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Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Working papers, journal articles, books, books chapters and software components. Also 70,000 author self-maintained profiles Free Yes IDEAS: private EconPapers: Örebro University School of Business PhilPapers: Philosophy: 70,000 [17] (2,540,317 metadata) Index journals, books, open access archives, and personal pages maintained by academics Free
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w. Thus, water ...
Pastirma is classified as an "intermediate moisture food". Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms , and the cemen paste "is used to control surface mold growth during storage". [ 31 ]
The various types of food products manufactured by extrusion typically have a high starch content. [1] Directly expanded types include breakfast cereals and corn curls, and are made in high-temperature, low-moisture conditions under high shear. Unexpanded products include pasta, which is produced at intermediate moisture (about 40%) and low ...
A Florida man was taken into custody on Monday after being accused of stabbing a delivery driver in Fort Lauderdale, Florida, earlier this month, according to police. Curtis Gardner, 33, is facing ...
Dozens of luxury condos, hotels and other buildings in southeast Florida are sinking at a surprising rate, researchers reported in a recent study. The study, led by scientists at the University of ...
The Journal of Food Science and Technology is a bimonthly peer-reviewed scientific journal covering food science and food technology. It was established in 1964 and is published by Springer Science+Business Media on behalf of the Association of Food Scientists and Technologists of India , of which it is the official journal.