Titlebook: Water Relationships in Foods; Advances in the 1980 Harry Levine (Senior Principal Scientist),Louise S Book 1991 The Editor(s) (if applicabl

盡責(zé)

Effect of Solute on the Nucleation and Propagation of Icendercooled solutions contained in a U-tube. We have determined velocities in a range of concentrations of sugar solution at the same undercooling, and also as a function of undercooling. The role of added polymer has also been investigated. It is affected by the sugar concentration.

低能兒

contrast-medium

flaggy

STRIA

Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemize of the diffusing solute. At the same time, the rotational diffusivity of the mobile solute increased linearly with water content. The mobilization pattern of spin-labelled side chains of caseinates was observed to be similar to that of the solute. Results are discussed with reference to free volume theory.

使入迷

DSC Studies and Stability of Frozen Foodse viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.

Flawless

Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemize of the diffusing solute. At the same time, the rotational diffusivity of the mobile solute increased linearly with water content. The mobilization pattern of spin-labelled side chains of caseinates was observed to be similar to that of the solute. Results are discussed with reference to free volume theory.

騙子

DSC Studies and Stability of Frozen Foodse viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.

languid

Effect of Sugars and Polyols on Water in Agarose Gelshifting the glass transition temperatures to lower temperatures. However, the effects of decreasing freezable water, and the direct effect on the junction zones, produced by sugars seem to be different from the effects produced by polyols.

tinnitus

Effect of Sugars and Polyols on Water in Agarose Gelshifting the glass transition temperatures to lower temperatures. However, the effects of decreasing freezable water, and the direct effect on the junction zones, produced by sugars seem to be different from the effects produced by polyols.