Technical note: Sorption isotherms and monolayer moisture content of raw peas, and peas dehydrated after pressure cooking-Reference-Cited by-同舟云学术

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Technical note: Sorption isotherms and monolayer moisture content of raw peas, and peas dehydrated after pressure cooking

Published:2007-06-28 Issue:4 Volume:21 Page:503-507
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

MAZZA G.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb00429.x/fullpdf

Reference15 articles.

1. Humidity fixed point of binary saturated aqueous solutions;Greenspan;Journal of Research of the National Bureau of Standards-A. Physics and Chemistry,1977

2. Thermodynamic parameters and storage stability of drum dried peanut flakes;Hill;Lebensmittel-Wissenschaft und Technologie,1982

3. B.E.T. monolayer values in dehydrated foods and food components;Iglesias;Lebensmittel-Wissenschaft und Technologie,1976

4. Development of quick-cooking dehydrated pulses by high temperature short time pneumatic drying;Jayaraman;Journal of Food Technology,1980

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1. Moisture Sorption Isotherms and Isotherm Model Performance Evaluation for Food and Agricultural Products;Sorption in 2020s;2020-03-11

2. Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese;Journal of Food Processing and Preservation;2016-09-13

3. Effect of Temperature and Microcrystalline Cellulose on Moisture Sorption Characteristics of Shredded Mozzarella Cheese;Journal of Food Processing and Preservation;2014-04-23

4. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes;LWT - Food Science and Technology;2004-06

5. Moisture sorption isotherms of pea seeds;Journal of Food Engineering;2003-06

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