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Mechanism of lowering water activity of konjac glucomannan and its derivatives

  • Published:2012-03 Issue:2 Volume:26 Page:383-388
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Yan Heng,Cai Bing,Cheng Yan,Guo Guoning,Li Dan,Yao Xiaolin,Ni Xuewen,Phillips Glyn O.,Fang Yapeng,Jiang Fatang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food and Bioproducts Processing,2002

2. Modelling of water sorption isotherms of macaroni stored in a chamber under controlled humidity and thermodynamic approach;Arslan;Journal of Food Engineering,2005

3. Isohalic sorption isotherm of sardine (Sardinella aurita): experimental determination and modeling;Bellagha;Journal of Food Engineering,2005

4. Modeling moisture desorption isotherms and thermodynamic properties of fermented tea dhool (Camellia sinensis var. assamica);Botheju;Drying Technology,2008

5. Desorption isotherms and net isosteric heat of chestnut flour and starch;Chenlo;Food and Bioprocess Technology,2010
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