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Water Activity in Foods 2nd Edition by Gustavo V Barbosa Canovas, Anthony J Fontana Jr, Shelly J Schmidt, Theodore P Labuza ISBN 1118823389 9781118823385

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Water Activity in Foods 2nd Edition Gustavo V. Barbosa-Cánovas Digital Instant Download

Author(s): Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
ISBN(s): 9781118823385, 1118823389
Edition: 2nd
File Details: PDF, 7.87 MB
Year: 2020
Language: english
SKU: EB-11071034 Category: Tags: , , ,

Water Activity in Foods 2nd Edition by Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza – Ebook PDF Instant Download/Delivery: 1118823389, 9781118823385

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Product details:

ISBN 10:  1118823389 

ISBN 13: 9781118823385

Author: Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza

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.

Table of contents:

  1. Introduction: Historical Highlights of Water Activity Research

  2. Water Activity: Fundamentals and Relationships

  3. Water Activity and Glass Transition

  4. State and Supplemented Phase Diagrams for the Characterization of Food

  5. Water Mobility in Foods

  6. Water–Solid Interactions in Food Ingredients and Systems

  7. Water Activity Prediction and Moisture Sorption Isotherms

  8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods

  9. Moisture Effects on Food’s Chemical Stability

  10. Water Activity and Physical Stability

  11. Enthalpy Relaxation and Food Stability

  12. Diffusion and Sorption Kinetics of Water in Foods

  13. Applications for Dynamic Moisture Sorption Profiles in Foods

  14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation

  15. Baroprotective Effect from Reduced aw

  16. Principles of Intermediate-Moisture Foods and Related Technology

  17. Desorption Phenomena in Food Dehydration Processes

  18. Humidity Caking and Its Prevention

  19. Selected Applications of Water Activity Management in the Food Industry

  20. Water Relations in Confections

  21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf-Life Requirements

  22. Applications of Water Activity in Nonfood Systems

  23. The Future of Water Activity in Food Processing and Preservation

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Tags: Gustavo V Barbosa Canovas, Anthony J Fontana Jr, Shelly J Schmidt, Theodore P Labuza, Water Activity, Foods