Abstract
The effect of water activity on chemical reactions which are important to food stability has been studied extensively. Glass transition theory considers the effect of the state ofa system on reactions and is a relatively new approach for understanding the stability offoods. The role of water in chemical reaction rates is examined based on these two approaches.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.