Water activity and the preservation of plant foods

Food Chemistry

Volumn 82, Issue 1, 2003, Pages 79-86

  Maltini, E ^a   Torreggiani, D ^b   Venir, E ^a   Bertolo, G ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b Ist Sperim Per Valorizzazione T   (Italy)

Author keywords

Fruits; Glass transition; Ingredients; Plant foods; Vegetables; Water activity

Indexed keywords

CITRIC ACID; FRUCTOSE; GLUCOSE; MALIC ACID; MALTODEXTRIN; SUCROSE; VOLATILE AGENT; WATER;

CHEMICAL ANALYSIS; CHEMICAL REACTION; CHEMICAL STRUCTURE; CONFERENCE PAPER; DEGRADATION; ENZYME MECHANISM; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FRUIT; GLYCATION; MOISTURE; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; PLANT; REACTION ANALYSIS; STRUCTURE ANALYSIS; VEGETABLE; WATER ANALYSIS; WATER CONTENT;

EID: 0038077173     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00581-2     Document Type: Conference Paper

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