Water Activity in Foods: Fundamentals and Applications

Portada
Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Jr., Shelly J. Schmidt, Theodore P. Labuza
John Wiley & Sons, 15 d’abr. 2008 - 440 pàgines
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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Sobre l'autor (2008)

Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA

Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA

Shelly J. Schmidt
, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL

Theodore P. Labuza
, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN

Informació bibliogràfica