gusher 发表于 2025-3-28 14:36:13
Water Activity and Microorganism Control: Past and Future, to reduce moisture content in foods to a level that prevents or delays microbial spoilage, such as drying, salting, and adding sugars. In some cases, the spoilage of products subjected to these procedures has also been referred to in the following ways: halophilic bacteria can grow in salted producBallerina 发表于 2025-3-28 19:17:35
Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practicadynamic property describing the interactions between water molecules and the food matrix. Moisture sorption isotherms, i.e., the relationship between moisture content and .. at constant pressure and temperature describing the sorption process of water molecules into a specific material, are useful warboretum 发表于 2025-3-29 00:38:39
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The Role of Water in the Cryopreservation of Seeds,ecting and preserving the abundance and variety of all species (Lambardi et al. 2004; Walters 2006). Neotropical ecosystems are submitted to constant pressure by human activity; in these ecosystems the number of plants at risk of genetic depletion or extinction and the loss of important genetic resodefeatist 发表于 2025-3-29 12:01:31
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On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics, rate vs. water activity (..) plot. The rate curve of each organism type begins (or ends) at a point along the ..-axis. At lower .. levels, presumably, the particular type of organism does not grow, i.e., its growth rate is zero. While such plots can and have been successfully used to identify safe执拗 发表于 2025-3-29 20:39:42
http://reply.papertrans.cn/103/10211/1021079/1021079_48.pnghurricane 发表于 2025-3-30 01:50:03
http://reply.papertrans.cn/103/10211/1021079/1021079_49.png人充满活力 发表于 2025-3-30 06:36:34
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