Water Activity: Influences on Food Quality

Water Activity: Influences on Food Quality

A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products

1st Edition - January 1, 1981

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  • Editors: Louis B. Rockland, George F. Stewart
  • eBook ISBN: 9781483219851

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Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.

Table of Contents

  • Contributors



    Section 1. Characterization of Moisture Sorption Isotherms

    Water Activity and Its Estimation in Food Systems: Theoretical Aspects

    Derivation of Full Range Moisture Sorption Isotherms

    Recent Developments in Techniques for Obtaining Complete Sorption Isotherms

    Water Vapor Sorption Isotherms on Macromolecular Substrates

    Moisture Sorption Hysteresis

    Effect of Water Activity and Sorption Hysteresis on Rheological Behavior of Wheat Kernels

    Evaluation of Critical Parameters for Developing Moisture Sorption Isotherms of Cereal Brains

    Section 2. Bound Water

    Water Binding on Starch: NMR Studies on Native and Gelatinized Starch

    Pulsed NMR and State of Water in Foods

    Determination of Binding Energy for the Three Fractions of Bound Water

    Hydration around Hydrophobie Groups

    Section 3. Solute Mobility in Aqueous Systems and Water-Membrane Interactions

    Solute Mobility in Relation to Water Content and Water Activity

    Use of Electron Spin Resonance for the Study of Solute Mobility in Relation to Moisture Content in Model Food Systems

    A Thermodynamic Model for Terpene-Water Interactions

    Hydration of Biological Membranes

    Structure of Water in Aqueous Systems

    Section 4. Influence of Water on Chemical Structure and Reactivity

    Theoretical Studies of Water in Carbohydrates and Proteins

    Hydration of Milk Proteins

    Protease Action on Proteins at Low Water Concentration

    Section 5. Influence of Water Activity on Chemical Reactivity and Stability of Foods

    Autoxidation-Initiated Reactions in Foods

    Influence of Water Activity on Stability of Vitamins in Dehydrated Foods

    Formation and Decomposition of Browning Intermediates and Visible Sugar-Amine Browning Reactions

    The Non-Enzymatic Browning Reactions as Affected by Water in Foods

    Acceleration of Chemical Reactions Due to Freezing

    Section 6. Influence of Water Activity on Food Quality and Stability

    The Forms and Energy of Moisture Binding in Foods as a Basis for Choosing Rational Methods of Processing and Storage

    Water Activity at Subfreezing Temperatures

    Traditional Techniques in Japan for Food Preservation by Freezing, Thawing, and Drying

    State of Water in Sea Food

    Role of Water in Withering of Leafy Vegetables

    Influence of Water Activity on the Manufacture and Aging of Cheese

    Section 7. Influence of Water Activity on the Behavior of Microorganisms

    Thermal Properties of Water in Relation to Microbial Cells

    Specific Solute Effects on Microbial/Water Relations

    Microbiology of Meat and Meat Products in High and Intermediate-Moisture Range


Product details

  • No. of pages: 950
  • Language: English
  • Copyright: © Academic Press 1981
  • Published: January 1, 1981
  • Imprint: Academic Press
  • eBook ISBN: 9781483219851

About the Editors

Louis B. Rockland

George F. Stewart

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