Water activity in foods : fundamentals and applications /
"Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and pr...
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| Format: | eBook |
| Language: | English |
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Hoboken, NJ : Chicago, IL :
John Wiley & Sons, Inc. ; Institute of Food Technologists,
2020.
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| Edition: | Second edition. |
| Series: | IFT Press series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Introduction / Jorge Chirife, Anthony J Fontana
- Water activity / David S Reid
- Water activity and glass transition / Yrjo H Roos
- State and supplemented phase diagrams for the characterization of food / Yrjo H Roos
- Water mobility in foods / Shelly J Schmidt
- Water-solid interactions in food ingredients and systems / Lisa J Mauer
- Water activity prediction and moisture sorption isotherms / Theodore P Labuza, Bilge Altunakar
- Measurement of water activity, moisture sorption isotherm, and moisture content of foods / Anthony J Fontana, Brady P Carter
- Moisture effects on food's chemical stability / Leonard N Bell
- Water activity and physical stability / Gaelle Roudaut
- Enthalpy relaxation and food stability / Roopesh M Syamaladevi, Shelly J Schmidt, Gustavo V Barbosa-Canovas, Shyam S Sablani
- Diffusion and sorption kinetics of water in foods / Theodore P Labuza, Bilge Altunakar
- Applications for dynamic moisture sorption profiles in foods / Brady P Carter
- Effects of water activity (aw) on microbial stability as a hurdle in food preservation / Maria S Tapia, Stella M Alzamora, Jorge Chirife
- Baroprotective effect from reduced aw / Avelina Franco-Vega, Fatima Reyes-Jurado, Nelly Ramirez-Corona, Enrique Palou, Aurelio Lopez-Malo
- Principles of intermediate-moisture foods and related technology / Petros S Taoukis, Michelle Richardson
- Desorption phenomena in food dehydration processes / Gustavo V Barbosa-Canovas, Pablo Juliano
- Humidity caking and its prevention / Micha Peleg
- Selected applications of water activity management in the food industry / Zamantha Escobedo-Avellaneda, Veronica Rodriguez-Martnez, Vinicio Serment-Moreno, Gonzalo Velazquez, Jorge Welti-Chanes, J Antonio Torres
- Water relations in confections / Jade McGill, Richard W Hartel
- Applications of probabilistic engineering in food moisture management to meet product quality, safety, and shelf-life requirements / Veronica Rodriguez-Martinez, Gonzalo Velazquez, Jorge Welti-Chanes, J Antonio Torres
- Applications of water activity in nonfood systems / Anthony J Fontana, Gaylon S Campbell
- The future of water activity in food processing and preservation / Cynthia M Stewart, Kenneth A Buckle, Martin B Cole
- A: water activity of saturated salt solutions
- B: water activity of unsaturated salt solutions at 25⁰c
- C: water activity, isotherm, and glass transition equations
- D: 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.