2008, ISBN: 9780470376362
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… Mehr…
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2008, ISBN: 9780470376362
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… Mehr…
Gustavo V. Barbosa-Cánovas; Anthony J. Fontana; Shelly J. Schmidt; Theodore P. Labuza:
Water Activity in Foods - Erstausgabe2008, ISBN: 9780470376362
Fundamentals and Applications, eBooks, eBook Download (PDF), 1. Auflage, [PU: John Wiley & Sons], John Wiley & Sons, 2008
2008
ISBN: 9780470376362
Fundamentals and Applications, eBooks, eBook Download (PDF), Auflage, [PU: Wiley-Blackwell], [ED: 1], Wiley-Blackwell, 2008
ISBN: 9780470376362
; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Turner Publishing Company
2008, ISBN: 9780470376362
Fundamentals and Applications, [ED: 1], Auflage, eBook Download (PDF), eBooks, [PU: Wiley-Blackwell]
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Detailangaben zum Buch - Water Activity in Foods
EAN (ISBN-13): 9780470376362
ISBN (ISBN-10): 0470376368
Erscheinungsjahr: 2008
Herausgeber: John Wiley & Sons
440 Seiten
Sprache: eng/Englisch
Buch in der Datenbank seit 2009-03-11T10:05:37+01:00 (Berlin)
Detailseite zuletzt geändert am 2022-09-24T21:18:25+02:00 (Berlin)
ISBN/EAN: 0470376368
ISBN - alternative Schreibweisen:
0-470-37636-8, 978-0-470-37636-2
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: theodor bär, barbosa, gustav schmidt, canova, fontana
Titel des Buches: food, water activity foods
Daten vom Verlag:
Autor/in: Gustavo V. Barbosa-Cánovas; Anthony J. Fontana; Shelly J. Schmidt; Theodore P. Labuza
Titel: Institute of Food Technologists Series; Water Activity in Foods - Fundamentals and Applications
Verlag: Wiley-Blackwell; John Wiley & Sons
440 Seiten
Erscheinungsjahr: 2008-04-21
Sprache: Englisch
241,99 € (DE)
Not available (reason unspecified)
EA; E107; E-Book; Nonbooks, PBS / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Food Science & Technology; Lebensmittelforschung u. -technologie; Microbiology, Food Safety & Security; Mikrobiologie u. Nahrungsmittelsicherheit; Allg. Lebensmittelforschung u. -technologie; Mikrobiologie u. Nahrungsmittelsicherheit; BB
Dedication ix Preface xiii Acknowledgments xv List of Contributors xvii 1. Introduction: Historical Highlights of Water Activity Research 3 Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships 15 David S. Reid 3. Water Activity and Glass Transition 29 Yrjö H. Roos 4. Water Mobility in Foods 47 Shelly J. Schmidt 5. Water Activity Prediction and Moisture Sorption Isotherms 109 Theodore P. Labuza and Bilge Altunakar 6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods 155 Anthony J. Fontana, Jr. 7. Moisture Effects on Food's Chemical Stability 173 Leonard N. Bell 8. Water Activity and Physical Stability 199 Gaëlle Roudaut 9. Diffusion and Sorption Kinetics of Water in Foods 215 Theodore P. Labuza and Bilge Altunakar 10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation 239 María S. Tapia, Stella M. Alzamora, and Jorge Chirife 11. Principles of Intermediate-Moisture Foods and Related Technology 273 Petros S. Taoukis and Michelle Richardson 12. Desorption Phenomena in Food Dehydration Processes 313 Gustavo V. Barbosa-Cánovas and Pablo Juliano 13. Applications of Water Activity Management in the Food Industry 341 Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas 14. Applications of Water Activity in Nonfood Systems 359 Anthony J. Fontana, Jr., and Gaylon S. Campbell 15. The Future of Water Activity in Food Processing and Preservation 373 Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions 391 Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C 395 Anthony J. Fontana, Jr. C Water Activity and Isotherm Equations 399 Anthony J. Fontana, Jr. D Minimum Water Activity Limits for Growth of Microorganisms 405 Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products 407 Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products 421 Anthony J. Fontana, Jr., and Shelly J. Schmidt Index 423Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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