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Description

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life.
The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Pages
640 pages
Collection
Institute of Food Technologists Series
Parution
2020-05-14
Marque
Wiley-Blackwell
EAN papier
9781118768310
EAN PDF
9781118823385
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
640
Taille du fichier
11244 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
252,09 €
EAN EPUB
9781118823354
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
640
Taille du fichier
25006 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
252,09 €

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