NEW MODEL GEL SYSTEM FOR STUDYING WATER ACTIVITY OF FOODS

被引：13
作者：
BIQUET, B
LABUZA, TP
机构：
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1988年 / 12卷 / 02期
关键词：
D O I：
10.1111/j.1745-4549.1988.tb00074.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：151 / 161
页数：11
相关论文
共 50 条
[11]   Evaluation of a new model system for studying the formation of heterocyclic amines [J].
Messner, C ;
Murkovic, M .
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2004, 802 (01) :19-26
[12]   WATER ACTIVITY IN INTERMEDIATE MOISTURE FOODS [J].
BONE, D .
FOOD TECHNOLOGY, 1973, 27 (04) :71-&
[13]   MEASUREMENT OF WATER ACTIVITY IN FOODS - REVIEW [J].
PRIOR, BA .
JOURNAL OF FOOD PROTECTION, 1979, 42 (08) :668-674
[14]   Water activity and the preservation of plant foods [J].
Maltini, E ;
Torreggiani, D ;
Venir, E ;
Bertolo, G .
FOOD CHEMISTRY, 2003, 82 (01) :79-86
[15]   INFLUENCE OF WATER ACTIVITY ON MICROORGANISMS IN FOODS [J].
NORTHOLT, MD .
ANTONIE VAN LEEUWENHOEK JOURNAL OF MICROBIOLOGY, 1979, 45 (01) :159-159
[16]   INFLUENCE OF WATER ACTIVITY ON MICROORGANISMS IN FOODS [J].
TROLLER, JA .
FOOD TECHNOLOGY, 1980, 34 (05) :76-+
[17]   A model experimental gel surface for the growth of bacteria on foods [J].
Brocklehurst, TF ;
Mitchell, GA ;
Smith, AC .
FOOD MICROBIOLOGY, 1997, 14 (04) :303-311
[18]   Pectin-water interactions in foods - From powder to gel [J].
Einhorn-Stoll, Ulrike .
FOOD HYDROCOLLOIDS, 2018, 78 :109-119
[19]   NEW PERCEPTIONS OF WATER RELATIONSHIPS IN FOODS [J].
FRANKS, F .
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1989, 197 :6-AGFD
[20]   MODEL SYSTEM FOR STUDYING INHIBIN [J].
NANDINI, SG ;
LIPNER, H ;
MOUDGAL, NR .
ENDOCRINOLOGY, 1976, 98 (06) :1460-1465
12345