Water in Foods - 1st Edition - ISBN: 9781858610375, 9781483292663

Water in Foods

1st Edition

Fundamental Aspects and Their Significance in Relation to Processing of Foods

Editors: Fito Mulet McKenna
eBook ISBN: 9781483292663
Imprint: Pergamon
Published Date: 1st June 1994
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


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 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.

Table of Contents

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



© Pergamon 1994
eBook ISBN:

About the Editor

Ratings and Reviews