Water Activity in Foods – Fundamentals and Applications Barbosa–Canovas Hardback

Name: Water Activity in Foods – Fundamentals and Applications Barbosa–Canovas Hardback
Brand: John Wiley and Sons Ltd

John Wiley and Sons Ltd

Water Activity in FoodsFundamentals and Applications\nAuthor(s): Gustavo V. Barbosa-Cnovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza\nFormat: Hardback\nPublisher: John Wiley and Sons Ltd, United Kingdom\nImprint: Wiley-Blackwell\nISBN-13: 9781118768310, 978-1118768310\nSynopsis\nThis 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 books international team of contributors break down the essential principles of water activity and waterfood interactions, delineating waters crucial impact upon attributes such as flavor, appearance, texture, and shelf life.\n\n 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 th.