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Water activity in foods : fundamentals and applications /
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Ames, Iowa :
Blackwell Pub.,
2007.
|
| Edición: | First edition. |
| Colección: | IFT Press
|
| Materias: | |
| Acceso en línea: | Contributor biographical information Publisher description |
MARC
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| 050 | 4 | |a TX553.W3 |b W37 2007 | |
| 082 | 0 | 0 | |a 664 |
| 245 | 0 | 0 | |a Water activity in foods : |b fundamentals and applications / |c Gustavo V. Barbosa-Cánovas ... [et al.], editors. |
| 250 | |a First edition. | ||
| 260 | |a Ames, Iowa : |b Blackwell Pub., |c 2007. | ||
| 300 | |a xviii, 435 páginas : |b ilustraciones ; |c 26 cm. | ||
| 490 | 0 | |a IFT Press | |
| 504 | |a Incluye bibliografías e índices. | ||
| 505 | 0 | |a 1. Introduction--Historical Highlights of Water Activity Research -- /Jorge Chirife and Anthony J. Fontana, Jr. -- 2. Water Activity--Fundamentals and Relationships / David S. Reid -- 3. Water Activity and Glass Transition / Yrjö H. Roos -- 4. Water Mobility in Foods / Shelly J. Schmidt -- 5. Water Activity Prediction and Moisture Sorption Isotherms / T.P. Labuza and B. Altunakar -- 6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods / Anthony J. Fontana, Jr. -- 7. Moisture Effects on Food Chemical Stability / Leonard N. Bell -- 8. Water Activity and Physical Stability / Gaëlle Roudaut -- 9. Diffusion and Sorption Kinetics of Water in Foods / T.P. Louza and B. Altunakar -- 10. Effects of Water Activity on Microbial Stability as a Hurdle in Food Preservation / María S. Tapia, Stella M. Alzamora, and Jorge Chirife. | |
| 505 | 0 | |a 11. Principles of Intermediate-Moisture Foods and Related Technology / Petros S. Taoukis and Michelle Richardson -- 12. Desorption Phenomena in Food Dehydration Processes / G.V. Barbosa-Canovas and P. Juliano -- 13. Applications of Water Activity Management in the Food Industry / Jorge Welti-Chanes ... [et al.] -- 14. Applications of Water Activity in Non-Food Systems / Anthony J. Fontana, Jr. and Gaylon S. Campbell -- 15. The Future of Water Activity in Food Processing and Preservation / Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole -- Appendix A: Water Activity of Saturated Salt Solutions -- Appendix B: Water Activity of Unsaturated Salt Solutions at 25ª -- Appendix C: Water Activity and Isotherm Equations -- Appendix D: Minimum Water Activity Limits for Growth of Microorganisms -- Appendix E: Water Activity Values of Selected Food Ingredients and Products -- Appendix F: Water Activity Values of Select Consumer and Pharmaceutical Products. | |
| 650 | 4 | |a Alimentos |x Actividad del agua. | |
| 650 | 4 | |a Humedad de los alimentos. | |
| 700 | 1 | |a Barbosa-Cánovas, Gustavo V., |e edit. |9 383729 | |
| 856 | 4 | 2 | |3 Contributor biographical information |u http://catdir.loc.gov/catdir/enhancements/fy0802/2007006958-b.html |
| 856 | 4 | 2 | |3 Publisher description |u http://catdir.loc.gov/catdir/enhancements/fy0802/2007006958-d.html |
| 901 | |a Z0 |b UV# | ||
| 902 | |a DGBUV | ||
| 596 | |a 47 | ||
| 942 | |c LIBRO |6 _ | ||
| 999 | |c 263755 |d 263755 | ||