Rheological properties of raisins: Part II. Effect of water activity
- 31 December 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 26 (1), 29-43
- https://doi.org/10.1016/0260-8774(94)00036-9
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and ApricotsJournal of Food Science, 1990
- Moisture Sorption Isotherms of Dried Apricot, Fig and Raisin at 20 °C and 36°CJournal of Food Science, 1990
- AN EMPIRICAL MODEL FOR THE FORCE-DEFORMATION RELATIONSHIPS OF CYLINDRICAL FOOD SPECIMENS IN QUASI-STATIC RADIAL LOADING ISABELLE ROY and M. PELEGJournal of Texture Studies, 1988
- EFFECT OF WATER ACTIVITY ON TEXTURE PROFILE PARAMETERS OF APPLE FLESHJournal of Texture Studies, 1986
- Comparison of two methods for stress relaxation data presentation of solid foodsRheologica Acta, 1983
- THE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS1Journal of Texture Studies, 1982
- COMPRESSIVE DEFORMATION PATTERNS OF SELECTED FOOD POWDERSJournal of Food Science, 1980
- MEASUREMENT OF TEXTURE PARAMETERS OF FREEZE‐DRIED BEEF*Journal of Texture Studies, 1972
- AN INSTRUMENT FOR MEASURING RHEOLOGICAL PROPERTIES BY BENDING. APPLICATION TO FOOD MATERIALS OF PLANT ORIGIN*Journal of Texture Studies, 1972
- TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTIONJournal of Texture Studies, 1970