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Water Activity and Food.

Author: John Troller
Publisher: Burlington : Elsevier Science, 1978.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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Water Activity and Food.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Troller, John.
Water Activity and Food.
Burlington : Elsevier Science, ©1978
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John Troller
ISBN: 9780323159012 032315901X
OCLC Number: 850148181
Description: 1 online resource (253 pages)
Contents: Front Cover; Water Activity and Food; Copyright Page; Table of Contents; Foreword; Preface; CHAPTER 1. WATER ACTIVITY-BASIC CONCEPTS; Water in Foods; Properties of Solutions; Water Binding; Water Sorption Isotherms; Temperature Effects; Hysteresis; Frozen Foods; Nonequilibrium Conditions; Applications; Water Activity Values for Foods; References; CHAPTER 2. METHODS; Desired Characteristics; Water Activity Methods; Relative Humidity Methods; Total Moisture Methods; Calibration; Control of [alpha]w; References; CHAPTER 3. ENZYME REACTIONS AND NONENZYMATIC BROWNING. Effect of Water Activity on Enzymatic ReactionsEffect of Water Activity on Nonenzymatic Browning Reactions; References; CHAPTER 4. LIPID OXIDATION, CHANGES IN TEXTURE, COLOR, AND NUTRITIONAL QUALITY; Effect of [alpha]w on Lipid Oxidation; Effect of [alpha]w on Food Texture; Effect of [alpha]w on Food Pigments; Effect of [alpha]w on Nutrients; References; CHAPTER 5. MICROBIAL GROWTH; Bacteria; Fungi; Interactions with Water Activity; Sporulation, Germination, and Outgrowth; Solute Effects; Hysteresis Effects; Physiological Basis of Tolerance of Reduced Water Activity; References. CHAPTER 6. FOOD PRESERVATION AND SPOILAGECereals and Legumes; Fish; Meat; Milk Products; Vegetables; Fruit; Confectionery; References; CHAPTER 7. MICROBIAL SURVIVAL; Survivor Curves; Survival at Freezing Temperatures; Survival at Moderate Temperatures; Survival at Elevated Temperatures; Sublethal Impairment; References; CHAPTER 8. FOOD-BORNE PATHOGENS; Staphylococcus aureus; Toxigenic Molds; Salmonella; Clostridium perfringens; Clostridium botulinum; Vibrio parahaemolyticus; Bacillus cereus; Parasites; References; CHAPTER 9. CONTROL OF [alpha]w AND MOISTURE; Dehydration. Concentration by Water RemovalIntermediate Moisture Foods; References; CHAPTER 10. PACKAGING, STORAGE, AND TRANSPORTS; Bulk Storage of Commodities; Transport; Refrigerated Storage of Bulk Products; Packaged Foods; Measurement of Water Vapor Permeability; Permeability of Packaging Materials; Unrefrigerated Packaged Foods; Refrigerated Packaged Foods; References; CHAPTER 11. FOOD PLANT SANITATION; Process Equipment Cleaning; Food Storage Sanitation; Effect of Relative Humidity on Insects and Insect Control; Effect of Relative Humidity on Fumigants and Antimicrobial Agents. Effect of Relative Humidity and aw on Bacterial Survival on SurfacesEffect of Relative Humidity on Airborne Microorganisms; References; Appendix A; Appendix B; INDEX.

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Water Activity and Food.

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