水活度与反应速度应用文献目录索引

水活度与反应速度 1．低湿状态对pH及反应动力学的影响 Infiuence of the Low-Moisture State on pH and its Implanication for Reaction Kinetics 2．零度以下时的水活度 Water Activity at Subfreezing Temperature 3．食品中水活度的重要性 Undrestanding the importance of water activity in food 4．水活度对食品安全和品质的重要性 Water activity’s role in food safety and quality 5．概述：褐变反应及其控制 Food browning and its prevention: An overview 6．食品干燥过程中脂质氧化的控制 Control of lipid oxidation in dried foods 7．食品中水活度对非酶褐变反应的影响 The nonenzymatic browning reaction as affected by water in foods 8．货架期探索 The search of shelf life 9．水活度对化学反应的影响 Influence of water activity on chemical reactivity 10．零度以下时化学反应加速原理 Acceleration of chemical reaction due to freezing 11．水活度对酶活力的影响 Water activity and enzymic activity 12．酶催化和非酶褐变反应 Eezyme reaction and nonenzymatic browing 13．水活度对脂质氧化及结构、色泽和营养成分变化的影响 Lipid Oxidation,Changes in texture,Color,and Nutritional Quality 详细情况请致电010-65528800，或Email sales@pynnco.com。