Works matching DE "WATER activity of food"

Results: 381

Enhanced Water-Splitting Performance of Perovskite SrTaO2N Photoanode Film through Ameliorating Interparticle Charge Transport.

Published in:

Advanced Functional Materials, 2016, v. 26, n. 39, p. 7156, doi. 10.1002/adfm.201603021

By:

Zhong, Yujiao;
Li, Zhaosheng;
Zhao, Xin;
Fang, Tao;
Huang, Huiting;
Qian, Qinfeng;
Chang, Xiaofeng;
Wang, Peng;
Yan, Shicheng;
Yu, Zhentao;
Zou, Zhigang

Publication type:

Article

Role of water activity on the synthesis of geranyl butyrate by a Mucor miehei esterase in a solvent-free system.

Published in:

Biotechnology Letters, 2002, v. 24, n. 23, p. 1951, doi. 10.1023/A:1021173615101

By:

Karra-Chaabouni, Maha;
Pulvin, Sylviane;
Thomas, Daniel;
Touraud, Didier;
Kunz, Werner

Publication type:

Article

Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1657, doi. 10.1007/s00217-018-3078-4

By:

Sartori, Alan G. de O.;
de Alencar, Severino M.;
Bastos, Deborah H. M.;
d’Arce, Marisa A. B. Regitano;
Skibsted, Leif H.

Publication type:

Article

Water properties in pâtés enriched with potato juice.

Published in:

European Food Research & Technology, 2018, v. 244, n. 3, p. 387, doi. 10.1007/s00217-017-2965-4

By:

Baranowska, Hanna Maria;
Masewicz, Łukasz;
Kowalczewski, Przemysław Łukasz;
Lewandowicz, Grażyna;
Piątek, Michał;
Kubiak, Piotr

Publication type:

Article

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1149, doi. 10.1007/s00217-016-2830-x

By:

Chen, Xu;
Wu, Jin-hong;
Li, Ling;
Wang, Shao-yun

Publication type:

Article

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Effect of extrusion processing on lipid stability of rye bran.

Published in:

European Food Research & Technology, 2015, v. 241, n. 1, p. 49, doi. 10.1007/s00217-015-2433-y

By:

Moisio, Timo;
Damerau, Annelie;
Lampi, Anna-Maija;
Partanen, Riitta;
Forssell, Pirkko;
Piironen, Vieno

Publication type:

Article

Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 1041, doi. 10.1007/s00217-013-1963-4

By:

Danyluk, Bożena;
Stangierski, Jerzy;
Gajewska-Szczerbal, Hanna;
Pyrcz, Jan

Publication type:

Article

Influence of water on the generation of Strecker aldehydes from dry processed foods.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 375, doi. 10.1007/s00217-009-1169-y

By:

Buhr, Katja;
Pammer, Christina;
Schieberle, Peter

Publication type:

Article

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature.

Published in:

Journal of Applied Glycoscience, 2024, v. 71, n. 1, p. 15, doi. 10.5458/jag.jag.JAG-2023_0015

By:

Yuichi Kashiwakura;
Tomochika Sogabe;
Sukritta Anantawittayanon;
Takumi Mochizuki;
Kiyoshi Kawai

Publication type:

Article

Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids.

Published in:

Journal of Applied Glycoscience, 2021, v. 68, n. 4, p. 69, doi. 10.5458/jag.jag.JAG-2021_0007

By:

Trinh Ngoc Dang Le;
Akane Matsumoto;
Kiyoshi Kawai

Publication type:

Article

Monitoring and modelling of pore water pressure changes and riverbank stability during flow events.

Published in:

Earth Surface Processes & Landforms, 2004, v. 29, n. 2, p. 237, doi. 10.1002/esp.1042

By:

Massimo Rinaldi;
Nicola Casagli;
Stefano Dapporto;
Alessandro Gargini

Publication type:

Article

Internal hollows in cooked rice grains (Oryza sativa cv. Koshihikari) observed by NMR Micro imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 1, doi. 10.1111/j.1365-2621.1999.tb09849.x

By:

Horigane, A.K.;
Toyoshima, H.

Publication type:

Article

Model for Combine Effects of Temperature, pH and Water Activity on Thermal Inactivation of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 887, doi. 10.1111/j.1365-2621.1998.tb17920.x

By:

Gaillard, S.;
Leguerinel, I.

Publication type:

Article

Estimating water activity in systems containing multiple solutes based on solute properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 559, doi. 10.1111/j.1365-2621.1998.tb15785.x

By:

Roa, V.;
Tapia, M.S.

Publication type:

Article

Growth of staphylococcus aureus as related to 17O NMR water mobility and water activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 861, doi. 10.1111/j.1365-2621.1997.tb15473.x

By:

Lavoie, J.P.;
Labbe, R.G.

Publication type:

Article

Proton low-field NMR measurements on crackers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1088, doi. 10.1111/j.1365-2621.1994.tb08197.x

By:

Desbois, Pascal;
Botlan, Denis Le

Publication type:

Article

Camembert cheese water loss through absorbent packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 986, doi. 10.1111/j.1365-2621.1994.tb08173.x

By:

Desobry, S.;
Hardy, J.

Publication type:

Article

Water activity, glass transition and microbial stability in concentrated/semimoist food systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 921, doi. 10.1111/j.1365-2621.1994.tb08159.x

By:

Chirife, Jorge;
Buera, Maria Del Pilar

Publication type:

Article

Mass transfer and textural changes during processing of apples by combined methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 5, p. 1118, doi. 10.1111/j.1365-2621.1993.tb06128.x

By:

Monsalve-Gonzalez, Adelmo;
Barbosa-Canovas, Gustavo V.

Publication type:

Article

Depression of aW by soluble and insoluble solids in alginate restructured beef heart meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 5, p. 959, doi. 10.1111/j.1365-2621.1993.tb06088.x

By:

Boyle, E.A.E.;
Sofos, J.N.

Publication type:

Article

Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 848, doi. 10.1111/j.1365-2621.1993.tb09374.x

By:

Hung, T.V.;
Liu, L.H.

Publication type:

Article

Compositional Influence on the pH of Reduced-Moisture Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 732, doi. 10.1111/j.1365-2621.1992.tb08083.x

By:

BELL, L.EONARD N.;
LABUZA, T.HEODORE P.

Publication type:

Article

Characterization of the Jagged Stress-strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 227, doi. 10.1111/j.1365-2621.1992.tb05461.x

By:

BARRETT, A. M.;
NORMAND, M.D.;
PELEG, M.;
ROSS, E.

Publication type:

Article

Equilibrium Water Content and the State of Water in Dehydrated White Cabbage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1597, doi. 10.1111/j.1365-2621.1991.tb08649.x

By:

PÄÄKKÖNEN, KIRSTI;
PLIT, LIISA

Publication type:

Article

Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution 1H Magnetic Resonance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1991.tb14648.x

By:

CHO, SEONG I.;
BELLON, VERONIQUE;
EADS, THOMAS M.;
STROSHINE, RICHARD L.;
KRUTZ, GARY W.

Publication type:

Article

Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 965, doi. 10.1111/j.1365-2621.1991.tb14617.x

By:

REDDY, G. VIDYA SAGAR;
SRIKAR, L.N.

Publication type:

Article

Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 443, doi. 10.1111/j.1365-2621.1991.tb05299.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 431, doi. 10.1111/j.1365-2621.1991.tb05297.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 497, doi. 10.1111/j.1365-2621.1991.tb05312.x

By:

RICO-PEÑA, DELMY C.;
TORRES, J. ANTONIO

Publication type:

Article

Effect of Washing on the Texture and Microstructure of Frozen Fish Mince.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 294, doi. 10.1111/j.1365-2621.1991.tb05265.x

By:

YOON, K.S.;
LEE, CM.;
HUFNAGEL, LA.

Publication type:

Article

Relationship of Loss of Membrane Functionality and Hard-to-Cook Defect in Aged Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 590, doi. 10.1111/j.1365-2621.1991.tb05334.x

By:

RICHARDSON, J.C.;
STANLEY, D.W.

Publication type:

Article

Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 455, doi. 10.1111/j.1365-2621.1991.tb05302.x

By:

WANG, C.R.;
ZAYAS, J.F.

Publication type:

Article

Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1425, doi. 10.1111/j.1365-2621.1990.tb03950.x

By:

MONSALVE G., ADELMO;
POWERS, JOSEPH R.;
LEUNG, HENRY K.

Publication type:

Article

Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF-31.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 833, doi. 10.1111/j.1365-2621.1990.tb05242.x

By:

TUNCAN, ERDAL U.;
MARTIN, SCOTT E.

Publication type:

Article

A Multi-parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 837, doi. 10.1111/j.1365-2621.1990.tb05243.x

By:

CERRUTTI, PATRICIA;
ALZAMORA, STELLA M.;
CHIRIFE, JORGE

Publication type:

Article

Effect of Water Activity of Milk upon Growth and Acid Production by Mixed Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 708, doi. 10.1111/j.1365-2621.1990.tb05212.x

By:

LARSEN, RAÜL F.;
AÑÓN, MARIA CRISTINA

Publication type:

Article

Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 413, doi. 10.1111/j.1365-2621.1990.tb06776.x

By:

AVITAL, Y.;
MANNHEIM, C. H.;
MILTZ, J.

Publication type:

Article

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 417, doi. 10.1111/j.1365-2621.1990.tb06777.x

By:

MACKEY, KEVIN L.;
OFOLI, ROBERT Y.

Publication type:

Article

Mobility and Activity of Water in Casein Model Systems as Determined by 2H NMR and Sorption Isotherms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 430, doi. 10.1111/j.1365-2621.1990.tb06779.x

By:

CURME, A.G.;
SCHMIDT, S.J.;
STEINBERG, M.P.

Publication type:

Article

Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 537, doi. 10.1111/j.1365-2621.1990.tb06804.x

By:

KAHN, R.;
STEHLI, D.;
WEI, L.S.;
STEINBERG, M.P.;
YAMASHITA, N.

Publication type:

Article

Comparison of Vapor and Liquid Isotherms for Casein and Casein-Sucrose Mixture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 434, doi. 10.1111/j.1365-2621.1990.tb06780.x

By:

MISTRY, ATUL;
STEINBERG, M.P.;
SCHMIDT, S.J. RICHARDSON

Publication type:

Article

Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 440, doi. 10.1111/j.1365-2621.1990.tb06782.x

By:

MANLAN, M.;
MATTHEWS, R.F.;
ROUSEFF, R.L.;
LITTELL, R.C.;
MARSHALL, M.R.;
MOYE, H.A.;
TEIXEIRA, A.A.

Publication type:

Article

Effect of Temperature on Properties of Extrudates from High Starch Fractions of Navy, Pinto and Garbanzo Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 466, doi. 10.1111/j.1365-2621.1990.tb06788.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 338, doi. 10.1111/j.1365-2621.1990.tb06757.x

By:

CLAUS, J.R.;
HUNT, M.C.;
KASTNER, C.L.;
KROPF, D.H.

Publication type:

Article

Predicting Water Activity in Solutions of Mixed Solutes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 494, doi. 10.1111/j.1365-2621.1990.tb06794.x

By:

CHEN, C.S.

Publication type:

Article

Water Activity and Chemical Composition of Mayonnaises.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1989.tb05184.x

By:

CHIRIFE, JORGE;
VIGO, MARÍA S.;
GÓMEZ, ROSA G.;
FAVETTO, GUILLERMO J.

Publication type:

Article

On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1620, doi. 10.1111/j.1365-2621.1989.tb05174.x

By:

IGLESIAS, HÉCTOR A.;
CHIRIFE, JORGE;
FONTAN, CONSTANTINO FERRO

Publication type:

Article

Prediction of the Effect of Storage Conditions on Water Content and Water Activity of Common Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1989.tb05999.x

By:

PAREDES-LÓPEZ, O.;
BARRADAS, I.;
REYES-MORENO, C.

Publication type:

Article