Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabili...
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| Formato: | Capítulo de libro |
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1994
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 14284caa a22010937a 4500 | ||
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| 001 | PAPER-12552 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230607131859.0 | ||
| 008 | 190411s1994 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0028189293 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a CHIRIFE, J. | |
| 245 | 1 | 0 | |a Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems |
| 260 | |c 1994 | ||
| 270 | 1 | 0 | |m CHIRIFE, J.; Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Kakivaya, S.R., Hoeve, C.A.J., The glass transition of elastin Proc. Nat. Acad. Sci. USA, 72, pp. 3505-3507. , 1975 | ||
| 504 | |a Karmas, R., Buera, M.P., Karel, M., Effect of glass transition on rates of nonenzymatic browning in food systems J. Agric. Food Chem., 40, pp. 873-879. , 1992 | ||
| 504 | |a Karel, M., Roos, Y., Buera, M.P., Effects of glass transitions on processing and storage Glassy State in Food, , 1993., J.M.V. Blanshard, P.J. Lillford, Nottingham University Press, Loughborough, England | ||
| 504 | |a Kushner, L., Rosenzweig, W.D., Stotzky, G., Effect of salts, sugars, and salt‐sugar combinations on growth and sporulation of an isolate of Eurotium rubrum from pancake syrup J. Food Protection, 41, pp. 706-711. , 1979 | ||
| 504 | |a Landfald, B., Strom, A.R., Choline‐glycine betaine pathway confers a high level of osmotic tolerance in Escherichia coll. J (1986) Bacterid., 165, pp. 849-855 | ||
| 504 | |a Larsen, P.I., Sydnes, L.K., Landfald, B., Strom, A.R., Osmoregulation in Escherichia coli by accumulation of organic osmolytes: betaines, glutamic acid and trehalose Arch. Microbiol., 147, pp. 1-7. , 1987 | ||
| 504 | |a Levine, H., Slade, L., Glass transitions in foods (1992) Physical Chemistry of Foods, pp. 83-220. , H.G. Schwartzberg, R.W. Hartel, Marcel Dekker Inc, New York | ||
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| 520 | 3 | |a This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass‐rubber transition characteristics and/or the use of the “water‐dynamics” map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods. Copyright © 1994, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina | ||
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a MICROBIAL STABILITY |
| 690 | 1 | 0 | |a SEMI MOIST FOOD |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 700 | 1 | |a MARÍA DEL BUERA, P. | |
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