Artículo
CHIRIFE, J.; FONTAN, C.F.; SCORZA, O.C. "A study of the water activity lowering behaviour of some amino acids" (1980) International Journal of Food Science & Technology. 15(4):383-387
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Abstract:
The water activities of aqueous solutions of L‐lysine, L‐proline and L‐ornithine, have been experimentally determined. The data have been very well fitted to Norrish's (1966) equation for non‐electrolyte solutions and correlating constants have been calculated and compared with values previously reported for other amino‐acids. This comparison allows us to draw some conclusions regarding molecular structure of the amino acids and their aW lowering ability. Copyright © 1980, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | A study of the water activity lowering behaviour of some amino acids |
| Autor: | CHIRIFE, J.; FONTAN, C.F.; SCORZA, O.C. |
| Filiación: | Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Member of Consejo Nacional de Investigaciones, Argentina Laboratorio Central (Inv. y Desarrollo), Rivadavia 869, Buenos Aires, 1022, Argentina |
| Año: | 1980 |
| Volumen: | 15 |
| Número: | 4 |
| Página de inicio: | 383 |
| Página de fin: | 387 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1980.tb00953.x |
| Título revista: | International Journal of Food Science & Technology |
| Título revista abreviado: | Int. J. Food Sci. Technol. |
| ISSN: | 09505423 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v15_n4_p383_CHIRIFE |
Referencias:
- Benmergui, E.A., Ferro Fontán, C., Chirife, J., (1979) J. Fd Technol, 14, p. 625
- Chirife, J., Ferro Fontán, C., Benmergui, E.A., (1980) J. Fd Technol, 15, p. 59
- Chirife, J., Ferro Fontán, C., (1980) J. Fd Science
- Chirife, J, Ferro Fontán, C., (1980) J. Fd Science
- (1976) Intermediate Moisture Foods, , Davis, R., Birch, G.G., Parker, K.J., (eds), Applied Science Pub
- Denbigh, K., (1964) The Principles of Chemical Equilibrium, , Cambridge University Press, Cambridge, U.K
- Flink, J.M., (1978) J. Fd Process. Preserv, 2, p. 324
- Gould, G.W., Measures, J.C., (1977) Phil. Trans. R. Soc. Lond, 278 B, p. 151
- Heidelbaugh, N.D., Karel, M., (1975) Freeze Drying and Advanced Food Technology, p. 618. , edited by, S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, London
- Measures, J.C., Gould, G.W., (1976) Intermediate Moisture Foods, , edited by, R. Davies, G.G. Birch, K.J. Parker, Applied Science Publishers, Barking
- Norrish, R.S., (1966) J. Fd Technol, 1, p. 25
- Troller, J., (1979), p. 72. , J. Fd Technol. Jan. p
Citas:
---------- APA ----------
CHIRIFE, J., FONTAN, C.F. & SCORZA, O.C. (1980) . A study of the water activity lowering behaviour of some amino acids. International Journal of Food Science & Technology, 15(4), 383-387.http://dx.doi.org/10.1111/j.1365-2621.1980.tb00953.x
---------- CHICAGO ----------
CHIRIFE, J., FONTAN, C.F., SCORZA, O.C. "A study of the water activity lowering behaviour of some amino acids" . International Journal of Food Science & Technology 15, no. 4 (1980) : 383-387.http://dx.doi.org/10.1111/j.1365-2621.1980.tb00953.x
---------- MLA ----------
CHIRIFE, J., FONTAN, C.F., SCORZA, O.C. "A study of the water activity lowering behaviour of some amino acids" . International Journal of Food Science & Technology, vol. 15, no. 4, 1980, pp. 383-387.http://dx.doi.org/10.1111/j.1365-2621.1980.tb00953.x
---------- VANCOUVER ----------
CHIRIFE, J., FONTAN, C.F., SCORZA, O.C. A study of the water activity lowering behaviour of some amino acids. Int. J. Food Sci. Technol. 1980;15(4):383-387.http://dx.doi.org/10.1111/j.1365-2621.1980.tb00953.x
