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Its humectancy, high solubility and low tendency to recrystallize provide new opportunities in the formulation of intermediate moisture foods such as granola bars, icings, fruit pieces for cereals and fruit bars.
During product development, National Starch's researchers' goal was to create an ingredient that would provide the physiological benefits of fibre, without the processing problems associated with typical fibres, particularly in baked goods and intermediate moisture foods, such as breads, cakes, muffins, cereals and pastas.
Part four, microbiological aspects of food preservation by moisture control covers combinations of factors to obtain the microbiological safety of foods; microbial ecology interactions in the processing of foods; microbial stability assessment in high and intermediate moisture foods with especial emphasis on fruit products; detection and enumeration of microorganisms in hurdle technology foods with particular consideration of foods with reduced water activity; status of the mycotoxin problem in Latin America as related to local preservation and storage practices.