09.04.2014 Views

the handbook of food engineering practice crc press chapter 10 ...

the handbook of food engineering practice crc press chapter 10 ...

the handbook of food engineering practice crc press chapter 10 ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

REFERENCES<br />

Arabshashi, A. (1982). Effect and interaction <strong>of</strong> environmental and composition variables<br />

on <strong>the</strong> stability <strong>of</strong> thiamin inintermediate moisture model systems.Ph.D. Thesis,<br />

University <strong>of</strong> Wisconsin, Madison, Wisconsin.<br />

Arabshashi, A. and D.B. Lund (1985). Considerations in calculating kinetic parameters<br />

from experimental data. J. Food Proc. Engi. 7: 239-251.<br />

Bates, R. G. (1973) "Determination <strong>of</strong> pH: Theory and Practice", 2nd ed. John Wiley<br />

and Sons, New York, NY.<br />

Bell, L.N. and T.P.Labuza (1991) Aspartame degradation kinetics as affected by pH in<br />

intermediate and low moisture <strong>food</strong> systems. J. Food Sci. 56: 17-20.<br />

Bell, L.N. and T.P.Labuza (1994). Influence <strong>of</strong> <strong>the</strong> low-moisture state on pH and its<br />

implications for reaction kinetics. J.Food Eng. 22: 291-312.<br />

Bell, L.N. and T.P.Labuza (1994). Aspartame stability in commercially sterilized flavored<br />

dairy beverages. J.Dairy Sci. 77: 34-38.<br />

Bell, L.N., Shoeman, D., Tsoubeli, M. and T.P.Labuza (1994). Kinetics <strong>of</strong> aspartame<br />

degradation in liquid dairy beverages. In: Developments in Food Engineering:<br />

Proceedings <strong>of</strong> <strong>the</strong> 6th Int. Congress on Engineering and Food. ( Yano, T.<br />

Matsuno, R., Nakamura K. eds.) pp.489-491.<br />

Benson, S.W. (1960). Foundations <strong>of</strong> Chemical Kinetics, McGraw-Hill, New York.<br />

Bergquist, S., and T.P. Labuza (1983). Kinetics <strong>of</strong> peroxide formation in potato chips<br />

undergoing a sine wave temperature fluctuation. J. Food Sci. 43:712.<br />

Beuchat, L. R. (1981) Microbial stability as affected by water activity. Cereal Foods<br />

World 26, 345-349.<br />

Boyle, W. C., Berthouex, P. M. and Rooney, T. C. (1974) Pitfalls in parameter estimation<br />

for oxygen transfer data. J. Environ. Engrg. Div., ASCE, <strong>10</strong>0(EE2), 391-408.<br />

Buchanan, R.L. (1993). Predictive <strong>food</strong> microbiology. Trends Food Sci. Technol. 4: 6-11.<br />

Bunher, D. (1974) Simple kinetic models from Arrhenius to computer. Accts. Chem.<br />

Res. 7, 195.<br />

Bushill, J. H., Wright, W.B., Fuller, C.H.F. and Bell, A.V. (1965). The crystallization <strong>of</strong><br />

lactose with particular reference to its occurence in milk powders, J. Sci. Food<br />

Agr. 16, 622.<br />

65

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!