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There are 57229 results for: content related to: Methods of Determining Moisture Content and Water Availability

  1. Water Activity

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 115–134, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch6

  2. Strategies for Extending Bakery Product Shelf-Life

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 188–205, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch9

  3. Moisture Migration and its Control in Composite Products

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 135–156, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch7

  4. You have free access to this content
    Front Matter

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.fmatter

  5. Packaging and Shelf-Life Prediction of Bakery Products

    Bakery Products Science and Technology, Second Edition

    Virginia Giannou, Dimitra Lebesi, Constantina Tzia, Pages: 355–371, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch20

  6. You have free access to this content
    Frontmatter

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.fmatter

  7. Water Activity, Shelf Life and Storage

    Confectionery and Chocolate Engineering: Principles and Applications

    Ferenc Á. Mohos, Pages: 525–549, 2010

    Published Online : 7 JUL 2010, DOI: 10.1002/9781444320527.ch17

  8. FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNAN

    Journal of Food Safety

    Volume 30, Issue 4, November 2010, Pages: 769–784, Z.J. ZHAO, H.R. TONG, L. ZHOU, E.X. WANG and Q.J. LIU

    Version of Record online : 25 MAY 2010, DOI: 10.1111/j.1745-4565.2010.00240.x

  9. Bakery Products: Science and Technology

    Bakery Products: Science and Technology

    H.-M. Lai, T.-C. Lin, Pages: 3–68, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch1

  10. Methods of Determining Moisture Content and Water Activity

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: 228–262, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.ch8

  11. Partial dehydration and cryopreservation of Citrus seeds

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 14, November 2011, Pages: 2544–2550, Natalia Graiver, Alicia Califano and Noemí Zaritzky

    Version of Record online : 2 MAY 2011, DOI: 10.1002/jsfa.4427

  12. Optimization of electrical stimulation parameters for electro-responsive hydrogels for biomedical applications

    Journal of Applied Polymer Science

    Volume 132, Issue 12, March 20, 2015, Nathan Jackson and Frank Stam

    Version of Record online : 18 NOV 2014, DOI: 10.1002/app.41687

  13. Functional Bakery Products

    Bakery Products Science and Technology, Second Edition

    Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, Miguel Ângelo Cerqueira, Pages: 431–452, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch25

  14. Deutscher Lebensmittelchemikertag 2009 in Berlin — weitere Beiträge

    Lebensmittelchemie

    Volume 64, Issue 4, July 2010, Pages: 82–110,

    Version of Record online : 28 MAR 2012, DOI: 10.1002/lemi.201290014

  15. Occupational respiratory allergy in bakery workers: A review of the literature

    American Journal of Industrial Medicine

    Volume 34, Issue 6, December 1998, Pages: 529–546, Remko Houba, Gert Doekes and Dick Heederik

    Version of Record online : 12 DEC 1998, DOI: 10.1002/(SICI)1097-0274(199812)34:6<529::AID-AJIM1>3.0.CO;2-I

  16. Effects of Water on Product Textural Properties and their Changes During Storage

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 95–114, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch5

  17. Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak-Acid Preservatives

    Journal of Food Science

    Volume 67, Issue 6, August 2002, Pages: 2271–2277, S. Marín, M.E. Guynot, V. Sanchis, J. Arbonés and A.J. Ramos

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09539.x

  18. You have free access to this content
    Cumulative Index

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 1163–1221, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.oth8

  19. You have free access to this content
    Index

    Hydrocolloids in Food Processing

    Thomas R. Laaman, Pages: 311–344, 2011

    Published Online : 8 MAR 2011, DOI: 10.1002/9780813814490.index

  20. Water

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 127–152, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch7