foodmoistureoxidationpathogenicityThis comprehensive textbook on water activity in relation to foods includes the following chapters: Water activity - basic concepts (pp. 1-12, 17 ref.); Methods (pp. 13-47, 85 ref.); Enzyme reactions and nonenzymatic browning (pp. 48-68, 49 ref.); Lipid ...
The importance of water activity (aw) in food systems cannot be overemphasized. Throughout history water activity in food has been controlled by drying, addition of sugar or salt and freezing. These methods prevent spoilage and maintain food quality. Water activity is the ratio of the pa...
Water is also recognized in the food industry as being critical for the stability of most products. aw exerts a decisive influence on such phenomena as change in colour, taste and aroma, food poisoning and spoilage (shelf life), loss of vitamins… Controlling the Water Activity of a Product:...
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 a broad but thorough coverage of an important factor known
Binding of erythrocytes to the lectin band on the nitrocellulose strip can be prevented by specific competing sugars. The method can be applied to screen for the presence of lectins in natural materials and to monitor lectin fractions during purification. 展开 关键词:...
Foodbk (Talk | 贡献)下一个→ 当前修订版本 Water activity The amount of water that is available for bacterial growth. Water activity ( Aw ) is the amount of water available for deterioration reactions and is measured on a scale of 0 to 1.0. Bacteria, yeast, and mold multiply rapidly at...
No abstract is available for this item.doi:10.1080/07373939008959922Arun S. MujumdarTaylor & Francis GroupDrying Technology
关键词: drying, water content, concentration, water activity, food processing 会议名称: Preconcentration and drying of food materials : Thijssen Memorial Symposium : proc of the International Symposium on Preconcentration and Drying of Foods, Eindhoven, The Netherlands, Nov 5-6, 1987 / edited by ...
Water activity, Aw is defined as the ratio of the water pressure of the food to the vapor pressure of pure water at the same temperature. 参考译文: 为了解释水对食品品质的影响,有一个指标参数既能反映含水量也能反应食品中水的需求量。这个参数就是水分活度。
Water activity: influences on food quality: a treatise on the influence of bound and free water on the quality and stability of fo... Berg,S Bruin - 《Water Activity Influences on Food Quality》 被引量: 668发表: 1981年 Lesions of the Edinger-Westphal nucleus alter food and water ...