|Título:||Food Shelf Life Stability : chemical, biochemical, and microbiological changes|
|Autores:||DAVID S. ROBINSON, Editor científico ; ESKIN, N. A. MICHAEL, Autor|
|Tipo de documento:||documento electrónico|
|Editorial:||Boca Raton [ESTADOS UNIDOS] : CRC Press, 2001|
|Dimensiones:||350 p. / il., gráficos, tablas.|
Water is the most important diluent of water soluble food components and plasticizer (softener) of various water miscible polymeric compounds as well as often the main food component. Chemical reactions, enzymatic changes, and microbial growth may occur readily in foods with high water contents when their occurrence is not restricted by environmental factors such as pH or temperature. Water has several effects on food stability, palatability, and overall quality. The physicochemical state of water is related to water activity, aw, which is a measure of water availability for the growth of various microorganisms1-3 and physicochemical stability4,5 of high-moisture foods.
Water as a plasticizer has an additional effect on the shelf life of low- and intermediate-moisture foods