Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent

Food Biophysics

Volumn 6, Issue 3, 2011, Pages 424-432

  Sandoval, Aleida J ^a   Guilarte, Doralys ^a   Barreiro, J A ^a   Lucci, Elissabetta ^a   Müller, Alejandro J ^a  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

Author keywords

Oat flour; Sorption isotherms; Thymol; Water activity

Indexed keywords

ANTI-MICROBIAL AGENT; DYNAMIC VAPOR SORPTION; ELEVATED TEMPERATURE; EQUILIBRIUM MOISTURE; EQUILIBRIUM MOISTURE CONTENTS; EQUILIBRIUM RELATIVE HUMIDITY; EXTERNAL AGENTS; FOOD COMPONENTS; MEAN VALUES; MICROBIAL GROWTH; MOISTURE SORPTION; MOLD GROWTH; OAT FLOUR; SORPTION ISOTHERMS; STATIC AND DYNAMIC; STATISTICAL COMPARISONS; THYMOL; WATER ACTIVITY;

ADSORPTION; ADSORPTION ISOTHERMS; MICROORGANISMS; MOISTURE; MOISTURE DETERMINATION;

PHENOLS;

DAPHNE VIRUS S;

EID: 79960601381     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9221-4     Document Type: Article

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