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Abstract:

This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass‐rubber transition characteristics and/or the use of the “water‐dynamics” map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods. Copyright © 1994, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
Autor:CHIRIFE, J.; MARÍA DEL BUERA, P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
Palabras clave:glass transition; microbial stability; semi moist food; water activity
Año:1994
Volumen:59
Número:5
Página de inicio:921
Página de fin:927
DOI: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n5_p921_CHIRIFE

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Citas:

---------- APA ----------
CHIRIFE, J. & MARÍA DEL BUERA, P. (1994) . Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems. Journal of Food Science, 59(5), 921-927.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x
---------- CHICAGO ----------
CHIRIFE, J., MARÍA DEL BUERA, P. "Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems" . Journal of Food Science 59, no. 5 (1994) : 921-927.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x
---------- MLA ----------
CHIRIFE, J., MARÍA DEL BUERA, P. "Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems" . Journal of Food Science, vol. 59, no. 5, 1994, pp. 921-927.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x
---------- VANCOUVER ----------
CHIRIFE, J., MARÍA DEL BUERA, P. Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems. J. Food. Sci. 1994;59(5):921-927.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x