Food properties handbook

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Composition characterisation and thermal transition of date pits powders (2007, methodology): “Thermal analysis is an effective tool of looking at the physical state of foods, and Rahman (2004) used the technique to characterise the freezing points, glass transition temperatures, maximal-freeze-concentration condition, unfreezable water content and decomposition temperature of the date flesh.”
Multiphase porous media model for Intermittent Microwave Convective Drying (IMCD) of food (2016, neutral): “922 [37,42] Water saturation, initial, Sw0 0.”
Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review (2020, neutral): “6 [38] Lactose −32 [39] Glucose −40 [39] Gelatin −8 [39] Dextran −9 [40]”
Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram (2009, positive): “mechanical, electrical, thermal, and other properties of a material, when plotted as a function of temperature.([38]) This transition is most commonly identified as a shift in the thermogram line measured by Differential Scanning Calorimetry (DSC).”