Technical note: Correlation of BET monolayer moisture content in foods with temperature

Guardado en:

Detalles Bibliográficos
Autores principales:	IGLESIAS, H.A., CHIRIFE, J.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09505423_v19_n4_p503_IGLESIAS
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Technical note: Correlation of BET monolayer moisture content in foods with temperature
Publicado: (1984)

An equation for correlating equilibrium moisture content in foods
por: IGLESIAS, H.A., et al.

Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory
por: CHIRIFE, J., et al.

An equation for correlating equilibrium moisture content in foods
por: Iglesias, Héctor Arturo, et al.
Publicado: (1975)

Technical note: A technique for predicting moisture transfer in mixtures of packaged dehydrated foods
por: IGLESIAS, H.A., et al.

SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
por: VIOLLAZ, P., et al.

Equilibrium moisture contents of air dried beef. Dependence on drying temperature
por: IGLESIAS, H.A., et al.

Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory
por: Iglesias, Héctor Arturo
Publicado: (1986)

DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
por: FAVETTO, G., et al.

Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory
por: AGUERRE, R.J., et al.

Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory
por: Aguerre, Roberto Jorge
Publicado: (1984)

Technical note: A technique for predicting moisture transfer in mixtures of packaged dehydrated foods
por: Iglesias, Héctor Arturo
Publicado: (1979)

SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
por: Iglesias, Héctor Arturo
Publicado: (1978)

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
por: Timmermann, E.O., et al.

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: RESNIK, S., et al.

ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
por: IGLESIAS, H.A., et al.

On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
por: Iglesias, H.A., et al.

DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
por: Favetto, Guillermo Julio
Publicado: (1979)

A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
por: Iglesias, Héctor, et al.
Publicado: (2022)

Equilibrium moisture contents of air dried beef. Dependence on drying temperature
por: Iglesias, Héctor Arturo
Publicado: (1976)

Kinetics of colour change in corn: effect of temperature and moisture content
por: Aguerre, R.J., et al.

An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
por: Iglesias, H.A., et al.

Kinetics of colour change in corn: effect of temperature and moisture content
por: Aguerre, Roberto Jorge
Publicado: (1987)

Prediction of water activity in intermediate moisture foods
por: CHIRIFE, J.

Prediction of the effect of temperature on water sorption isotherms of food material
por: IGLESIAS, H.A., et al.

Core promoter information content correlates with optimal growth temperature
por: Aptekmann, A.A., et al.

Estimation of the precision of isosteric heats of sorption determined from the temperature dependence of food isotherms
por: Chirife, J., et al.

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: Resnik, Silvia Liliana
Publicado: (1979)

Temperature Dependence of Water Sorption Isotherms of Some Foods
por: Iglesias, H.A., et al.

Core promoter information content correlates with optimal growth temperature
Publicado: (2018)

On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods
por: IGLESIAS, H.A., et al.

Bet
Publicado: (2014)

Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine
por: PETRIELLA, C., et al.

ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
por: Iglesias, Héctor Arturo, et al.
Publicado: (1977)

Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
por: Baeza, Rosa, et al.
Publicado: (2019)

Residual moisture content as related to collapse of freeze-dried sugar matrices
por: Bonelli, P., et al.

Studies control of moisture content and shrinkage of wood /
por: Kanagawa, Yasushi
Publicado: (1990)

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Publicado: (2001)

The correlation between water activity and % moisture in honey : fundamental aspects and application to Argentine honeys
por: Chirife, Jorge, et al.
Publicado: (2019)

Some aspects derived from BET theory and their relation with food conservation
por: Aguerre, R.J., et al.