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Water Activity in Foods : Fundamentals and Applications.
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods - water activity...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2007.
|
| Colección: | Institute of Food Technologists Series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 100 | 1 | |a Barbosa-Cánovas, Gustavo V. |q (Gustavo Victor), |d 1949- |1 https://id.oclc.org/worldcat/entity/E39PBJcRd6qFdy7dW3vWjmymVC | |
| 245 | 1 | 0 | |a Water Activity in Foods : |b Fundamentals and Applications. |
| 260 | |a Hoboken : |b John Wiley & Sons, |c 2007. | ||
| 300 | |a 1 online resource (456 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Institute of Food Technologists Series | |
| 505 | 0 | |a Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability. | |
| 505 | 8 | |a 09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle 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 a. | |
| 520 | |a Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods - water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Water activity. | |
| 650 | 0 | |a Food |x Moisture. | |
| 650 | 6 | |a Aliments |x Activité de l'eau. | |
| 650 | 6 | |a Aliments |x Humidité. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Moisture |2 fast | |
| 650 | 7 | |a Food |x Water activity |2 fast | |
| 700 | 1 | |a Fontana, Anthony J. | |
| 700 | 1 | |a Schmidt, Shelly J. | |
| 776 | 0 | 8 | |i Print version: |z 9780813824086 |
| 830 | 0 | |a Institute of Food Technologists Series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=468745 |z Texto completo |
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