Water Activity: Theory and Applications to Food

8: Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements -- Introduction -- Use of Salt-based Media in Food Bacteriology -- Isolation of Bacteria from Dehydrated Foods -- Isolating and Enumerating Fungi from Foods -- Conclusion -- References -- 9: Influences of Hysteresis and Temperature on Moisture Sorption Isotherms -- Introduction -- Hysteresis -- Temperature -- Future Work -- References -- 10: Critical Evaluation of Methods to Determine Moisture Sorption Isotherms -- Introduction -- Problems of Water Vapor Sorption Isotherm Measurement -- Reference System -- Conclusion -- References -- 11: Applications of Nuclear Magnetic Resonance -- Introduction -- NMR Techniques for Water -- Applications of NMR -- References -- 12: FDA Views on the Importance of aw in Good Manufacturing Practice -- Introduction -- Good Manufacturing Practice Regulations (GMPR) Governing the Processing Requirements -- Laboratory Analytical Methods for aw Determinations -- Conclusions -- References -- 13: Shelf-Stable Products and Intermediate Moisture Foods Based on Meat -- Introduction -- Hurdle Technology -- Shelf-Stable Products -- Intermediate Moisture Foods -- Conclusion -- References -- 14: Microbial Stabilization of Intermediate Moisture Food Surfaces -- Introduction -- Microbial Stabilization of IMF Surfaces -- Reduced Preservative Diffusion -- Reduced Surface pH -- Conclusions -- References -- 15: Practical Applications of Water Activity and Moisture Relations in Foods -- Introduction -- Review of Selected U.S. Patents -- Application of the Salwin Equation -- Predicting Packaging Specs Related to Shelf Life -- Effect of aw on Enzyme Activity -- Practical Applications of aw in Foods -- Conclusions -- References -- Index