Water Relations of Foods - 1st Edition - ISBN: 9780122231506, 9780323142861

Water Relations of Foods

1st Edition

Proceedings of an International Symposium held in Glasgow, September 1974

Editors: R Duckworth
eBook ISBN: 9780323142861
Imprint: Academic Press
Published Date: 28th January 1975
Page Count: 734
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Water Relations of Foods consists of proceedings of an international symposium on “Water Relations of Foods” held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed.
This publication will indeed help advance the understanding on this field of interest.

Table of Contents

Contributors, List of Participants-Committee, Chairman, Speakers, Other Participants Preface Foreword Section 1: Water and its Molecular Interaction with Other Constituents of Biological Systems

1. Water, Ice and Solutions of Simple Molecules 2. Water-Carbohydrate Interactions 3. Water-Phospholipid Interactions 4. Protein Hydration-Its Role in Stabilizing the Helix Conformation of the Protein 5. The Physical Properties of Water Associated with Biomacromolecules 6. Water in Plant Tissues and Frost Hardiness

Section 2: Methods and Criteria used in the Study of Water in Foods

7. Recent Advances in Techniques for the Determination of Sorption Isotherms 8. Interpretation of Sorption Data in Relation to the State of Constituent Water 9. Solvent versus Non-solvent Water in Starch-Alcohol-Water Systems 10. Solvent versus Non-solvent Water in Casein-Sodium Chloride-Water Systems 11. Differential Thermal Analysis and Differential Scanning Calorimetry in the Study of Water in Foods 12. Dielectric Properties of Foods in Relation to Interactions between Water and the Substrate 13. Some Applications of Wide-line and Pulsed Nuclear Magnetic Resonance in Investigations of Water in Foods 14. Electron Microscopy in the Study of Immobilized Water

Section 3: Water in Relation to the Behaviour of Micro-organisms

15. Xerophilic Fungi and the Spoilage of Foods of Plant Origin 16. The Significance of Water Activity for Micro-Organisms in Meats 17. The Effect of Water Activity on the Heat Resistance of Bacteria 18. The Influence of Relative Humidity on the Thermal Resistance of Mould Spores 19. Water and Micro-organisms in Foods—A Synthesis

Section 4: Influences of Water on Enzyme Action in Foods

20. Enzymic Reactions in Low Moisure Foods 21. Water Activity in Relation to the Thermal Inactivation of Enzymic Proteins 22. Activity of Enzymes in Partial


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© Academic Press 1975
Academic Press
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R Duckworth

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