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Determination of water in various types of coffee and related ...
File Format: PDF/Adobe Acrobat - View as HTML Determination of water in various types of coffee and related products with the focus on Karl Fischer titration. Helga Hoffmann, Sigma-Aldrich ...
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Coffee Powder Immersed in Water and Exposed at Water Vapor
File Format: PDF/Adobe Acrobat - View as HTML immersed in the liquid phase or exposed to ambient water vapour in the gaseous ... Immersing coffee powder in water is connected with its ...
3.
Clustering and water activity in concentrated sucrose solutions
File Format: PDF/Adobe Acrobat - View as HTML number and water activity coefficients of sucrose solutions in the whole range of concentrations from density measurements (Gharsallaoui et al., 2008). ...
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Coffee Powder Immersed in Water and Exposed at Water Vapor
File Format: PDF/Adobe Acrobat - View as HTML In this contribution the different aspects of the interaction of coffee powder either immersed in the liquid phase or exposed to ambient water vapour in the ...
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Soft condensed matter: A perspective on the physics of food states ...
File Format: PDF/Adobe Acrobat - View as HTML aggregation states in which foods are encountered......., the experimental ... diagram for understanding of physical state changes in amorphous state foods. ...
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Clustering and water activity in concentrated sucrose solutions
File Format: PDF/Adobe Acrobat - View as HTML rare chemical models of the sucrose water system to account for sucrose clustering. (Starzak & Mathlouthi, 2001) shows the existence of a minimum for water ...
7.
Crystallization in "tarassaco" Italian honey studied by ...
File Format: PDF/Adobe Acrobat - View as HTML Liquid floral "tarassaco" honey (from Taraxacum officinale) was stored for about ... measurement of the enthalpy of fusion of anhydrous, pure "tarassaco" ...
8.
Clustering and water activity in concentrated sucrose solutions
File Format: PDF/Adobe Acrobat - View as HTML rare chemical models of the sucrose water system to account for sucrose clustering. (Starzak & Mathlouthi, 2001) shows the existence of a minimum for water ...
9.
5TH CONFERENCE ON WATER IN FOOD, NÜRTINGEN - GERMANY
Hartmut Federle, University of Applied Science, Furtwangen, Germany ... H.-D. Isengard, University of Hohenheim, Germany (Chair) ...
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