Water Diffusion from a Bacterial Cell in Low-Moisture Foods

Journal of food science

Volumn 81, Issue 9, 2016, Pages R2129-R2134

  Syamaladevi, Roopesh M ^a   Tang, Juming ^b   Zhong, QingPing ^c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Enterococcus faecium; low moisture foods; mathematical modeling; sorption isotherm; water activity

Indexed keywords

WATER; WATER VAPOR;

CELL MEMBRANE; DIFFUSION; ENTEROCOCCUS FAECIUM; FOOD CONTROL; FREEZE DRYING; HUMAN; HUMIDITY; PHYSIOLOGY; TEMPERATURE; WATER VAPOR;

CELL MEMBRANE; DIFFUSION; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; FREEZE DRYING; HUMANS; HUMIDITY; STEAM; TEMPERATURE; WATER;

EID: 85028259844     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13412     Document Type: Article

References (21)