food preservationfood processinghyperosmotic stressnonthermal preservation technologiesrisk managementwater activityNew developments in risk management are likely to lead to the formalization of how different preservation hurdles, such as reduced water activity, can be used in combination to control particular ...
aby the same time 在同一时间以前 [translate] a在课室上不敞衣,拖鞋 Does not open the clothes on the classroom, the slipper [translate] a水产品的水分活度及水产食品保藏 Aquatic product moisture content activity and aquatic product food preservation [translate] ...
Effects of water activity (aw) on microbial stability: as a hurdle in food preservation. In: Barbosa-Canovas, G.V., Fontana, A.J.J., Schmidt, S.J., Labuza, T.P. (Eds.), Water Activity in Foods--Fundamentals and Applications. IFT Press/Blackwell Publishing, Ames, IA (USA), p. ...
Chapter Maltini, E.; Torreggiani, D.; Venir, E.; Bertolo, G. Food Chemistry 82(1): 79-86 2003 ISSN/ISBN:0308-8146 10.1016/s0308-8146(02)00581-2 004006811 Full-Text Article emailed within 0-6 h Payments are secure & encrypted ...
5. Food Preservation and Water(Lectures presented at the Seminar of Japanese Society for Research of Freezing and Drying : "Physical Behavior and Biologica... CiNii Articles - 10. Survival Strategy to Freezing Temperatures in Plants(Lectures presented at the Seminar of Japanese Society for Research...
food stability Zone 2: Loosely bound water, possibly additional layers bound to the Zone 1 water Zone 1: tightly bound water, exceptionally hard to remove (i.e., needs very intense drying conditions). Water Activity and Quality Water activity is a critical factor that determines shelf life (...
Water is an important factor of aquatic food spoilage, but is not available for microbial utilization of the total water content of foods. This article discusses water activity and its effects on microbial growth, its significance in aquatic food preservation and prospects. ...
There is no doubt that the drying of meat is an effective preservation process, but attention should be placed on the possible survival of microorganisms in the process in order to prevent spoilage and food鈥恇orne diseases.MohamedAssistant
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF 5′-RIBONUCLEOTIDES IN FOODS 来自 Wiley 喜欢 0 阅读量: 35 作者:MORTON,FOX,MARCEL,LONCIN,MARTIN,WEISS 摘要: Conventional food preservation methods frequently have adverse effects on the flavor of the ...
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 ...