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Browsing Department of Food and Nutrition by Issue Date

Browsing Department of Food and Nutrition by Issue Date

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  • Hysteresis phenomenon in foods 
    Caurie M. (2007)
    It has been explained that hysteresis is a sorption phenomenon, which rests on temperature, Aw, moisture content and on surface energy Q. As temperature and Aw as environmental variables have opposite effects on moisture ...
  • Bound water: Its definition, estimation and characteristics 
    Caurie M. (2011)
    Parameters of Caurie's [International Journal of Food Science and Technology40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity ...
  • Availability and efficiency among food industries in Ghana 
    Ababio, P. F; Adi, D.D; Commey, V (Published in Journal of Food and Nutrition, 2013)
    Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff ...

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