Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
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 stabili...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
CHIRIFE, JORGE [verfasserIn] BUERA, PILAR [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1994 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 59(1994), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:59 ; year:1994 ; number:5 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1994.tb08159.x |
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| 520 | |a 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. | ||
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10.1111/j.1365-2621.1994.tb08159.x doi (DE-627)NLEJ24043210X DE-627 ger DE-627 rakwb CHIRIFE, JORGE verfasserin aut Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water activity BUERA, PILAR verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08159.x doi (DE-627)NLEJ24043210X DE-627 ger DE-627 rakwb CHIRIFE, JORGE verfasserin aut Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water activity BUERA, PILAR verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08159.x doi (DE-627)NLEJ24043210X DE-627 ger DE-627 rakwb CHIRIFE, JORGE verfasserin aut Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water activity BUERA, PILAR verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08159.x doi (DE-627)NLEJ24043210X DE-627 ger DE-627 rakwb CHIRIFE, JORGE verfasserin aut Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water activity BUERA, PILAR verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08159.x doi (DE-627)NLEJ24043210X DE-627 ger DE-627 rakwb CHIRIFE, JORGE verfasserin aut Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water activity BUERA, PILAR verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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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. |
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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. |
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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. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24043210X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111904.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1994 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1994.tb08159.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24043210X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">CHIRIFE, JORGE</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1994</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">water activity</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">BUERA, PILAR</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">59(1994), 5, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:1994</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1994.tb08159.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">1994</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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