.

0 (hodnocen0 x )

EB

ONLINE

Second edition

Hoboken, New Jersey : Wiley, 2020

1 online resource (635 pages) : illustrations

ISBN 9781118823354 (e-book)

ISBN 9781118823385 (e-book)

ISBN 9781118768310

Print version: Water activity in foods : fundamentals and applications. Hoboken, New Jersey: Wiley, 2020 635 pages ISBN 9781118768310

Includes bibliographical references and index

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"-- Provided by publisher..

"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.-.

001889588

full

(Au-PeEL)EBL6198566

(MiAaPQ)EBC6198566

(OCoLC)1155315731