Intermediate Moisture Foods, Volume 2R. Davies, Gordon Gerard Birch, Kenneth John Parker |
Common terms and phrases
Academic Press addition adsorption agar amino acids Appl Bact bacteria cake cells Chem chemical clostridia concentration containing dehydration desorption developed diols drying effect enterotoxin equilibrium relative humidity factors Fd Technol fermentation fruit germination glucose glycerol HCOH heat resistance humectants hydration IMF's increase incubation ingredients inhibition inhibitory intermediate moisture foods isotherm Karel Labuza Leistner London Maillard reaction measure meat method micro-organisms Microbiol microbiological Milk Fd mobilisation moisture content Mossel mould growth mould-free shelf-life mycotoxins NaCl non-enzymic browning occur organisms osmophilic yeasts osmotic oxidation potassium sorbate propylene glycol proteins R. B. Duckworth range reduced rouxii salmonellae salt sample sensor Sinskey solids solution sorbic acid sorbitol sorption spoilage spores stability Staph staphylococci Staphylococcus aureus starch storage temperature strains studies sucrose sugar syrups Table tests tolerate toxin traditional IMF values vapour pressure water activity water content xerophilic