Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Dietrich G. Quast"'
Autor:
Marcus Karel, Dietrich G. Quast
Publikováno v:
International Journal of Food Science & Technology. 6:95-106
Summary The rate of oxygen uptake and the effective diffusivity of oxygen in some porous food products were determined. The effect of oxygen diffusion on the overall rate of oxygen uptake was investigated in these foods and in other food products for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de6fadaf634cb00d821bc095233d0163
https://doi.org/10.1111/j.1365-2621.1971.tb01596.x
https://doi.org/10.1111/j.1365-2621.1971.tb01596.x
Autor:
Marcus Karel, Dietrich G. Quast
Publikováno v:
Journal of Food Science. 37:679-683
A mathematical model was developed to describe the deterioration of potato chips, a model of dry food products in flexible packages. In this product, deterioration occurred by two mechanisms acting simultaneously with interaction between them. The me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cec236c19224b5b23f0d2eb0c3a8650f
https://doi.org/10.1111/j.1365-2621.1972.tb02724.x
https://doi.org/10.1111/j.1365-2621.1972.tb02724.x
Autor:
Dietrich G. Quast, Marcus Karel
Publikováno v:
Journal of Food Science. 33:170-175
SUMMARY— Effects of composition, of freezing rates, and of pressure on dry layer permeability of freeze-dried liquids were studied. Permeability was found to be higher for slowly frozen samples of coffee and of a model system, than for rapidly froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca20f3ee23cd2bda0d98436dd3e374be
https://doi.org/10.1111/j.1365-2621.1968.tb01344.x
https://doi.org/10.1111/j.1365-2621.1968.tb01344.x
Publikováno v:
Journal of Food Science. 37:673-678
The rate of oxidation of potato chips as a function of oxygen partial pressure, extent of oxidation and equilibrium relative humidity was determined. We used the results to build mathematical models with the rate of oxidation as the dependent variabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ff3160b88bc8fb580e7e890eb714d57
https://doi.org/10.1111/j.1365-2621.1972.tb02723.x
https://doi.org/10.1111/j.1365-2621.1972.tb02723.x
Autor:
Marcus Karel, Dietrich G. Quast
Publikováno v:
Journal of Food Science. 37:584-588
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::635d329c9005bdb5e8a2eeb92629072d
https://doi.org/10.1111/j.1365-2621.1972.tb02698.x
https://doi.org/10.1111/j.1365-2621.1972.tb02698.x
Autor:
Dietrich G. Quast, Marcus Karel
Publikováno v:
Journal of Food Science. 37:490-491
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c22094708e9998b63d143a94a1ffc59a
https://doi.org/10.1111/j.1365-2621.1972.tb02671.x
https://doi.org/10.1111/j.1365-2621.1972.tb02671.x