Water in Foods
Fundamental Aspects and Their Significance in Relation to Processing of Foods
- 1st Edition - June 1, 1994
- Imprint: Pergamon
- Editors: Fito, Mulet, McKenna
- Language: English
- eBook ISBN:9 7 8 - 1 - 4 8 3 2 - 9 2 6 6 - 3
Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of… Read more
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Request a sales quoteWater in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.
Summary of Advances Reported at the ISOPOW-V Conference
Basic Physical Chemistry and Links between Hydration and Solute Interactions
The Role of Conformation on the Thermodynamics and Rheology of Aqueous Solutions of Carbohydrate Polymers
Computer Modeling Studies of the Interaction of Water with Carbohydrates
Protein-Stabilized Emulsions
Water in Casein Gels; How to Get it Out or Keep it In
Theories of Liquid-Glass Transition
Liquid Fragility and the Glass Transition in Water and Aqueous Solutions
Water and the Glass Transition—Dependence of the Glass Transition on Composition and Chemical Structure: Special Implications for Flour Functionality in Cookie Baking
Water Diffusion and Sorption in Amorphous Macromolecular Systems and Foods
NMR Imaging in the Study of Diffusion of Water in Foods
Lipid Type and Location of the Relative Humidity Gradient Influence on the Barrier Properties of Lipids to Water Vapor
Changes in Rheological Properties of Gliadin as a Function of Temperature and Moisture: Development of a State Diagram
Mechanical Properties of Frozen Model Solutions
Water Activity and Food Polymer Science: Implications of State on Arrhenius and WLF Models in Predicting Shelf Life
Influence of the Low-Moisture State on pH and Its Implication for Reaction Kinetics
Modelling of Vacuum Osmotic Dehydration of Food
Drying Modelling and Water Diffusivity in Carrots and Potatoes
The Role of Hydration in Lysozyme Structure and Activity: Relevance in Protein Engineering and Design
The Role of Water in Biomembrane Structures
Mechanisms Controlling Compatible Solute Accumulation: A Consideration of the Genetics and Physiology of Bacterial Osmoregulation
Yeast Resistance to High Levels of Osmotic Pressure: Influence of Kinetics
Specific Solute Effects with Special Reference to Staphylococcus aureus
Further Developments in the Utilization of Hurdle Technology for Food Preservation
Combined Methods for the Preservation of Foods in Latin
America and the CYTED-D Project
IMF: An Iberoamerican Cooperative Project
Bacterial Ice-Nucleation Activity and Its Application to Freeze
Concentration of Fresh Foods for Modification of Their Properties
Antifreeze Proteins
The Glass Transition in the Freezing Process
Effect of Water Vapor on the Transport Properties of Oxygen through Polyamide Packaging Materials
Control of Water in Foods during Storage
Index
- Edition: 1
- Published: June 1, 1994
- No. of pages (eBook): 552
- Imprint: Pergamon
- Language: English
- eBook ISBN: 9781483292663
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