Water activity in foods : fundamentals and applications /

Detalles Bibliográficos
Otros Autores: Barbosa-Cánovas, Gustavo V. (edit.)
Formato: Libro
Lenguaje:English
Publicado: Ames, Iowa : Blackwell Pub., 2007.
Edición:First edition.
Colección:IFT Press
Materias:
Alimentos > Actividad del agua.
Humedad de los alimentos.
Acceso en línea:Contributor biographical information
Publisher description
Tabla de Contenidos:
  • 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.
  • 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.

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