Titre :
|
Water activity in foods. Fundamentals and applications
|
Auteurs :
|
G. Barbosa Canovas ;
A. Fontana ;
S. Schmidt ;
T. Labuza
|
Type de document :
|
ouvrage
|
Editeur :
|
Oxford, Royaume-Uni : Blackwell publishing, 2007
|
ISBN/ISSN/EAN :
|
978-0-8138-2408-6
|
Format :
|
435 p.
|
Langues:
|
= Anglais
|
Catégories :
|
Divers
|
Mots-clés:
|
ACTIVITE DE L'EAU
;
QUALITE
;
QUALITE DES ALIMENTS
;
CONSERVATION DES ALIMENTS
;
PRODUIT ALIMENTAIRE
;
INDUSTRIE ALIMENTAIRE
;
TECHNOLOGIE ALIMENTAIRE
;
MESURE
;
PROPRIETE PHYSICOCHIMIQUE
|
Résumé :
|
This one-of-a-kind reference test brings together an international group of food scientists, chemists and engineers to present a broad but thorough coverage of water activity. Topics have been selected to provide a thorough understanding of the mechanisms by which water activity influences the quality, shelf life and safety of food products. 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.
|