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Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

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dc.title Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder en
dc.contributor.author Červenka, Libor
dc.contributor.author Stępień, Anna
dc.contributor.author Frühbauerová, Michaela
dc.contributor.author Velichová, Helena
dc.contributor.author Witczak, Mariusz
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 300
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2019.125208
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814619313159
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008998
utb.identifier.obdid 43880551
utb.identifier.scopus 2-s2.0-85069633396
utb.identifier.wok 000483990100057
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2019-08-16T09:30:15Z
dc.date.available 2019-08-16T09:30:15Z
dc.description.sponsorship University of Pardubice [SGS_2019_003]; University of Agriculture [BM-2705/KIAPS/2018]
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Velichová, Helena
utb.fulltext.sponsorship The projects SGS_2019_003 of University of Pardubice and BM-2705/KIAPS/2018 of University of Agriculture are gratefully acknowledged.
utb.wos.affiliation [Cervenka, Libor; Fruhbauerova, Michaela; Witczak, Mariusz] Univ Pardubice, Dept Analyt Chem, Fac Chem Technol, Studentska 573, Pardubice 53210, Czech Republic; [Stepien, Anna] Univ Agr, Dept Engn & Machinery Food Ind, Fac Food Technol, Balicka 122 St, PL-30149 Krakow, Poland; [Velichova, Helena] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, 53210, Czech Republic; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., Krakow, 30-149, Poland; Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic
utb.fulltext.projects SGS_2019_003
utb.fulltext.projects BM-2705/KIAPS/2018
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