Rockland

Water Activity

Theory and Applications to Food

• Gebundenes Buch

Produktbeschreibung

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 424
• Erscheinungstermin: 22. Mai 1987
• Englisch
• Abmessung: 241mm x 154mm x 38mm
• Gewicht: 770g
• ISBN-13: 9780824777593
• ISBN-10: 082477759X
• Artikelnr.: 22024726

Autorenporträt

Rockland\,

Inhaltsangabe

1. Mechanics and Influence of Water Binding on Water Activity 2. Influence
of Water Activity on Chemical Reactivity 3. Influence of Water Activity on
Pigment Stability in Food Products 4. Effects of Water Activity on Textural
Properties of Food 5. Adaptation and Growth of Microorganisms in
Environments with Reduced Water Activity 6. Survival and Death of
Microorganisms as Influenced by Water Activity 7. Influence of Water
Activity on Sporulation, Germination, Outgrowth, and Toxin Production 8.
Media and Methods for Detection and Enumeration of Microorganisms with
Consideration of Water Activity Requirements 9. Influences of Hysteresis
and Temperature on Moisture Sorption Isotherms 10. Critical Evaluation of
Methods to Determine Moisture Sorption Isotherms 11. Applications of
Nuclear Magnetic Resonance 12. FDA Views on the Importance of aw in Good
Manufacturing Practice 13. Shelf-Stable Products and Intermediate Moisture
Foods Based on Meat 14. Microbial Stabilization of Intermediate Moisture
Food Surfaces 15. Practical Applications of Water Activity and Moisture
Relations in Foods