Abstract
The extreme importance of water content to the overall stability and acceptability of foods has been known for many years. The actual content of water in a food has been shown to be an imprecise indicator of stability (Franks, 1982); rather it is the “nature,” “state,” or “availability” of that water that determines its eventual deterioration.
| Original language | English (US) |
|---|---|
| Title of host publication | Water Activity |
| Subtitle of host publication | Theory and Applications to Food |
| Publisher | CRC Press |
| Pages | 235-285 |
| Number of pages | 51 |
| ISBN (Electronic) | 9781351405119 |
| ISBN (Print) | 9780824777593 |
| DOIs | |
| State | Published - Jan 1 2017 |
ASJC Scopus subject areas
- Engineering(all)
- Agricultural and Biological Sciences(all)