Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.
about
Desiccation tolerance of prokaryotesApplication of Glass Transition in Food Processing.Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures.Moisture and shelf life in sugar confections.Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.Effect of temperature and relative humidity on the survival of foodborne viruses during food storageOn the use of the WLF model in polymers and foods.Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature.A miniature integrated multimodal sensor for measuring pH, EC and temperature for precision agriculture.Rheology of Indian Honey: Effect of Temperature and Gamma RadiationBaby foods: formulations and interactions (a review).The decisive role of free water in determining homogenous ice nucleation behavior of aqueous solutionsAggregates in monoclonal antibody manufacturing processes.Role of glassy state on stabilities of freeze-dried probiotics.The Arrhenius equation revisited.Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Lipid Oxidation in Low-moisture Food: A Review.Storage Stability of Food Protein Hydrolysates-A Review.Sperm Membrane Behaviour during Cooling and Cryopreservation.Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.Co-encapsulation of amyloglucosidase with starch and Saccharomyces cerevisiae as basis for a long-lasting CO2 release.The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology.Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions.Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effectsSucrose diffusion in aqueous solution.Use of ramping and equilibrium water vapor sorption methods to determine the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose.Characterization of molecular mobility in seed tissues: an electron paramagnetic resonance spin probe study.High critical temperature above T(g) may contribute to the stability of biological systems.The glass transition behavior of the globular protein bovine serum albumin.Water activity, water glass dynamics, and the control of microbiological growth in foods.On modeling changes in food and biosolids at and around their glass transition temperature range.Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog).Genuine antiplasticizing effect of water on a glass-former drug.Evidence for the absence of enzymatic reactions in the glassy state. A case study of xanthophyll cycle pigments in the desiccation-tolerant moss Syntrichia ruralis.Preservation of biological materials under desiccation.Glassy state and cryopreservation of mint shoot tips.Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk.Effects of moisture content on the storage stability of dried lipoplex formulations.Freeze-drying of plant tissue containing HBV surface antigen for the oral vaccine against hepatitis B.
P2860
Q28776135-54A17360-5617-4F80-9101-249EEBFAEAAAQ30842370-CABA874E-F0A8-4290-BAC4-F531E7CAD64AQ33814457-817BA893-1651-42F9-9A0A-DA12E75F7E4AQ34095580-6DF1613C-2C2B-45B1-B678-B1591841F85BQ34485212-F3325758-82F3-4433-B5F8-F130F2C4CF4EQ34657158-CE6CCE9B-2C62-4645-9859-31ACF266DB74Q35134105-3BE7EAEA-66DF-4C42-BFD0-62BBAB41E7E8Q35194985-17B95BD9-71ED-4F21-A354-949BB1BB1B4DQ35589623-F46F4DAB-4E8D-41A1-A52C-B465CA8A1FA3Q36215454-793BCBFF-B1E0-4131-AA69-D70CED1633D5Q36556718-2D49B209-4DA1-4F5F-8257-814D92F46FE4Q36648441-56C2EBEB-91A1-4E88-AE7F-1FF35BE8EF20Q36937719-5A5F3C14-353A-4BDC-8784-555C541F10CBQ37863609-1BE90BC3-DACC-4AED-BA00-EB10FD4EE49FQ37993639-435E24CF-AED5-47BA-ACCC-95729835431AQ38018715-D43A0DB2-1D72-4B58-824B-54C6C81B6A26Q38066952-BE61C18D-F9DE-4759-A24F-116ED9634073Q38166443-84FE34BA-0648-4BA9-822E-8FCE08E83A02Q38219161-D9B6E864-DC15-452A-AABF-33633A9E1106Q38588708-942510E6-9D2D-4256-9DFF-28680A20562CQ38694444-4F843136-AFC7-411A-9DB9-45B8D445EAB7Q38910021-8F277CE9-74DC-4210-B85E-BDC61B16D22DQ39362407-2484808E-28E5-46FD-9C02-8A67D3DD8C41Q39608163-F3BB10BE-3F1E-4CEC-9B77-B301A1D0C39AQ39639558-BBCEE77C-3A08-4046-AE48-478A4C599EDCQ39641259-7817E899-883D-4D18-9B18-85CE7F3CBF26Q39754923-CB3478B4-834A-48D5-8B8C-76D4338E5BD0Q40145009-823B9CEA-D71D-49EA-8F73-573220D1C912Q40169246-8E95551E-470D-4E62-95F7-DCF9B4AC8E28Q40264372-05BF5663-2D69-480C-99BE-4FDDDF3040D1Q41048781-67FF564B-2ACD-45D3-86CD-0FA668409908Q41069888-59ED3265-BF44-46CE-88B0-039D84FB8A52Q41283073-F4A102A4-CE64-4C20-92E4-33F4980E1F7EQ41286649-F95E02BE-5914-40D4-B169-CF7D25AFE02DQ41401673-281CABE3-31B7-4FAE-A477-3A1DED6E2CEFQ41464607-4FC6506A-FBC3-4629-BCC9-847C6879A314Q41604748-E7029154-2D02-4142-A201-7EF2A74F5100Q41870481-608A62BD-503A-4C38-98DF-96E6E26AE67BQ42035937-7D71A112-9875-4F7C-BD12-C1C1C334CD6DQ42135916-4B41CA1E-00A6-41CD-8CAB-B047138C00D5
P2860
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 1991
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Beyond water activity: recent ...... nt of food quality and safety.
@en
Beyond water activity: recent ...... nt of food quality and safety.
@nl
type
label
Beyond water activity: recent ...... nt of food quality and safety.
@en
Beyond water activity: recent ...... nt of food quality and safety.
@nl
prefLabel
Beyond water activity: recent ...... nt of food quality and safety.
@en
Beyond water activity: recent ...... nt of food quality and safety.
@nl
P2860
P1476
Beyond water activity: recent ...... nt of food quality and safety.
@en
P2093
P2860
P304
P356
10.1080/10408399109527543
P577
1991-01-01T00:00:00Z