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CITU |
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20230221103036.0 |
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| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781118765982 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781118768310 |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng. |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664/.02 |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
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| Title |
Water activity in foods : |
| Remainder of title |
fundamentals and applications / |
| Statement of responsibility, etc |
edited by Gustavo V. Barbosa-Cánovas, Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA, Anthony J. Fontana, Jr., Technical Services, ALS-Truesdail, Irvine, California, USA, Shelly J. Schmidt, Department of Food Science and Human, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA, Theodore P. Labuza, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA. . |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
2003 |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Hoboken : |
| Name of publisher, distributor, etc |
Wiley, |
| Date of publication, distribution, etc |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (xv, 640 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
ABOUT THE AUTHOR<br/>GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA.<br/><br/>ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA.<br/><br/>SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA.<br/><br/>THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - CONTENTS |
|---|
| Formatted contents note |
TABLE OF CONTENTS<br/>Dedication v<br/><br/>Preface to the Second Edition ix<br/><br/>Preface to the First Edition xi<br/><br/>List of Contributors xiii<br/><br/>1. Introduction: Historical Highlights of Water Activity Research 1<br/>Jorge Chirife and Anthony J. Fontana, Jr.<br/><br/>2. Water Activity: Fundamentals and Relationships 13<br/>David S. Reid<br/><br/>3. Water Activity and Glass Transition 27<br/>Yrjö H. Roos<br/><br/>4. State and Supplemented Phase Diagrams for the Characterization of Food 45<br/>Yrjö H. Roos<br/><br/>5. Water Mobility in Foods 61<br/>Shelly J. Schmidt<br/><br/>6. Water–Solid Interactions in Food Ingredients and Systems 123<br/>Lisa J. Mauer<br/><br/>7. Water Activity Prediction and Moisture Sorption Isotherms 161<br/>Theodore P. Labuza and Bilge Altunakar<br/><br/>8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207<br/>Anthony J. Fontana, Jr. and Brady P. Carter<br/><br/>9. Moisture Effects on Food’s Chemical Stability 227<br/>Leonard N. Bell<br/><br/>10. Water Activity and Physical Stability 255<br/>Gaëlle Roudaut<br/><br/>11. Enthalpy Relaxation and Food Stability 271<br/>Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani<br/><br/>12. Diffusion and Sorption Kinetics of Water in Foods 287<br/>Theodore P. Labuza and Bilge Altunakar<br/><br/>13. Applications for Dynamic Moisture Sorption Profiles in Foods 311<br/>Brady P. Carter<br/><br/>14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323<br/>María S. Tapia, Stella M. Alzamora, and Jorge Chirife<br/><br/>15. Baroprotective Effect from Reduced aw 357<br/>Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo<br/><br/>16. Principles of Intermediate‐Moisture Foods and Related Technology 385<br/>Petros S. Taoukis and Michelle Richardson<br/><br/>17. Desorption Phenomena in Food Dehydration Processes 425<br/>Gustavo V. Barbosa‐Cánovas and Pablo Juliano<br/><br/>18. Humidity Caking and Its Prevention 453<br/>Micha Peleg<br/><br/>19. Selected Applications of Water Activity Management in the Food Industry 465<br/>Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres<br/><br/>20. Water Relations in Confections 483<br/>Jade McGill and Richard W. Hartel<br/><br/>21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501<br/>Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres<br/><br/>22. Applications of Water Activity in Nonfood Systems 521<br/>Anthony J. Fontana, Jr. and Gaylon S. Campbell<br/><br/>23. The Future of Water Activity in Food Processing and Preservation 535<br/>Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole<br/><br/>Appendices<br/><br/>A Water Activity of Saturated Salt Solutions 553<br/>Anthony J. Fontana, Jr.<br/><br/>B Water Activity of Unsaturated Salt Solutions at 25°C 557<br/>Anthony J. Fontana, Jr.<br/><br/>C Water Activity, Isotherm, and Glass Transition Equations 561<br/>Anthony J. Fontana, Jr. and Shafiur Rahman<br/><br/>D Minimum Water Activity Limits for Growth of Microorganisms 571<br/>Anthony J. Fontana, Jr.<br/><br/>E Water Activity Values of Select Food Ingredients and Products 573<br/>Shelly J. Schmidt and Anthony J. Fontana, Jr.<br/><br/>F Water Activity Values of Select Consumer and Pharmaceutical Products 593<br/>Anthony J. Fontana, Jr. and Shelly J. Schmidt<br/><br/>Index 595 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Understand how water activity can determine food quality with this exhaustive guide 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. This essential text: Helps to build a full understanding of water activity as it relates to the production of food Spans both the theoretical and practical dimensions of water activity Features six new chapters detailing current progress in water activity research Includes frequent illustrations to clearly demonstrate water activity process Food science students, engineers, and industry professionals alike will find Water Activity in Foods a practical and informative work that makes understanding this core aspect of food manufacturing an engaging and accessible process. Water activity (or aw) is a measure of the extent to which water is "available" to interact with other, non-aqueous materials. The concept of water activity is crucial in food science. William James Scott showed in 1953 that microorganisms have a limiting aw level for growth. It is now generally accepted that aw is more closely related to the microbial, chemical, and physical properties of foods and other natural products than is total moisture content. Specific changes in color, aroma, flavor, texture, stability, and acceptability of raw and processed food products have been associated with relatively narrow aw ranges. Next to temperature, aw is considered one of the most important parameters in food preservation and processing. It has a pivotal effect upon the physical and chemical stability of foods"-- |
| Assigning source |
Provided by publisher. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
DESCRIPTION<br/>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.<br/><br/>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. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Water activity. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Moisture. |
| 655 #0 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barbosa-Cánovas, Gustavo V., |
| Relator term |
editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Print version: |
| Title |
Water activity in foods |
| Edition |
Second edition. |
| Place, publisher, and date of publication |
Hoboken : Wiley, 2020. |
| International Standard Book Number |
9781118768310 |
| Record control number |
(DLC) 2019038445 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Fulltext available at Wiley Online Library |
| Uniform Resource Identifier |
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982 |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
EBOOK |