{"product_id":"water-activity-in-foods-fundamentals-and-applications-hardback-9781118768310","title":"Water Activity in Foods; Fundamentals and Applications (Hardback) 9781118768310","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eWater Activity in Foods\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFundamentals and Applications\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eGustavo V. Barbosa-C¿novas (Edited by), Anthony J. Fontana, Jr. (Edited by), Shelly J. Schmidt (Edited by), Theodore P. Labuza (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118768310, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 21 May 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e640 pages\u003cbr\u003e1 x 1 x 1 cm, 0.454 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eThis second edition of \u003ci\u003eWater Activity in Foods\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eDedication v\u003c\/p\u003e \u003cp\u003ePreface to the Second Edition ix\u003c\/p\u003e \u003cp\u003ePreface to the First Edition xi\u003c\/p\u003e \u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003e1. Introduction: Historical Highlights of Water Activity Research 1\u003cbr\u003e\u003ci\u003eJorge Chirife and Anthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Water Activity: Fundamentals and Relationships 13\u003cbr\u003e\u003ci\u003eDavid S. Reid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Water Activity and Glass Transition 27\u003cbr\u003e\u003ci\u003eYrjö H. Roos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. State and Supplemented Phase Diagrams for the Characterization of Food 45\u003cbr\u003e\u003ci\u003eYrjö H. Roos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Water Mobility in Foods 61\u003cbr\u003e\u003ci\u003eShelly J. Schmidt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Water–Solid Interactions in Food Ingredients and Systems 123\u003cbr\u003e\u003ci\u003eLisa J. Mauer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Water Activity Prediction and Moisture Sorption Isotherms 161\u003cbr\u003e\u003ci\u003eTheodore P. Labuza and Bilge Altunakar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr. and Brady P. Carter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Moisture Effects on Food’s Chemical Stability 227\u003cbr\u003e\u003ci\u003eLeonard N. Bell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Water Activity and Physical Stability 255\u003cbr\u003e\u003ci\u003eGaëlle Roudaut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Enthalpy Relaxation and Food Stability 271\u003cbr\u003e\u003ci\u003eRoopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Diffusion and Sorption Kinetics of Water in Foods 287\u003cbr\u003e\u003ci\u003eTheodore P. Labuza and Bilge Altunakar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Applications for Dynamic Moisture Sorption Profiles in Foods 311\u003cbr\u003e\u003ci\u003eBrady P. Carter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Effects of Water Activity (\u003ci\u003eaw\u003c\/i\u003e) on Microbial Stability as a Hurdle in Food Preservation 323\u003cbr\u003e\u003ci\u003eMaría S. Tapia, Stella M. Alzamora, and Jorge Chirife\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Baroprotective Effect from Reduced \u003ci\u003eaw \u003c\/i\u003e357\u003cbr\u003e\u003ci\u003eAvelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Principles of Intermediate‐Moisture Foods and Related Technology 385\u003cbr\u003e\u003ci\u003ePetros S. Taoukis and Michelle Richardson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Desorption Phenomena in Food Dehydration Processes 425\u003cbr\u003e\u003ci\u003eGustavo V. Barbosa‐Cánovas and Pablo Juliano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Humidity Caking and Its Prevention 453\u003cbr\u003e\u003ci\u003eMicha Peleg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Selected Applications of Water Activity Management in the Food Industry 465\u003cbr\u003e\u003ci\u003eZamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Water Relations in Confections 483\u003cbr\u003e\u003ci\u003eJade McGill and Richard W. Hartel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501\u003cbr\u003e\u003ci\u003eVerónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22. Applications of Water Activity in Nonfood Systems 521\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr. and Gaylon S. Campbell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. The Future of Water Activity in Food Processing and Preservation 535\u003cbr\u003e\u003ci\u003eCynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendices\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Water Activity of Saturated Salt Solutions 553\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eB Water Activity of Unsaturated Salt Solutions at 25°C 557\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eC Water Activity, Isotherm, and Glass Transition Equations 561\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr. and Shafiur Rahman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eD Minimum Water Activity Limits for Growth of Microorganisms 571\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eE Water Activity Values of Select Food Ingredients and Products 573\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 593\u003cbr\u003e\u003ci\u003eAnthony J. Fontana, Jr. and Shelly J. Schmidt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 595\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52509162438936,"sku":"9781118768310","price":155.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118768310.jpg?v=1786495072","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/water-activity-in-foods-fundamentals-and-applications-hardback-9781118768310","provider":"Freshly Printed Books","version":"1.0","type":"link"}