Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Ibarz, A., J. Pagan, and R. Miguelsanz. 1992. Rheology of clarified
fruit juices: II. Blackcurrant juices. Journal of Food Engineering
15:63-74.
Khalloufi, S., Y. El-Maslouhi, and C. Ratti. 2000. Mathematical
model for prediction of glass transition temperature of fruit
powders. Journal of Food Science 65:842-848.
Kusumegi,K., T.Takahashi, and M.Miyagi. 1996. Effects of
addition of sodium citrate on the pasteurizing conditions in
"Tuyu", Japanese noodle soup. Journal of the Japanese Society for
Food Science and Technology 43:740-747.
Perera, C.O. 2005. Selected quality attributes of dried foods.
Drying Technology 23:717-730.
Sa, M.M., and A.M. Sereno. 1993. Effect of temperature on
sorption isotherms and heats of sorption of quince jam.
International Journal of Food Science & Technology 28:241-248.
Shafiur-Rahman, M. 2005. Dried food properties: challenges
ahead. Drying Technology 23:695-715.
Santé/Cosmétiques
Ahlneck, C., and G. Zografi. 1990. The Molecular basis of
moisture effects on the physical and chemical stabilty of drugs in
the solid state. International Journal of Pharmaceutics 62:87-95.
Bell, L.N., and K.L. White. 2000. Thiamin Stability in Solids as
Affected by the Glass Transition. Journal of Food Science 65:498-
501.
Cochet, N., and A.L. Demain. 1996. Effect of water activity on
production of beta-lactam antibiolics by Streptomyces clavuligerus
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Publicité
Table des Matières
