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9780470376362

Water Activity in Foods: Fundamentals and Applications

by ; ; ; ;
  • ISBN13:

    9780470376362

  • ISBN10:

    0470376368

  • Format: eBook
  • Copyright: 2008-02-01
  • Publisher: Wiley-Blackwell
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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 by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Table of Contents

Introduction û Historical Highlights of Water Activity Research
Water Activity û Fundamentals and Relationships
Water Activity and Glass Transition
Water Mobility in Foods
Water Activity Prediction and Moisture Sorption Isotherms
Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods
Moisture Effects on Food Chemical Stability
Water Activity and Physical Stability
Diffusion and Sorption Kinetics of Water in Foods
Effects of Water Activity on Microbial Stability û as a Hurdle in Food Preservation
Principles of Intermediate-Moisture Foods and Related Technology
Desorption Phenomena in Food Dehydration Processes
Applications of Water Activity Management in the Food Industry
Applications of Water Activity in Non-Food Systems
The Future of Water Activity in Food Processing and Preservation
Water Activity of Saturated Salt Solutions
Water Activity of Unsaturated Salt Solutions at 25°C
Water Activity and Isotherm Equations
Minimum Water Activity Limits for Growth of Microorganisms
Water Activity Values of Selected Food Ingredients and Products
Water Activity Values of Select Consumer and Pharmaceutical Products
Index
Table of Contents provided by Publisher. All Rights Reserved.

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