Beyond Water Activity: Recent Advances Based on an Alternative Approach to the Assessment of Food Quality and Safety

Critical Reviews in Food Science and Nutrition

Volumn 30, Issue 2-3, 1991, Pages 115-360

  Reid, David S ^b   Levine, Harry ^a  

^a Nabisco   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

food polymer science; glass dynamics; glass transition; moisture management; water activity; water as plasticizer; water dynamics; water relationships

Indexed keywords

CARBOHYDRATE; POLYMER; WATER;

CHEMISTRY; CRYSTALLIZATION; FOOD; FOOD ANALYSIS; FOOD CONTROL; FOOD PRESERVATION; FREEZING; PHYSICAL CHEMISTRY; REVIEW; STANDARD; THERMODYNAMICS;

CARBOHYDRATES; CHEMISTRY; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; FOOD; FOOD ANALYSIS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; POLYMERS; THERMODYNAMICS; WATER;

EID: 0026068176     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408399109527543     Document Type: Article

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