Shelf life estimation of glassy confections using moisture sorption isotherms-Reference-Cited by-同舟云学术

Shelf life estimation of glassy confections using moisture sorption isotherms

Published:2022-03-20 Issue:5 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Macuglia Spanemberg Flavio E.¹²^ORCID,Sellitto Miguel Afonso¹,Mailan Porto Luana²^ORCID,Cruz dos Santos Amanda²,Canez Lemos Souza Álex²^ORCID

Affiliation:

1. Universidade do Vale do Rio dos Sinos – UNISINOS São Leopoldo Brazil

2. Instituto Federal Sul‐rio‐grandense – IFSUL Pelotas Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14024

Reference44 articles.

1. Water vapor and oxygen barrier estimation in designing a single-serve package of powdered infant formula for required shelf life

2. Kinetic modeling of water sorption by roasted and ground coffee

3. Sustainability in the winemaking industry: An analysis of Southern Brazilian companies based on a literature review

4. Models for Sorption Isotherms for Foods: A Review

5. Ecodesign case studies for furniture companies using the analytic hierarchy process;Borchardt M.;International Journal of Industrial Engineering,2012

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