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Influence of the activity of water on the spoilage of foodstuffs
Author(s) -
LONCIN M.,
BIMBENET J. J.,
LENGES J.
Publication year - 1968
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1968.tb01448.x
Subject(s) - water activity , food spoilage , food science , chemistry , enzyme assay , function (biology) , environmental science , environmental chemistry , toxicology , water content , biology , enzyme , biochemistry , engineering , bacteria , geotechnical engineering , genetics , evolutionary biology
Summary. An original method for the evaluation of activity of water as a function of water content is described. the effect of temperature on activity, and the effect of the activity of water on drying rate, growth and destruction of micro‐organisms, enzyme action, chemical reactions, etc., are determined.