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Water activity and food (Food science and technology) by John Troller (Auth.) is a nonfiction available to read on EtoBox.

What is Water activity and food (Food science and technology) about?

Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity

Who reads Water activity and food (Food science and technology)?

Author

John Troller (Auth.)

Publisher

Academic Press, Incorporated

Published

1978

Language

EN

ISBN

9780323159012

Category

nonfiction

Subjects

Science, Agriculture, Engineering