Water Activity in Foods: Fundamentals and Applications (2) (Institute of Food Technologists Series #1)
By: and and and
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- This second edition of Water Activity in Foods 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. The 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.
- Copyright:
- 2020
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781118823354
- Related ISBNs:
- 9781118765982, 9781118768310
- Publisher:
- Wiley
- Date of Addition:
- 05/15/20
- Copyrighted By:
- Wiley
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Gustavo V. Barbosa-Cánovas
- Edited by:
- Anthony J. Fontana Jr.
- Edited by:
- Shelly J. Schmidt
- Edited by:
- Theodore P. Labuza
Reviews
Other Books
- by Gustavo V. Barbosa-Cánovas
- by Anthony J. Fontana
- by Shelly J. Schmidt
- by Theodore P. Labuza
- in Nonfiction
- in Technology