Water Activity Influences On Food Quality

Author : Louis B. Rockland
Publisher : Academic Press
ISBN 13 : 1483219852
Total Pages : 940 pages
Book Rating : 4.51/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity: Influences on Food Quality written by Louis B. Rockland and published by Academic Press. This book was released on 2013-10-22 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 1118823389
Total Pages : 640 pages
Book Rating : 4.85/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 0470376368
Total Pages : 456 pages
Book Rating : 4.62/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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.

Author : Louis B. Rockland
Publisher :
ISBN 13 :
Total Pages : 921 pages
Book Rating : 4.09/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity written by Louis B. Rockland and published by . This book was released on 1981 with total page 921 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : R Duckworth
Publisher : Elsevier
ISBN 13 : 0323142869
Total Pages : 735 pages
Book Rating : 4.61/5 ( download)

DOWNLOAD NOW!

Download or read book Water Relations of Foods written by R Duckworth and published by Elsevier. This book was released on 2012-12-02 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Relations of Foods consists of proceedings of an international symposium on “Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.

Author : John Troller
Publisher : Elsevier
ISBN 13 : 032315901X
Total Pages : 253 pages
Book Rating : 4.12/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity and Food written by John Troller and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.

Author : Louis B. ed Rockland
Publisher :
ISBN 13 : 9780125913508
Total Pages : 921 pages
Book Rating : 4.08/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity written by Louis B. ed Rockland and published by . This book was released on 1981 with total page 921 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Rockland
Publisher : Routledge
ISBN 13 : 135140511X
Total Pages : 424 pages
Book Rating : 4.19/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity written by Rockland and published by Routledge. This book was released on 2017-11-22 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Author : John Troller
Publisher : Academic Press
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.55/5 ( download)

DOWNLOAD NOW!

Download or read book Water Activity and Food written by John Troller and published by Academic Press. This book was released on 1978-05-28 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water activity: basic concepts; Methods; Enzyme reactions and nonenzymatic browning. Lipid oxidation, changes in texture, color, and nutritional quality. microbial growth. Food preservation and spoilage. Microbial survival. Food-borne pathogens. Control of and moisture. Packaging, storage and transport. Food plant sanitation.

Author : D. Simatos
Publisher : Springer Science & Business Media
ISBN 13 : 9400951035
Total Pages : 692 pages
Book Rating : 4.37/5 ( download)

DOWNLOAD NOW!

Download or read book Properties of Water in Foods written by D. Simatos and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.