Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Divers
Bell, L.N. 1995. Kinetics of non-enzymatic browning in
amorphous solid systems: Distinguishing the effects of water
activity and the glass transition. Food Res Intl 28:591-597.
Bell, L.N., and T.P. Labuza. 1992. Compositional influence on
the pH of reduced-moisture solutions. Journal of Food Science
57:732-734.
Bell, L.N., and T.P. Labuza. 1994. Influence of the low-moisture
state on pH and its implication for reaction kinetics. Journal of
Food Engineering 22:291-312.
Bhandari, B., and I. Bareyre, 2003. Estimarion of crystalline phase
present in glucose crystal-solution mixture by water activity
measurement. Lebensm Wiss Technol 36:729-733(5).
Brake, N.C., and O.R. Fennema. 1993. Edible coatings to inhibit
lipid migration in a confectionery product. Journal of Food
Science 58:1422-1425.
Dole, M., and L. Faller. 1950. Water sorption by synthetic high
polymers. Journal of the American Chemical Society 12:414-419.
Fernandez-Salguero, J., R. Gómez, and M.A. Carmona. 1993.
Water activity in selected high-moisture foods. Journal of Food
Composition and Analysis 6:364-369.
Juhan, K., and G.K. Byung. 2000. Lipase-catalyzed synthesis of
lysophosphatidylcholine using organic cosolvent for in situ water
activity control. Journal of American Oil Chemists' Society
77(7):701-797.
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