Water State and Mobility Affect the Mechanical Properties of Coffee Beans

[1]  P. Pittia,et al.  Antiplasticization effect of water in amorphous foods. A review , 2008 .

[2]  A. Voilley,et al.  Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance , 2007 .

[3]  P. Pittia,et al.  EFFECT OF MOISTURE AND WATER ACTIVITY ON TEXTURAL PROPERTIES OF RAW AND ROASTED COFFEE BEANS , 2007 .

[4]  P. Lewicki,et al.  Antiplasticization of cereal-based products by water. Part II: Breakfast cereals , 2006 .

[5]  Piotr P. Lewicki,et al.  Antiplasticization of cereal-based products by water. Part I. Extruded flat bread , 2006 .

[6]  D. Capitani,et al.  NMR and calorimetric investigation of water in a superabsorbing crosslinked network based on cellulose derivatives , 2003 .

[7]  Tung-Ching Lee,et al.  Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matrix , 2002 .

[8]  P. Cornillon,et al.  Characterization of Osmotic Dehydrated Apple by NMR and DSC , 2000 .

[9]  Y. P. Chang,et al.  Antiplasticization by Water in Reduced-Moisture Food Systems , 1999 .

[10]  G. C. Borgia,et al.  Uniform-penalty inversion of multiexponential decay data. , 1998, Journal of magnetic resonance.

[11]  Brian P. Hills,et al.  Applications of Low-Field NMR to Food Science , 2006 .

[12]  L. Slade,et al.  Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. , 1991, Critical reviews in food science and nutrition.

[13]  D. Simatos,et al.  Differential Thermal Analysis and Differential Scanning Calorimetry in the Study of Water in Foods , 1975 .