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Butter. Determination of water dispersion value. Prepared by Technical Committee ISO/TC 34: Agricultural Food Products. 1. ed.
1985
Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to nonenzymatic browning
1985
Petriella, Claudio | Resnik, Silvia L. | Lozano, Roberto D. | Chirife, Jorge
A study evaluated the kinetics of color changes due to non-enzymatic browning of a constant (buffered) pH lysine-glucose model system during heating in a water activity range of 0.90-0.95. The results indicate that the rate of browning is dependent on temperature and pH, but not on water activity. The implications of these findings are discussed. Theoretical and mathematical treatments of the data are discussed. (wz)
Show more [+] Less [-]Food intake, conversion and surfacing activity as a function of density and water change frequency in an air-breathing fish, Channa striatus
1985
Sampath, K. (Madurai Kamaraj Univ., Madurai (India). School of Biological Sciences)
Energy consumption for waste and waste water treatment in food processing, 4: Saki-ika (split dried cuttlefish) and salted cuttlefish gut processing
1985
Watanabe, A. | Ohtani, T. | Nabetani, H. | Umeda, K. (National Food Research Inst., Yatabe, Ibaraki (Japan)) | Shinano, H.
[Studies on accumulation and elimination of single chlorinated hydrocarbons and their mixtures in freshwater fish as applied via the water and via the food]
1985
Schuetz, W.
