Prediction of water activity in intermediate moisture foods
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 13 (5), 417-424
- https://doi.org/10.1111/j.1365-2621.1978.tb00821.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- PREDICTING THE WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTSJournal of Food Science, 1976
- WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODSJournal of Food Science, 1976
- Effect of pH on Water Vapor Sorption by CaseinsJournal of Dairy Science, 1976
- Density and Vapour Pressure of the Propylene Glycol‐Water System from 15 to 50°CBulletin des Sociétés Chimiques Belges, 1975
- WATER ACTIVITY DETERMINATION IN FOODS IN THE RANGE 0.80 TO 0.99Journal of Food Science, 1973
- PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP‐FRIED FISH FLESHJournal of Food Science, 1972
- An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrupsInternational Journal of Food Science & Technology, 1966
- Equilibrium humidity of sugar solutionsJournal of the Science of Food and Agriculture, 1951
- The water content of the seeds of peas, soya beans, linseed, grass, onion and carrot as a function of temperature and humidity of the atmosphereThe Journal of Agricultural Science, 1948
- The keeping properties of confectionery as influenced by its water vapour pressureJournal of the Society of Chemical Industry, 1947