ShareWater activity, glass transition and microbial stability in concentrated/semimoist food systems.
Author(s) : CHIRIFE J., BUERA M. del P.
Type of article: Article
Summary
The review examines recent published suggestions that "water dynamics" may be applied instead of water activity determination to predict microbial stability of concentrated and intermediate moisture food systems. 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 with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods.
Details
- Original title: Water activity, glass transition and microbial stability in concentrated/semimoist food systems.
- Record ID : 1995-2938
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
- Publication date: 1994/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitrification; Glass transition; Food; Microbiology; Humidity; Freezing; Water activity
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Glass transition-related physicochemical change...
- Author(s) : ROOS Y. H.
- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
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Water activity and food polymer science: implic...
- Author(s) : NELSON K. A., LABUZA T. P.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Glass transition of freeze-dried pineapple.
- Author(s) : TELIS V. R. N., SOBRAL P. J. A.
- Date : 1999
- Languages : English
- Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
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Glass transitions in low moisture and frozen fo...
- Author(s) : ROOS Y. H., KAREL M., KOKINI J. L.
- Date : 1996/11
- Languages : English
- Source: J. Food Technol. - vol. 50 - n. 11
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The glass transition in the freezing process.
- Author(s) : REID D. S., KERR W., HSU J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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