فعالیت آبی: نظریه و کاربردها در غذا ۲۰ ۱۷
Water Activity: Theory and Applications to Food 2017

1. Cover

2. Half Title

3. Title Page

4. Copyright Page

5. Table of Contents

6. Preface

7. Introduction

8. Contributors

1. Mechanics and Influence of Water Binding on Water Activity

2. Influence of Water Activity on Chemical Reactivity

3. Influence of Water Activity on Pigment Stability in Food Products

4. Effects of Water Activity on Textural Properties of Food

5. Adaptation and Growth of Microorganisms in Environments with Reduced Water Activity

6. Survival and Death of Microorganisms as Influenced by Water Activity

7. Influence of Water Activity on Sporulation, Germination, Outgrowth, and Toxin Production

8. Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements

9. Influences of Hysteresis and Temperature on Moisture Sorption Isotherms

10. Critical Evaluation of Methods to Determine Moisture Sorption Isotherms

11. Applications of Nuclear Magnetic Resonance

12. FDA Views on the Importance of aw in Good Manufacturing Practice

13. Shelf-Stable Products and Intermediate Moisture Foods Based on Meat

14. Microbial Stabilization of Intermediate Moisture Food Surfaces

15. Practical Applications of Water Activity and Moisture Relations in Foods

24. Index