Water Activity in Foods
Barbosa-Canovas, Gustavo V. (Washington State University) / Fontana, Anthony J. (Decagon Devices, USA) / Schmidt, Shelly J. (University of Illinois) / Labuza, Theodore P. (University of Minnesota)
Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods: Fundamentals and Applications brings together an international group of food scientists, food engineers, food chemists and food microbiologists to examine the fundamental aspects of water activity and its relationships with glass transition theory, moisture content, sorption isotherms leading to better understand ...