Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Lectures complémentaires
Théorie et Mesure de l'activité de l'eau
Bousquet-Ricard, M., G. Qualyle, T. Pharm, and J. C. Cheftel.
1980. Comparative study of three methods of determining water
activity in intermediate moisture foods. Lebensm Wiss Technol
13:169-173.
Cazier, J.B., and V. Gekas. 2001. Water activity and its prediction:
a review. International Journal of Food properties 4(1):35-43.
Chirife, J., G. Favetto, C. Ferro-Fontán, and S.L.Resnik. 1983.
The water activity of standard saturated salt solutions in the range
of intermediate moisture foods. Lebensm Wiss Technol 16:36-38.
Duckworth, R. 1975. Water relations of foods. Academic Press,
New York.
Gómez, R., and J. Fernandez-Salguero. 1992. Water activity and
chemical composition of some food emulsions. Food Chem 45:91-
93.
Greenspan, L. 1977. Humidity fixed points of binary saturated
aqueous solutions. J Res Nat Bur Stand - A Phys Chem 81A:89-
96.
Karmas, E. 1981. Measurement of moisture content. Cereal Foods
World 26:332-334.
Kitic, D., D.C. Pereira-Jardim, G.J. Favetto, S.L. Resnik, and J.
Chirife. 1986. Theoretical prediction of the water activity of
standard saturated salt solutions at various temperatures. Journal of
Food Science 51:1037-1042.
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