메뉴 건너뛰기




Volumn 62, Issue 1, 2012, Pages 5-13

Water activity in biological systems - A review

Author keywords

Bio molecules; Thermodynamics of aqueous solutions; Water activity

Indexed keywords


EID: 84856374921     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-011-0033-5     Document Type: Review
Times cited : (27)

References (21)
  • 4
    • 0035804834 scopus 로고    scopus 로고
    • Phase diagrams of arabinoxylan-water binaries
    • Fessas D., Schiraldi A., Phase diagrams of arabinoxylan-water binaries. Thermochim. Acta, 2001, 370 83-89.
    • (2001) Thermochim. Acta , vol.370 , pp. 83-89
    • Fessas, D.1    Schiraldi, A.2
  • 5
    • 0002195670 scopus 로고    scopus 로고
    • Texture and staling of wheat bread crumb: Effects of water extractable proteins and pentosans
    • Fessas D., Schiraldi A., Texture and staling of wheat bread crumb: effects of water extractable proteins and pentosans. Thermochim. Acta, 1998, 323, 17-26.
    • (1998) Thermochim. Acta , vol.323 , pp. 17-26
    • Fessas, D.1    Schiraldi, A.2
  • 6
    • 4644260246 scopus 로고    scopus 로고
    • Water properties in wheat flour dough II: Classical and Knudsen thermogravimetry approach
    • Fessas D., Schiraldi A., Water properties in wheat flour dough II: classical and Knudsen thermogravimetry approach. Food Chem., 2005, 90, 61-68.
    • (2005) Food Chem , vol.90 , pp. 61-68
    • Fessas, D.1    Schiraldi, A.2
  • 7
    • 21744442684 scopus 로고    scopus 로고
    • Thermodynamic incompatibility of proteins and polysaccharides in solutions
    • Grinberg V.Y, Tolstoguzov V.B., Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocoll., 1997, 11, 145-158.
    • (1997) Food Hydrocoll , vol.11 , pp. 145-158
    • Grinberg, V.Y.1    Tolstoguzov, V.B.2
  • 8
    • 0039038307 scopus 로고
    • Incompatibility of amylose and amylopectin in aqueous solution
    • Kalichevsky M.T., Ring S.G., Incompatibility of amylose and amylopectin in aqueous solution. Carboh. Res., 1987, 162, 323-328.
    • (1987) Carboh. Res , vol.162 , pp. 323-328
    • Kalichevsky, M.T.1    Ring, S.G.2
  • 9
    • 0038077173 scopus 로고    scopus 로고
    • Water activity and the preservation of plant foods
    • Maltini E., Torreggiani D., Venir E., Bertolo G., Water activity and the preservation of plant foods. Food Chem., 2003, 82, 79-86.
    • (2003) Food Chem , vol.82 , pp. 79-86
    • Maltini, E.1    Torreggiani, D.2    Venir, E.3    Bertolo, G.4
  • 11
    • 33646903363 scopus 로고
    • Thermodynamics of electrolytes. 1. Theoretical basis and general equation
    • Pitzer K.S., Thermodynamics of electrolytes. 1. Theoretical basis and general equation. J. Phys. Chem., 1973, 77, 268-277.
    • (1973) J. Phys. Chem , vol.77 , pp. 268-277
    • Pitzer, K.S.1
  • 13
    • 0009033459 scopus 로고
    • The hydrophobic effect: A reappraisal
    • Privalov P.L., Gill S.J., The hydrophobic effect: a reappraisal. Pure Appl. Chem., 1989, 61, 1097-1104.
    • (1989) Pure Appl. Chem , vol.61 , pp. 1097-1104
    • Privalov, P.L.1    Gill, S.J.2
  • 14
    • 0016224361 scopus 로고
    • A thermodynamic approach to the problem of stabilization of globular protein structure: A calorimetric study
    • Privalov P.L., Khechinashvili N.N., A thermodynamic approach to the problem of stabilization of globular protein structure: a calorimetric study. J. Mol. Biol., 1974, 86, 665-684.
    • (1974) J. Mol. Biol , vol.86 , pp. 665-684
    • Privalov, P.L.1    Khechinashvili, N.N.2
  • 16
    • 0037289068 scopus 로고    scopus 로고
    • Classical and Knudsen thermogravimetry to check states and displacements of water in food systems
    • Schiraldi A., Fessas D., Classical and Knudsen thermogravimetry to check states and displacements of water in food systems. J. Therm. Anal. Cal., 2003, 71, 225-235.
    • (2003) J. Therm. Anal. Cal , vol.71 , pp. 225-235
    • Schiraldi, A.1    Fessas, D.2
  • 17
    • 2542626056 scopus 로고
    • Thermodynamic approach to cold denaturation of proteins
    • Schiraldi A., Pezzati E., Thermodynamic approach to cold denaturation of proteins. Thermochim. Acta, 1992, 199, 105-114.
    • (1992) Thermochim. Acta , vol.199 , pp. 105-114
    • Schiraldi, A.1    Pezzati, E.2
  • 18
    • 84985204975 scopus 로고
    • Water sorption isotherms of sucrose and glucose by inverse gas chromatography
    • Smith D.S., Mannheim C.H., Gilbert S.G., Water sorption isotherms of sucrose and glucose by inverse gas chromatography. J. Food Sci., 1981, 46, 1051-1053.
    • (1981) J. Food Sci , vol.46 , pp. 1051-1053
    • Smith, D.S.1    Mannheim, C.H.2    Gilbert, S.G.3
  • 19
    • 0037243795 scopus 로고    scopus 로고
    • Some thermodynamic considerations in food formulation
    • Tolstoguzov V.B., Some thermodynamic considerations in food formulation. Food Hydrocoll., 2003, 17, 1-23.
    • (2003) Food Hydrocoll , vol.17 , pp. 1-23
    • Tolstoguzov, V.B.1
  • 21
    • 6044257970 scopus 로고
    • Study of some of the parameters affecting Knudsen effusion. II. A Monte Carlo computer analysis of parameters deduced from experiment
    • Wark J.W., Mulford R.N.R., Kahn M., Study of some of the parameters affecting Knudsen effusion. II. A Monte Carlo computer analysis of parameters deduced from experiment. J. Chem. Phys., 1967, 47, 1718-1723.
    • (1967) J. Chem. Phys , vol.47 , pp. 1718-1723
    • Wark, J.W.1    Mulford, R.N.R.2    Kahn, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.