Effect of Surface Active Agents on Water Activity of IM Food Solutions

Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in...

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Detalles Bibliográficos
Autores principales:	ALZAMORA, S.M., CHIRIFE, J., FONTÁN, C.F.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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