A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures-Reference-Cited by-同舟云学术

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A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures

Published:2017-12 Issue: Volume:102 Page:203-212
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tadapaneni Ravi Kiran,Yang Ren,Carter Brady,Tang Juming^ORCID

Funder

USDA Agricultural and Food Research Initiative (AFRI) CAP

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Sorption isotherms and thermodynamic properties of powdered milk;Abdenouri;Chemical Engineering Communications,2010

2. Official methods of analysis of AOAC international;AOAC,2012

3. Water adsorption isotherms of foods at high temperatures;Bandyopadhyay;Lebensmittel-Wissenschaft und -Technologie,1980

4. Determination of moisture sorption isotherms;Bell,2000

5. On a theory of the van der Waals adsorption of gases;Brunauer;Journal of the American Chemical Society,1940

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