Water activity in foods : fundamentals and applications
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Blackwell Pub. ,
c2007
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| Edition: | 1st ed |
| Series: | IFT Press series
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| Subjects: | |
| Online Access: | Table of contents only Contributor biographical information Publisher description |
Table of Contents:
- 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