Data/hora: 10/06/2024 01:03:54

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 24/03/2000
Data da última atualização: | 24/03/2000
Autoria: | LEE, S. H.; LABUZA, T. P.
Afiliação: | Dept. of Food Science & Nutrition, University of Minnesota - St. Paul.
Título: | Destruction of ascorbic acid as a function of water activity.
Ano de publicação: | 1975
Fonte/Imprenta: | Journal of Food Science, v.40, p.370-373, 1975.
Idioma: | Inglês
Conteúdo: | It is well-known that some important attributes which control quality of food in storage are both the absolute amount of water in the food and the physicochemical state in which water exists. As has shown by many investigators (Stitt, 1958; Labuza, 1968; Bone, 1969), the relationship between the loss of food quality and the moisture content is best represented by the term "water activity."
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (17750-1) - ADD - SP - -- - S11802 -  - S11802 - DIS