Water Activity in Foods: Fundamentals and Applications
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken
John Wiley & Sons
2007
|
| Schriftenreihe: | Institute of Food Technologists Series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (456 pages) |
| ISBN: | 0470376368 1282112635 9780470376362 9781282112636 |
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| 505 | 8 | |a Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability | |
| 505 | 8 | |a 09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation; 11. Principles of Intermediate-Moisture Foods and Related Technology; 12. Desorption Phenomena in Food Dehydration Processes; 13. Applications of Water Activity Management in the Food Industry; 14. Applications of Water Activity in Nonfood Systems; 15. The Future of Water Activity in Food Processing a | |
| 505 | 8 | |a 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 | |
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Datensatz im Suchindex
| _version_ | 1804175400594571264 |
|---|---|
| any_adam_object | |
| author | Barbosa-Canovas, Gustavo V. |
| author_facet | Barbosa-Canovas, Gustavo V. |
| author_role | aut |
| author_sort | Barbosa-Canovas, Gustavo V. |
| author_variant | g v b c gvb gvbc |
| building | Verbundindex |
| bvnumber | BV043038608 |
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| contents | Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability 09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation; 11. Principles of Intermediate-Moisture Foods and Related Technology; 12. Desorption Phenomena in Food Dehydration Processes; 13. Applications of Water Activity Management in the Food Industry; 14. Applications of Water Activity in Nonfood Systems; 15. The Future of Water Activity in Food Processing a 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 |
| ctrlnum | (OCoLC)609847475 (DE-599)BVBBV043038608 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Barbosa-Canovas, Gustavo V. Verfasser aut Water Activity in Foods Fundamentals and Applications Hoboken John Wiley & Sons 2007 1 online resource (456 pages) txt rdacontent c rdamedia cr rdacarrier Institute of Food Technologists Series Print version record Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability 09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation; 11. Principles of Intermediate-Moisture Foods and Related Technology; 12. Desorption Phenomena in Food Dehydration Processes; 13. Applications of Water Activity Management in the Food Industry; 14. Applications of Water Activity in Nonfood Systems; 15. The Future of Water Activity in Food Processing a 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Moisture fast Food / Water activity fast Food Water activity Food Moisture Lebensmittel (DE-588)4034870-2 gnd rswk-swf Wasseraktivität (DE-588)4309404-1 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Wasseraktivität (DE-588)4309404-1 s 2\p DE-604 Fontana, Anthony J. Sonstige oth Schmidt, Shelly J. Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450017 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Barbosa-Canovas, Gustavo V. Water Activity in Foods Fundamentals and Applications Water Activity in Foods : Fundamentals and Applications; Contents; Dedication; Preface; Acknowledgments; List of Contributors; 01. Introduction: Historical Highlights of Water Activity Research; 02. Water Activity: Fundamentals and Relationships; 03. Water Activity and Glass Transition; 04. Water Mobility in Foods; 05. Water Activity Prediction and Moisture Sorption Isotherms; 06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods; 07. Moisture Effects on Food's Chemical Stability; 08. Water Activity and Physical Stability 09. Diffusion and Sorption Kinetics of Water in Foods10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation; 11. Principles of Intermediate-Moisture Foods and Related Technology; 12. Desorption Phenomena in Food Dehydration Processes; 13. Applications of Water Activity Management in the Food Industry; 14. Applications of Water Activity in Nonfood Systems; 15. The Future of Water Activity in Food Processing a 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Moisture fast Food / Water activity fast Food Water activity Food Moisture Lebensmittel (DE-588)4034870-2 gnd Wasseraktivität (DE-588)4309404-1 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4309404-1 (DE-588)4143413-4 |
| title | Water Activity in Foods Fundamentals and Applications |
| title_auth | Water Activity in Foods Fundamentals and Applications |
| title_exact_search | Water Activity in Foods Fundamentals and Applications |
| title_full | Water Activity in Foods Fundamentals and Applications |
| title_fullStr | Water Activity in Foods Fundamentals and Applications |
| title_full_unstemmed | Water Activity in Foods Fundamentals and Applications |
| title_short | Water Activity in Foods |
| title_sort | water activity in foods fundamentals and applications |
| title_sub | Fundamentals and Applications |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Moisture fast Food / Water activity fast Food Water activity Food Moisture Lebensmittel (DE-588)4034870-2 gnd Wasseraktivität (DE-588)4309404-1 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Moisture Food / Water activity Food Water activity Food Moisture Lebensmittel Wasseraktivität Aufsatzsammlung |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450017 |
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