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Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging
Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon such as crystallization modifies water’s movement....
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| Publicado no: | Food Biophys |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer US
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4435631/ https://ncbi.nlm.nih.gov/pubmed/26005399 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11483-014-9376-x |
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