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WATER ACTIVITY AND ITS IMPACTS ON FOOD STABILITY

Author: Madhumathy S

Water activity (aw) is a critical parameter in food science, directly affecting the safety, quality, and shelf life of food products. Unlike moisture content, which measures the total water present in a food product, water activity represents the availability of water for biological and chemical processes. This review explores the role of water activity in food stability, focusing on its influence on microbial growth, chemical reactions, and physical properties. By controlling water activity, fo... see more