Water activity in foods : fundamentals and applications [texte imprimé] / Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Anthony J. Fontana, Editeur scientifique ; Shelly J. Schmidt, Editeur scientifique ; Theodore P. Labuza, Editeur scientifique . - HOBOKEN (605 Third Avenue NEW YORK NY 10158-0012 USA) : John Wiley & Sons, Inc. : Chicago (United States) : IFT Press, 2020 . - 1 vol. (XV-616 p.) : ill. ; 26 cm. - (Institute of Food Technologists Series) .
ISBN : 978-1-118-76831-0
Bibliogr. Index. Annexes
Langues : Anglais (eng)

Catégories :	Liste Plan de classement 4.6 (ACTIVITE DE L'EAU-TENEUR EN EAU) [Classement Massy] RAMEAU Produit alimentaire ; Aliments -- Teneur en eau ; Industries agroalimentaires ; Aliments -- Déshydratation ; Aliments -- Activité de l'eau ; Aliments -- Conservation ; Microorganismes
Résumé :	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.
Type de document :	Livre
Table des matières :	1. Introduction: Historical Highlights of Water Activity Research Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships David S. Reid 3. Water Activity and Glass Transition Yrjö H. Roos 4. State and Supplemented Phase Diagrams for the Characterization of Food Yrjö H. Roos 5. Water Mobility in Foods Shelly J. Schmidt 6. Water–Solid Interactions in Food Ingredients and Systems Lisa J. Mauer 7. Water Activity Prediction and Moisture Sorption Isotherms Theodore P. Labuza and Bilge Altunakar 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods Anthony J. Fontana, Jr. and Brady P. Carter 9. Moisture Effects on Food’s Chemical Stability Leonard N. Bell 10. Water Activity and Physical Stability Gaëlle Roudaut 11. Enthalpy Relaxation and Food Stability Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani 12. Diffusion and Sorption Kinetics of Water in Foods Theodore P. Labuza and Bilge Altunakar 13. Applications for Dynamic Moisture Sorption Profiles in Foods Brady P. Carter 14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation María S. Tapia, Stella M. Alzamora, and Jorge Chirife 15. Baroprotective Effect from Reduced aw Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo 16. Principles of Intermediate‐Moisture Foods and Related Technology Petros S. Taoukis and Michelle Richardson 17. Desorption Phenomena in Food Dehydration Processes Gustavo V. Barbosa‐Cánovas and Pablo Juliano 18. Humidity Caking and Its Prevention Micha Peleg 19. Selected Applications of Water Activity Management in the Food Industry Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres 20. Water Relations in Confections Jade McGill and Richard W. Hartel 21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres 22. Applications of Water Activity in Nonfood Systems Anthony J. Fontana, Jr. and Gaylon S. Campbell 23. The Future of Water Activity in Food Processing and Preservation Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C Anthony J. Fontana, Jr. C Water Activity, Isotherm, and Glass Transition Equations Anthony J. Fontana, Jr. and Shafiur Rahman D Minimum Water Activity Limits for Growth of Microorganisms Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products Anthony J. Fontana, Jr. and Shelly J. Schmidt
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