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Volumn 17, Issue 9, 1998, Pages 1813-1826

Deteriorative kinetics of baker's yeast during thermal drying

Author keywords

Activity; Kinetic model; Quality prediction; Quality retention; Viability

Indexed keywords

DATABASE SYSTEMS; DETERIORATION; DRYERS (EQUIPMENT); FLUIDIZED BEDS; MATHEMATICAL MODELS; MOISTURE; REACTION KINETICS; YEAST;

EID: 0032714583     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917654     Document Type: Article
Times cited : (3)

References (13)
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  • 3
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    • Kaminski, W., Adamiec, J., Grabowski, S., Zbicinski, I., Strumillo, C. and Mujumdar, A. S. 1992. Application of degradation kinetics to optimization of drying process for yeasts. In "Drying of Solids". Mujumdar, A. S. Ed. Int. Sci. Publisher & Oxford & IBM Publishing Co. PUT. LTD.
    • (1992) Drying of Solids
    • Kaminski, W.1    Adamiec, J.2    Grabowski, S.3    Zbicinski, I.4    Strumillo, C.5    Mujumdar, A.S.6
  • 4
    • 0021775211 scopus 로고
    • Some recent developments in food dehydration research
    • Ch4. Mujumdar, A. S. Ed. Hemisphere Publishing Co., Washington, New York, London
    • Karel, M. and Flink, J. M. 1983. Some recent developments in food dehydration research. Ch4. In "Advances in drying". Vol. 2. Mujumdar, A. S. Ed. Hemisphere Publishing Co., Washington, New York, London.
    • (1983) Advances in Drying , vol.2
    • Karel, M.1    Flink, J.M.2
  • 5
    • 0002294968 scopus 로고
    • Theory and application of Arrhenius kinetics to the prediction of nutrient losses in food
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    • Labuza, T.P.1    Ricoh, D.2
  • 6
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    • Experimental procedure for determining the kinetic model of ascorbic acid loss during dehydration
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    • Lenz, M.K.1    Lund, D.B.2
  • 8
    • 0000556293 scopus 로고
    • Dynamic optimization of dehydration processes: Minimizing browning in dehydration of potatoes
    • Mishkin, M., Saguy, I. and Karel, M. 1983. Dynamic optimization of dehydration processes: minimizing browning in dehydration of potatoes. J. of Food Sci. 48:1617.
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    • Mishkin, M.1    Saguy, I.2    Karel, M.3
  • 9
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    • A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydration of potatoes
    • Mishkin, M., Saguy, I. and Karel, M. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydration of potatoes, J. Food Sci., 49:1267.
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  • 10
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  • 11
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.