Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Changes in functional properties. Journal of Cereal Science 19:31-
38.
Boissons/Soupes/Sauces/Conservateurs
Cardelli, C., and T.P. Labuza. 2001. Application of Weibull
Hazard Analysis to the determination of shelf life of roasted and
ground coffee. Lebensm Wiss Technol 34:273-278.
Carson, K.J., J.L. Collins, and M.P. Penfield. 1994. Unrefined,
dried apple pomace as a potential food ingredient. Journal of Food
Science 59:1213-1215.
Cavia, M.M., M.A. Fernáandez-Muiño, J.F. Huidobro, and M.T.
Sancho. 2004. Correlation between Moisture and Water Activity
of Honeys Harvested in Different Years. Journal of Food Science
69:C-368-370.
Durrani, M.J., R. Khan, M. Saeed, and A. Khan. 1992.
Development of concentrated beverages from Anna apples with or
without added preservatives by controlling activity of water for
shelf stability. Sarhad Journal of Agriculture 8:23-28.
Ferragut, V., J.A. Salazar, and A. Chiralt. 1993. Stability in the
conservation of emulsified sauces low in oil content. Alimentaria
30:67-69.
Gleiter, R.A., H. Horn, and H.-D. Isengard. 2006. Influence of
type and state of crystallization on the water activity of honey.
Food Chem 96:441-445.
Hajmeer, M.N., F.M. Aramouni, and E.A.E.Boyle. 2000. Shelf-
life of lite syrup after opening and storage at room or refrigerated
temperature. Journal of Food Quality 23:529-540.
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