11. Principles of Intermediate-Moisture Foods and Related Technology

  1. Gustavo V. Barbosa-Cánovas1,
  2. Anthony J. Fontana Jr.2,
  3. Shelly J. Schmidt3 and
  4. Theodore P. Labuza4
  1. Petros S. Taoukis and
  2. Michelle Richardson

Published Online: 7 APR 2008

DOI: 10.1002/9780470376454.ch11

Water Activity in Foods: Fundamentals and Applications

Water Activity in Foods: Fundamentals and Applications

How to Cite

Taoukis, P. S. and Richardson, M. (2007) Principles of Intermediate-Moisture Foods and Related Technology, in Water Activity in Foods: Fundamentals and Applications (eds G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt and T. P. Labuza), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470376454.ch11

Editor Information

  1. 1

    Professor of Food Engineering, Center for Nonthermal Processing of Foods, Washington State University

  2. 2

    Senior Research Scientist, Decagon Devices, Inc.

  3. 3

    Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign

  4. 4

    Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota

Publication History

  1. Published Online: 7 APR 2008
  2. Published Print: 25 SEP 2007

ISBN Information

Print ISBN: 9780813824086

Online ISBN: 9780470376454

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Keywords:

  • intermediate-moisture foods;
  • water activity;
  • stability of foods;
  • food products;
  • microbial stability

Summary

This chapter contains section titled:

  • Water Activity and Stability of Foods

  • Intermediate-Moisture Foods: Definition

  • Intermediate-Moisture Food Technologies

  • Commercial Development of Intermediate-Moisture Foods

  • Military Development of Intermediate-Moisture Foods

  • Future Intermediate-Moisture Foods

  • References