Enzyme Reactions and Nonenzymatic Browning

Troller, John A.; Christian, J. H. B.

doi:10.1016/b978-0-12-700650-5.50009-3

Cited by 11 publications

(3 citation statements)

References 25 publications

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“…Scott's research led to many developments in the fundamental understanding of the a w concept and its applications in food processing and storage. These studies include contributions by Christian and Scott (), Christian (), Christian and Waltho (), Brown (), Chirife and others (), Corry (), Mossel (), Labuza (, ), Troller and Christian (1978 a,b), Chirife and Iglesias (), and Karel (, , ). The use of food stability map was advanced by M. Karel, S. R. Tannenbaum, and T. P. Labuza (Labuza and others ).…”

Section: Factors Influencing the Thermal Resistance Of Pathogens In Lmentioning

confidence: 99%

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Roopesh

Tang

Villa-Rojas

et al. 2016

Comp Rev Food Sci Food Safe

264

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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 improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (a w ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to a w of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine a w at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how a w values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to a w value in those foods at elevated temperatures.

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Section: Factors Influencing the Thermal Resistance Of Pathogens In Lmentioning

confidence: 99%

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Roopesh

Tang

Villa-Rojas

et al. 2016

Comp Rev Food Sci Food Safe

264

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“…The water activity values of each sample were determined according to the water activity determination method [17]. Water activity (aw) values are calculated according to the following Formula (3): aw = P/P0 = ERH/100(3)…”

Section: Water Activitymentioning

confidence: 99%

“…This situation results a sample with more porous nature. The capillary forces is increased by this porous nature and thereby water activity of the sample decreases [17].…”

Section: Moisture Ph and Water Activity Contentmentioning

confidence: 99%

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Yerlikaya

Arslan

2019

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

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Öz Bu çalışmada dondurularak ve püskürterek kurutulan süt tozlarının bazı mikrobiyolojik ve fizikokimyasal özellikleri depolama süresi boyunca araştırılmıştır. İlk olarak sütler iki gruba ayrılmıştır. İlk grup süt dondurarak kurutucu ile ikinci grup ise püskürtmeli kurutucu ile kurutulmuştur. Oda sıcaklığında, depolamanın 2., 4.ve 6.günlerinde toplam aerofilik mezofilik bakteri, maya-küf, toplam koliform ve fekal koliform, nem, hunter renk analizi, su aktivitesi, pH analizleri yapılmıştır. Su absorplama indeksi, suda çözünme indeksi analizleri depolamanın yalnızca 2.gününde; protein ve mikroskopik analizler depolamanın yalnızca 6.gününde gerçekleştirilmiştir. Dondurarak kurutma ile üretilen örneklerin nem, su aktivitesi, mikrobiyolojik analiz, L değeri ve su absorplama indeksi sonuçları bütün depolama günleri için püskürterek kurutma ile üretilen örneklerin değerlerinden daha düşük olarak bulunmuştur. Dondurarak kurutulan örneklerin mikrobiyolojik kalitesinin daha iyi olduğu saptanmıştır. Elde edilen sonuçlar düşünüldüğünde dondurarak kurutma ile üretilen süt tozlarının oda sıcaklığında daha uzun raf ömrüne sahip olabileceği düşünülmüştür.

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Introduction: Historical Highlights of Water Activity Research

Chirife¹,

Fontana²

2007

Water Activity in Foods

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Enzyme Reactions and Nonenzymatic Browning

Cited by 11 publications

References 25 publications

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Introduction: Historical Highlights of Water Activity Research

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