IFT Press book explores water activity in foods

Water Activity in Foods: Fundamentals and Applications, Second Edition, edited by Gustavo V. Barbosa-Cánovas et al. (ISBN: 978-1-118-76831-0), furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors breaks down the essential principles of water activity and water–food int…