A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
Some facts concerning the effect of non-equilibrium situations and glass transitions on the water activity (Aw) values of foods in the microbiological growth range are reviewed. Analysis of literature data suggests that although some amorphous intermediate moisture foods are non-equilibrium systems...
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| Autores principales: | Chirife, J., Buera, M.P. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v25_n4_p531_Chirife |
| Aporte de: |
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