enzymatic reactions that would
otherwise occur in unfrozen food. Although the physico-chemical reactions
slow down at low temperatures, they will nevertheless continue during
frozen storage conditions.
