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Water Activity in Foods

Water Activity in Foods

Fundamentals and Applications

Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Theodore P. Labuza, Shelly J. Schmidt

Wiley-Blackwell
Collection: Institute of Food Technologists Series
Publication date : 2008-04-15

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Water Activity in Foods: Fundamentals and Applications 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.

Water Activity in Foods 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.

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About the book

Author

Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt

Imprint

Wiley-Blackwell

Collection

Institute of Food Technologists Series

Publication date

2008-04-15

Pages

440 pages

Print ISBN

9780813824086

Language

English

Ebook informations

EAN PDF

9780470376362

Price

£255.26

Copy count 0

Print count 440

File size 3195 Ko

Informations accessibility

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About author(s)

Gustavo V. Barbosa-Cánovas

Anthony J. Fontana

Theodore P. Labuza

Shelly J. Schmidt

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