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.
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
- © Pergamon 1994
- 1st June 1994
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