Zobrazeno 1 - 4
of 4
pro vyhledávání: '"E. A. BENMERGUI"'
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. 15:47-58
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. 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