The increasing volumes of gastronomic preparations, a quite new kind of food products with hygienic and chemico-physical features not yellow known, needs a particular attention by manufacturers and public authority. On this matter the water activity (aw) is a factor wich provides information on matrix food stability. 229 samples of ready-to-cook or ready-to-eat products (such as mayonnaise, russian salad, sauces, etc) purchased at retail marked have been analysed for aw value, using an instrument based on dew-point method. Our results corroborate the high susceptability to degradation of this kind of products.
Ulteriore approfondimento sul valore di attività dell'acqua nei prodotti di gastronomia
NOVELLI, ENRICO;
1999
Abstract
The increasing volumes of gastronomic preparations, a quite new kind of food products with hygienic and chemico-physical features not yellow known, needs a particular attention by manufacturers and public authority. On this matter the water activity (aw) is a factor wich provides information on matrix food stability. 229 samples of ready-to-cook or ready-to-eat products (such as mayonnaise, russian salad, sauces, etc) purchased at retail marked have been analysed for aw value, using an instrument based on dew-point method. Our results corroborate the high susceptability to degradation of this kind of products.
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