Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids
Abstract A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-06-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00207-0 |