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PHYSICOCHEMICAL STABILITY OF SELECTED FROZEN AND DEHYDRATED FOODS: IN RELATION TO STATE/PHASE TRANSITIONS
Water activity (aw) concept is traditionally used as a predictive means for microbial, chemical and physical changes in low and intermediate moisture. State of water and food solids, state and phase transitions are also ...
MANGO (Philippine 'Carabao' var.) POWDER MADE FROM DIFFERENT DRYING SYSTEMS
Mango (Mangifera indica L.) is one of the finest tropical fruits in the world with about 75% of the world production coming from Asia. In the Philippines, mango ranks third among fruit crops after banana and pineapple based ...
Microwave assisted thermal processing of homogeneous and heterogeneous food packed in a polymeric container
Consumption of ready-to-eat food has steadily increased over the last decade. This development can be attributed to the fast pace of the modern lifestyles. This trend along with recent recalls caused by outbreaks of ...