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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 Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
Rockland,
1. Mechanics and Influence of Water Binding on Water Activity 2. Influence of Water Activity on Chemical Reactivity 3. Influence of Water Activity on Pigment Stability in Food Products 4. Effects of Water Activity on Textural Properties of Food 5. Adaptation and Growth of Microorganisms in Environments with Reduced Water Activity 6. Survival and Death of Microorganisms as Influenced by Water Activity 7. Influence of Water Activity on Sporulation, Germination, Outgrowth, and Toxin Production 8. Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements 9. Influences of Hysteresis and Temperature on Moisture Sorption Isotherms 10. Critical Evaluation of Methods to Determine Moisture Sorption Isotherms 11. Applications of Nuclear Magnetic Resonance 12. FDA Views on the Importance of aw in Good Manufacturing Practice 13. Shelf-Stable Products and Intermediate Moisture Foods Based on Meat 14. Microbial Stabilization of Intermediate Moisture Food Surfaces 15. Practical Applications of Water Activity and Moisture Relations in Foods
