Water Activity in Foods: Fundamentals and Applications
暫譯: 食品中的水活性：基本原理與應用

Barbosa-C Novas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J.

Water Activity in Foods: Fundamentals and Applications
  • 出版商: Wiley
  • 出版日期: 2020-06-16
  • 售價: $8,550
  • 貴賓價: 9.5 折 $8,123
  • 語言: 英文
  • 頁數: 640
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 1118768310
  • ISBN-13: 9781118768310

    • 海外代購書籍(需單獨結帳)

相關主題

商品描述

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.

商品描述(中文翻譯)

這本《食品中的水活性》第二版為從事食品製造、品質控制和安全的工作者提供了一本新修訂的指南，介紹水活性及其在食品保存和加工中的角色。書中以清晰的教學性文字和插圖，國際團隊的貢獻者們詳細解析水活性和水-食品互動的基本原則，闡明水對於風味、外觀、質地和保質期等特性的重要影響。

更新和擴展的第二版繼續提供該主題的權威概述，同時擴大範圍，新增六個新章節，涵蓋水活性研究的最新發展。這些深入的新增內容探討從潮解到脆度等主題，補充了現有內容，並重新配置以支持當今的食品產業。

作者簡介

GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA.

ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA.

SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA.

THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.

作者簡介(中文翻譯)

**古斯塔沃·V·巴博薩-卡諾瓦斯**是美國華盛頓州立大學普爾曼校區食品工程教授及非熱處理食品中心主任。

**安東尼·J·方塔納， Jr.**是美國ALS Global USA, Corp.的技術服務經理，位於加州爾灣。

**謝莉·J·施密特**是美國伊利諾伊大學香檳市食品科學與人類營養系的食品化學教授。

**西奧多·P·拉布扎**是美國明尼蘇達大學聖保羅校區食品科學與營養系的摩爾校友傑出教授。

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