http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Introduction: historical highlights of water activity research -- 2. Water activity: fundamentals and relationships -- 3. Water activity and glass transition -- 4. Water mobility in foods -- 5. Water activity prediction and moisture sorption isotherms -- 6. Measurement of water activity, moisture sorption isotherms and noisture content of foods -- 7. Moisture effects on food's chemical stability -- 8. Water activity and physical stability -- 9. Diffusion and sorption kinetics of water in foods -- 10. Effects of water activity (aw) on microbial stability: as ahurdle 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
edited by Gustavo Barbosa-Canovas ... [et al.]
Includes bibliographical references and index