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wateractivity, etc ; Oncorhynchus tshawytscha; astaxanthin; cholesterol; fermentation; food chemistry; lutein; nutritive value; pH; phospholipids; salmon; Show all 11 Subjects
Abstract:
... A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (aw) and pH value. Total bacterial and LAB counts (log CFU/g) increased up to 12 days of processing and then no further changes occurred. Saturated fatty acids (SFA ...
wateractivity, etc ; Maillard reaction; color; freshwater fish; humans; odor compounds; odors; principal component analysis; umami; water content; Show all 10 Subjects
Abstract:
... Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component an ...
wateractivity, etc ; Salmonella Enteritidis; ambient temperature; food safety; heat tolerance; industry; milk; milk chocolate; risk; water content; Show all 10 Subjects
Abstract:
... Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years. Earlier research found that reducing moisture content or water activity of low-moisture foods sharply enhances the resistance of Salmonella during thermal treatments. However, there is a lack of data that correlates the relationship between temperature, water activity (aw), and thermal ...
wateractivity, etc ; absorption; air; chocolate; color; cookies; cream; hardness; image analysis; near-infrared spectroscopy; shelf life; storage time; water content; Show all 13 Subjects
Abstract:
... Wafer cookies combine two or more layers of wafer sheets with intermediate layers of cream filling and later coating with chocolate. During storage, wafer cookie quality, especially in terms of mechanical properties, is mainly affected by moisture migration from the cream or chocolate and moisture absorption from air. This study aimed to assess the storage of wafer cookies by destructive (water ac ...
Marek Kowalczyk; Piotr Domaradzki; Małgorzata Materska; Mariusz Florek; Agnieszka Kaliniak-Dziura; Piotr Skałecki; Paweł Żółkiewski; Tomasz Grenda; Marzena Pabich
wateractivity, etc ; alpha-tocopherol; cold storage; color; consumer acceptance; food chemistry; leaf extracts; lipid peroxidation; pH; raw meat; sensory evaluation; storage time; texture; veal; Show all 14 Subjects
Abstract:
... The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, d ...
... A range of spreads and dips as novel vegetarian ready-to-eat foods are being introduced on the (European) retail market to response to an increasing number of vegetarian’/flexitarian’ consumers and the shift towards plant-based foods consumption. This innovative food group was explored by a product survey (n = 369) in Belgium. The spreads and dips were classified on the presence of main ingredient ...
wateractivity, etc ; hydrophobicity; ionic strength; mathematical models; pH; polymers; Show all 6 Subjects
Abstract:
... Here, a mathematical model is presented, which accounts for the dependence of the surface electrical charge density (σ) on pH and the concentration of added salts (Cₛ), generated when a water drop rolls or slides on the surface of a hydrophobic polymer, a process known as liquid–polymer contact electrification (LPCE). The same model was successfully applied to fit the isotherms of ξ-potential as a ...
wateractivity, etc ; Aspergillus flavus; conidia; fungi; inoculum; risk; temperature; Show all 7 Subjects
Abstract:
... Chillies and chilli-based products are important spices on a global basis. The production, processing, transport and storage phases of chillies are prone to infection by Aspergillus Section Flavi and contamination with aflatoxins (AFs), especially aflatoxin B₁ (AFB₁) for which legislative limits exist in many countries. We have examined the effect of the interacting abiotic factors of water availa ...
wateractivity, etc ; anodes; electrochemistry; electrolytes; redox potential; toxicity; zinc; Show all 7 Subjects
Abstract:
... A zinc metal anode for zinc-ion batteries is a promising alternative to solve safety and cost issues in lithium-ion batteries. The Zn metal is characterized by its high theoretical capacity (820 mAh g–¹), low redox potential (0.762 V vs SHE), low toxicity, high abundance on Earth, and high stability in water. Taking advantage of the stability of Zn in water, an aqueous Zn ion battery with low cost ...
wateractivity, etc ; chocolate; fiber content; food industry; fruits; taste; texture; Show all 7 Subjects
Abstract:
... Due to the widespread rejection by children of products with high‐fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high‐fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6–12 years old) evaluated the over ...
wateractivity, etc ; cellulose; equations; models; sorption isotherms; sulfuric acid; technology; Show all 7 Subjects
Abstract:
... Because of a lack of reliable models to predict the water activity (a w) of H₂SO₄ solutions, the standard sulfuric acid solution (SSL) method requires a periodic check and adjustment of the acid concentration to ensure that equilibrium will be reached at a predetermined a w point. To establish a reliable equation describing the a w of H₂SO₄ solutions, five molecular activity models, i.e. nonrandom ...
wateractivity, etc ; air; droplets; evaporation rate; humidity; models; oils; solutes; Show all 8 Subjects
Abstract:
... The occurrence of concentration and temperature gradients in saline microdroplets evaporating directly in air makes them unsuitable for nucleation studies where homogeneous composition is required. This can be addressed by immersing the droplet in oil under regulated humidity and reducing the volume to the picoliter range. However, the evaporation dynamics of such a system is not well understood. ...
wateractivity, etc ; adsorption; anodes; betaine; cathodes; corrosion; electrochemistry; electrolytes; hydrogen; Show all 9 Subjects
Abstract:
... The corrosion and dendritic growth of the Zn anode limit its electrochemical performance in aqueous Zn batteries. Here, we present an amphoteric betaine additive for 5 m ZnCl₂ aqueous electrolyte. The carboxyl group on betaine forms hydrogen bonds with water and reduces the water activity. The molecule also experiences preferential adsorption on the Zn surface and separates the interactions betwee ...
wateractivity, etc ; chocolate; corn oil; emulsions; firmness; glycerol; oleogels; viscoelasticity; viscosity; Show all 9 Subjects
Abstract:
... This paper reports the successful development of low-fat chocolate spreads using water-in-oleogel emulsions. Glycerol monostearate (20% wt) was incorporated into corn oil to fabricate the oleogel phase and then water was mixed with oleogel at weight ratios of 0:100, 45:55, 50:50, and 55:45 (water: oleogel) to produce water-in-oleogel emulsions. The chocolate spreads prepared with water-in-oleogel ...
wateractivity, etc ; food research; heat tolerance; industry; pasteurization; pathogen identification; pathogens; Show all 7 Subjects
Abstract:
... Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs, foods with water activity at 25 °C < 0.85) have led to numerous scientific studies on bacterial persistence, as well as newly developed industrial interventions. Conducting microbial tests of LMFs, lab tests, or validation studies in pilot plans requires complete information on protocols and parameters that need to ...
wateractivity, etc ; anions; cathodes; electric potential difference; electrochemistry; glucose; hydrogen bonding; zinc; Show all 8 Subjects
Abstract:
... The transformation of polyanion cathodes into oxides in aqueous Zn batteries results in voltage decay. Herein, we uncover a polyanion dissolution and oxide re-electrodeposition process for this transformation. Accordingly, the dissolution is inhibited by reducing the water activity in the electrolyte with the hydrogen bond regulator of glucose (Glu). In the 4 m Zn(OTf)₂/5.5 m Glu electrolyte, the ...
wateractivity, etc ; Enterococcus faecium; Salmonella; food composition; margin of safety; nutrition; temperature; Show all 7 Subjects
Abstract:
... Salmonella has been implicated in multiple foodborne outbreaks and recalls associated with low water activity foods (LawF). To verify the effectiveness of a process against Salmonella in LawF, validation using a nonpathogenic surrogate strain is essential. Enterococcus faecium NRRL B-2354 strain has been used as a potential surrogate of Salmonella in different processing of LawF. However, the surv ...
wateractivity, etc ; Leuconostoc; bound water; cabbage; dimethyl disulfide; flavor; hardness; microorganisms; microstructure; Show all 9 Subjects
Abstract:
... Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for ...
wateractivity, etc ; calcium; cellulose; hydrogels; hydrogen bonding; industry; nanocrystals; oils; petroleum; temperature; Show all 10 Subjects
Abstract:
... Water production limits the efficient development of horizontal wells. But the ordinary hydrogel cannot completely fill the annulus between the wellbore and slotted liners due to poor thixotropy, which determines that the water cannot be successfully plugged. In this paper, cellulose nanocrystals (CNC) were applied to develop a hydrogel with high thixotropy for water shutoff in horizontal wells. B ...
wateractivity, etc ; adsorption; enthalpy; entropy; equilibrium moisture content; models; sorption isotherms; storage quality; Show all 8 Subjects
Abstract:
... The aim of the present study was to report the drying characteristics and adsorption isotherms of Tilapia Fillets. The static weighing method was used to measure the storage temperatures (25, 35, and 45 °C) and the moisture content (0.11–0.97) and determine microwave vacuum dried adsorption characteristics and thermodynamic properties of tilapia fillet. Eight classical adsorption models were used ...