Parte de libro

Alzamora, S.M.; Tapia, M.S.; López-Malo, A.; Welti-Chanes, J. "The control of water activity" (2003) Food Preservation Techniques:126-153
Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor

Registro:

Documento: Parte de libro
Título:The control of water activity
Autor:Alzamora, S.M.; Tapia, M.S.; López-Malo, A.; Welti-Chanes, J.
Filiación:Department of Industry, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Universidad Central de Venezuela, Venezuela
Universidad de las Américas, Mexico
Año:2003
Página de inicio:126
Página de fin:153
DOI: http://dx.doi.org/10.1016/B978-1-85573-530-9.50012-7
Título revista:Food Preservation Techniques
Título revista abreviado:Food Preserv. Techniques
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97818557_v_n_p126_Alzamora

Referencias:

  • Alzamora, S.M., Gerschenson, L.N., Cerrutti, P., Rojas, A.M., 'Shelf stable pineapple for long-term non refrigerated storage' (1989) Lebensm Wiss u Technol, 22, pp. 233-236
  • Alzamora, S.M., Tapia, M.S., Argaiz, A., Welti, J., 'Application of combined methods technology in minimally processed fruits' (1993) Food Res Intern, 26, pp. 125-130
  • Alzamora, S.M., Cerrutti, P., Guerrero, S., López-Malo, A., 'Minimally processed fruits by combined methods' (1995) Food Preservation by Moisture Control - Fundamentals and Applications, pp. 463-492. , Technomic Pub. Co., Lancaster, J. Welti-Chanes, G. Barbosa-Cánovas (Eds.)
  • Alzamora, S.M., Fito, P., LóPez-Malo, A., Tapia, M.S., Parada-Arias, E., 'Minimally processed fruit using vacuum impregnation, natural antimicrobial addition and/or high hydrostatic pressure techniques' (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 293-315. , Aspen Publishers, Inc., Gaithersburg, S. M. Alzamora, M. S. Tapia, A. López Malo (Eds.)
  • Beuchat, L.R., 'Influence of water activity on growth, metabolic activities and survival of yeasts and molds' (1983) J. Food Protect, 46, pp. 135-140
  • Beuchat, L.R., 'Influence of water activity on sporulation, germination, outgrowth, and toxin production' (1987) 'Water Activity: Theory and Applications to Food', pp. 137-151. , Marcel Dekker, Inc., New York, L. B. Rockland, L. R. Beuchat (Eds.)
  • Boquet, R., Chirife, J., Iglesias, H.A., 'Equations for fitting water sorption isotherms of foods II. Evaluation of various two parameters models' (1978) J Food Technol, 13, pp. 319-327
  • Bromley, L.A., 'Thermodynamic properties of strong electrolytes in aqueous solutions' (1973) AICHEJ, 19, pp. 313-320
  • Cerrutti, P., Alzamora, S.M., Vidales, S.L., 'Vanillin as antimicrobial for producing shelf-stable strawberry purée' (1997) J Food Sci., 62, pp. 608-610
  • Corry, J.E.L., 'The water relations and heat resistance of microorganisms' (1973) Prog. Ind. Microbiol., 12, pp. 73-80
  • Chirife, J., 'Specific solute effects with special reference to Staphylococcus aureus' (1994) Water in Foods. Fundamental Aspects and their Significance in Relation to Processing of Foods, pp. 409-419. , Elsevier Applied Science, Great Britain, P. Fito, A. Mulet, B. McKenna (Eds.)
  • Chirife, J., 'An update on water activity measurements and prediction in intermediate and high moisture foods: the role of some non-equilibrium situations' (1995) Food Preservation by Moisture Control. Fundamentals and Applications, pp. 169-189. , Technomic Publishing Company, Lancaster, Pennsylvania, G. Barbosa-Cànovas, J. Welti-Chanes (Eds.)
  • Chirife, J., Iglesias, H.A., 'Equations for fitting water sorption isotherms of foods: Part 1 a review' (1978) J Food Technol, 13, pp. 159-174
  • Chirife, J., Resnik, S.L., 'Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures' (1984) J Food Sci., 49, pp. 1486-1488
  • Chirife, J., Favetto, G., Ferro FontÁN, C., Resnik, S.L., 'The water activity of standard saturated salt solutions in the range of IM foods' (1983) Lebensm Wiss u Technol, 16, pp. 36-38
  • Christian, J.H.B., 'Drying and reduction of water activity' (2000) The Microbiological Safety and Quality of Foods, pp. 146-174. , Aspen Pub., Maryland, B. M. Lund, T. C. Baird-Parker, G. W. Gould (Eds.)
  • Favetto, G.J., Chirife, J., 'Simplified method for the prediction of water activity in binary solutions' (1985) J Food Technol, 20, pp. 631-636
  • Favetto, G.J., Resnik, S.L., Chirife, J., Ferro FontÁN, C., 'Statistical evaluation of water activity measurements obtained with the Vaisala Humicap humidity meter' (1983) J Food Sci., 48, pp. 534-538
  • Ferro FontÁN, C., Chirife, J., 'The evaluation of water activity in aqueous solutions from freezing point depression' (1981) J Food Technol, 16, pp. 21-30
  • Ferro FontÁN, C., Chirife, J., 'Technical note: a refinement of Ross' equation for predicting the water activity of non-electrolyte mixtures' (1981) J Food Technol, 16, pp. 219-221
  • Ferro FontÁN, C., Benmergui, E.A., Chirife, J., 'The prediction of water activity in aqueuos solutions in connection with intermediate moisture foods. III. Prediction in multicomponent strong electrolyte aqueous solutions' (1980) J Food Technol, 15, pp. 47-52
  • Ferro FontÁ, N.C., Chirife, J., Boquet, R., 'Water activity in multicomponent non-electrolyte solutions' (1981) J Food Technol, 16, pp. 219-225
  • Fito, P., Mulet, A., Mckenna, B., (1994) Water in Foods. Fundamentals Aspects and their Significance in Relation to Processing of Foods, , Elsevier Science Limited, Oxford
  • Franks, F., 'Water activity: a credible measure of food safety and quality?' (1991) Trends Food Sci., pp. 68-72. , March
  • Gerschenson, L.N., Favetto, G., Chirife, J., 'Influence of organic volatiles during water activity measurement with a fiber-dimensional hygrometer' (1984) Lebensm Wiss u Technol, 17, pp. 342-344
  • Gould, G.W., 'Drying, raised osmotic pressure and low water activity' (1989) Mechanisms of Action of Food Preservation Procedures, , Elsevier Applied Science, New York, G. W. Gould (Ed.)
  • Gould, G.W., 'Overview' (1995) New Methods of Food Preservation, , Blackie Academic and Professional, London, G. W. Gould (Ed.)
  • Gould, G.W., 'Methods for preservation and extension of shelf life' (1996) Int Food Microbiol, 33, pp. 51-64
  • Gould, G.W., 'Induced tolerance of microorganisms to stress factors' (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 29-37. , Aspen Publishers Inc., Gaithersburg, Maryland, S. M. Alzamora, M. S. Tapia, A. Lopez-Malo (Eds.)
  • Greenspan, L., 'Humidity fixed points of binary saturated aqueous solutions' (1977) J Res Nat Bur Stan - A Phys & Chem, 81 A, pp. 89-96
  • Guerrero, S., Alzamora, S.M., Gerschenson, L.N., 'Development of a shelf-stable banana purée by combined factors: microbial stability' (1994) J Food Protec, 57, pp. 902-907
  • Gutierrez, C., Abee, T., Booth, I.R., 'Physiology of the osmotic stress response in microorganisms' (1995) Int J Food Microb, 28, pp. 233-244
  • Iglesias, H.A., Chirife, J., (1982) Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components, , Academic Press, New York
  • Jayaraman, K.S., 'Critical review on intermediate moisture fruits and vegetables' (1995) Food Preservation by Moisture Control - Fundamentals and Applications, pp. 411-442. , Technomic Pub. Co., Lancaster, J. Welti-Chanes, G. Barbosa-Cánovas (Eds.)
  • Johnston, M.R., Ling, R.C., 'FDA views on the importance of a w in good manufacturing practices' (1987) Water Activity: Theory and Applications to Food, pp. 287-294. , Marcel Dekker, Inc., New York, L. B. Rockland, L. Beuchat (Eds.)
  • Karel, M., 'Recent research and development in the field of low moisture and intermediate moisture foods' (1973) CRC Crit Rev Food Technol, 3, pp. 329-373
  • Karel, M., 'Technology and application of new intermediate moisture foods' (1976) Intermediate Moisture Foods, pp. 4-31. , Applied Science Publishers Ltd., London, R. Davies, G. G. Birch, K. J. Parker (Eds.)
  • Kitic, D., Favetto, G.J., Chirife, J., Resnik, S.L., 'Measurement of water activity in the intermediate moisture range with the Novasina thermoconstanter humidity meter' (1986) Lebensm Wiss u Technol, 19, pp. 297-301
  • Labuza, T.P., Accot, K., Tatini, S.R., Lee, R.Y., 'Water activity determination: a collaborative study of different methods' (1976) J Food Sci., 41, pp. 910-917
  • Leitsner, L., 'Hurdle effect and energy saving' (1978) Food Quality and Nutrition, pp. 553-557. , Applied Science Publishers, London, W. K. Downey (Ed.)
  • Leistner, L., 'Shelf-stable products and intermediate foods based on meat' (1987) Water Activity: Theory and Applications to Food, pp. 295-327. , Marcel Dekker, Inc., New York, L. B. Rockland, L. Beuchat (Eds.)
  • Leistner, L., 'Combined methods for food preservation' (1999) Food Preservation Handbook, pp. 457-485. , Marcel Dekker, Inc., New York, M. Shafiur Rahman (Ed.)
  • Leistner, L., 'Hurdle technology in the design of minimally processed foods' (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 13-27. , Aspen Publishers Inc., Gaithersburg, Maryland, S. M. Alzamora, M. S. Tapia, A. Lopez-Malo (Eds.)
  • Leistner, L., Gould, G.W., (2002) Hurdle Technologies. Combination Treatments for Food Stability, Safety and Quality, , Kluwer Academic/Plenum Publishers, New York
  • Le Maguer, M., 'Mechanisms and influence of water binding on water activity' (1987) Water Activity: Theory and Applications to Food, pp. 1-26. , Marcel Dekker, Inc., New York, L. B. Rockland, L. Beuchat (Eds.)
  • Lenovich, L.M., 'Survival and death of microorganisms as influenced by water activity' (1987) Water Activity: Theory and Applications to Food, pp. 119-136. , Marcel Dekker, Inc., New York, L. B. Rockland, L. Beuchat (Eds.)
  • Lilley, T.H., 'Basic physical chemistry and links between hydration and solute interactions' (1994) Water in Foods. Fundamental Aspects and their Significance in Relation to Processing of Foods, pp. 13-26. , Elsevier Science Limited, Oxford, P. Fito, A. Mulet, B. McKenna (Eds.)
  • Maroulis, Z.B., Tsami, E., Marinos-Kouri, D., Saravacos, G.D., 'Application of the GAB model to sorption isotherms of fruits' (1988) J Food Eng, 7, pp. 63-78
  • Mossel, D.A.A., Corry, J.E.L., Struijk, C.B., Baird, R.M., (1991) Essentials of the Microbiology of Foods. A Text for Advanced Studies, pp. 91-93. , John Wiley and Sons Ltd., Chichester
  • Norrish, R.S., 'An equation for the activity coefficients and equilibrium relative humidities of water confectionery syrups' (1966) J Food Technol, 1, pp. 25-32
  • Pitzer, K.S., 'Thermodynamics of electrolytes. I. Theoretical basis and general equations' (1973) J Phys Chem, 77, pp. 268-277
  • Pitzer, K.S., Mayorga, G., 'Thermodynamics of electrolytes. II. Activity and osmotic coefficients for strong electrolytes with one or both ions univalent' (1973) J Phys Chem, 77, pp. 2300-2308
  • Rahman, M.S., Labuza, T.P., 'Water activity and food preservation' (1999) Handbook of Food Preservation, pp. 339-382. , Marcel Dekker, Inc., New York, M. S. Rahman (Ed.)
  • Ray, B., 'The need for food biopreservation' (1992) Food Biopreservatives of Microbial Origin, pp. 1-24. , CRC Press, Florida, B. Ray, M. Daeschel (Eds.)
  • Resnik, S.L., Favetto, G., Chirife, J., Ferro FontÁN, C., 'A world survey of water activity of selected saturated salt solutions used as standards at 25°C' (1984) J Food Sci., 49, pp. 510-513
  • Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , Butterworths Scientific Pub, London, 2nd edn
  • Rockland, L.B., Beuchat, L.R., (1987) Water Activity: Theory and Applications to Food, , Marcel Dekker, Inc., New York
  • Rockland, L.B., Stewart, G.F., (1981) Water Activity: Influences on Food Quality, , Academic Press, New York
  • Roos, Y.H., Leslie, R.B., Lillford, P.J., (1999) Water Management in the Design and Distribution of Quality Foods, , Technomic Publ. Co., Lancaster
  • Ross, K.D., 'Estimation of water activity in intermediate moisture foods' (1975) Food Technol, 29, pp. 26-30
  • Russell, N.J., Evans, R.I., Ter Steeg, P.F., Hellemons, J., Verheul, A., Abee, T., 'Membranes as a target for stress adaptation' (1995) Int J Food Microbiol, 28, pp. 255-261
  • Scott, W.J., 'Water relations of Staphylococcus aureus at 30°C' (1953) Aust J Biol Sci., 6, pp. 549-564
  • Scott, W.J., 'Water relations of food spoilage microorganisms' (1957) Adv in Food Res, 7, pp. 83-127
  • Schurer, K., 'Comparison of sensors for measurement of air humidity' (1985) Properties of Water in Foods in Relation to Quality and Stability, pp. 647-660. , Martinus Nijhoff Pub., Dordrecht, D. Simatos, J. L. Multon (Eds.)
  • Simatos, D., Multon, J.L., (1985) Properties of Water in Foods in Relation to Quality and Stability, , Martinus Nijhoff Pub, Dordrecht
  • Stamp, J.A., Linscott, S., Lomauro, C., Labuza, T.P., 'Measurement of water activity of salt solutions and foods by several electronic methods as compared to direct vapour pressure measurement' (1984) J Food Sci., 49, pp. 1139-1142
  • Stoloff, L., 'Calibration of water activity measuring instruments and devices: collaborative study' (1978) J Assoc Off Anal Chem, 61, pp. 1166-1178
  • Tapia, M.S., Aguilera, J.M., Chirife, J., Parada, E., Welti, J., 'Identification of microbial stability factors in traditional foods from Iberoamerica' (1994) Rev Española Ciencia Tecnol Alim, 34, pp. 145-163
  • Torregiani, D., Bertolo, G., 'The role of an osmotic step: combined processes to improve quality and control functional properties in fruit and vegetables' (2002) Engineering and Food for the 21st Century, pp. 651-670. , CRA Press, Boca Raton, J. Welti-Chanes, G. V. Barbosa Cánovas, J. M. Aguilera (Eds.)
  • Troller, J.A., 'Methods to measure water activity' (1983) J Food Protec, 46, pp. 129-134
  • Troller, J.A., 'Adaptation and growth of microorganism in environments with reduced water activity' (1987) Water Activity: Theory and Applications to Food, pp. 111-117. , Marcel Dekker, Inc., New York, L. B. Rockland, L. Beuchat (Eds.)
  • Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
  • Van Den Berg, C., Bruin, S., 'Water activity and its estimation in food systems: theoretical aspects' (1981) Water Activity: Influences on Food Quality, pp. 1-61. , Academic Press, New York, L. B. Rockland, G. F. Stewart (Eds.)
  • Welti-Chanes, J., (1995) Barbosa-CÁNovas Food Preservation by Moisture Control - Fundamentals and Applications, , Technomic Pub. Co., Lancaster
  • Welti, J., Vergara, F.T., 'Actividad de agua: concepto y aplicación en alimentos con alto contenido de humedad' (1997) Temas en Tecnología de Alimentos, pp. 11-43. , CYTED-Instituto Politécnico Nacional, México, J. M. Aguilera (Ed.)
  • Welti, J., Tapia, M.S., Aguilera, J., Chirife, J., Parada, E., LóPez-Malo, A., López, L.C., Corte, P., 'Classification of intermediate moisture foods consumed in Ibero-America' (1994) Rev Española Ciencia Tecnol Alim, 34, pp. 53-63
  • Weisser, H., 'Influence of temperature on sorption equilibrium' (1985) Properties of Water in Foods in Relation to Quality and Stability, pp. 95-118. , Martinus Nijhoff Pub., Dordrecht, D. Simatos, J. L. Multon (Eds.)
  • Wolf, W., Spiess, W.E.L., Jung, J., 'Standardization of isotherms measurements (COST Project 90 and 90 bis)' (1985) Properties of Water in Foods in Relation to Quality and Stability, pp. 661-679. , Martinus Nijhoff Pub., Dordrecht, D. Simatos, J. L. Multon (Eds.)

Citas:

---------- APA ----------
Alzamora, S.M., Tapia, M.S., López-Malo, A. & Welti-Chanes, J. (2003) . The control of water activity. Food Preservation Techniques, 126-153.
http://dx.doi.org/10.1016/B978-1-85573-530-9.50012-7
---------- CHICAGO ----------
Alzamora, S.M., Tapia, M.S., López-Malo, A., Welti-Chanes, J. "The control of water activity" . Food Preservation Techniques (2003) : 126-153.
http://dx.doi.org/10.1016/B978-1-85573-530-9.50012-7
---------- MLA ----------
Alzamora, S.M., Tapia, M.S., López-Malo, A., Welti-Chanes, J. "The control of water activity" . Food Preservation Techniques, 2003, pp. 126-153.
http://dx.doi.org/10.1016/B978-1-85573-530-9.50012-7
---------- VANCOUVER ----------
Alzamora, S.M., Tapia, M.S., López-Malo, A., Welti-Chanes, J. The control of water activity. Food Preserv. Techniques. 2003:126-153.
http://dx.doi.org/10.1016/B978-1-85573-530-9.50012-7