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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 .
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U.S. Food and Drug Administration (FDA) regulations for intermediate moisture foods are based on these values. Lowering the water activity of a food product should not be seen as a kill step . Studies in powdered milk show that viable cells can exist at much lower water activity values, but that they never grow.
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 ]
Most extrusion processes for food processing are carried out at low to intermediate moisture (moisture level below 40%). High-moisture extrusion is known as wet extrusion , but it was not used much before the introduction of twin screw extruders (TSE), which have a more efficient conveying capability.
The foods have been produced in collaboration with Japanese food companies such as Ajinomoto, Meiji Dairies, and Nissin Foods. [ 55 ] Korean : In April 2008, South Korea 's first astronaut, Yi So-yeon , was a crew member on the International Space Station and brought a modified version of Korea's national dish, kimchi .
Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia ( Purdue University ).
This is a list of open-access journals by field. The list contains notable journals which have a policy of full open access. It does not include delayed open access journals, hybrid open access journals, or related collections or indexing services.