Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 433-439

  Samapundo, S ^a   Anthierens, T ^a   Xhaferi, R ^a   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Fat; Replacement reduction; Salt; Sugar; Water activity

Indexed keywords

AQUEOUS SOLUTIONS; AVERAGE DEVIATION; COMBINED WATER; CONCENTRATION OF; DEPRESSING EFFECTS; FAT; FISH PRODUCTS; MOLALITIES; MULTICOMPONENTS; REPARAMETERIZATION; REPLACEMENT/REDUCTION; WATER ACTIVITY; WATER PHASE; WATER SOLUBLE SALTS;

SODIUM CHLORIDE;

SUGAR (SUCROSE);

EID: 70349783586     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.022     Document Type: Article

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