000			03837cam a22002538i 4500
001			21154712
005			20220811152214.0
008			190827s2020 nju b 001 0 eng
010			_a 2019038445
020			_a9781118768310 Hb, Bp. _q(hardback)
040			_aMMSU _cULS
050	0	0	_aTX 553.W3 W38 2020 CAFSD RC
245	0	0	_aWater activity in foods : _bfundamentals and applications / _cedited by Gustavo V. Barbosa-Cánovas, Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA, Anthony J. Fontana, Jr., Technical Services, ALS-Truesdail, Irvine, California, USA, Shelly J. Schmidt, Department of Food Science and Human, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA, Theodore P. Labuza, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA. .
250			_aSecond edition.
263			_a2003
264		1	_aHoboken : _bWiley, _c2020.
300			_axv, 616 pages ; _c26 cm.
504			_aIncludes bibliographical references and index.
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"-- _cProvided by publisher.
650		0	_aFood _xWater activity.
650		0	_aFood _xMoisture.
700	1		_aBarbosa-Cánovas, Gustavo V., _eeditor.
942			_2lcc _cBK
999			_c17401 _d17401