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Food Science

Demonstrations 1 - 20 of 60


Gordon-Taylor and Fox Equations for Glass Transition Temperature	Titration of Common Food Acids	Growth Inhibition and Retardation by Antimicrobials	Wet and Dry Basis Moisture Content	Simulated Jagged Force-Displacement Curves

Fugacities in a Can of Soda	Hysteresis in the Flow Curves of Pseudoplastic Semiliquid Foods	Assessing the Risk of Food Poisoning	Extracting Fixed-Order Degradation Kinetics by the Endpoints Method	Probabilistic Model Showing Sigmoid Semilogarithmic Survival

Weibullian versus Log-Linear Microbial Survival Models	Brix Corrections for Citric Acid and Temperature	Kjeldahl Method for Determining Percent Protein from Percent Nitrogen	Structure of Dilute Suspensions	Food Preservation Hurdle Technology

Relaxation of a Discrete Maxwell Model	Estimating Processing Times in a Row of Storage Tanks	Nonisothermal Degradation Kinetics	Expanded Fermi Solution to Retrodict the Initial from the Final Number in a Stochastic Process	Isothermal Germination of Seeds and Microbial Spores

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