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Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids
A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at variou...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267132/ https://www.ncbi.nlm.nih.gov/pubmed/37316524 http://dx.doi.org/10.1038/s41538-023-00207-0 |