{"product_id":"water-activity-in-foods-9781118768310","title":"Water Activity in Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\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","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406919115095,"sku":"9781118768310","price":179.06,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118768310.jpg?v=1730497560","url":"https:\/\/bookcurl.com\/products\/water-activity-in-foods-9781118768310","provider":"Book Curl","version":"1.0","type":"link"}