Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel
- 31 May 2000
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 44 (2) , 97-107
- https://doi.org/10.1016/s0260-8774(99)00171-5
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Development of twoListeria monocytogenesgrowth models in a meat broth and their application to beef meatFood Microbiology, 1998
- Effects of pH or aw stress on growth of Listeria monocytogenesInternational Journal of Food Microbiology, 1998
- Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25°C)International Journal of Food Microbiology, 1998
- WATER ACTIVITY AND MOISTURE SORPTION ISOTHERMS OF GAZİANTEP CHEESEJournal of Food Quality, 1996
- Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbateInternational Journal of Food Microbiology, 1994
- Water sorption characteristics of argentine wheat: Statistical methodologyJournal of Food Engineering, 1994
- Water Activity Calculation by Direct Measurement of Vapor PressureJournal of Food Science, 1987
- Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activityJournal of Applied Bacteriology, 1983
- A New Model for Describing the Water Sorption Isotherm of FoodsJournal of Food Science, 1983
- Analysis of a Model for Water Sorption Phenomena in FoodsJournal of Food Science, 1982