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A actividade da agua (aw): Alguns aspectos da sua importancia na conservacao dos alimentos.
1981
Silva M.L.M.M.A. e | Costa M.L.D.M.B. da
PORTUGUES: Apos definicao do conceito de actividade da agua de um produto (a(, w)), e realcada a sua importancia para a conservacao dos alimentos, indicam-se realcada a sua importancia para a conservacao dos alimentos, indicam-se alguns processos de a controlar. Apresentam-se seguidamente valores de a(, w) relativos ao desenvolvimento de diversos tipos de microrganismos, e a alguns alimentos de consumo generalizado. Assinalam-se por fim, alem das microbiologicas, outras alteracoes dos alimentos: quimicas e enzimaticas, e os correspondentes valores de a(, w). Referindo o interesse do conhecimento das isotermas de sorcao, apresentam-se curvas caracteristicas para alguns produtos agricolas alimentares.
显示更多 [+] 显示较少 [-]Sulfur contents in the water culture medium and food value of the mulberry leaves for the silkworms
1981
Imanishi, M. (Sericultural Experiment Station, Yatabe, Ibaraki (Japan))
Predictions and measurements of heat production and food and water requirements of Holstein calves in different environments.
1981
Gebremedhin K.G. | Cramer C.O. | Porter W.P.
Phase transitions of water in some products of plant origin at low and superlow temperatures [Food freezing].
1981
Guegov Y.
Environmental radioactivity in the Faroes in 1980 [diet, environemnt, experimental data, Faroe Islands, fishes, food, food chains, global fallout, graphs, milk, plants, radioactivity, sea water, sheep, tables of atmospheric precipitations, bone tissues, drinking water, man, strontium 90, cesium 137].
1981
Aarkrog A. | Lippert J. | Dahlgaard H.
Effect of food humectants on lowering water activity of casing kamaboko [boild fish paste], 1: effect of lowering water activity of sodium chloride, sugars and polyols
1981
Kim, D.S. | Park, Y.H. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Food Science and Technology)
In this study, water activity (aw) of various model preparations of Kamaboko was measured and ability of lowering aw of humectants added such as sodium chloride, sugars and polyols was discussed. The effect of sodium chloride on lowering aw was highest among all of those examined. When 4% sodium chloride as humectant was added to the model Kamaboko, the aw was reduced to 0.94 or below. Among the sugars, glucose was so effective that it lowered aw to 0.96 by adding 10%, but it would cause browning reaction on the Kamaboko surface. Glycerin was the most effective among the polyols. When it was added by 10% the aw of Kamaboko was reduced to 0.95. It was more effective to decrease aw to lower moisture content of model Kamaboko.
显示更多 [+] 显示较少 [-]Characterization of the effect of solutes on the water-binding and gel strength properties of carrageenan [Food additives].
1981
Rey D.K. | Labuza T.P.
Fluid and electrolyte excretion in sheep: comparison of the effect of reduced food and water intake with oestrus
1981
Mitchell, A.R. (Dep. Physiology, Royal Veterinary College, Hawkshead Lane, North Mimms, Hatfield, Herts (UK))
Anaerobic acidification of glucose in an upflow reactor [waste water containing sucrose and soluble starch from food processing industries].
1981
Zoetemeyer R.J. | Matthijsen A.J.C.M. | Heuvel J.C. van den | Cohen A. | Boelhouwer C.
Seasonal concentration of coliform bacteria by Crassostrea virginica, the eastern oyster, in Chesapeake Bay [Water pollution, food contamination; Maryland].
1981
Hussong D. | Colwell R.R. | Weiner R.M.
