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Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. The water activity and glass transition concepts are progressed by combining these concepts in a stability map named as state diagram. The first part of this paper provides stability criteria based on Fvalue, water activity, glass transition and state diagram. The second part explains the recently proposed macro-micro region concept indoi:10.3329/jce.v27i1.15858 fatcat:5trzycmpqncjxhxrqfx2shg6ha