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Dehydrofreezing of fruit using direct osmosis as concentration process

G. Pinnavaia ; M. Dalla Rosa ; C. Lerici | 1988

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article/chapitre/communication

Hygrometric measurements for the evaluation of the stability of model food emulsions

P. Pittia ; A. Gambi ; C. Lerici | 1997

A non-destructive test is proposed, based on the measurement of the change in the relative humidity (%RH) needed to reach the equilibrium value (%ERH), which makes a comparative evaluation of the degree of dispersion between the aqueous and lipi[...]

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