Effects of water activity (aw) on microbial stability - As a hurdle in food preservation

TAPIA, M S; ALZAMORA, STELLA MARIS; CHIRIFE, J

Water Activity in Foods: Fundamental and Applications

Blackwell Publ.

Lugar: Ames, USA; Año: 2007; p. 239 - 271

This chapter covered aspects that will attempt to explain why the concept of aw has been successfully applied to achieve the microbial preservation of foods, its mode of action at cellular level, and its application in food preservation along with other preservative factors, as a hurdle for microbial growth and metabolic activity.