A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …

Excess sodium consumption has been cited as a primary cause of hypertension and
cardiovascular diseases. Salt (sodium chloride) is considered the main source of sodium in …

The processing of food is no longer simple or straightforward, but is now a highly inter-
disciplinary science. A number of new techniques have developed to extend shelf-life …

CONTENTS 18.1 Introduction.................................................................................................................
................. 40418.1. 1 Background of Drying …

Water activity (aw) is a major factor in preventing or limiting microbial growth. In several
cases, aw is the primary parameter responsible for food stability, modulating microbial …

Most low water content or frozen food products are partly or fully amorphous. This review will
discuss the extent to which it is possible to understand and predict their behavior during …

This reference examines the properties, conditions, and theoretical principles governing the
safety and efficacy of various food preservation, storage, and packaging techniques. The …

During the years that have passed since the publication of the first edition of this book,
noticeable developments have taken place in the research of plant-water relations, including …

In the 1950s the concept of water activity was proposed for determining food stability. This
concept is now being used although it has some limitations. Indeed, these limitations mean …

Pear fruit leathers were prepared by drying a mixture of pear juice concentrate, pectin, corn
syrup, and water at 70° C for 8 h. The effects of ingredients on texture, color, microbial …