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Water activity, glass transition and microbial stability in concentrated/semimoist food systems

Chirife, J. (Universidad de Buenos Aires, Buenos Aires, Argentina) ; Buera, M.P. del

Journal of food science, 1994-09, Vol.59 (5), p.921-927 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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Título:
Water activity, glass transition and microbial stability in concentrated/semimoist food systems
Autor: Chirife, J. (Universidad de Buenos Aires, Buenos Aires, Argentina) ; Buera, M.P. del
Assuntos: ACTIVIDAD DEL AGUA ; ACTIVITE DE L'EAU ; ALIMENTOS ; Biological and medical sciences ; Food industries ; Food microbiology ; Food science ; Fundamental and applied biological sciences. Psychology ; glass transition ; microbial stability ; MICROBIOLOGIA ; MICROBIOLOGIE ; PRESERVACION ; PRESERVATION ; PRODUIT ALIMENTAIRE ; semi moist food ; Water ; water activity
É parte de: Journal of food science, 1994-09, Vol.59 (5), p.921-927
Notas: Q04
9527526
ark:/67375/WNG-V9ZBCM9P-9
ArticleID:JFDS921
istex:13BA9F0BCD92A3CEF337F1E3C88A836714BBC76C
We acknowledge financial support from CONICET and Se‐cretaría de Cienda y Técnica de la Universidad de Buenos Aires. We also acknowledge H.L Gonzalez and S.L. Resnik for technical assistance during the experiments on
growth.
P. funiculosum
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
ObjectType-Review-3
content type line 23
Descrição: 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 intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw-lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass-rubber transition characteristics and/or the use of the "water-dynamics" map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods
Editor: Oxford, UK: Blackwell Publishing Ltd
Idioma: Inglês

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Water activity, glass transition and microbial stability in concentrated/semimoist food systems

Chirife, J. (Universidad de Buenos Aires, Buenos Aires, Argentina) ; Buera, M.P. del

Oxford, UK: Blackwell Publishing Ltd

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