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The Properties of Water in Foods ISOPOW 6

Editors: Reid, David (Ed.)

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  • ISBN 978-1-4613-0311-4
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About this book

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.

Table of contents (22 chapters)

Table of contents (22 chapters)
  • Supramolecular structures of biopolymer gels

    Pages 3-29

    Hermansson, Anne-Marie

  • Water in tissue structures by NMR and MRI

    Pages 30-39

    Kim, Seong-Min (et al.)

  • Physical chemical parameters inhibiting the growth of microorganisms

    Pages 43-56

    Chirife, Jorge

  • Protein hydration and glass transitions

    Pages 57-99

    Gregory, Roger B.

  • Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal

    Pages 103-138

    Johari, G. P. (et al.)

Buy this book

eBook $84.99
price for USA in USD
  • ISBN 978-1-4613-0311-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase Institutional customers should get in touch with their account manager
Softcover $109.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
The Properties of Water in Foods ISOPOW 6
Editors
  • David Reid
Copyright
1998
Publisher
Springer US
Copyright Holder
Thomson Science
eBook ISBN
978-1-4613-0311-4
DOI
10.1007/978-1-4613-0311-4
Softcover ISBN
978-1-4613-7991-1
Edition Number
6
Number of Pages
XXI, 512
Number of Illustrations
76 b/w illustrations
Topics