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Results: 1-10 |
Results: 10
Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies
Authors: Laaksonen, TJ Roos, YH Labuza, TP
Citation: Tj. Laaksonen et al., Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies, INT J FO PR, 4(3), 2001, pp. 545-563
Effects of moisture, sucrose, NaCl, and arabinoxylan on relaxation in wheat dough as measured by DMTA
Authors: Laaksonen, TJ Labuza, TP
Citation: Tj. Laaksonen et Tp. Labuza, Effects of moisture, sucrose, NaCl, and arabinoxylan on relaxation in wheat dough as measured by DMTA, INT J FO PR, 4(2), 2001, pp. 311-325
Application of Weibull Hazard analysis to the determination of the shelf life of roasted and ground coffee
Authors: Cardelli, C Labuza, TP
Citation: C. Cardelli et Tp. Labuza, Application of Weibull Hazard analysis to the determination of the shelf life of roasted and ground coffee, LEBENSM-WIS, 34(5), 2001, pp. 273-278
Determination of the end of shelf-life for milk using Weibull hazard method
Authors: Duyvesteyn, WS Shimoni, E Labuza, TP
Citation: Ws. Duyvesteyn et al., Determination of the end of shelf-life for milk using Weibull hazard method, LEBENSM-WIS, 34(3), 2001, pp. 143-148
Effect of water content and molecular weight on the moisture isotherms andglass transition properties of inulin
Authors: Schaller-Povolny, LA Smith, DE Labuza, TP
Citation: La. Schaller-povolny et al., Effect of water content and molecular weight on the moisture isotherms andglass transition properties of inulin, INT J FO PR, 3(2), 2000, pp. 173-192
Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of beta-casein
Authors: Mauer, LJ Smith, DE Labuza, TP
Citation: Lj. Mauer et al., Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of beta-casein, INT J FO PR, 3(2), 2000, pp. 233-248
Water vapor permeability, mechanical, and structural properties of edible beta-casein films
Authors: Mauer, LJ Smith, DE Labuza, TP
Citation: Lj. Mauer et al., Water vapor permeability, mechanical, and structural properties of edible beta-casein films, INT DAIRY J, 10(5-6), 2000, pp. 353-358
Modeling pathogen growth in meat products: future challenges
Authors: Shimoni, E Labuza, TP
Citation: E. Shimoni et Tp. Labuza, Modeling pathogen growth in meat products: future challenges, TRENDS FOOD, 11(11), 2000, pp. 394-402
Degassing kinetics and sorption equilibrium of carbon dioxide in fresh roasted and ground coffee
Authors: Shimoni, E Labuza, TP
Citation: E. Shimoni et Tp. Labuza, Degassing kinetics and sorption equilibrium of carbon dioxide in fresh roasted and ground coffee, J FOOD PR E, 23(6), 2000, pp. 419-436
Influence of maltodextrin systems at an equivalent 25DE on encapsulated beta-carotene loss during storage
Authors: Desobry, SA Netto, FM Labuza, TP
Citation: Sa. Desobry et al., Influence of maltodextrin systems at an equivalent 25DE on encapsulated beta-carotene loss during storage, J FOOD PROC, 23(1), 1999, pp. 39-55
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