| Título : |
Water activity : theory and applications to food |
| Tipo de documento: |
texto impreso |
| Autores: |
Louis B. Rockland, Editor científico ; Larry R. Beuchat, Editor científico |
| Editorial: |
Marcel Dekker |
| Fecha de publicación: |
1987 |
| Número de páginas: |
404 p |
| Il.: |
il. |
| Nota general: |
Incluye bibliografía |
| Idioma : |
Español (spa) |
| Clasificación: |
Alimentos
|
| Palabras clave: |
HUMEDAD EN LOS ALIMENTOS PRODUCTOS ALIMENTICIOS MICROORGANISMOS |
| Clasificación: |
641.3 |
| Nota de contenido: |
Contiene: Mechanics and influence of water binding on water activity/ Influence of water activity on chemical reactivity/ Influence of water activity on pigmemnt stability in food products/ Effects of water activity on textural propieties of food/ Adaptation and growth of microorganisms in enviromments with reduced water activity/ Survival and death of microorganisms as influenced by water activity/ Influence of water sctivity on sporulation, germination, outgrowth, and toxin production/ Media and methods for detection and enumeration of microorganisms with consideration of water activity requirements/ Influences of hysteresis and temperature on moisture sorption isotherms/ Critical evaluation of methods to determine/ Applications of nuclear magnetic resonance/ FDA Views on the importance of a in good/ Shelf-stable products and intermediate moisture foods based on meat/ Microbial stabilization of intermediate moisture food surfaces/ Practical applications of water activity and moisture relations in foods |
Water activity : theory and applications to food [texto impreso] / Louis B. Rockland, Editor científico ; Larry R. Beuchat, Editor científico . - [S.l.] : Marcel Dekker, 1987 . - 404 p : il. Incluye bibliografía Idioma : Español ( spa)
| Clasificación: |
Alimentos
|
| Palabras clave: |
HUMEDAD EN LOS ALIMENTOS PRODUCTOS ALIMENTICIOS MICROORGANISMOS |
| Clasificación: |
641.3 |
| Nota de contenido: |
Contiene: Mechanics and influence of water binding on water activity/ Influence of water activity on chemical reactivity/ Influence of water activity on pigmemnt stability in food products/ Effects of water activity on textural propieties of food/ Adaptation and growth of microorganisms in enviromments with reduced water activity/ Survival and death of microorganisms as influenced by water activity/ Influence of water sctivity on sporulation, germination, outgrowth, and toxin production/ Media and methods for detection and enumeration of microorganisms with consideration of water activity requirements/ Influences of hysteresis and temperature on moisture sorption isotherms/ Critical evaluation of methods to determine/ Applications of nuclear magnetic resonance/ FDA Views on the importance of a in good/ Shelf-stable products and intermediate moisture foods based on meat/ Microbial stabilization of intermediate moisture food surfaces/ Practical applications of water activity and moisture relations in foods |
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