Measurement of free water in foods by secondary derivative thermogravimetry-Reference-Cited by-同舟云学术

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Measurement of free water in foods by secondary derivative thermogravimetry

Published:2018-01 Issue:1 Volume:16 Page:438-443
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Wang Yubin¹²³,Zheng Qingyun¹²³,Li Wu¹²³,Ma Yue¹²³^ORCID,Zhao Xiaoyan¹²³^ORCID,Zhang Chao¹²³^ORCID

Affiliation:

1. Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China

2. Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China

3. Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China

Funder

China Agricultural Research System

The National Key Research and Development Program of China

Beijing Natural Science Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2017.1416675

Reference24 articles.

1. Drying kinetics of apple cylinders under combined hot air–microwave dehydration

2. Amino acid profile in the ripening of Grana Padano cheese: a NMR study

3. Water properties in wheat flour dough I: classical thermogravimetry approach

4. Mobility of water bound to biological membranes

5. Thermogravimetry (TG) applied to the analysis of Cabrales cheese

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