CONTRIBUTION OF ADSORPTION TO VOLATILE RETENTION IN A FREEZE-DRIED FOOD MODEL CONTAINING PVP
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 768-771
- https://doi.org/10.1111/j.1365-2621.1973.tb02072.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE‐DRIED FOOD MODELS: THE SYSTEM PVP‐n‐PROPANOLJournal of Food Science, 1973
- Freeze‐drying of foodstuffsC R C Critical Reviews in Food Technology, 1970
- Retention and release of volatile food flavour compoundsInternational Journal of Food Science & Technology, 1970
- EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE-DRYINGJournal of Food Science, 1970
- The estimation of irreversible adsorption from sequential adsorption isothermsJournal of Colloid and Interface Science, 1970
- Retention of organic volatiles in freeze-dried solutions of carbohydratesJournal of Agricultural and Food Chemistry, 1970
- Zur Bindung flüchtiger Aromastoffe an Lebensmittel II. Mitteilung Exsiccator-MethodeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1970
- Adsorption of Volatile Organic Compounds in Dehydrated Food Systems. 1. Measurement of Sorption Isotherms at Low Water ActivitiesJournal of Food Science, 1968
- Sorption of Vapors by Proteins. I. Sorption of Water Vapor and Ethanol Vapor by Egg AlbuminThe Journal of Physical Chemistry, 1966
- On the desorption of ammonia from silica gelJournal of Catalysis, 1966