Moisture and shelf life in sugar confections

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 2, 2010, Pages 162-192

  Ergun, R ^a   Lietha, R ^a   Hartel, R W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Confections; Migration; Moisture; Packaging; Water activity; Water barriers

Indexed keywords

CARBOHYDRATE; SUGAR; WATER;

ADSORPTION; ARTICLE; DIFFUSION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; INSTRUMENTATION; METHODOLOGY; PHASE TRANSITION; PHYSICAL CHEMISTRY; THERMODYNAMICS; TIME; TRANSITION TEMPERATURE; VAPOR PRESSURE;

ADSORPTION; CANDY; CARBOHYDRATES; DIFFUSION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; PHASE TRANSITION; PHYSICOCHEMICAL PROCESSES; THERMODYNAMICS; TIME FACTORS; TRANSITION TEMPERATURE; VAPOR PRESSURE; WATER;

ALTHAEA; GOSSYPIUM HIRSUTUM;

EID: 75249090055     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802248833     Document Type: Article

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