Thus, optimum water activity, or water activity elapsed with the storage of the food is detected to utilize the detection result for the storage of the food, etc.SAMEJIMA MAKOTOYOSHIDA MASAYUKI
Throughout history man has controlled the water activity of food through drying, addition of salt or sugar and freezing such that the food becomes stable to microbial and chemical deterioration. Food manufacturers today have the same goal of making a stable and safe product. This means th...
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:...
Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species 1994, International Journal of Food Microbiology more Angela M. Gibson, József Baranyi, John I. Pitt, Michael J. Eyles, Terry A. Roberts Predicting fungal growth: the effect of water activity on Asp...
Troller JA (1980) Influence of water activity on microorganisms in foods. Food Technol 34 May, 76Troller,JA.Influence of water activity on microorganisms in foods. Food Technology . 1980TROLLER,...
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
Water activity (修订版本间差异) 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, ...
A method is described for the direct detection of lectins, agglutinating erythrocytes, on nitrocellulose membranes after Western blotting, thus avoiding protein extraction from specific bands in the gel, followed by agglutination assays. The methodology essentially involves exposing the lectin band on a ...
Moreover, water activity is important in design of food formulations. Vegetable food may be considered as a water solution of different compounds such as: hydrocolloids, carbohydrates, salts, insoluble pectine substances, etc. These compounds interact with water and show the capability to reduce ...
No abstract is available for this item.doi:10.1080/07373939008959922Arun S. MujumdarTaylor & Francis GroupDrying Technology