Water Activity and Glass Transition of Foods

Author:

Rahman Mohammad Shafiur

Publisher

Elsevier

Reference64 articles.

1. State diagram of crystallized date-syrup: freezing curve, glass transition, crystals-melting and maximal-freeze-concentration condition;Al-Farsi;Thermochim. Acta,2018

2. Perspective on the glass transition;Angell;J. Phys. Chem. Solids,1988

3. The glass transition;Arridge,1975

4. Detection and enumeration of microorganisms in hurdle technology foods, with particular consideration of foods with reduced water activity;Beuchat,1995

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

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