Applications of Water Activity Management in the Food Industry
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| Otros Autores: | , , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Blackwell Publishing Ltd
2008
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 14192caa a22009737a 4500 | ||
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| 001 | PAPER-5982 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203539.0 | ||
| 008 | 190411s2008 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84877595071 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Welti-Chanes, J. | |
| 245 | 1 | 0 | |a Applications of Water Activity Management in the Food Industry |
| 260 | |b Blackwell Publishing Ltd |c 2008 | ||
| 270 | 1 | 0 | |m Welti-Chanes, J.; Departamento de Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Mexico |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Jayaraman, K.S., Critical review on intermediate moisture fruits and vegetable (1995) Food Preservation by Moisture Control (Fundamentals and Applications), pp. 411-442. , In:, eds. G.V Barbosa-Cánovas and J. Welti-Chanes,, Lancaster, PA: Technomic | ||
| 504 | |a Karel, M., Recent research and development in the field of low moisture and intermediate moisture foods (1973) CRC Critical Reviews in Food Technology, 3, pp. 329-373 | ||
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| 504 | |a Katz, E.E., Labuza, T.P., Effect of aw on the sensory crispness and mechanical deformation of snack food products (1981) Journal of Food Science, 46, pp. 403-409 | ||
| 504 | |a Kiranoudis, C.T., Maroulis, Z.B., Tsami, E., Marinos-Kouris, D., Equilibrium moisture content and heat of desorption of some vegetables (1993) Journal of Food Engineering, 20, pp. 55-74 | ||
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| 504 | |a Lenovich, L.M., Survival and death of microorganisms as influenced by water activity (1987) Water Activity: Theory and Applications to Food, pp. 119-136. , In:, eds. L.B. Rockland and L. Beuchat,, New York: Marcel Dekker | ||
| 504 | |a Leung, H.K., Water activity and other colligative properties of foods (1986) Physical and Chemical Properties of Foods, pp. 138-185. , In:, ed. M.R. Okos St. Joseph, MI: American Society of Agricultural Engineers | ||
| 504 | |a Martinez, N.N., Grau, A.A., Chiralt, B.A., Fito, M.R., Termodinámica y Cinética de Sistemas Alimento Entorno (1998), Valencia, Spain: Universidad Politécnica de Valencia, Servicio de Publicaciones; Munozcano, A., Wesche, H., Arana, R., Garcia, H., Argaiz, A., Vergara, F., Welti, J., Determinación y predicción de la actividad acuosa en alimentos mexicanos de humedad media y alta (1987) Tec. Alim. (Mex.), 22, p. 10 | ||
| 504 | |a Peleg, M., Mannheim, C.H., The mechanism of caking of powdered onion (1977) Journal of Food Processing and Preservation, 1, pp. 3-11 | ||
| 504 | |a Ray, B., The need for food biopreservation (1992) Food Biopreservatives of Microbial Origin, pp. 1-24. , In:, eds. B. Ray and M. Daeschel,, Boca Raton, FL: CRC Press | ||
| 504 | |a Rizvi, S.S.H., Thermodynamic properties of foods in dehydration (1986) Engineering Properties of Foods, p. 133. , In:, eds. M.A. Rao and S.S.H. Rizvi,, New York: Marcel Dekker | ||
| 504 | |a Roos, Y., Water activity and physical state diagrams effects on amorphous food stability (1993) Journal of Food Processing and Preservation, 16, pp. 433-447 | ||
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| 504 | |a Roos, Y., Karel, M., Plasticizing effect of water thermal behavior and crystallization of amorphous food models (1991) Journal of Food Science, 56, pp. 38-43 | ||
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| 504 | |a Scott, W.J., Water relations of Staphylococcus aureus at 30°C (1953) Australian Journal of Biological Science, 6, pp. 549-564 | ||
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| 504 | |a Van Den Berg, C., Water activity (1986) Concentration and Drying of Foods, pp. 11-61. , In:, ed. D. MacCarthy,, London: Elsevier Applied Science | ||
| 504 | |a Van Den Berg, C., Bruin, S., Water activity and its estimation in food systems: Theoretical aspects (1981) Water Activity: Influences on Food Quality, pp. 1-64. , In:, eds. L.B Rockland and G.F. Stewart,, New York: Academic Press | ||
| 504 | |a Vigo, S., Chirife, J., Scorza, O.C., Bertoni, M.H., Sarrailh, P., Estudio sobre alimentos tradicionales de humedad intermedia elaborados en Argentina. Determinación de la aw, pH, humedad y sólidos solubles (1980) Rev. Agroq. Tecnol. Alimentos, 21, p. 91 | ||
| 504 | |a Welti, J., Tapia, M.S., Aguilera, J., Chirife, J., Parada, E., López-Malo, A., López, L.C., Corte, P., Classification of intermediate moisture foods consumed in Ibero-America (1994) Rev. Espanola Ciencia Tecnol. Alim, 34, pp. 53-63 | ||
| 504 | |a Welti-Chanes, J., Vergara-Balderas, F., Actividad de agua: Concepto y aplicación en alimentos con alto contenido de humedad (1997) Temas de Tecnología de Alimentos, 1. , In:, ed. J.M. Aguilera. México: Programa Iberomericano de Ciencias y Tecnología (CYTED)/Instituto Politécnico Nacional (IPN) | ||
| 593 | |a Departamento de Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Mexico | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a FOOD INDUSTRY |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 690 | 1 | 0 | |a FOOD'S WATER CONTENT |
| 690 | 1 | 0 | |a STABILITY OF FOODS |
| 690 | 1 | 0 | |a WATER ACTIVITY MANAGEMENT |
| 700 | 1 | |a Pérez, E. | |
| 700 | 1 | |a Guerrero-Beltrán, J.A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Vergara-Balderas, F. | |
| 773 | 0 | |d Blackwell Publishing Ltd, 2008 |h pp. 341-357 |p Water Activity in Foods: Fundam. and Appl. |z 0813824087 |z 9780813824086 |t Water Activity in Foods: Fundamentals and Applications | |
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