EDP Sciences logo
Search
Menu
All issues Volume 82 / No 4 (July-August 2002) Lait, 82 4 (2002) 441-452 References
Free Access
Issue
Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 441 - 452
DOI https://doi.org/10.1051/lait:2002022

References

  1. Aguilera J.M., Del Valle J.M., Karel M., Caking phenomena in amorphous food powder, Trends Food Sci. Technol. 5 (1995) 6-12.
  2. Anderson R.B., Modifications of the Brunauer, Emmett Teller equation, J. Amer. Chem. Soc. 68 (1946) 686-691.
  3. Berlin E., Anderson B.A., Pallansch M.J., Effect of temperature on water vapour sorption by dried milk powders, J. Dairy Sci. 53 (1969) 146-149.
  4. Brunauer S., Emmett P.H., Teller E., Adsorption of gases in multimolecular layers, J. Am. Chem. Soc. 60 (1938) 309-319.
  5. Bull H.B., Reese K., Protein hydration. 1-Binding sites, Arch. Biochem. Biophys. 128 (1968) 488-495.
  6. Chinachoti P., New techniques to characterise water in foods, in: Barbosa-Canovas G.V., Welti-Chanes J. (Eds.), Food preservation by moisture control, Technomic Publisher, Lancaster, England, 1995, pp. 191-207.
  7. Chirife J., Specific solute effects with reference to Staphylococcus aureus, J. Food Eng. 22 (1994) 409-419.
  8. Cornillon P., Kerr W.L., Reid D.S., Water mobility and phase transitions in foods by dielectric measurements, in: Roos Y.H., Leslie R.B., Lillford P.J. (Eds.), Water management in the design and distribution of quality foods, Isopow 7, Proc. Poster sessions, Helsinki, Finland, 1998, pp. 9-13.
  9. DeBoer J.H. (Ed.), The Dynamical character of adsorption, Clarendon Press, 2nd edn., Oxford, UK, 1968.
  10. Duckworth R.B., The roles of water in foods, Factors influenced by water in foods, Chem. Ind. 24 (1976) 1039-1042.
  11. Fennema O.R. (Ed.), Food chemistry, 3rd edn., Marcel Dekker Inc., New York, USA, 1996.
  12. Franks F. (Ed.), Water. A comprehensive treatise. Water and aqueous solutions at subzero temperatures, Plenum Press, New York, USA, Vol. 7, 1982.
  13. Franks F., Water and aqueous solutions: recent advances, in: Simatos D., Multon J.L. (Eds.), Properties of water in foods, Martinus Nighoff Pub., Dordrecht, Netherlands, 1985, pp. 1-26.
  14. Guggenheim E.A. (Ed.), Applications of Statistical Mechanics, Clarendon Press, Oxford, UK, 1966.
  15. Hardman T.H., Interaction of water with food components, in: Birch G.G., Lindley M.G. (Eds.), Interactions of food components, Elsevier, London, UK, 1985, pp. 19-30.
  16. Hermansson A.M., Water and fat-holding, in: Mitchell J.R., Ledward D.A. (Eds.), Functional properties of food macromolecules, Elsevier, London, England, 1986, pp. 273-314.
  17. Hills B.P., Multinuclear NMR studies of water in solutions of simple carbohydrates. I-Proton and Deuterium relaxation, Mol. Phys. 72 (1991) 1099-1121.
  18. Katz E.E., Labuza T.P., Effect of water activity on the sensory crispness and mechanical deformation of snack food products, J. Food Sci. 46 (1981) 403-409.
  19. Kim S.M., Mc Carthy M.J., Bibbs D., Chan P., Water in tissues structures by NMR and MRI, in: Reid D.S. (Ed.), The properties of water in foods, Isopow 6, Blackie Academic, London, UK, 1998, pp. 30-38.
  20. Kinsella J.E., Relationships between structure and functional properties of food proteins, in: Fox P.F., Condon J.J. (Eds.), Food Proteins, Applied Sci. Publisher, London, England, 1982, pp. 51-103.
  21. Kuntz I.D., Hydration of macromolecules. 3-Hydration of polypeptides, J. Amer. Chem. Soc. 93 (1971) 514-519.
  22. Labuza T.P., Properties of water as related to the keeping quality of foods, Proc. SOS/70, Int. Congr. Food. Sci. Technol., 3rd, Chicago, USA, 1970, pp. 618-635.
  23. Labuza T.P., Water binding of humectants, in: Simatos D., Multon J.L. (Eds.), Properties of water in foods, Martinus Nighoff Pub., Dordrecht, Netherlands, 1985, pp. 421-445.
  24. Levine H., Slade L., The glassy state in applications for the food industry with an emphasis on cookie and cracker production, in: Blanshard J.M.V., Lillford P.L. (Eds.), The glassy state in foods, Nottingham University Press, Loughborough, UK, 1993, pp. 333-373.
  25. Linden G., Lorient D., Biochimie agro-industrielle, Éd. Masson, Paris, France, 1994.
  26. Lloyd R.J., Chen X.D., Hargreaves J.B., Glass transition and caking of spray-drying lactose, Int. J. Food Sci. Technol. 34 (1996) 305-311.
  27. Nemethy G., Sheraga H.A., cited by Nemethy (1968) in: Hawthorn J., Rolfe E.J. (Eds.), Low temperature biology of foodstuffs, Pergamon Press, London, England, 1962, pp. 1-21.
  28. Peleg M., Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms, J. Food Process. Eng. 16 (1993) 21-32.
  29. Rahman S. (Ed.), Food Properties Handbook, CRC Press, Boca Raton, USA, 1995.
  30. Roa V., Tapia M.S., Estimating water activity in systems containing multiple solutes based on solute properties, J. Food Sci. 63 (1998) 559-564.
  31. Ross K.D., Estimation of water activity in intermediate moisture foods, Food Technol. 29 (1975) 26-33.
  32. Roos Y.H., Karel M., Applying state diagrams to food processing and development, Food Technol. 45 (1991) 66-71.
  33. Rouau X., Thibault J.F., Les glucides pariétaux, in: Colonna M., Thibault M. (Éds.), Propriétés fonctionnelles des polysaccharides, Apria, Paris, France, 1986, pp. 235-264.
  34. Ruan R.R., Chen P.L., Water in foods and biological materials, Ed. Technomic Publisher, Lancaster, England, 1998.
  35. Saravacos G.D., Tsiourvas D.A., Tsami E., Effect of temperature on the water adsorption isotherms of sultana raisins, J. Food Sci. 51 (1986) 381-388.
  36. Sereno A.M., Correa A., Conesana J.F., Correa J.M., Prediction for water activity in aqueous solutions sugars, polyols and electrolytes by ASOG Group Contribution Method, in: Roos Y.H., Leslie R.B., Lillford P.J. (Eds.), Water management in the design and distribution of quality foods, Isopow 7, Proc. Poster sessions, Helsinki, Finland, 1998, pp. 92-95.
  37. Simatos D., Blond G., Perez J., Basic physical aspects of glass transition, in: Barbosa-Canovas G.V., Welti-Chanes J. (Eds.), Food preservation by moisture control, Technomic Publisher, Lancaster, England, 1995, pp. 3-31.
  38. Smith S.E., The sorption of water by high polymers, J. Amer. Chem. Soc. 69 (1947) 646-651.
  39. Tsami E., Net isosteric heat of sorption in dried fruits, J. Food Eng. 14 (1991) 327-339.
  40. Van der Berg C., Bruin S., Water activity and its estimation in food systems: Theoretical aspects, in: Rockland L.B., Stewart G.F. (Eds.), Water Activity: Influences on food quality, Academic Press, New York, USA, 1981, pp. 1-61.
Abstract

Copyright INRA, EDP Sciences