Intermediate moisture food

V. W. Leistner and W. Rodel, in R. Davies, G. G. Bkch, and K. J. Parker, eds.. Intermediate Moisture Foods, AppHed Science PubHshers, Ltd., London,... 

Microbial growth, enzymatic reactions, non-enzymatic browning (reaction between carbonyl and amino compounds), and lipid oxidation are the major deterioration mechanisms that limit the stability of low moisture (o [Pg.39]

Karel, M. Stability of low and intermediate moisture foods. 6. International Course of Freeze-Drying and Advanced Food Technology, Burgenstock (Switzerland), 1973... 

Comillon, P. and Salim, L.C. 2000. Charaterization of water mobility and distribution in low- and intermediate-moisture food systems. Magn. Reson. Imag. 18, 335-341. 

Labuza, T.P., Tannenbaum, S.R., and Karel, M. 1970. Water content and stability of low moisture and intermediate moisture foods. Food Technol. 24, 543-550. 

Leistner, L. 1987. Shelf-stable products and intermediate moisture foods based on meat. In Water Activity Theory and Applications to Foods (L.B. Rockland and L.R. Beuchat, eds), pp. 295-327. Dekker, New York. 

Ross, K.D. 1975. Estimation of water activity in intermediate moisture foods. Food Technol. 29, 26,... 

Sherwin, C.P. and Labuza, T.P. 2003. Role of moisture in maillard browning reaction rate in intermediate moisture foods Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594. 

Sherwin, C.P., Labuza, T.P., McCormick, A., and Chen, B. 2002. Cross-polarization/magic angle spinning NMR to study glucose mobility in a model intermediate-moisture foods system. J. Agric. Food Chem. 50, 7677-7683. 

Parrish et al. (1979D) have suggested that lactulose could partially replace sucrose and corn sweeteners in intermediate-moisture foods. They studied the sweetness of lactulose over a concentration range of 5 to 35% (w/w), showing that the sweetness was 48 to 62% of that of sucrose. Because of its laxative properties, only limited amounts could be tolerated in foods. 

Describes the role of water activity in intermediate moisture foods. 

Labuza et al. (1970) have shown that, even at low water activities, sucrose may be hydrolyzed to form reducing sugars that may take part in browning reactions. Browning reactions are usually slow at low humidities and increase to a maximum in the range of intermediate-moisture foods. Beyond this range the rate again decreases. This behavior... 

Intermediate moisture foods are in the aw range of 0.90 to 0.60. They can achieve stability by a combination of aw with other factors, such as pH, heat, preservatives, and Eh (equilibrium relative humidity). 

Kapsalis, J.G., et al. 1970. A physico-chemical study of the mechanical properties of low and intermediate moisture foods. J. Texture Studies 1 464-483. 

Slade, L. and Levine, H. (1988). Structural stability of intermediate moisture foods A new understanding. In J.M.V. Blanshard and J.R. Mitchell (EAs. Food Structure Its Creation and Evaluation. Butterworths, London, pp. 115-147. 

To predict nutrient deterioration, knowledge of the reaction rate as a function of temperature of storage or processing is needed. The kinetics of ascorbic acid destruction have been examined most extensively in model systems, with particular attention being given to intermediate moisture foods (17, 71,78,79). Most of the data available for vitamin C losses in actual food systems are insuflBcient to calculate the kinetic parameters needed to predict losses during heat treatment or storage. 

Intermediate Moisture Foods (IMF s) are characterised by a moisture content of about 15 to 50% and by an aw between 0.60 and 0.85. Traditional IMF s, such as jams, fruit cakes and some ripened cheese are stable at ambient temperatures for various shelf periods (Table 3.59). Water content of IMF s may be lowered to a level which prevents microbial spoilage by the addition of humectants, pH adjustments and antimicrobial agents. Newer IMF s, such as designed for space rations, clinical nutrition and pet foods, can be prepared by adjusting the formulation of the product so that its aw is below 0.86 by use of the following techniques [11 ] ... 

Karel, M., Technology and application of new intermediate moisture foods, pp 4-31 in Davies, R., Birch, G.G. and Parker, K.I., Intermediate Moisture Foods, London, Applied Science, 1976. 

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