Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

Author:

Moraga G.,Talens P.,Moraga M.J.,Martínez-Navarrete N.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999

2. Influence of ripeness and air temperature on changes in banana texture during drying;Boudhrioua;Journal of Food Engineering,2002

3. Adsorption of gases in multimolecular layers;Brunauer;Journal of American Chemistry Society,1938

4. On a theory of the van de Waals adsorption of gases;Brunauer;Journal of American Chemistry Society,1940

5. Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability;Fabra;Journal of Food Engineering,2009

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