Water Activity in Foods by Gustavo V. Barbosa-Canovas
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Water Activity in Foods
By Gustavo V. Barbosa-Canovas

Water Activity in Foods

Fundamentals and Applications


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Water Activity in Foods by Gustavo V. Barbosa-Canovas

Book 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.

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Book Details

ISBN: 9780813824086
ISBN-10: 0813824087
Format: Hardback
(264mm x 186mm x 25mm)
Pages: 440
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 12-Sep-2007
Country of Publication: United States

Books By Author Gustavo V. Barbosa-Canovas

Nonthermal Processing Technologies for Food by Gustavo V. Barbosa-Canovas Nonthermal Processing Technologies for Food, Hardback (January 2011)

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage.

Cereal Grains by Gustavo V. Barbosa-Canovas Cereal Grains, Hardback (May 2010)

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products.

Global Issues in Food Science and Technology by Gustavo V. Barbosa-Canovas Global Issues in Food Science and Technology, Hardback (July 2009)

Written by an international group of academic and professional peers, based on select presentations at The International Union of Food Science and Technology (IUFoST) meeting, this book offers insights into the topics of greatest concern to food science and technology professionals.

» View all books by Gustavo V. Barbosa-Canovas

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Author Biography - Gustavo V. Barbosa-Canovas

Gustavo V. Barbosa-Canovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA Shelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN

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