Cargando…
Water Activity in Foods Fundamentals and Applications.
"Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and pr...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Newark :
John Wiley & Sons, Incorporated,
2020.
|
| Edición: | 2nd ed. |
| Colección: | Institute of Food Technologists Ser.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_on1155315731 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m d | ||
| 007 | cr ||||||||||| | ||
| 008 | 200523s2020 xx o ||| 0 eng d | ||
| 040 | |a EBLCP |b eng |c EBLCP |d REDDC |d OCLCF |d NTE |d OCLCQ |d OCLCA |d OCLCO |d OCLCL | ||
| 020 | |a 9781118823385 | ||
| 020 | |a 1118823389 | ||
| 035 | |a (OCoLC)1155315731 | ||
| 050 | 4 | |a TX553.W3 |b .B373 2020 | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 049 | |a UAMI | ||
| 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 |h [electronic resource] : |b Fundamentals and Applications. |
| 250 | |a 2nd ed. | ||
| 260 | |a Newark : |b John Wiley & Sons, Incorporated, |c 2020. | ||
| 300 | |a 1 online resource (635 p.). | ||
| 490 | 1 | |a Institute of Food Technologists Ser. | |
| 500 | |a Description based upon print version of record. | ||
| 505 | 0 | |a Cover -- Title Page -- Copyright Page -- Contents -- Dedication -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- Chapter 1 Introduction: Historical Highlights of Water Activity Research -- References -- Chapter 2 Water Activity: Fundamentals and Relationships -- Concentration -- Temperature -- References -- Chapter 3 Water Activity and Glass Transition -- Introduction -- Water Activity -- Water Activity and Temperature -- Water Activity and Time -- Importance of Water Activity -- Glass Transition -- Water Plasticization | |
| 505 | 8 | |a Glass Transition and Water Relations -- Glass Transition, Water Activity, and Relaxation Times -- Relaxation Times -- Time-Dependent Changes -- Overall Stability -- Conclusions -- References -- Chapter 4 State and Supplemented Phase Diagrams for the Characterization of Food -- Introduction -- Anhydrous Materials -- Water Plasticization -- The Frozen State -- Ice in Binary Solutions -- Development of Supplemented Phase Diagrams -- Characterization of Foods -- References -- Chapter 5 Water Mobility in Foods -- Introduction -- Water Structure -- Types of Molecular Motions | |
| 505 | 8 | |a Measuring the Molecular Mobility of Water by NMR -- Principles of NMR -- A Basic NMR Experiment -- Longitudinal Relaxation -- Transverse Relaxation -- Relaxation Time Comparison -- Connecting NMR Relaxation Times and Molecular Mobility -- NMR Relaxation Time Measurement Factors and Considerations -- NMR Pulse Sequences for Measuring Water Diffusion -- NMR Imaging for Water Mobility Mapping -- Usefulness of the Molecular Water Mobility Approach for Food Materials -- General Advantages and Disadvantages of NMR -- Examples of Using NMR to Probe Water Relations in Foods | |
| 505 | 8 | |a Relationship Between NMR Relaxation Rates and aw -- Future Needs and Directions -- Acknowledgments -- Notes -- References -- Chapter 6 Water-Solid Interactions in Food Ingredients and Systems -- Introduction -- Water-Solid Intermolecular Interactions -- Adsorption -- Capillary Condensation -- Deliquescence -- Crystal Hydrate Formation -- Absorption -- Water-Solid Interactions in Multicomponent Systems -- Summary -- Acknowledgments -- References -- Chapter 7 Water Activity Prediction and Moisture Sorption Isotherms -- Water Activity Prediction -- Thermodynamics | |
| 505 | 8 | |a Models for Predicting Water Activity -- Electrolyte Solutions -- Moisture Sorption Isotherms -- Isotherm Prediction Models -- Theoretical (Kinetic Based) Models -- Empirical Models -- Effects on Isotherms -- Hysteresis -- Theories of Sorption Hysteresis -- Working Isotherm -- Final Remarks -- References -- Chapter 8 Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods -- Critical Parameters and Precautions -- Calibration/Validation -- Temperature -- Sample Preparation -- Water Activity Measurement Methods -- Hygrometers -- Electric Hygrometer | |
| 500 | |a Freezing Point Depression | ||
| 520 | |a "Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water--food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six 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. This essential text: Helps to build a full understanding of water activity as it relates to the production of food Spans both the theoretical and practical dimensions of water activity Features six new chapters detailing current progress in water activity research Includes frequent illustrations to clearly demonstrate water activity process Food science students, engineers, and industry professionals alike will find Water Activity in Foods a practical and informative work that makes understanding this core aspect of food manufacturing an engaging and accessible process. Water activity (or aw) is a measure of the extent to which water is "available" to interact with other, non-aqueous materials. The concept of water activity is crucial in food science. William James Scott showed in 1953 that microorganisms have a limiting aw level for growth. It is now generally accepted that aw is more closely related to the microbial, chemical, and physical properties of foods and other natural products than is total moisture content. Specific changes in color, aroma, flavor, texture, stability, and acceptability of raw and processed food products have been associated with relatively narrow aw ranges. Next to temperature, aw is considered one of the most important parameters in food preservation and processing. It has a pivotal effect upon the physical and chemical stability of foods"-- |c Provided by publisher. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Moisture. | |
| 650 | 0 | |a Food |x Water activity. | |
| 650 | 6 | |a Aliments |x Humidité. | |
| 650 | 6 | |a Aliments |x Activité de l'eau. | |
| 650 | 7 | |a Food |x Moisture |2 fast | |
| 650 | 7 | |a Food |x Water activity |2 fast | |
| 700 | 1 | |a Fontana, Anthony J., Jr. | |
| 700 | 1 | |a Schmidt, Shelly J. | |
| 700 | 1 | |a Labuza, Theodore P. | |
| 776 | 0 | 8 | |i Print version: |a Barbosa-Cánovas, Gustavo V. |t Water Activity in Foods : Fundamentals and Applications |d Newark : John Wiley & Sons, Incorporated,c2020 |z 9781118768310 |
| 830 | 0 | |a Institute of Food Technologists Ser. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6198566 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6198566 | ||
| 994 | |a 92 |b IZTAP | ||