State Diagram of Spray Dried Bovine Colostrum Powder

REFERENCES

• Gopal, P.K.; Gill, H.S. Oligosaccharides and glycoconjugates in bovine milk and colostrums. British Journal of Nutrition 2000, 84, 69–74.
   Web of Science ®Google Scholar
• Cao, J.; Wang, X.; Zheng, H. Comparative studies on thermoresistance of protein G-binding region and antigen determinant region of immunoglobulin G in acidic colostral whey. Food and Agricultural Immunology 2007, 18 (1), 17–30.
   Web of Science ®Google Scholar
• Michaelidou, A.; Steijns, J. Nutritional and technological aspects of minor bioactive components in milk and whey: Growth factors, vitamins and nucleotides. International Dairy Journal 2006, 16 (11), 1421–1426.
   Web of Science ®Google Scholar
• Gapper, L.; Copestake, D.; Otter, D.; Indyk, H. Analysis of bovine immunoglobulin G in milk, colostrum and dietary supplements: A review. Analytical and Bioanalytical Chemistry 2007, 389 (1), 93–109.
   PubMed Web of Science ®Google Scholar
• Chelack, B.; Morley, P.; Haines, D. Evaluation of methods for dehydration of bovine colostrum for total replacement of normal colostrum in calves. The Canadian Veterinary Journal 1993, 34 (7), 407–412.
   PubMed Web of Science ®Google Scholar
• Rahman, M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 2004, 7 (3), 407–428.
   Web of Science ®Google Scholar
• Rahman, M.S.; Sablani, S.S.; Al-Habsi, N.; Al-Maskri, S.; Al-Belushi, R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 2005, 70 (2), E135–E141.
   Web of Science ®Google Scholar
• Bai, Y.; Rahman, M.S.; Perera, C.O.; Smith, B.; Melton, L.D. State diagram of apple slices: Glass transition and freezing curves. Food Research International 2001, 34 (2–3), 89–95.
   Web of Science ®Google Scholar
• Fabra, M.J.; Talens, P.; Moraga, G.; Martíez-Navarrete, N. Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability. Journal of Food Engineering 2009, 93 (1), 52–58.
   Web of Science ®Google Scholar
• Wang, H.; Zhang, S.; Chen, G. Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry. Journal of Food Engineering 2008, 84 (2), 307–312.
   Web of Science ®Google Scholar
• Rahman, M.S. Food Properties Handbook; CRC Press: Boca Raton, FL, 1995, 87–177.
   Google Scholar
• Syamaladevi, R.M.; Sablani, S.S.; Tang, J.; Powers, J.; Swanson, B.G. State diagram and water adsorption isotherm of raspberry (Rubus idaeus). Journal of Food Engineering 2009, 91 (3), 460–467.
   Web of Science ®Google Scholar
• Slade, L.; Levine, L. A food polymer science approach to structure property relationships in aqueous food systems: On-equilibrium behavior of carbohydrate-water systems. In: Water Relationships in Food; Levine, H.; Slade, L.; Eds.; Plenum Press: New York, 1991, 29–101.
   Google Scholar
• Rahman, M.S. Glass transition and other structural changes in foods. In: Handbook of Food Preservation, 2nd Ed.; Rahman, M.S.; Ed.; CRC Press: Boca Raton, FL, 2007, 75–93.
   Google Scholar
• Rahman, M.S. Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature. Journal of Food Engineering 2010, 99 (4), 402–416.
   Web of Science ®Google Scholar
• Rahman, M.S. Food stability beyond water activity and glass transtion: Macro-micro region concept in the state diagram. International Journal of Food Properties 2009, 12 (4), 726–740.
   Web of Science ®Google Scholar
• Rahman, M.S. State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology 2006, 17 (3), 129–141.
   Web of Science ®Google Scholar
• Jouppila, K.; Roos, Y.H. Glass transitions and crystallization in milk powders. Journal of Dairy Science 1994, 77 (10), 2907–2915.
   Web of Science ®Google Scholar
• Vuataz, G. The phase diagram of milk: A new tool for optimising the drying process Le Lait 2002, 82 (4), 485–500.
   Google Scholar
• Greenspan, L. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standard- Physics and Chemistry 1977, 81 (1), 89–96.
   Google Scholar
• AOAC International. Official Methods of Analysis of AOAC; Gaithersburg, MD: AOAC International, 1990.
   Google Scholar
• Sablani, S.; Syamaladevi, R.; Swanson, B. A review of methods, data and applications of state diagrams of food systems. Food Engineering Reviews 2011, 2 (3), 168–203.
   Web of Science ®Google Scholar
• Lewichi, P.P. Data and models of water activity.II: Solid foods. In: Food Properties Handbook; Shafiur Rahman, M.; Ed.; CRC Press: London, 2009, 68–143.
   Google Scholar
• Boquet, R.; Chirife, J.; Iglesias, H.A. Equations for fitting water sorption isotherms of foods. III. Evaluation of various three-parameter models. International Journal of Food Science and Technology 1979, 14 (5), 527–534.
   Web of Science ®Google Scholar
• Yu, H.N.; Zheng, Y.R.; Li, Y.F. Water adsorption isotherms and storage stability of freeze dried bovine colostrum powder. International Journal of Food Properties, 2013, 16 (8), 1764–1775.
   Web of Science ®Google Scholar
• Gordon, M.; Taylor, J.S. Ideal copolymers and the second-order transitions of synthetic rubbers. I. non-crystalline copolymers. Journal of Applied Chemistry 1952, 2 (9), 493–500.
   Web of Science ®Google Scholar
• Chen, C.S. Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression. Journal of Food Science 1986, 51 (6), 1537–1539.
   Web of Science ®Google Scholar
• Roos, Y.H. Phase Transition in Foods, 1st Ed.; Academic Press Inc: San Diego, 1995.
   Google Scholar
• Abdenouri, N.; Idlimam, A.; Kouhila, M. Sorption isotherms and thermodynamic properties of powdered milk. Chemical Engineering Communications 2010, 197 (8), 1109–1125.
   Web of Science ®Google Scholar
• Koç, B.; Yılmazer, M.S.; Balkır, P.; Ertekin, F.K. Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology 2010, 28 (6), 816–822.
   Web of Science ®Google Scholar
• Rahman, M.S.; Al-Saidi, G.; Guizani, N.; Abdullah, A. Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochimica Acta 2010, 509, 111–119.
   Web of Science ®Google Scholar
• Rahman, M.S.; Senadeera, W.; Al-Alawi, A.; Truong, T.; Bhandari, B.; Al-Saidi, G. Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). Food and Bioprocess Technology 2011, 4 (8), 1422–1431.
   Web of Science ®Google Scholar
• Rahman, M.S.; Labuza, T.P. Water activity and food preservation. In: Handbook of Food Preservation; Rahman, M.S.; Ed.; Marcel Dekker: New York, 1999, 339–382.
   Google Scholar
• Roos, Y.H. Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation 1993, 16 (6), 433–447.
   Web of Science ®Google Scholar
• Sablani, S.S.; Kasapis, S.; Rahman, M.S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering 2007, 78 (1), 266–271.
   Web of Science ®Google Scholar