Title:
Water activity in foods : fundamentals and applications
Author:
Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- editor.
ISBN:
9781118823354
9781118823385
9781118765982
9781118823231
Edition:
Second edition.
Physical Description:
1 online resource (xv, 616 pages) : illustrations (some color).
Series:
IFT Press series
IFT Press series.
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.
Abstract:
"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 processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water--food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today. This essential text: Helps to build a full understanding of water activity as it relates to the production of food Spans both the theoretical and practical dimensions of water activity Features six new chapters detailing current progress in water activity research Includes frequent illustrations to clearly demonstrate water activity process Food science students, engineers, and industry professionals alike will find Water Activity in Foods a practical and informative work that makes understanding this core aspect of food manufacturing an engaging and accessible process. Water activity (or aw) is a measure of the extent to which water is "available" to interact with other, non-aqueous materials. The concept of water activity is crucial in food science. William James Scott showed in 1953 that microorganisms have a limiting aw level for growth. It is now generally accepted that aw is more closely related to the microbial, chemical, and physical properties of foods and other natural products than is total moisture content. Specific changes in color, aroma, flavor, texture, stability, and acceptability of raw and processed food products have been associated with relatively narrow aw ranges. Next to temperature, aw is considered one of the most important parameters in food preservation and processing. It has a pivotal effect upon the physical and chemical stability of foods"-- Provided by publisher
Local Note:
John Wiley and Sons
Added Author:
Electronic Access:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 596024-1001 | TX553 .W3 W358 2020 | Searching... | Searching... |