Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging

Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon such as crystallization modifies water’s movement....

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Detalles Bibliográficos
Autores principales: Nowakowski, Christine M., Aimutis, William R., Helstad, Scott, Elmore, Douglas L., Muroski, Allen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2014
Materias:
Special Issue Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4435631/
https://www.ncbi.nlm.nih.gov/pubmed/26005399
http://dx.doi.org/10.1007/s11483-014-9376-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4435631/
https://www.ncbi.nlm.nih.gov/pubmed/26005399
http://dx.doi.org/10.1007/s11483-014-9376-x

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