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Water activity in food
1979
Anagnostopoulos, G.
One of the oldest methods of food preservation is the reduction of water content in foods. Sun and fire drying, salting of animal flesh, and sugaring of fruit in prehistoric times simulated natural drying processes such as fruit drying on trees. Foods with a high water content, such as milk, meat, fruits, and vegetables, undergo rapid microbial deterioration. The concept of water activity (a-w) gives information about the availability to microbial growth and the stability of food. It is expressed in terms of vapor pressure generated by an aqueous system relative to that of pure water at the same temperature. Growth and survival of food spoilage organisms (bacteria, yeasts and molds) are a function of water activity and other environmental factors including temperature, pH, oxygen, and carbon dioxide concentration, and the presence of preservatives.
Показать больше [+] Меньше [-]Water quality, treatment and utilization [Food processing industry].
1979
Rippen A.L.
Water problems in the Indus [Pakistan] food machine
1979
Johnson, S.H. III | Early, A.C. | Lowdermilk, M.K.
[Lipid and sludge separators in the food industry [waste water treatment]]
1979
Ulmgren, L. | Rennerfelt, J. | Morling, S. (Orrje och Co AB, Stockholm (Sweden))
Uptake of methoxychlor from food and water by the American toad (Bufo americanus).
1979
Hall R.J. | Swineford D.
[The environment: current situation and perspectives [environmental pollution, food contamination, water supply, Mexico]]
1979
Romero Alvarez, H.
A practical measurement of water hydration capacity of protein materials [Cereal food products].
1979
Quinn J.R. | Paton D.
Effect of food and water deprivation on live-weight shrinkage, eviscerated carcass yield and water absorption during chilling of turkey carcasses.
1979
Salmon R.E.
Comparison of carcinogenicity studies with aldrin and dieldrin [in American food and water supplies].
1979
Ritper D.L.
Roles of food and sea water in the accumulation of radionuclides by marine fish
1979
Suzuki, Y. | Nakahara, M. | Nakamura, R. | Ueda, T. (National Inst. of Radiological Sciences, Chiba (Japan))
