Proton mobility for the description of dynamic aspects of freeze-dried fruits

Author:

Agudelo-Laverde Lina M.,Schebor Carolina,Buera María del Pilar

Funder

UBACYT

ANPCYT

CONICET

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple;Acevedo;Journal of Food Engineering,2008

2. Physical Chemistry of Surfaces;Adamson,1963

3. Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits;Agudelo-Laverde;LWT Food Science and Technology,2011

4. Relation of moisture to water activity in prunes and raisins;Bolin;Journal of Food Science,1980

5. Adsorption of gases in multimolecular layers;Brunauer;Journal of the American Chemical Society,1938

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