John Wiley & Sons Water Activity in Foods Cover This second edition of Water Activity in Foods furnishes those working within food manufacturing, qu.. Product #: 978-1-118-76831-0 Regular price: $210.28 $210.28 Auf Lager

Water Activity in Foods

Fundamentals and Applications

Barbosa-Cánovas, Gustavo V. / Fontana, Anthony J. / Schmidt, Shelly J. / Labuza, Theodore P. (Herausgeber)

Institute of Food Technologists Series


2. Auflage Mai 2020
640 Seiten, Hardcover
Wiley & Sons Ltd

ISBN: 978-1-118-76831-0
John Wiley & Sons

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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.

1. Introduction: Historical Highlights of Water Activity Research
Jorge Chirife and Anthony J. Fontana, Jr.
2. Water Activity: Fundamentals and Relationships
David S. Reid
3. Water Activity and Glass Transition
Yrjö Roos
I. State and Supplemented Phase Diagrams for the Characterization of Food
Yrjö H. Roos
4. Water Mobility in Foods
Shelly J. Schmidt
II. Water-solid Interactions in Food Ingredients and Systems
Lisa J. Mauer
5. Water Activity Prediction and Moisture Sorption Isotherms
Theodore P. Labuza and Bilge Altunakar
6. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods
Anthony J. Fontana Jr., and Brady Carter
7. Moisture Effects on Food's Chemical Stability
Leonard N. Bell
8. Water Activity and Physical Stability
Gaëlle Roudaut
III. Enthalpy Relaxation and Food Stability
Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa-Cánovas and Shyam S. Sablani
9. Diffusion and Sorption Kinetics of Water in Foods
Theodore P. Labuza and Bilge Altunakar
IV. Applications for Dynamic Moisture Sorption Profiles in Foods
Brady Carter
10. Effects of Water Activity (a) on Microbial Stability as a Hurdle in Food Preservation
María S. Tapia, Stella M. Alzamora and Jorge Chirife
V. Baroprotective Effect from Reduced aw
Avelina Franco-Vega, Fatima Reyes-Jurado, Nelly Ramírez-Corona, Enrique Palou, and Aurelio López-Malo
11. Principles of Intermediate-Moisture Foods and Related Technology
Petros S. Taoukis and Michelle Richardson
12. Desorption Phenomena in Food Dehydration Processes
Gustavo V. Barbosa-Cánovas and Pablo Juliano
VI. Humidity Caking and its Prevention
Micha Peleg
13. NEW Selected Applications of Water Activity Management in the Food Industry
Zamantha Escobedo-Avellaneda, Verónica Rodríguez-Martínez, Vinicio Serment-Moreno, Gonzalo Velázquez, Jorge Welti-Chanes and J. Antonio Torres
VII. Water Relations in Confections
Jade McGill and Rich W. Hartel
VIII. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety and Shelf-Life Requirements
Verónica Rodríguez-Martínez, Gonzalo Velazquez, Jorge Welti-Chanes and J. Antonio Torres
14. Application of Water Activity in Nonfood Systems
Anthony J. Fontana, Jr., and Gaylord S. Campbell
15. The Future of Water Activity in Food Processing and Preservation
Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole
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.

ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA.

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.

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.

G. V. Barbosa-Cánovas, Washington State University; A. J. Fontana, Decagon Devices, USA; S. J. Schmidt, University of Illinois; T. P. Labuza, University of Minnesota