Water activity in foods: fundamentals and applications

Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza0-8138-2408-7, 978-0-8138-24086, 978-0-8138-2408-6

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 water activity influences the quality, shelf life, and safety of food products. Other approaches for studying water relations in foods are also discussed including the polymer science approach and water mobility by nuclear magnetic resonance. Concepts in the practical uses and applications of water activity for food formulation, processing, and storage are generously illustrated with practical examples from the food industry that will facilitate later application by professionals in their own laboratories and production facilities. Progressing from the scientific to the practical, the book examines the fundamentals and relationships of water activity, ranging from glass transition theory and the measurement of moisture content, water activity, and isotherms, to ways in which water activity affects microorganisms, chemical reaction rates and physical properties, to moisture gain and loss through packaging, water activity as a hurdle, and applications of water activity management in the food industry and non-food systems. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

---

Table of contents :
1.pdf……Page 1
2.pdf……Page 17
booktext@id=117924605&placebo=ie.pdf&mode=pdf.pdf……Page 29
booktext@id=117924606&placebo=ie.pdf&mode=pdf.pdf……Page 43
booktext@id=117924607&placebo=ie.pdf&mode=pdf.pdf……Page 60
booktext@id=117924608&placebo=ie.pdf&mode=pdf.pdf……Page 122
booktext@id=117924609&placebo=ie.pdf&mode=pdf.pdf……Page 168
booktext@id=117924610&placebo=ie.pdf&mode=pdf.pdf……Page 185
booktext@id=117924611&placebo=ie.pdf&mode=pdf.pdf……Page 211
booktext@id=117924612&placebo=ie.pdf&mode=pdf.pdf……Page 226
booktext@id=117924613&placebo=ie.pdf&mode=pdf.pdf……Page 249
booktext@id=117924614&placebo=ie.pdf&mode=pdf.pdf……Page 282
booktext@id=117924615&placebo=ie.pdf&mode=pdf.pdf……Page 322
booktext@id=117924616&placebo=ie.pdf&mode=pdf.pdf……Page 350
booktext@id=117924617&placebo=ie.pdf&mode=pdf.pdf……Page 367
booktext@id=117924618&placebo=ie.pdf&mode=pdf.pdf……Page 381
booktext@id=117924597&placebo=ie.pdf&mode=pdf.pdf……Page 398
booktext@id=117924598&placebo=ie.pdf&mode=pdf.pdf……Page 401
booktext@id=117924599&placebo=ie.pdf&mode=pdf.pdf……Page 404
booktext@id=117924600&placebo=ie.pdf&mode=pdf.pdf……Page 409
booktext@id=117924601&placebo=ie.pdf&mode=pdf.pdf……Page 410
booktext@id=117924602&placebo=ie.pdf&mode=pdf.pdf……Page 424
cuoi cung.pdf……Page 426