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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
24/03/2000 |
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Data da última atualização: |
24/03/2000 |
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Autoria: |
LEE, S. H.; LABUZA, T. P. |
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Afiliação: |
Dept. of Food Science & Nutrition, University of Minnesota - St. Paul. |
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Título: |
Destruction of ascorbic acid as a function of water activity. |
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Ano de publicação: |
1975 |
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Fonte/Imprenta: |
Journal of Food Science, v.40, p.370-373, 1975. |
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Idioma: |
Inglês |
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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." |
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Categoria do assunto: |
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Marc: |
LEADER 00751naa a2200133 a 4500
001 1648718
005 2000-03-24
008 1975 bl --- 0-- u #d
100 1 $aLEE, S. H.
245 $aDestruction of ascorbic acid as a function of water activity.
260 $c1975
520 $aIt 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."
700 1 $aLABUZA, T. P.
773 $tJournal of Food Science$gv.40, p.370-373, 1975.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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