Zobrazeno 1 - 10
of 77
pro vyhledávání: '"C. Ferro-Fontan"'
Autor:
Jorge Chirife, C. Ferro Fontan
Publikováno v:
International Journal of Food Science & Technology. 16:21-30
Summary The water activity of various non-electrolyte and electrolyte solutions of interest for aW inhibition of microorganisms, has been calculated from freezing point data and compared with aW values measured at 25°C. It is shown that in the impor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::820da8fd591dab590456b50ff6ded02e
https://doi.org/10.1111/j.1365-2621.1981.tb00992.x
https://doi.org/10.1111/j.1365-2621.1981.tb00992.x
Publikováno v:
International Journal of Food Science & Technology. 15:59-70
Summary A system of theoretical equations for the osmotic coefficient in aqueous electrolyte solutions, developed by Pitzer (1973), has been used for predicting the water activity (aw) in aqueous solutions of thirty different ‘food additive-like’
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bd2081d39341effbd1520cdeac31ca1
https://doi.org/10.1111/j.1365-2621.1980.tb00919.x
https://doi.org/10.1111/j.1365-2621.1980.tb00919.x
Publikováno v:
International Journal of Food Science & Technology. 15:383-387
Summary The water activities of aqueous solutions of L-lysine, L-proline and L-ornithine, have been experimentally determined. The data have been very well fitted to Norrish's (1966) equation for non-electrolyte solutions and correlating constants ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ec597cb0181dff28b23a75663b533cd
https://doi.org/10.1111/j.1365-2621.1980.tb00953.x
https://doi.org/10.1111/j.1365-2621.1980.tb00953.x
Publikováno v:
International Journal of Food Science & Technology. 15:47-58
Summary A study was made on the theoretical prediction of water activity (aW) in multicomponent aqueous solutions of strong electrolytes, in the range of aW of most interest for intermediate moisture foods (IMF). A simplified model proposed by Ross (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de83f7828cd2790ae5a315edaaf73120
https://doi.org/10.1111/j.1365-2621.1980.tb00918.x
https://doi.org/10.1111/j.1365-2621.1980.tb00918.x
Publikováno v:
International Journal of Food Science & Technology. 14:639-646
Summary A theoretical study is made of the aw lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0da407055aa7aff847626f465051f7f5
https://doi.org/10.1111/j.1365-2621.1979.tb00910.x
https://doi.org/10.1111/j.1365-2621.1979.tb00910.x
Publikováno v:
International Journal of Food Science & Technology. 20:773-779
Summary. This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non-electrolyte solutions to which a non-solute (casein) was added. Water activity of the ternary mixtures (casein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c60110fdc907caab2c13527703f390a
https://doi.org/10.1111/j.1365-2621.1985.tb01975.x
https://doi.org/10.1111/j.1365-2621.1985.tb01975.x
Publikováno v:
International Journal of Food Science & Technology. 14:625-637
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35554f4d203388f616cfc9eff43ca3ea
https://doi.org/10.1111/j.1365-2621.1979.tb00909.x
https://doi.org/10.1111/j.1365-2621.1979.tb00909.x
Publikováno v:
International Journal of Food Science & Technology. 16:553-559
Summary An equation has been developed for calculating water activity in multi-component non-electrolyte solutions. The model is used for predicting the water activity of fruit juice concentrates on the basis of their sugar contents.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a79cd4cbd25d9098976d8b73843eab2
https://doi.org/10.1111/j.1365-2621.1981.tb01850.x
https://doi.org/10.1111/j.1365-2621.1981.tb01850.x
Publikováno v:
Physica A: Statistical Mechanics and its Applications. 334:201-221
Using the methods of non-equilibrium thermodynamics, we show that the energy principles of plasma stability theory have a common thermodynamic origin. A Lyapunov function, which physically has the meaning of an entropy excess, can be unambiguously co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9ec679b67c2bd9c991d73f727f7255c
https://doi.org/10.1016/j.physa.2003.10.067
https://doi.org/10.1016/j.physa.2003.10.067
Publikováno v:
Physica A: Statistical Mechanics and its Applications. 300:468-486
In this paper, the stellar pulsation theory is reformulated following an irreversible thermodynamic approach (Lavenda, Thermodynamics of Irreversible Processes, Denver, New York, 1993). A general stability criterion and a thermodynamic Langrangian fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6bdee9b81c8e0d6e20fcdd95ae2ee91
https://doi.org/10.1016/s0378-4371(01)00375-2
https://doi.org/10.1016/s0378-4371(01)00375-2