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[Water content and water activity in food]
1992
Dufour, D. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France). SAR, Systemes Agro-Alimentaires et Ruraux)
[Water activity and food stability]
1992
Dufour, D. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France). SAR, Systemes Agro-Alimentaires et Ruraux)
[Food water activity: measurement methods]
1992
Gomez Diaz, R. (Cordoba Univ. (Spain). Facultad de Veterinaria)
Se han revisado diversos metodos de determinacion de la actividad del agua. Los metodos pueden dividirse en aquellos que requieren el uso de instrumentos comunes de laboratorio y en aquellos que necesitan para su determinacion aparatos especiales. La principal ventaja de los que necesitan aparatos especiales es que la actividad del agua puede determinarse mas rapidamente
Показать больше [+] Меньше [-][India: Food aid brings safe drinking water]
1992
Dhar, P.
India: Food aid brings safe drinking water
1992
Dhar, P.
[Food additive and water activity depression agents]
1992
Guilbert, S. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France). SAR. Systemes Agroalimentaires et Ruraux)
Water activity and chemical composition of some food emulsions
1992
Gomez, R. | Fernandez-Salguero, J.
The water activity, pH and other compositional parameters such as the moisture, fat and NaCl contents of various food emulsions were determined: butters, margarine (W/0) and mayonnaises (O/W). Water activity was determined by a gravimetric method (PEC procedure) and an instrumental method (dew-point hygrometer). The mean a(w) values obtained for the samples assayed were 0.904 +/- 0.050 (butters), 0.914 +/- 0.028 (margarines) and 0.947 +/- 0.013 (mayonnaises). The a(w) of the butter and margarine samples could be predicted with an error less than 0.02 units from the NaCl content of their aqueous phase (m) by using the following simple linear regression equation: a(w) = 0.954 - 0.036m. This equation could not be used to predict the a(w) of the mayonnaises, which, however, were obtained by using the Chen equation for mixtures of solutes.
Показать больше [+] Меньше [-]Water activity and chemical composition of some food emulsions
1992
Gomez, R. | Fernandez-Salguero, J. (Department of Food Technology, Veterinary Faculty, University of Cordoba, 14005 Cordoba (Spain))
India: La ayuda alimentaria proporciona agua potable segura.
1992
Dhar P.
Production of protein hydrolysate from tuna precooking water for food flavor
1992
Aphatsara Sukcharoensakkun
