From hardening of marshmallow to graining of hard candies, moisture plays a critical role in
determining the quality and shelf life of sugar-based confections. Water is important during …

Degree of hydrolysis (DH) is defined as the proportion of cleaved peptide bonds in a protein
hydrolysate. Several methods exist for determining DH; the most commonly used of these …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Foods preserved by combined methods remain stable and safe even without refrigeration,
and are high in sensory and nutritive properties due to the gentle processes applied. The …

The present work examined some fundamental aspects of the relationship between water
activity and% moisture in honey. For this purpose a theoretical analysis was made on water …

The use of sugar for the treatment of infected wounds was investigated in in vitro
experiments with bacteria pathogenic to humans, such as Escherichia coli, Pseudomonas …

Aim: To evaluate the antibacterial susceptibilities of food‐borne bacteria to individual and
binary mixtures of a synthetic antimicrobial agent with a natural phenolic compound …

The effect of vanillin and essential oil of mint on the growth of different strains of food
spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces …

抄録 The water activity and the activity coefficient of water (γw) were calculated from the
freezing point depression by using the Hildebrand and Scott's equation for various. solutions …

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 …