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[The state of food and agriculture 1993. Water policies and agriculture]
1993
The state of food and agriculture 1993. Water policies and agriculture
1993
Modelling of the total water desorption rate from packaged moist food
1993
Desobry, S. | Hardy, J. (Laboratoire de Physico-Chimie et de Genie Alimentaires ENSAIA, Vandoeuvre (France))
[Water resources, irrigation and food production: short presentation of the Algerian case]
1993
Mechebbek, M.A. (Ministere de l'Equipement, Kouba Alger (Algeria))
Lombrices: terreno ligero, granuloso, gran absorcion de agua y alimento.
1993
Delgado M.M.
Water first: food security in rural Kenya: a case study of Mango Village.
1993
Mkangi K.
[Interlaboratory trials of analytical methods and reference material standarization in water and food microbiology]
1993
Allaert Vandevenne, C. | Sanchis Almenar, V.
A new theoretical isotherm equation for water vapor-food systems: multilayer adsorption on heterogeneous surfaces
1993
Dural, N.H. | Hines, A.L.
A new analytical isotherm equation that can be applicable to water vapor-food systems was developed. The model describes the multilayer adsorption on energetically heterogeneous surfaces by assuming that the local isotherm for a specific site is given by the GAB isotherm, and the distribution of energetically different sites is represented by a generalized exponential function. The new isotherm was tested, using published experimental data. Results showed that the model provides an accurate and simple description of the adsorption characteristics for heterogeneous adsorbents.
显示更多 [+] 显示较少 [-]Methods for Escherichia coli identification in food, water and clinical samples based on beta-glucuronidase detection.
1993
Frampton E.W. | Restaino L.
Actividad del agua de alimentos de humedad intermedia. Productos de panaderia y reposteria: miscelaneos.
1993
Gomez R. | Fernandez Salguero J. | Carmona M.A. | Sanchez D.
Se ha determinado la actividad del agua (aw), valor pH, humedad y contenido en cenizas de 50 muestras correspondientes a 27 tipos diferentes de alimentos de humedad intermedia (AHI) comerciales de panaderia y reposteria, ademas de un grupo miscelaneo de procedencia vegetal. Considerando a los alimentos de humedad intermedia como aquellos cuya aw se encuentra entre 0,600 y 0,910, los valores encontrados para estos parametros oscilaron entre 0,608 y 0,922 para la aw y entre 11,60 y 55,37 por ciento para la humedad. El pH de la mayor parte de los alimentos analizados oscilo entre 3,00 y 7,00, destacando con valores mas bajos los productos elaborados a base de fruta, siendo el minimo el correspondiente a la "salsa de arandanos" con un pH extremo de 2,70. Los mas elevados correspondieron a las magdalenas, con un valor pH extremo de 9,16.
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