Cargando…
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 |
Tabla de Contenidos:
- 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.
- 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.