(Q58763163)

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Non-Arrhenius and non-WLF kinetics in food systems

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title

Non-Arrhenius and non-WLF kinetics in food systems (English)

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Micha Peleg

1

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Robert Engel

series ordinal

2

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Consuelo Gonzalez-Martinez

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3

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Maria G Corradini

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4

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language of work or name

English

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publication date

2002

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published in

Journal of the Science of Food and Agriculture

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volume

82

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issue

12

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page(s)

1346-1355

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cites work

On the use of the WLF model in polymers and foods

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reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

APPLICATION of the WLF EQUATION to DESCRIBE the COMBINED EFFECTS of MOISTURE and TEMPERATURE ON NONENZYMATIC BROWNING RATES IN FOOD SYSTEMS

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Crossref

reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

1 reference

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Crossref

reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves

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reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

Effect of heating rate on the thermal inactivation of Listeria monocytogenes.

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reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C.

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stated in

Crossref

reference URL

https://api.crossref.org/works/10.1002%2FJSFA.1175

retrieved

21 January 2018

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10.1002/JSFA.1175

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(Q58763163)

Non-Arrhenius and non-WLF kinetics in food systems

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