VII. RÉFÉRENCES BIBLIOGRAPHIQUES Aguerre R.J., Suarez C., Viollaz P.E. (1989). New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods. Lebensmittel-Wissenschaft und Technologie, 22, 192-195. Aguilera J.M., del Valle J.M., Karel M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science and Technology, 6, 149-155. Aharoni C. (1997). The solid-liquid interface in capillary condensation. Sorption of water by active carbons. Langmuir, 13, 1270-1273. Ahlneck C., Zografi G. (1990). The molecular basis of moisture effects on the physical and chemical stability of drugs in the solid state. International Journal of Pharmaceutics, 62, 87-95. Ahlqvist M.U.A., Taylor L.S. (2002). Water diffusion in hydrated crystalline and amorphous sugars monitored using H/D exchange. Journal of Pharmaceutical Sciences, 91, 690-698. Airaksinen S. (2005). Role of excipients in moisture sorption and physical stability of solid pharmaceutical formulations, PhD thesis, Helsinki University, Finland. Al-Muhtaseb A.H., McMinn W.A.M., Magee T.R.A. (2004). Water sorption isotherms of starch powders Part 1: mathematical description of experimental data. Journal of Food Engineering, 61, 297-307. Amaducci S., Pritoni G. (1998). Effect of harvest date and cultivar on Cichorium intybus yield components in north Italy. Industrial Crops and Products, 7, 345-349. Anderson R.B. (1946). Modifications of the Brunauer, Emmett and Teller equation. Journal of the American Chemical Society, 68, 686-691. André I. (1995). Etudes structurales et dynamiques de l’inuline et de sophoranes cycliques et linéaires. PhD thesis, Université Joseph Fourier, Grenoble I, France. André I., Putaux J.L., Chanzy H., Taravel F.R., Timmermans J.W., de Wit D. (1996a). Single crystals of inulin. International Journal of Biological Macromolecules, 18, 195204. André I., Mazeau K., Tvaroska I., Putaux J.L., Winter W.T., Taravel F.R., Chanzy H. (1996b). Molecular and crystal structures of inulin from electron diffraction data. Macromolecules, 29, 4626-4635. Angell C.A. (1988). Perspective on the glass transition. Journal of Physics and Chemistry of Solids, 49, 863-871. 140 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Aref-Azar A., Arnoux F., Biddlestone F., Hay J.N. (1996). Physical ageing in amorphous and crystalline polymers. Part 2. Polyethylene terephthalate. Thermochimica Acta, 273, 217– 229. Atkinson J.R., Hay J.N, Jenkins M.J. (2002). Enthalpic relaxation in semi-crystalline PEEK. Polymer, 43, 731-735. Baert J.R.A., Van Bockstaele E.J. (1993). Cultivation and breeding of root chicory for inulin production. Industrial Crops and Products, 1, 229-234. Baert J.R.A (1997). The effect of sowing and harvest date and cultivar on inulin yield and composition of chicory (Cichorium intybus L.) roots. Industrial Crops and Products, 6, 195-199. Bain D.F., Munday D.L., Smith A. (1999). Solvent influence on spay-dried biodegradable microspheres. Journal of Microencapsulation, 16, 453-474. Barbosa-Cánovas G.V., Vega-Mercado H. (1996). Physical, chemical, and microbiological characteristics of dehydrated foods. In Dehydration of foods; BarbosaCánovas G.V., Vega-Mercado H., Ed.; Chapman & Hall, International Thompson Publishing, New York, USA; pp. 29-99. Basu S., Shivhare U.S., Mujumdar A.S. (2006). Models for sorption isotherms for foods: a review. Drying Technology, 24, 917-930. Battezzati L., Castellero A., Rizzi P. (2007). On the glass transition in metallic melts. Journal of Non-Crystalline Solids, 353, 3318-3326. Bell L., Labuza T.P. (2000). Moisture sorption: practical aspects of isotherm measurement and use, 2nd ed. St. Paul, MN: American Association of Cereal Chemists. Beristain C.I., Azuara E., Tamayo T.T., Vernon-Carter E.J. (2003). Effect of caking and stickiness on the retention of spray-dried encapsulated orange peel oil. Journal of the Science of Food and Agriculture, 83, 1613-1616. Berlin E., Anderson B.A., Pallansch M.J. (1970). Effect of temperature on water vapor sorption by dried milk powders. Journal of Dairy Science, 53, 146-149. Bhandari B.R., Howes T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71-79. Bhandari B.R., Hartel R.W. (2005). Phase transitions during food powder production and powder stability. In Encapsulated and Powdered Foods; Onwulata C., Ed.; Taylor and Francis: New York; pp. 261-291. 141 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Biliaderis C. G. (1998). Structures and phase transitions of starch polymers. In Polysaccharide Association Structures in Food.; Walter R.H., Ed..; Dekker, New York; pp. 57-168. Binder K., Baschnagel J., Paul W. (2003). Glass transition polymer melts: test of theoretical concepts by computer simulation. Progress Polymer Science, 28, 115-172. Blandamer M.J., Engberts J.B.F.N., Gleeson P.T., Reis J.C.R. (2005). Activity of water in aqueous systems; A frequently neglected property. Chemical Society Reviews, 34, 440-458. Bohm A., Kaiser I., Trebstein A., Henle T. (2005). Heat-induced degradation of inulin. European Food Research and Technology, 220, 466-471. Boquet R., Chirife J., Iglesias H.A. (1978). Equations for fitting water sorption isotherms of foods. II. Evaluation of various two-parameter models. Journal of Food Technology, 13, 319-327. Broadhead J., Rouan Edmond S.K., Rhodes C.T. (1992). The spray drying of pharmaceuticals. Drug Development and Industrial Pharmacy, 18, 1169-1206. Bronlund J., Paterson T. (2004). Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders. International Dairy Journal, 14, 247254. Brunauer S., Emmett P.H., Teller E. (1938). Adsorption of gases in multimolecular layers. Journal of the American Chemical Society, 60, 309-319. Brunauer S., Deming L.S., Deming W.E., Teller E. (1940). On a theory of the van der Waals adsorption of gases. Journal of the American Chemical Society, 62, 1723-1732. Cabezas M.J., Rabert C., Bravo S., Shene C. (2002). Inulin and sugar contents in Helianthus tuberosus and Cichorium intybus tubers: effect of postharvest storage temperature. Journal of Food Science, 67, 2860-2865. Calub T.M., Waterhouse A.L., French A.D. (1990). Conformational analysis of inulobiose by molecular mechanics. Carbohydrate Research, 207, 221-235. Cataldi T.R.I., Campa C., De Benedetto G.E. (2000). Carbohydrate analysis by highperformance anion-exchange chromatography with pulsed amperometric detection: the potential is still growing. Fresenius Journal of Analytical Chemistry, 368, 739-758. Cavatur R.K., Suryanarayanan R. (1998). Characterization of frozen aqueous solutions by low temperature X-ray powder diffractometry. Pharmaceutical Research, 15, 194199. 142 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Cheng W.T., Lin S.Y. (2006). Processes of dehydration and rehydration of raffinose pentahydrate investigated by thermal analysis and FT-IR/DSC microscopic system. Carbohydrate Polymers, 64, 212-217. Chidavaenzi O.C., Buckton G., Koosha F., Pathak R. (1997). The use of thermal techniques to assess the impact of feed concentration on the amorphous content and polymorphic forms present in spray dried lactose. International Journal of Pharmaceutics, 159, 67-74. Chidavaenzi O.C., Buckton G., Koosha F. (2001). The effect of co-spray drying with polyethylene glycol 4000 on the crystallinity and physical form of lactose. International Journal of Pharmaceutics, 216, 43-49. Choi W.S., Kim H.I., Kwak S.S., Chung H.Y., Chung H.Y., Yamamoto K., Oguchi T., Tozuka Y., Yonemochi E., Terada K. (2004). Amorphous ultrafine particle preparation for improvement of bioavailability of insoluble drugs: grinding characteristics of fine grinding mills. International Journal of Mineral Processing, 74S, S165-S172. Chu Y.D., Shiau L.D., Berglund K.A. (1989). Effects of impurities on crystal growth in fructose crystallization. Journal of Crystal Growth, 97, 689-696. Chung H.J., Lim S.T. (2003). Physical aging of glassy normal and waxy rice starches: effect of aging time on glass transition and enthalpy relaxation. Food Hydrocolloids, 17, 855-861. Chung H.J., Chang H.I., Lim S.T. (2004). Physical aging of glassy normal and waxy rice starches: effect of crystallinity on glass transition and enthalpy relaxation. Carbohydrate Polymers, 58, 101-107. Chung H.J., Lee E.J., Lim S.T. (2002). Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starches. Carbohydrate Polymers, 48, 287-298. Chung H.J., Lim S.T. (2004). Physical aging of glassy normal and waxy rice starches: thermal and mechanical characterization. Carbohydrate Polymers, 57, 15-21. Chuy L.E., Labuza T.P. (1994). Caking and stickiness of dairy-based food powders as related to glass transition. Journal of Food Science, 59, 43-46. Conflant P., Guyot-Hermann A.M. (1994). Contribution of x-ray-powder diffraction versus temperature to the solid-sate study of pharmaceutical raw-materials. European Journal of Pharmaceutics and Biopharmaceutics, 40, 388-392. Cook W.D., Mehrabi M., Edward G.H. (1999). Ageing and yielding in model epoxy thermosets. Polymer, 40, 1209–1218. 143 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Corrigan D.O., Healy A.M., Corrigan O.I. (2003). The effect of spray drying solutions of bendroflumethiazide/polyethylene glycol on the physicochemical properties of the resultant materials. International Journal of Pharmaceutics, 262, 125-137. Cremer D., Pople J.A. (1975a). Molecular orbital theory of the electronic structure of organic compounds. XXIII. Pseudorotation in saturated five-membered ring compounds. Journal of the American Chemical Society, 97, 1358-1367. Cremer D., Pople J.A. (1975b). A general definition of ring puckering coordinates. Journal of the American Chemical Society, 97, 1354-1358. De Caro C.A. (1999). Mettler-Toledo Application Brochure, 27, No. 51725053. De Leenheer L., Hoebregs H. (1994). Progress in the elucidation of the composition of chicory inulin. Starch/Stärke, 46, 193-196. Duckworth R.B. (1975). Water Relations in Foods, Academic Press, London. Dumoulin E., Bimbenet J.J., Bonazzi C., Daudin J.D., Mabonzo E., Turchiuli C. (2004). Activité de l’eau, teneur en eau des produits alimentaires: isothermes de sorption de l’eau. Industries Alimentaires et Agricoles, avril, 8-19. Elamin A.A., Alderborn G., Ahlneck C. (1994). The effect of pre-compaction processing and storage conditions on powder and compaction properties of some crystalline materials. International Journal of Pharmaceutics, 108, 213-224. Elamin A.A., Sebhatu T., Ahlneck C. (1995). The use of amorphous model substances to study mechanically activated materials in the solid state. International Journal of Pharmaceutics, 119, 25-36. Ernst M., Chatterton N.J., Harrison P.A. (1995). Carbohydrate changes in chicory (Cichorium intybus L. var. foliosum) during growth and storage. Scientia Horticulturae, 63, 251-261. Fennema O.R. (1996). Water and ice. In Food Chemistry, 3rd ed.; Fennema O.R., Ed.; Dekker, New York; pp. 17-94. Ferro Fontan C., Chirife J., Sancho E., Iglesias H.A. (1982). Analysis of a model for water sorption phenomena in foods. Journal of Food Science, 47, 1590-1594. Ferry J.D. (1980). Viscoelastic properties of polymers, 3rd Eds.; John Wiley & Sons, New-York. Fessas D., Schiraldi A. (2001). Water properties in wheat flour dough I: classical thermogravimetry approach. Food Chemistry, 72, 237-244. 144 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Figueira G.M., Park K.J., Brod F.P.R., Honório S.L. (2004). Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation. Journal of Food Engineering, 63, 273-280. Figura L.O., Epple M. (1995). Anhydrous α-lactose a study with DSC and TXRD. Journal of Thermal Analysis, 44, 45-53. Fischer K. (1935). Neues Verfahren zur maβanalytischen Bestimmung des Wassergehaltes von Flüssigkeiten und festen Körpern. Angewandte Chemie, 48, 394– 396. Flory P.J. (1953). Principles of polymer chemistry; Cornell University Press, NewYork. Fougnies C., Dosière M., Koch M.H.J., Roovers J. (1998). Morphological study and melting behavior of narrow molecular weight fractions of Poly(aryl ether ether ketone) (PEEK) annealed from the glassy state. Macromolecules, 31, 6266-6274. French A.D. (1988). Accessible conformations of the -D-(2-1)- and –(2-6)- linked Dfructans inulin and levan. Carbohydrate Research, 176, 17-29. French A.D. (1989). Chemical and physical properties of fructans. Journal of Plant Physiology, 134, 125-136. French A.D., Tran V. (1990). Analysis of fructofuranose conformations by molecular mechanics. Biopolymers, 29, 1599-1611. French A.D. (1993). Recent advances in the structural chemistry of inulin. In Inulin and inulin-containing crops; Fuchs A., Ed.; Elsevier, Amsterdam; pp. 121-127. French A.D., Mouhous-Riou N., Pérez S. (1993). Computer modeling of the tetrasaccharide nystose. Carbohydrate Research, 247, 51-62. French A.D., Waterhouse A.L. (1993). Chemical structure and characteristics. In Science and Technology of fructans; Suzuki M., Chatterton N.J. Ed.; CRC Press; pp. 41-81. Fuchs A. (1991). Current and potential food and non-food applications of fructans. Biochemical Society Transactions, 19, 555-560. Furuki T., Kishi A., Sakurai M. (2005). De- and rehydration behavior of ,-trehalose dihydrate under humidity-controlled atmospheres. Carbohydrate Research, 340, 429438. García-Pérez J.V., Cárcel J.A., Clemente G., Mulet A. (2008). Water sorption isotherms for lemon peel at different temperatures and isosteric heats. LWT, 41, 18-25. 145 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Gordon M., Taylor J.S. (1952). Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry, 2, 493500. Goula A.M., Karapantsios T.D., Achilias D.S., Adamopoulos K.G. (2008). Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering, 85, 73-83. Graham, B.H. (1997). Recent advances in agglomeration during spray drying. Food Australia, 49, 184–185. Green J.E., Sitaula R., Fowler A., Toner M., Bhowmick S. (2007). Enthalpic relaxation of convective desiccated trehalose-water glasses. Thermochimica Acta, 453, 1-8. Guggenheim E.A. (1966). Application of statistical mechanics. Clarendon Press, Oxford, UK, Chapter 11. Hailwood A.J., Horrobin S. (1946). Absorption of water by polymers: analysis in terms of a simple model. Journal of the Chemical Society-Faraday Transactions, 42, 84-92. Halsey G. (1948). Physical adsorption on non-uniform surfaces. The Journal of Chemical Physics, 16, 931-937. Han J., Suryanarayanan R. (1997). Applications of pressure differential scanning calorimetry in the study of pharmaceutical hydrates I. Carbamazepine dihydrate. International Journal of Pharmaceutics, 157, 209-218. Hancock B.C., Shamblin S.L. (1998). Water vapour sorption by pharmaceutical sugars. PSTT, 1, 345-351. Hancock B., Zografi G. (1997). Characteristics and significance of the amorphous state in pharmaceutical system. Journal of Pharmaceutical Sciences, 86, 1-12. Haque M.K., Roos Y.H. (2004a). Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures. Journal of Food Science, 69, 23–29. Haque M.K., Roos Y.H. (2004b). Water sorption and plasticization behavior of spraydried lactose/protein mixtures. Journal of Food Science, 69, E384–E391. Haque M.K., Roos Y.H. (2005). Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous spray-dried and freeze-dried lactose/protein mixtures. Journal of Food Science, 70, E359-E366. Hardy J., Sher J., Banon S. (2002). Water activity and hydration of dairy powders. Lait, 82, 441-452. 146 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Hébette C. (2002). Crystallisation, melting and gel formation of concentrated inulinwater systems. PhD Thesis, K.U. Leuven, Belgium. Hébrard A., Oulahna D., Galet L., Cuq B., Abecassis J., Fages J. (2003). Hydration properties of durum wheat semolina : influence of particle size and temperature. Powder Technology, 130, 211-218. Henderson S.M. (1952). A basic concept of equilibrium moisture. Agricultural Engineering, 33, 29-32. Hilden L.R., Morris K.R. (2004). Physics of amorphous solids. Journal of Pharmaceutical Sciences, 93, 3-12. Hill V.L., Craig D.Q.M., Feely L.C. (1998). Characteriszation of spray-dried lactose using modulated differential scanning calorimetry. International Journal of Pharmaceutics, 161, 95–107. Hinrichs W.L.J., Prinsen M.G., Frijlink H.W. (2001). Inulin glasses for the stabilization of therapeutic proteins. International Journal of Pharmaceutics, 215, 163-174. Hobbs S.Y., Pratt C.F. (1975). Multiple melting in poly(butylene terephthalate). Polymer, 16, 462-464. Hodge I.M. (1994). Enthalpy relaxation and recovery in amorphous materials. Journal of Non Crystalline Solids, 169, 211–266. Hodge R.M., Bastow T.J., Edward G.H., Simon G.P., Hill A.J. (1996). Free volume and the mechanism of plasticization in water-swollen poly(vinyl alcohol). Macromolecules, 29, 8137-8143. Hu X., Kaplan D., Cebe P. (2007). Effect of water on the thermal properties of silk fibroin. Thermochimica Acta, 461, 137-144. Hutchinson J.M. (1995). Physical aging of polymers. Progress in Polymer Science, 20, 703–760. Hutchinson J.M., Smith S., Horne B., Gourlay G.M. (1999). Physical aging of polycarbonate: enthalpy relaxation, creep response, and yielding behavior. Macromolecules, 32, 5046–5061. Iglesias H.A., Chirife J. (1995). An alternative to the Guggenheim, Anderson and de Boer model for the mathematical description of moisture sorption isotherms of foods. Food Research International, 28, 317-321. Iglesias H.A., Chirife J., Lombardi J.L. (1975). Comparison of water vapour sorption by sugar beet root components. Journal of Food Technology, 10, 385-391. 147 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Isengard H.D., Striffler U. (1992). Karl Fischer titration in boiling methanol. Fresenius Journal of Analytical Chemistry, 342, 287-291. Isengard H.D., Nowotny M. (1992). An extraction to serve as a preparation fort he Fischer, Karl titration. Deutsche Lebensmittel-Rundschau, 88, 246-251. Isengard H.D., Schmitt K. (1995). Karl Fischer titration at elevated temperatures. Mikrochimica Acta, 120, 329-337. Isengard H.D. (2001). Water content, one of the most important properties of food. Food Control, 12, 395-400. Isengard H.D., Heinze P. (2003). Determination of total water and surface water in sugars. Food Chemistry, 82, 169-172. Iskandar F., Gradon L., Okuyama K. (2003). Control of the morphology of nanostructured particles prepared by the spray drying of a nanoparticle sol. Journal of Colloid and Interface Science, 265, 296-303. Jeffrey G.A., Huang D. (1993). The tetrasaccharide nystose trihydrate: crystal structure analysis and hydrogen bonding. Carbohydrate Research, 247, 37-50. Jeffrey G.A., Park Y.J. (1972). The crystal and molecular structure of 1-kestose. Acta Cryst. Ser. B, 28, 257-267. Johari G.P., Goldstein M. (1970). Viscous liquids and the glass transition II. Secondary relaxations in glasses of rigid molecules. Journal of Chemical Physics, 53, 2372-2388. Johari G.P. (1982). Effect of annealing on the secondary relaxations in glasses. The Journal of Chemical Physics, 77, 4619-4626. Johari G.P. (2003). Calorimetric features of high-enthalpy amorphous solids and glasssoftening temperature of water. The Journal of Physical Chemistry B, 107, 9063-9070. Jones M.D., Hooton J.C., Dawson M.L., Ferrie A.R., Price R. (2006). Dehydration of trehalose dihydrate at low relative humidity and ambient temperature. International Journal of Pharmaceutics, 313, 87-98. Jouppila K., Roos Y. (1994) Water sorption and time-dependent phenomena of milk powders. Journal of Dairy Science, 77, 1798–1808. Jovanović N., Bouchard A., Sutter A., Van Speybroeck M., Hofland G.W., Witkamp G.J., Crommelin D.J.A., Jiskoot W. (2008). Stable sugar-based protein formulations by supercritical fluid drying. International Journal of Pharmaceutics, 346, 102-108. Kang S.I. (1999). PhD Thesis, Department of Agricultural Chemistry, Seoul National University, Korea. 148 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Katz J.R., Derksen J.C. (1931). Uber die aenderungen im roentgenspektrum des inulins bei der quellung in wasser. Recueil des Travaux Chimiques des Pays-Bas, 50, 247-251. Katz J.R., Weidinger A. (1931). Zur polymorphie hochmolekularer substanzen. II Ueber amorphes und krystallinisches inulin. Recueil des Travaux Chimiques des Pays-Bas, 50, 1133-1137. Kauzmann W. (1948). The nature of the glassy state and the behavior of liquids at low temperatures. Chemical Reviews, 43, 219-256. Kets E.P.W., Ijpelaar P.J., Hoekstra F.A, Vromans H. (2004). Citrate increases glass transition temperature of vitrified sucrose preparations. Cryobiology, 48, 46-54. Khankari R.K., Law D., Grant D.J.W. (1992). Determination of water content in pharmaceutical hydrates by differential scanning calorimetry. International Journal of Pharmaceutics, 82, 117-127. Kilburn D., Claude J., Mezzenga R., Dlubek G., Alam A., Ubbink J. (2004). Water in glassy carbohydrates: opening it up at the nanolevel. Journal of Physical Chemistry B, 108, 12436-12441. Kim Y., Faqih M.N., Wang S.S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46, 135-145. Kim Y.S., Dong L., Hickner M.A., Glass T.E., Webb V., McGrath J.E. (2003). State of water in disulfonated poly(arylene ether sulfone) copolymers and a perfluorosulfonic acid copolymer (nafion) and its effect on physical and electrochemical properties. Macromolecules, 36, 6281-6285. Klaushofer H., Wolfslehner L. (1983). Bestimmung des vergärbaren Zuckers in Zichorienwurzeln und Topinamburknollen. Zuckerindustrie, 108, 552–554. Koch K., Andersson R., Rydberg I., Åman P. (1999). Influence of harvest date on inulin chain length distribution and sugar profile for six chicory (Cichorium intybus L) cultivars. Journal of the Science of Food and Agriculture, 79, 1503-1506. Kontny M.J., Grandolfi G.P., Zografi G. (1987). Water vapor sorption of water-soluble substances: studies of crystalline solids below their critical relative humidities. Pharmaceutical Research, 4, 104-112. Kratochvíl J., Sikora A. (2007). Crystallization of poly(N-methyldodecano-12-lactam) in blends with poly(styrene-stat-acrylic acid). European Polymer Journal, 43, 21552164. Labuza T.P. (1975). Sorption phenomena in foods. In Theory, determination and control of physical properties of foods; Rha C., Ed.; D. Reidel Pub. Dordrecth Holland; pp. 197-219. 149 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Lammert A.M., Lammert R.M., Schmidt S.J. (1999). Physical aging of maltose glasses as measured by standard and modulated differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 55, 949-975. Langmuir I. (1917). The constitution and fundamental properties of solids and liquids. Journal of the American Chemical Society, 39, 1855-2221. Lazar M.E., Brown A.H., Smith G.S., Wong F.F., Lindquist F.E. (1956). Experimental production of tomato powder by spray drying. Food Technology, 10, 129-134. Lee Y.C. (1990). High-performance anion-exchange chromatography for carbohydrate analysis. Analytical Biochemistry, 189, 151-162. Lee K.Y., Ha W.S. (1999). DSC studies on bound water in silk fibroin/S-carboxymethyl kerateine blend films. Polymer, 40, 4131-4134. Le Meste M., Champion D., Roudaut G., Blond G, Simatos D. (2002). Glass transition and food technology: a critical appraisal. Journal of Food Science, 67, 2444-2458. Levine H. (2002). Introduction – Progress in amorphous food and pharmaceutical systems. In amorphous food and pharmaceutical systems; Levine H. Eds, The royal society of chemistry, Cambridge; pp. 1-8. Levine H., Slade L. (1986). A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHP’s). Carbohydrate Polymers, 6, 213-244. Levitt M., Warshel A. (1978). Extreme conformational flexibility of the furanose ring in DNA and RNA. Journal of the American Chemical Society, 100, 2607-2613. Lievonen S.M., Roos Y.H. (2002). Water sorption of food models for studies of glass transition and reaction kinetics. Journal of Food Science, 67, 1758-1766. Lim S.T., Chang E.H., Chung H.J. (2001). Thermal transition characteristics of heatmoisture treated corn and potato starches. Carbohydrate Polymers, 46, 107-115. Liu T. (2003). Melting behaviour of isotactic polystyrene revealed by differential scanning calorimetry and transmission electron microscopy. European Polymer Journal, 39, 1311-1317. Liu Y., Bhandari B., Zhou W. (2006). Glass transition and enthalpy relaxation of amorphous food saccharides: a review. Journal of Agricultural and Food Chemistry, 54, 5701-5717. Lomauro C.J., Bakshi A.S., Labuza T.P. (1985). Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. LebensmittelWissenschaft and Technologie, 18, 111-117. 150 VII. RÉFÉRENCES BIBLIOGRAPHIQUES MacLeod S.K. (1991). Moisture determination using Karl Fischer titrations. Analytical Chemistry, 63, 557A-566A. Mano J.F. (2007). Structural evolution of the amorphous phase during crystallization of poly(L-lactic acid): a synchrotron wide-angle x-ray scattering study. Journal of NonCrystalline Solids, 353, 2567-2572. Marchessault R.H., Bleha T., Deslandes Y., Revol J.F. (1980). Conformation and crystalline structure of (21)--D-fructofuranan (inulin). Canadian Journal of Chemistry, 58, 2415-2422. Martínez-Bustos F., López-Soto M., San Martín-Martínez E., Zazueta-Morales J.J., Velez-Medina J.J. (2007). Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz). Journal of Food Engineering, 78, 1212-1220. Master K. (1972). Spray drying. An introduction to principles, operational practice and applications; Leonard Hill Books, London, UK. Mathew A.P., Dufresne A. (2002). Plasticized waxy maize starch: effect of polyols and relative humidity on material properties. Biomacromolecules, 3, 1101-1108. Mathlouthi M. (1995). Amorphous sugar. In Sucrose: properties and applications; Mathlouthi M., Reiser P., Ed.; Blackie Academic & Professional, Glasgow, UK; pp. 75100. Mathlouthi M., Rogé B. (2003). Water vapour sorption isotherms and the caking of food powders. Food Chemistry, 82, 61-71. Meijer W.J.M., Mathijssen E.W.J.M. (1993). Experimental and simulated production of inulin by chicory and Jerusalem artichoke. Industrial Crops and Products, 1, 175-183. Men Y., Rieger J. (2004). Temperature dependent wide angle x-ray diffraction studies on the crystalline transition in water saturated and dry polyamide 6/66 copolymer. European Polymer Journal, 40, 2629-2635. Mihranyan A., Llagostera A.P., Karmhag R., Strømme M., Ek R. (2004). Moisture sorption by cellulose powders of varying crystallinity. International Journal of Pharmaceutics, 269, 433-442. Mijović J., Nicolais L., D’amore A., Kenny J.M. (1994). Principal features of structural relaxation in glassy polymers. A review. Polymer Engineering and Science, 34, 381– 389. Mizota T., Suzawa I., Seki N., Tamura Y., Shimamura S. (1994). Solubility of lactulose trihydrate. Carbohydrate Research, 263, 163-166. 151 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Mizuno A., Mitsuiki M., Motoki M. (1998). Effect of crystallinity on the glass transition temperature of starch. Journal of Agricultural and Food Chemistry, 46, 98-103. Momany F.A., Willett J.L. (2002). Molecular dynamics calculations on amylose fragments. I. Glass transition temperatures of maltodecaose at 1, 5, 10, and 15.8% hydration. Biopolymers, 63, 99-110. Montserrat S. (1992). Vitrification and further structural relaxation in the isothermal curing of an epoxy resin. Journal of Applied Polymer Science, 44, 545–554. Montserrat S. (1994). Physical aging studies in epoxy resins. I. Kinetics of the enthalpy relaxation process in a fully cured epoxy resin. Journal of Polymer Science Part B Polymer Physics, 32, 509–522. Mukherjee S., Jabarin S.A. (1995). Aging characteristics of oriented poly(ethylene terephthalate). Polymer Engineering and Science, 35, 1145–1154. Nijdam J., Ibach A., Eichhorn K., Kind M. (2007). An x-ray diffraction analysis of crystallised whey and whey-permeate powders. Carbohydrate Research, 342, 23542364. Okuyama K., Noguchi K., Saitoh M., Ohno S., Fujii S., Tsukada M., Takeda H., Hidano T. (1993). Crystal structure of nystose trihydrate. Bulletin of the Chemical Society of Japan, 66, 374-379. Olson W.K. (1982). How flexible is the furanose ring? An updated potential energy estimate. Journal of the American Chemical Society, 104, 278-286. Orford P.D., Parker R., Ring S.G. (1990). Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight. Carbohydrate Research, 196, 1118. Oswin C.R. (1946). The kinetics of package life III. The isotherm. Journal of Chemical Industry, 65, 419-421. Papadakis S.E., Bahu R.E. (1992). The sticky issues of drying. Drying Technology, 10, 817-837. Peleg M., Mannheim C.H. (1977). The mechanism of caking of powdered onion. Journal of Food Processing and Preservation, 1, 3-11. Peleg M., Hollenbach A.M. (1984). Flow conditioners and anticaking agents. Food Technology, 3, 93–102. Peleg M. (1993a). Glass transition and the physical stability of food powders. In The glassy state in foods; Blanshard J.M.V., Lillford P.J., Ed.; Nottingham University Press, Nottingham, UK. 152 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Peleg M. (1993b). Assessment of a semi-emperical four parameter general model for sigmoid moisture sorption isotherms. Journal of Food Process Engineering, 16, 21-37. Perez J. (1994). Theories of liquid-glass transition. Journal of Food Engineering, 22, 89-114. Plans J., MacKnight W.J., Karasz F.E. (1984). Equilibrium melting point depression for blends of isotactic polystyrene with poly(2,6-dimethylphenylene oxide). Macromolecules, 17, 810-814. Pyda M. (2001). Conformational contribution to the heat capacity of the starch and water system. Journal of Polymer Science: Part B: Polymer Physics, 39, 3038-3054. Pyda M. (2002). Conformational heat capacity of interacting systems of polymer and water. Macromolecules, 35, 4009-4016. Quinquenet S., Grabiellemadelmont C., Ollivon M., Serpelloni M. (1988). Influence of water on pure sorbitol polymorphism. Journal of the Chemical Society-Faraday Transactions, 84, 2609-2618. Quintas M., Brandão T.R.S., Silva C.L.M., Cunha R.L. (2007). Modelling viscosity temperature dependence of supercooled sucrose solutions – the random-walk approach. Journal of Physical Chemistry B, 111, 3192-3196. Rabbani N.R., Seville P.C. (2005). The influence of formulation components on the aerosolisation properties of spray-dried powders. Journal of Controlled Released, 110, 130-140. Rahman M.S. (1999). Glass transition and other structural changes in foods. In Handbook of Food Preservation; Rahman M.S., Ed.; Dekker, New York; pp. 75-93. Rahman M.S. (2006). State diagram of foods: its potential use in food processing and product stability. Trends in Food Science & Technology, 17, 129-141. Raudonus J., Bernard J., Janßen H., Kowalczyk J., Carle R. (2000). Effect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt. Food Research International, 33, 41-51. Reading M. (1993). Modulated differential scanning calorimetry – a new way forward in materials characterization. Trends in Polymer Science, 1, 248-253 Ronkart S., Fougnies C., Paquot M., Doran L., Deroanne C., Norberg B., Blecker C. (2004). Characterization of inulin stored at different relative humidities by MDSC, Xray diffraction and sorption isotherm. Fifth International Fructan Symposium, December 5 to 9, 2004, Havana, Cuba. 153 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Ronkart S.N., Blecker C., Fourmanoir H., Fougnies C., Deroanne C., Van Herck J.C., Paquot M. (2007). Isolation and identification of inulooligosaccharides resulting from inulin hydrolysis. Analytica Chimica Acta, 604, 81-87. Roos Y., Karel M. (1990). Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnology Progress, 6, 159–163. Roos Y., Karel M. (1991a). Phase transitions of amorphous sucrose and frozen sucrose solutions. Journal of Food Science, 56, 266-267. Roos Y., Karel M. (1991b). Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. Journal of Food Science, 56, 1676-1681. Roos Y., Karel M. (1991c). Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress, 7, 49–53. Roos Y., Karel M. (1991d). Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science, 56, 38-43. Roos Y.H. (1993). Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation, 16, 433-447. Roos Y. (1995). Characterization of food polymers using state diagrams. Journal of Food Engineering, 24, 339-360. Rouquerol F., Rouquerol J., Sing K. (1999). Adsorption by powders and porous solids; Academic Press, London, UK. Ruan R., Choi Y.J., Chung M.S. (2007). Caking in food powders. Food Science and Biotechnology, 16, 329-336. Rückold S., Grobecker K.H., Isengard H.D. (2000). Determination of the contents of water and moisture in milk powder. Fresenius Journal of Analytical Chemistry, 368, 522-527. Rutherford P.P., Weston E.W. (1968). Carbohydrate changes during cold storage of some inulin-containing roots and tubers. Phytochemistry, 7, 175-180. Sablani S.S., Kasapis S., Rahman M.S., Al-Jabri A., Al-Habsi N. (2004). Sorption isotherms and the state diagram for evaluating stability criteria of abalone. Food Research International, 37, 915-924. Saito Z. (1988). Lactose crystallization in commercial whey powders and in spray-dried lactose. Food Microstructure, 7, 75-81. 154 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Saltmarch M., Labuza T.P. (1980). Influence of relative humidity on the physicochemical state of lactose in spray-dried sweet whey powders. Journal of Food Science, 45, 1231-1242. Salvetti G., Tognoni E., Tombari E., Johari G.P. (1996). Excess energy of polymorphic states or glass over the crystal state by heat of solution measurement. Thermochimica Acta, 285, 243-252. Sanz A., Nogales A., Ezquerra T.A., Lotti N., Munari A., Funari S.S. (2006). Order and segmental mobility during polymer crystallization: poly (butylene isophthalate). Polymer, 47, 1281-1290. Schaller-Povolny L.A., Smith D.E., Labuza T.P. (2000). Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin. International Journal of Food Properties, 3, 173-192. Schmidt S.J., Lammert A.M. (1996). Physical ageing of maltose glasses. Journal of Food Science, 61, 870-875. Schmidt S.J. (2004). Water and solids mobility in foods. Advances in Food and Nutrition Research, 48, 1-101. Schmitt K., Isengard H.D. (1997). Method for avoiding the interference of formamide with the Karl Fischer titration, Fresenius Journal of Analytical Chemistry, 357, 806811. Schmitt K., Isengard H.D. (1998). Karl Fischer titration a method for determining the true water content of cereals. Fresenius Journal of Analytical Chemistry, 360, 465-469. Shamblin S.L., Zografi G. (1998). Enthalpy relaxation in binary amorphous mixtures containing sucrose. Pharmaceutical Reserach, 15, 1828-1834. Simatos G., Blond G., Perez J. (1995). Basic physical aspects of glass transition. In Food preservation by moisture control fundamentals and applications; Barbosa-Cánovas G.V., Welti-Chanes J., Ed.; Technomic Publishing, USA; 3–31. Simperler A., Kornherr A., Chopra R., Jones W., Motherwell W.D.S., Zifferer G. (2007). The glass transition temperatures of amorphous trehalose-water mixtures and the mobility of water: an experimental and in silico study. Carbohydrate Research, 342, 1470-1479. Sing K.S.W., Everett D.H., Haul R.A.W., Moscou L., Pierotti R.A., Rouquerol J., Siemieniewska T. (1985). Reporting physisorption data for gas/solid systems with special reference to the determination of surface area and porosity (recommendations). Pure and Applied Chemistry, 57, 603-619. 155 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Sing K.S.W. (1998). Adsorption methods for the characterization of porous materials. Advances in Colloid and Interface Science, 76-77, 3-11. Slade L., Levine H. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 30, 115-360. Slade L., Levine H. (1995). Water and the glass transition – dependence of the glass transition on composition and chemical structure – special implications for flour functionality in cookie baking. Journal of Food Engineering, 24, 431-509. Smith S.E. (1947). The sorption of water vapor by high polymers. Journal of the American Chemical Society, 69, 646-651. Smith D., Mannheim C., Gilbert S.G. (1981). Water sorption isotherms of sucrose and glucose by inverse gas chromatography. Journal of Food Science, 46, 1051-1053. Soesanto T., Williams M.C. (1981). Volumetric interpretation of viscosity for concentrated and dilute sugar solutions. Journal of Physical Chemistry, 85, 3338-3341. Song M., Hammiche A., Pollock H.M., Hourston D.J., Reading M. (1995). Modulated differential scnning calorimetry: 1. a study of the glass transition behaviour of blends of poly(methyl methacrylate) and poly(styrene-co-acrylonitrile). Polymer, 36, 3313-3316. Song M., Hammiche A., Pollock H.M., Hourston D.J., Reading M. (1996). Modulated differential scanning calorimetry: 4. miscibility and glass transition begaviour in poly(methyl methacrylate) and poly(epichlorohydrin) blends. Polymer, 37, 5661-5665. Srimoaon P., Dangseeyun N., Supaphol P. (2004). Multiple melting behaviour in isothermally crystallized poly(trimethylene terephtalate). European Polymer Journal, 40, 599-608. Štěpánek F., Šoóš M., Rajniak P. (2007). Characterization of porous media by the virtual capillary condensation method. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 300, 11-20. Stephenson G.A., Groleau E.G., Kleemann R.L., Xu W., Rigsbee D.R. (1998). Formation of isomorphic desolvates: creating a molecular vacuum. Journal of Pharmaceutical Science, 87, 536-542. Strobl G. (2000). From the melt via mesomorphic and granular crystalline layers to lamellar crystallites: A major route followed in polymer crystallization?. The European Physical Journal E, 3, 165-183. Supartono W., Rückold S., Isengard H.D. (1998). Karl Fischer titration as an alternative method for determining the water content of cloves. LWT, 31, 402-405. 156 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Swaminathan V., Kildsig D.O. (2001). An examination of the moisture sorption characteristics of commercial magnesium stearate. AAPS PharmSciTech, 2, article 28. Takahashi H., Chen R., Okamoto H., Danjo K. (2005). Acetaminophen particle design using chitosan and a spray-drying technique. Chemical & Pharmaceutical Bulletin, 53, 37-41. Tant M.R., Wilkes G.L. (1981). An overview of the nonequilibrium behavior of polymer glasses. Polymer Engineering and Science, 21, 874–895. Taylor L.S., York P. (1998). Characterization of the phase transitions of trehalose dihydrate on heating and subsequent dehydration. Journal of Pharmaceutical Sciences, 87, 347-355. Thommes M., Köhn R., Fröba M. (2002). Sorption and pore condensation behavior of pure fluids in mesoporous MCM-48 silica, MCM-41 silica, SBA-15 silica and controlled-pore glass at temperatures above and below the bulk triple point. Applied Surface Science, 196, 239-249. Thomsen M.K., Jespersen L., SjØstrØm K., Risbo J., Skiksted L.H. (2005). Water activity – temperature state diagram of amorphous lactose. Journal of Agricultural and Food Chemistry, 53, 9182-9185. Timmermann E.O. (2003). Multilayer sorption parameters: BET or GAB values?. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 220, 235-260. Timmermans J.W., van Leeuwen M.B., Tournoi H., de Wit D., Vliegenthart J.F.G. (1994). Quantitative analysis of the molecular weight distribution of inulin by means of anion exchange HPLC with pulsed amperometric detection. Journal of Carbohydrate Chemistry, 13, 881-888. To E.C., Flink J.M. (1978a). ‘Collapse’, a structural transition in freeze dried carbohydrates. I. Evaluation of analytical methods. Food Technology – Chicago, 13, 551-565. To E.C., Flink J.M. (1978b). ‘Collapse’, a structural transition in freeze dried carbohydrates. II. Effect of soluble composition. Food Technology – Chicago, 13, 567581. To E.C., Flink J.M. (1978c). ‘Collapse’, a structural transition in freeze dried carbohydrates. III. Prerequisite of recrystallization. Food Technology – Chicago, 13, 583-594. Truong V., Bhandari B.R., Howes T., Adhikari B. (2002a). Analytical model for the prediction of glass transition temperature of food systems. In Amorphous Food and Pharmaceutical Systems; Levine H., Ed.; Royal Society of Chemistry, Cambridge, U.K.; pp. 31-47. 157 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Truong V., Bhandari B.R., Howes T., Adhikari B. (2002b). Physical aging of amorphous fructose. Journal of Food Science, 67, 3011-3018. Tsourouflis S., Flink J.M., Karel M. (1976). Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition. Journal of the Science of Food and Agriculture, 27, 509-519. Urbani R., Sussich F., Prejac S., Cesaro A. (1997). Enthalpic relaxation and glass transition behaviour of sucrose by static and dynamic DSC. Thermochimica Acta, 304305, 359-367. Van Campen L., Amidon G.L., Zografi G. (1983). Moisture sorption kinetics for watersoluble substances. II: Experimental verification of heat transport control. Journal of Pharmaceutical Science, 72, 1388-1393. van den Berg C., Bruin S. (1981). Water activity and its estimation in food systems. In Water activity: influences on food quality; Rockland L.B., Stewart G.F., Ed.; New York Academic Press; pp. 147-177. van den Berg C. (1985). Development of BET-like models for sorption of water on foods, theory and relevance. In Properties of water in foods; Simatos D., Multon J.L., Ed.; Martinus Nijhoff Publishers, Dordrechts, The Netherlands; pp. 119-131. Van den Ende W., Mintiens A., Speleers H., Onuoha A.A., Van Laere A. (1996). The metabolism of fructans in roots of Cichorium intybus during growth, storage and forcing. New Phytologist, 132, 555-563. Verdurmen R.E.M., Menn P., Ritzert J., Blei S., Nhumaio G.C.S., Sonne Sørensen T., Gunsing M., Straatsma J., Verschueren M., Sibeijn M., Schulte G., Fritsching U, Bauckhage K., Tropea C., Sommerfeld M., Watkins A.P., Yule A.J., Schønfeldt H. (2004). Simulation of agglomeration in spray drying installations: the EDECAD project. Drying Technology, 22, 1403-1461. Waterhouse A.L., Calub T.M., French A.D. (1991). Conformational analysis of 1kestose by molecular mechanics and nmr spectroscopy. Carbohydrate Research, 217, 29-42. White G.W., Cakebread S.H. (1966). The glassy state in certain sugar-containing food products. Journal of Food Technology, 1, 73-82. Williams M.L., Landel R.F., Ferry J.D. (1955). The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemical Society, 77, 3701-3707. Woo E.M., Sun Y.S., Yang C.P. (2001). Polymorphism, thermal behaviour, and crystal stability in syndiotactic polystyrene vs. its miscible blends. Progress in Polymer Science, 26, 945-983. 158 VII. RÉFÉRENCES BIBLIOGRAPHIQUES Wungtanagorn R., Schmidt S.J. (2001a). Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture. Journal of Thermal Analysis and Calorimetry, 65, 9-35. Wungtanagorn R., Schmidt S.J. (2001b). Phenomenogical study enthalpy relaxation of amorphous glucose, fructose, and their mixture. Thermochimica Acta, 369, 95-116. Xu H., Seyhan Ince B., Cebe P. (2003). Development of the crystallinity and rigid amorphous fraction in cold-crystallized isotactic polystyrene. Journal of Polymer Science: Part B: Polymer Physics, 41, 3026–3036. York P. (1981). Analysis of moisture sorption hysteresis in hard gelatin capsules, maize starch, and maize starch: drug powder mixtures. Journal of Pharmacy and Pharmacology, 33, 269-273. Yoshida H. (1995). Relationship between enthalpy relaxation and dynamic mechanical relaxation of engineering plastics. Thermochimica Acta, 266, 119–127. Yoshie N., Fujiwara M., Ohmori M., Inoue Y. (2001). Temperature dependence of cocrystallization and phase segregation in blends of poly(3-hydroxybutyrate) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate). Polymer, 42, 8557-8563. Yu L. (2001). Amorphous pharmaceutical solids: preparation, characterization and stabilization. Advanced Drug Delivery Reviews, 48, 27-42. Yue Y., Angell C.A. (2004). Clarifying the glass-transition behaviour of water by comparison with hyperquenched inorganic glasses. Nature, 427, 717-720. Zhao J., Song R., Zhang Z., Linghu X., Zheng Z., Fan Q. (2001). A study of the physical aging in semicrystalline poly(ethylene terephthalate) via differential scanning calorimetry. Macromolecules, 34, 343–345. Zhao J., Wang J., Li C., Fan Q. (2002). Study of the amorphous phase in semicrystalline poly(ethylene terephthalate) via physical aging. Macromolecules, 35, 3097–3103 Zimeri J.E., Kokini J.L. (2002). The effect of moisture content on the crystallinity and glass transition temperature of inulin. Carbohydrate Polymers, 48, 299-304. 159