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Nato Science Series E:

Properties of Water in Foods

in Relation to Quality and Stability

Editors: Simatos, D., Multon, J.L. (Eds.)

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  • ISBN 978-94-009-5103-7
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Hardcover $589.00
price for USA in USD
  • ISBN 978-90-247-3153-4
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Softcover $449.99
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About this book

Water is recognized as being an important factor in numerous pheno­ mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual­ ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Table of contents (40 chapters)

Table of contents (40 chapters)
  • Water and Aqueous Solutions : Recent Advances

    Pages 1-23

    Franks, F.

  • Phase Separation in Protein — Water Systems and the Formation of Structure

    Pages 25-36

    Tombs, M. P.

  • The Dipalmitoylphosphatidylcholine (DPPC) — Water System

    Pages 37-47

    Perron, R.

  • An Enzymatically Modified Protein as a New Surfactant and its Function to Interact With Water and Oil in an Emulsion System

    Pages 49-64

    Arai, S. (et al.)

  • The Influence of Soluble Components on Water Sorption Hysteresis

    Pages 65-82

    Johnston, K. A. (et al.)

Buy this book

eBook $349.00
price for USA in USD (gross)
  • ISBN 978-94-009-5103-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $589.00
price for USA in USD
  • ISBN 978-90-247-3153-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $449.99
price for USA in USD
  • ISBN 978-94-010-8756-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Properties of Water in Foods
Book Subtitle
in Relation to Quality and Stability
Editors
  • D. Simatos
  • J.L. Multon
Series Title
Nato Science Series E:
Series Volume
90
Copyright
1985
Publisher
Springer Netherlands
Copyright Holder
Martinus Nijhoff Publishers, Dordrecht
eBook ISBN
978-94-009-5103-7
DOI
10.1007/978-94-009-5103-7
Hardcover ISBN
978-90-247-3153-4
Softcover ISBN
978-94-010-8756-8
Series ISSN
0168-132X
Edition Number
1
Number of Pages
XXII, 694
Topics