Water Activity in Foods : Fundamentals and Applications.
Title:
Water Activity in Foods : Fundamentals and Applications.
Author:
Barbosa-Cánovas, Gustavo V.
ISBN:
9780470376362
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (456 pages)
Series:
Institute of Food Technologists Series ; v.13
Institute of Food Technologists Series
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 Foods -- 10. 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 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 -- Index.
Abstract:
Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WAAnthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WAShelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, ILTheodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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