Modeling buffer capacity and pH in acid and acidified foods-Reference-Cited by-同舟云学术

Modeling buffer capacity and pH in acid and acidified foods

Published:2020-03-21 Issue:4 Volume:85 Page:918-925
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Price Robert E.¹,Longtin Madyson¹²,Conley‐Payton Summer¹,Osborne Jason A.³,Johanningsmeier Suzanne D.¹^ORCID,Bitzer Donald⁴,Breidt Fred¹^ORCID

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research UnitNC State University 322 Schaub Hall, Box 7624 Raleigh NC 27695 U.S.A.

2. Department of Food, Bioprocessing and Nutrition SciencesNC State University 400 Dan Allen Drive Raleigh NC 27695 U.S.A.

3. Department of StatisticsNC State University 2311 Stinson Drive, 5109 SAS Hall, Campus Box 8203 Raleigh NC 27695 U.S.A.

4. Department of Computer Science, College of EngineeringNC State University 890 Oval Drive, Campus Box 8206 Raleigh NC 27695 U.S.A.

Funder

Association of Dressings and Sauces

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15091

Reference23 articles.

1. Study of the contributions of the major organic acids of wined to the buffering capacity of wine in model solutions;Dartiguenave C.;American Journal of Enology and Viticulture,2000

2. Curve fitting by polynomial-trigonometric regression

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