000			04454cam a22004338i 4500
001			21726226
003			UPMIN
005			20250307161728.0
006			m |o d |
007			cr |||||||||||
008			190827s2020 nju ob 001 0 eng
010			_a 2019038446
020			_z9781118768310 _q(hardback)
040			_aDLC _beng _cDLC _erda
042			_apcc
050	0	0	_aTX553.W3
082	0	0	_a664/.02 _223
090			_aTX553.W3 2020
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			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aDM Del Mundo (Recommending faculty) AY 2022-2023
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.
588			_aDescription based on print version record and CIP data provided by publisher; resource not viewed.
650		0	_aFood _xWater activity. _927096
650		0	_aFood _xMoisture. _927097
658			_aFood Processing II _cFST141
700	1		_aBarbosa-Cánovas, Gustavo V., _eeditor. _927098
905			_aFo
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBKS _n0
999			_c21180 _d21180