Methods for measuring water activity (aw) of foods and its applications to moisture sorption isotherm studies-Reference-Cited by-同舟云学术

Methods for measuring water activity (aw) of foods and its applications to moisture sorption isotherm studies

Published:2016-12-28 Issue:5 Volume:57 Page:1052-1058
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhang Lida¹,Sun Da-Wen¹,Zhang Zhihang¹

Affiliation:

1. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1108282

Reference62 articles.

1. Fungal spoilage of starch-based foods in relation to its water activity (aw)

2. Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques

3. Moisture Sorption Isotherm Characteristics of Food Products: A Review

4. Effect of convective-, vacuum- and freeze drying on sorption behaviour and bioactive compounds of lemon balm (Melissa officinalis L.)

5. Sorption isotherm and state diagram in evaluating storage stability for sultana raisins

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