Water Activity in Foods
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Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods: Fundamentals and Applications brings together an international group of food scientists, food engineers, food chemists and food microbiologists to examine the fundamental aspects of water activity and its relationships with glass transition theory, moisture content, sorption isotherms leading to better understand how water activity affects microbial growth, chemical/enzymatic reaction rates, physical properties, moisture gain and loss in packages, water activity…mehr

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Produktbeschreibung
Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods: Fundamentals and Applications brings together an international group of food scientists, food engineers, food chemists and food microbiologists to examine the fundamental aspects of water activity and its relationships with glass transition theory, moisture content, sorption isotherms leading to better understand how water activity affects microbial growth, chemical/enzymatic reaction rates, physical properties, moisture gain and loss in packages, water activity as a hurdle. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include nine 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. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Other approaches for studying water relations in food are also discussed, including the polymer science approach and water mobility by magnetic resonance. Concepts in the practical uses and applications of water activity for food formulations, processing, and storage are illustrated with practical examples from the food industry that facilitates later applications in a variety of scenarios such as research laboratories and production facilities. This book is a must for food science professionals for use in product development, quality control, and food safety. Food science students, engineers, and industry professionals alike will find in this book a relevant source for fundamentals as well as practical and informative work that makes understanding this core aspect of food manufacturing an engaging and accessible process.
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Autorenporträt
GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.