Water activity in liquid food systems: A molecular scale interpretation

Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examinati...

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Detalles Bibliográficos
Autores principales: Maneffa, Andrew J., Stenner, Richard, Matharu, Avtar S., Clark, James H., Matubayasi, Nobuyuki, Shimizu, Seishi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5544600/
https://www.ncbi.nlm.nih.gov/pubmed/28763960
http://dx.doi.org/10.1016/j.foodchem.2017.06.046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5544600/
https://www.ncbi.nlm.nih.gov/pubmed/28763960
http://dx.doi.org/10.1016/j.foodchem.2017.06.046

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