Water affects thermal inactivation kinetics of in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance. Sorption state of food materials may affect heat resistance.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.4315/0362-028X.JFP-18-549 | DOI Listing |
Publication Analysis
Top Keywords
water activity
8
activity moisture
8
moisture content
8
thermal inactivation
8
inactivation kinetics
8
kinetics low-moisture
8
low-moisture foods
8
foods water
8
heat resistance
8
relationships water
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!