Sorption Phenomena in Foods: Theoretical and Practical Aspects
- 1 January 1975
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- Anomalous effects of humidity controlJournal of Agricultural and Food Chemistry, 1972
- DEGRADATION OF ANTHOCYANINS AT LIMITED WATER CONCENTRATIONJournal of Food Science, 1972
- Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditionsJournal of Agricultural and Food Chemistry, 1972
- Effect of water‐binding agents on the catalyzed oxidation of methyl linoleateJournal of Oil & Fat Industries, 1970
- Die Methodik der Wasserdampf-SorptionsmessungenPublished by Springer Nature ,1967
- A new theoretical analysis of adsorption phenomena. Introductory part: The characteristic expression of the main regular types of adsorption isotherms by a single simple equationJournal of Colloid Science, 1964
- The environment for chemical change in dried and frozen foodsProceedings of the Nutrition Society, 1963
- Surfaces of Solids. XIII. A Vapor Adsorption Method for the Determination of the Area of a Solid without the Assumption of a Molecular Area, and the Areas Occupied by Nitrogen and Other Molecules on the Surface of a SolidJournal of the American Chemical Society, 1944
- Adsorption of Gases in Multimolecular LayersJournal of the American Chemical Society, 1938