Thermodynamic analysis of the effect of water activity on the stability of macadamia nut

Journal of Food Engineering

Volumn 81, Issue 3, 2007, Pages 566-571

  Domínguez, Irma L ^a   Azuara, Ebner ^a   Vernon Carter, Eduardo J ^b   Beristain, Cesar I ^a  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Integral entropy; Macadamia nut; Monolayer; Water activity

Indexed keywords

ENTHALPY; ENTROPY; GRAVIMETRIC ANALYSIS; LIPIDS; MOISTURE; PARAMETER ESTIMATION; THERMODYNAMICS;

INTEGRAL ENTROPY; MACADAMIA NUT; MONOLAYER VALUES; WATER ACTIVITY;

FRUITS;

ANALYSIS; FRUITS; GRAVIMETRY; MOISTURE; PARAMETERS; THERMODYNAMICS;

MACADAMIA;

EID: 33847407561     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.012     Document Type: Article

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