Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling-Reference-Cited by-同舟云学术

Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling

Published:2019-06-27 Issue:2 Volume:39 Page:162-172
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Nguyen Thanh Khuong¹²,Khalloufi Seddik¹²,Mondor Martin¹³,Ratti Cristina¹²

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada

2. Soils and Agri-Food Engineering Department, Université Laval, Quebec, Quebec, Canada

3. Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Quebec, Quebec, Canada

Funder

Canadian International Development Agency Scholarships (CIDA scholarship), the Natural Sciences and Engineering Research Council of Canada (NSERC – operating grant),

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1632892

Reference65 articles.

1. Water activity, water glass dynamics, and the control of microbiological growth in foods

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

3. Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples

4. State diagram and water adsorption isotherm of raspberry (Rubus idaeus)

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