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Ethanol vapour pressure and water activity relations in food model systems
1997
Lerici, C.R. | Nicoli, M.C. | Manzocco, L. | Mastrocola, D. (Udine Univ. (Italy))
[The water activity (aw-value) and its importance in food industry]
1991
Fiedler, B.
Water activity: Its significance and application in food safety and preservation
1982
Genigeorgis, K.A. (California Univ., (USA). School of Veterinary Medicine)
One of the most important environmental parameters which affect the growth, biochemical activities and death of microorganisms in foods is water activity (aw). By appropriate adjustment of aw in the food system the food scientist can secure its extended preservation and minimize the possibility of a food-borne disease problem. This paper deals with the following subjects with respect to aw: the effect of aw on the growth and the biochemical activities of microorganisms; the parameters which affect the water requirement of microorganisms; the effect of aw on the survival of microorganisms at low and high temperature; the technology of aw adjustment in foods and its food safety implications and finally a discussion of some recent developments, trends and problems in the application of the aw principle in food preservation.
Show more [+] Less [-]Application of electrolyzed water for quality improvement and microbial safety of food materials
2006
Achiwa, N.(Hoshizaki Electric Co. Ltd., Toyoake, Aichi (Japan))
[Microbiological security and stability in o/w emulsions [oil/water emulsions] used in food]
1992
Traveria, T.
Caracterizacion de peligros de patogenos en los alimentos y el agua. Directrices
2004
FAO, Rome (Italy). Direccion de Alimentacion y Nutricion spa | OMS, Geneva (Switzerland). Dept. de Inocuidad de los Alimentos spa
Seguridad y estabilidad microbiologica en emulsiones o/w [emulsiones aceite en agua] utilizadas en alimentacion.
1992
Traveria T.
