Skip to main content
SpringerLink
Log in
SpringerLink
Log in

Water Relationships in Foods

Advances in the 1980s and Trends for the 1990s

  • Book
  • © 1991

Overview

Editors:
  1. Harry Levine

    1. Fundamental Science Group, Nabisco Brands, Inc., East Hanover, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Louise Slade

    1. Fundamental Science Group, Nabisco Brands, Inc., East Hanover, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 302)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (45 chapters)

  1. Front Matter

    Pages i-xiv
    Download chapter PDF

  2. New Directions

    1. Hydration Phenomena: An Update and Implications for the Food Processing Industry

      • Felix Franks
      Pages 1-19

    2. Food-Water Relations: Progress and Integration, Comments and Thoughts

      • Cornelis van den Berg
      Pages 21-28

    3. A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems

      • Louise Slade, Harry Levine
      Pages 29-101

    4. Studies of Reaction Kinetics in Relation to the Tg′ of Polymers in Frozen Model Systems

      • Miang Hoong Lim, David S. Reid
      Pages 103-122

    5. Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric System

      • M. Le Meste, A. Voilley, B. Colas
      Pages 123-138

    6. DSC Studies and Stability of Frozen Foods

      • D. Simatos, G. Blond
      Pages 139-155

    7. Effects of Water on Diffusion in Food Systems

      • Marcus Karel, Israel Saguy
      Pages 157-173

  3. Thermal Analysis Approach

    1. Calorimetric and Thermodielectrical Measurements of Water Interactions with Some Food Materials

      • Michel R. Ollivon
      Pages 175-189

    2. Effect of Solute on the Nucleation and Propagation of Ice

      • Sanguansri Charoenrein, M. Goddard, D. S. Reid
      Pages 191-198

    3. Thermal Analysis of Water-Containing Systems

      • Timothy W. Schenz, Braden Israel, Mary Ann Rosolen
      Pages 199-214

    4. Thermomechanical Analysis of Frozen Aqueous Systems

      • T. J. Maurice, Y. J. Asher, S. Thomson
      Pages 215-223

    5. Vitreous Domains in an Aqueous Ribose Solution

      • John M. Wasylyk, John G. Baust
      Pages 225-234

    6. Effect of Sugars and Polyols on Water in Agarose Gels

      • Katsuyoshi Nishinari, Mineo Watase, Peter A. Williams, Glyn O. Phillips
      Pages 235-249

    7. Non-Equilibrium Phase Transitions of Aqueous Starch Systems

      • C. G. Biliaderis
      Pages 251-273

    8. Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose

      • Tugrul T. Kararli, Thomas Catalano, Thomas E. Needham, Pat M. Finnegan
      Pages 275-289
Back to top

Keywords

About this book

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es­ teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con­ tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun­ dation by emphasizing the most recent and maj or advanc.

Editors and Affiliations

  • Fundamental Science Group, Nabisco Brands, Inc., East Hanover, USA

    Harry Levine, Louise Slade

Bibliographic Information

  • Book Title: Water Relationships in Foods

  • Book Subtitle: Advances in the 1980s and Trends for the 1990s

  • Editors: Harry Levine, Louise Slade

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4899-0664-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1991

  • Hardcover ISBN: 978-0-306-43936-0Published: 30 September 1991

  • Softcover ISBN: 978-1-4899-0666-3Published: 25 June 2013

  • eBook ISBN: 978-1-4899-0664-9Published: 21 November 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XIV, 836

  • Topics: Food Science, Nutrition, Biochemistry, general, Physical Chemistry

Publish with us

Policies and ethics

Back to top

Search

Navigation