Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge-Reference-Cited by-同舟云学术

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Published:2014-04-16 Issue:3 Volume:13 Page:261-286
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chaix Estelle¹,Guillaume Carole¹,Guillard Valérie¹

Affiliation:

1. UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France

Publisher

Wiley

Subject

Food Science

Reference186 articles.

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2. AACC Intl. 22-14.01 Approved methods of analysis Measurement of gassing power by volumetric method St. Paul, Minn AACC Intl

3. Oxygen supply to immobilized cells: 5. Theoretical calculations and experimental data for the oxidation of glycerol by immobilized Gluconobacter oxydans cells with oxygen or p-benzoquinone as electron acceptor;Adlercreutz;Biotechnol Bioeng,1986

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