Water activity in foods : fundamentals and applications / Gustavo V. Barbosa-Canovas ... [et al.], editors.

Format:

Book

Author/Creator:

Barbosa-Cánovas, Gustavo V.

Contributor:

Barbosa-Canovas, Gustavo V.

Series:

IFT Press series.

IFT Press

Language:

English

Subjects (All):

Food--Water activity.

Food.

Food--Moisture.

Physical Description:

1 online resource (456 p.)

Edition:

1st ed.

Place of Publication:

Ames, Iowa : Blackwell Pub., 2007.

John Wiley and Sons, Inc. [2008]

Language Note:

English

Summary:

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods - water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms b

Contents:

Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability

09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation; 11. Principles of Intermediate-Moisture Foods and Related Technology; 12. Desorption Phenomena in Food Dehydration Processes; 13. Applications of Water Activity Management in the Food Industry; 14. Applications of Water Activity in Nonfood Systems; 15. The Future of Water Activity in Food Processing and Preservation; Appendices; A. Water Activity of Saturated Salt Solutions; B. Water Activity of Unsaturated Salt Solutions at 25°C

C. Water Activity and Isotherm EquationsD. Minimum Water Activity Limits for Growth of Microorganisms; E. Water Activity Values of Select Food Ingredients and Products; F. Water Activity Values of Select Consumer and Pharmaceutical Products; Index

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786612112638

9781282112636

1282112635

9780470376454

0470376457

9781615830954

1615830952

9780470376362

0470376368

OCLC:

609847475