水活度與反應(yīng)速度
1．低濕狀態(tài)對pH及反應(yīng)動力學(xué)的影響
Infiuence of the Low-Moisture State on pH and its Implanication for Reaction Kinetics
2．零度以下時的水活度
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．水活度對食品安全和品質(zhì)的重要性
Water activity’s role in food safety and quality
5．概述：褐變反應(yīng)及其控制
Food browning and its prevention: An overview
6．食品干燥過程中脂質(zhì)氧化的控制
Control of lipid oxidation in dried foods
7．食品中水活度對非酶褐變反應(yīng)的影響
The nonenzymatic browning reaction as affected by water in foods
8．貨架期探索
The search of shelf life
9．水活度對化學(xué)反應(yīng)的影響
Influence of water activity on chemical reactivity
10．零度以下時化學(xué)反應(yīng)加速原理
Acceleration of chemical reaction due to freezing
11．水活度對酶活力的影響
Water activity and enzymic activity
12．酶催化和非酶褐變反應(yīng)
Eezyme reaction and nonenzymatic browing
13．水活度對脂質(zhì)氧化及結(jié)構(gòu)、色澤和營養(yǎng)成分變化的影響
Lipid Oxidation,Changes in texture,Color,and Nutritional Quality

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