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The influence of elevated temperatures and composition on the water activity of egg powders

  • Published:2021-02-16 Issue:4 Volume:45 Page:
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:J. Food Process. Preserv.

Author:

Pérez‐Reyes Marco E.1ORCID,Tang Juming1,Zhu Mei‐Jun2,Barbosa‐Cánovas Gustavo V.1

Affiliation:

1. Department of Biological Systems Engineering Washington State University Pullman WA USA

2. School of Food Science Washington State University Pullman WA USA

Funder

Consejo Nacional de Ciencia y Tecnología

U.S. Department of Agriculture

College of Agricultural, Human and Natural Resource Sciences, Washington State University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Moisture adsorption thermodynamics of fractionated sesame hulls (Sesamum indicum L.);Al‐Mahasneh M. A.;Journal of Food Process Engineering,2009

2. Moisture Sorption Isotherm Characteristics of Food Products: A Review

3. Models of sorption isotherms for food: Uses and limitations;Andrade‐P R. D.;Vitae‐Revista De La Facultad De Quimica Farmaceutica,2011

4. 2012 AOAC International Gaithersburg MD AOAC Official methods of analysis of AOAC International (19 ed.)

5. Isotermas De Adsorción De Humedad En Pitahaya;Ayala‐Aponte A.;Dyna,2011

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