Water Activiy in Foods: Fundamentals and Applications
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Price: $199.99
Edited By:
Gustavo V Barbosa-Cánovas (Washington State University), Anthony Fontana,
Shelly Schmidt (University of Illinois) and Theodore Labuza (University of Minnesota)
Description
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 to influence the attributes of foods - water activity. A team of experienced editors designed this book for
lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both
academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by
which water activity influences the quality, shelf life, and safety of food products. Other approaches for studying water
relations in foods are also discussed including the polymer science approach and water mobility by nuclear magnetic
resonance. Concepts in the practical uses and applications of water activity for food formulation, processing, and storage
are generously illustrated with practical examples from the food industry that will facilitate later application by
professionals in their own laboratories and production facilities.
Progressing from the scientific to the practical, the book examines the fundamentals and relationships of water activity,
ranging from glass transition theory and the measurement of moisture content, water activity, and isotherms, to ways in
which water activity affects microorganisms, chemical reaction rates and physical properties, to moisture gain and loss
through packaging, water activity as a hurdle, and applications of water activity management in the food industry and
non-food systems.
Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality
control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the
experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.
Table of Contents
1. Introduction - Historical Highlights of Water Activity Research
Jorge Chirife and Anthony J. Fontana, Jr.
2. Water Activity - Fundamentals and Relationships
David S. Reid
3. Water Activity and Glass Transition
Yrjö H. Roos
4. Water Mobility in Foods
Shelly J. Schmidt
5. Water Activity Prediction and Moisture Sorption Isotherms
T.P. Labuza and B. Altunakar
6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods
Anthony J. Fontana, Jr.
7. Moisture Effects on Food Chemical Stability
Leonard N. Bell
8. Water Activity and Physical Stability
Gaëlle Roudaut
9. Diffusion and Sorption Kinetics of Water in Foods
T.P. Labuza and B. Altunakar
10. Effects of Water Activity on Microbial Stability - as a Hurdle in Food Preservation
María S. Tapia, Stella M. Alzamora, and Jorge Chirife
11. Principles of Intermediate-Moisture Foods and Related Technology
Petros S. Taoukis and Michelle Richardson
12. Desorption Phenomena in Food Dehydration Processes
G.V. Barbosa-Canovas and P. Juliano
13. Applications of Water Activity Management in the Food Industry
Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán,
Stella M. Alzamora,
and Fidel Vergara-Balderas
14. Applications of Water Activity in Non-Food Systems
Anthony J. Fontana, Jr. and Gaylon S. Campbell
15. The Future of Water Activity in Food Processing and Preservation
Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole
Appendix A: Water Activity of Saturated Salt Solutions
Appendix B: Water Activity of Unsaturated Salt Solutions at 25°C
Appendix C: Water Activity and Isotherm Equations
Appendix D: Minimum Water Activity Limits for Growth of Microorganisms
Appendix E: Water Activity Values of Selected Food Ingredients and Products
Appendix F: Water Activity Values of Select Consumer and Pharmaceutical Products
Index