Titre : | Water activity in foods : fundamentals and applications | Type de document : | texte imprimé | Auteurs : | Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Anthony J. Fontana, Editeur scientifique ; Shelly J. Schmidt, Editeur scientifique ; Theodore P. Labuza, Editeur scientifique | Editeur : | HOBOKEN : John Wiley & Sons, Inc. | Année de publication : | 2020 | Autre Editeur : | Chicago [United States] : IFT Press | Collection : | Institute of Food Technologists Series | Importance : | 1 vol. (XV-616 p.) | Présentation : | ill. | Format : | 26 cm | ISBN/ISSN/EAN : | 978-1-118-76831-0 | Note générale : | 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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200519 |
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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200519 |
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