水活度與反應(yīng)速度 1．低濕狀態(tài)對(duì)pH及反應(yīng)動(dòng)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(shí)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(duì)食品安全和品質(zhì)的重要性 Water activitys 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(guò)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(duì)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(duì)化學(xué)反應(yīng)的影響 Influence of water activity on chemical reactivity 10．零度以下時(shí)化學(xué)反應(yīng)加速原理 Acceleration of chemical reaction due to freezing 11．水活度對(duì)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(duì)脂質(zhì)氧化及結(jié)構(gòu)色澤和營(yíng)養(yǎng)成分變化的影響 Lipid Oxidation,Changes in texture,Color,and Nutritional Quality 詳細(xì)情況請(qǐng)致電010-65528800，或Email sales@pynnco.com Aqualab Pawkit 便攜式水分活度儀