{"product_id":"water-activity-in-foods-isbn-9780813824086","title":"Water Activity in Foods","description":"\u003ci\u003eWater Activity in Foods: Fundamentals and Applications\u003c\/i\u003e 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. \u003cbr\u003e \u003cp\u003e\u003ci\u003eWater Activity in Foods\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eDedication ix\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003eList of Contributors xvii\u003c\/p\u003e \u003cp\u003e1. Introduction: Historical Highlights of Water Activity Research 3\u003cbr\u003e\u003ci\u003eJorge Chirife and Anthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Water Activity: Fundamentals and Relationships 15\u003cbr\u003e\u003ci\u003eDavid S. Reid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Water Activity and Glass Transition 29\u003cbr\u003e\u003ci\u003eYrjö H. Roos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Water Mobility in Foods 47\u003cbr\u003e\u003ci\u003eShelly J. Schmidt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Water Activity Prediction and Moisture Sorption Isotherms 109\u003cbr\u003e\u003ci\u003eTheodore P. Labuza and Bilge Altunakar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods 155\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Moisture Effects on Food’s Chemical Stability 173\u003cbr\u003e\u003ci\u003eLeonard N. Bell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Water Activity and Physical Stability 199\u003cbr\u003e\u003ci\u003eGaëlle Roudaut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Diffusion and Sorption Kinetics of Water in Foods 215\u003cbr\u003e\u003ci\u003eTheodore P. Labuza and Bilge Altunakar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation 239\u003cbr\u003e\u003ci\u003eMaría S. Tapia, Stella M. Alzamora, and Jorge Chirife\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Principles of Intermediate-Moisture Foods and Related Technology 273\u003cbr\u003e\u003ci\u003ePetros S. Taoukis and Michelle Richardson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Desorption Phenomena in Food Dehydration Processes 313\u003cbr\u003e\u003ci\u003eGustavo V. Barbosa-Cánovas and Pablo Juliano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Applications of Water Activity Management in the Food Industry 341\u003cbr\u003e\u003ci\u003eJorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Applications of Water Activity in Nonfood Systems 359\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr., and Gaylon S. Campbell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. The Future of Water Activity in Food Processing and Preservation 373\u003cbr\u003e\u003ci\u003eCynthia M. Stewart, Ken A. Buckle, and Martin B. Cole\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendices\u003c\/p\u003e \u003cp\u003eA Water Activity of Saturated Salt Solutions 391\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eB Water Activity of Unsaturated Salt Solutions at 25°C 395\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eC Water Activity and Isotherm Equations 399\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eD Minimum Water Activity Limits for Growth of Microorganisms 405\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eE Water Activity Values of Select Food Ingredients and Products 407\u003cbr\u003e\u003ci\u003eShelly J. Schmidt and Anthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eF Water Activity Values of Select Consumer and Pharmaceutical Products 421\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr., and Shelly J. Schmidt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 423\u003c\/p\u003e \u003cb\u003eGustavo V. Barbosa-Cánovas\u003c\/b\u003e, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAnthony J. Fontana, Jr.\u003c\/b\u003e, Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA\u003cbr\u003e\u003cb\u003e\u003cbr\u003eShelly J. Schmidt\u003c\/b\u003e, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL\u003cbr\u003e\u003cb\u003e\u003cbr\u003eTheodore P. Labuza\u003c\/b\u003e, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN \u003ci\u003eWater Activity in Foods: Fundamentals and Applications\u003c\/i\u003e 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. \u003cp\u003eProgressing 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eWater Activity in Foods\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990466904293,"sku":"NP9780813824086","price":314.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813824086.jpg?v=1761787943","url":"https:\/\/k12savings.com\/es\/products\/water-activity-in-foods-isbn-9780813824086","provider":"K12savings","version":"1.0","type":"link"}