This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to wate

Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, pean

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternativ

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and