Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water

By Ohshima Jin   Haghighat Khajavi Shabnam   Kimura Yukitaka   Adachi Shuji  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 799-803

Springer Publishing Company

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Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients

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Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2717-2727

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Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken

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Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 490-496

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Condensation equilibrium in the polycaproamide—water—LiCl system

By Bazarov Yu.   Mizerovskii L.  

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Validated Empirical Models Describing the Combined Effect of Water Activity and pH on the Heat Resistance of Spores of a Psychrotolerant Bacillus cereus Strain in Broth and Béchamel Sauce

By Samapundo S.   Heyndrickx M.   Xhaferi R.   Devlieghere F  

Journal of Food Protection, Vol. 74, Iss. 10, 2011-10 ,pp. : 1662-1669

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