Question Statement:
Which of the following biological and biochemical preservation states correspond to Water Activity ($a_w$) zones in dehydrated food stability maps?
Options:
- (A) No microbial growth (bacteria, yeasts, or molds) can occur below $a_w = 0.60$
- (B) Lipid oxidation reaction rates exhibit a local minimum near the BET monolayer moisture content ($a_w \approx 0.2\text{--}0.3$)
- (C) Non-enzymatic browning (Maillard reaction) attains its maximum reaction rate in the intermediate moisture range ($a_w \approx 0.65\text{--}0.75$)
- (D) Enzymatic hydrolysis of starch ceases completely only above $a_w = 0.95$