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Water Activity in Foods

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly;

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Sensors for Food Safety and Quality

-microbial toxins, and non-microbial parameters (water activity, pH, metabolic by-products) relevant to improving the safety, quality, and security;

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An Introduction to the Physical Chemistry of Food

important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to;

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The Microbiological Safety of Low Water Activity Foods and Spices

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered;

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Water Properties in Food, Health, Pharmaceutical and Biological Systems

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences;

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Extreme and Rare Sports: Performance Demands, Drivers, Functional Foods, and Nutrition

important to be successful in sports, and, especially, in extreme sports. Extreme sport is an activity where a participant must demonstrate both;

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Extreme and Rare Sports: Performance Demands, Drivers, Functional Foods, and Nutrition

important to be successful in sports, and, especially, in extreme sports. Extreme sport is an activity where a participant must demonstrate both;

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Psychotropic Bacteria in Foodsdisease and Spoilage

their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these;

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Control of Salmonella and Other Bacterial Pathogens in LowMoisture Foods

environment for low-moisturewater activity products * Characterizes the persistence and thermal resistance of bacterial pathogens in both the;

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Foods Of Association

beverages, spices, the street foods of Hawaii and northern Nigeria, and even bottled water. Her work is framed by a biocultural perspective that;

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Water-Soluble Polymer Applications in Foods

Water--soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology;

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Oxidation in Foods and Beverages and Antioxidant Applications

due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial;

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The Water Cycle

Explains the stages of the water cycle and how the water cycle impacts the earth's water supply. Includes an activity.;

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Oxidation in Foods and Beverages and Antioxidant Applications

due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters;

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Phase Transitions in Foods

of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability;

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Food Shelf Life Stability

biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have;

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Using water

? Who studies water? It also includes an activity about water.;

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The Properties of Water in Foods ISOPOW 6

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a;

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Eat Well & Keep Moving

choose progressively less physical activity and less healthy diets. This public health issue needs to be addressed early in childhood, when kids;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Preventing Childhood Obesity in Early Care and Education Programs: Selected Standards From 'Caring for Our Children

This coveted resource provides the latest national standards describing evidence-based best practices in nutrition, physical activity, and;

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Nutraceuticals & Functional Foods

of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions;

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Thermal Treatments of Canned Foods

, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and;

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Membrane Hydration

of surface pressure with water activity and its role in peptide and enzyme interactions. The book concludes with a discussion on anhydrobiosis and;

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Water Activity

Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water;

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Water Activity

Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water;

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