Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring

gusher

Water Activity and Microorganism Control: Past and Future, to reduce moisture content in foods to a level that prevents or delays microbial spoilage, such as drying, salting, and adding sugars. In some cases, the spoilage of products subjected to these procedures has also been referred to in the following ways: halophilic bacteria can grow in salted produc

Ballerina

Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practicadynamic property describing the interactions between water molecules and the food matrix. Moisture sorption isotherms, i.e., the relationship between moisture content and .. at constant pressure and temperature describing the sorption process of water molecules into a specific material, are useful w

arboretum

僵硬

動(dòng)作謎

The Role of Water in the Cryopreservation of Seeds,ecting and preserving the abundance and variety of all species (Lambardi et al. 2004; Walters 2006). Neotropical ecosystems are submitted to constant pressure by human activity; in these ecosystems the number of plants at risk of genetic depletion or extinction and the loss of important genetic reso

defeatist

單調(diào)性

On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics, rate vs. water activity (..) plot. The rate curve of each organism type begins (or ends) at a point along the ..-axis. At lower .. levels, presumably, the particular type of organism does not grow, i.e., its growth rate is zero. While such plots can and have been successfully used to identify safe

執(zhí)拗

hurricane

人充滿活力