Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 87-94

  Chaix, Estelle ^a   Guillaume, Carole ^a   Gontard, Nathalie ^a   Guillard, Valérie ^a  

^a UMR IATE   (France)

Author keywords

Diffusion; Luminescence based sensor; Non invasive method; Oxygen; Solid matrix; Viscosity

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; FOOD PRODUCTS; OXYGEN; VISCOSITY;

INCREASING VISCOSITY; INVASIVE METHODS; LIPID MATRIX; LUMINESCENCE-BASED SENSORS; NONINVASIVE METHODS; OXYGEN PARTIAL PRESSURE; PROCESSED CHEESE; SOLID MATRIXES;

NONINVASIVE MEDICAL PROCEDURES;

EID: 84946763134     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.014     Document Type: Article

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