Water Activity of Foods - How Credible Is, Its Measure TodayRusso, C
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 is defined as the ratio of the vapor pressure of water in a material (p) to the vapor pressure of pure water (po) at the same temperature. Relative humidity of air is defined as the ratio of the vapor pressure of air to its saturation vapor pressure. When vapor...
Reducing water activity is an effective way to extend the shelf life of food. By regulating water activity, producers can reduce the risk of spoilage and spoilage of food, thereby extending the storage time of food. This is especially important for many dry goods, snacks and preserved foods. ...
Controlling the Water Activity of a Product: The aw in foods can be controlled by using various additives (humectants), by using satisfactory packaging materials, by maintaining favorable maturation and storage conditions… Water Activity and Microorganisms: ...
2.4 Water Activity 水分活度 Whilethe actual contentof water in a foodcan be usedto estimate whether certain water controlled chemicalreactionswill occur, (but)the multiple chemical components in foodmakethe system, too complex to use percent composition of water 【as an accurate predictor of reactio...
Influence of water activity on microorganism in food. Food Technology, 34, 76.Troller JA (1980) Influences of water activity on microorganisms in foods. Food Technol. 34 (5): 7TROLLER, J. ...
Water activity values of select food ingredients and products. In Water Activity in Foods; Barbosa-Canovas, G.V., Fontana, A.J., Jr., Schmidt, S.J., Labuza, T.P., Eds.; Wiley-Blackwell: Hoboken, NJ, USA, 2007; Volume 1; pp. 407-420....
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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. ...