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Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974

Author: Ronald Barrett Duckworth; International Union of Food Science and Technology.
Publisher: London ; New York : Academic Press, 1975.
Series: Food science and technology (Academic Press)
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Water Relations of Foods.
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Genre/Form: Congresses
Electronic books
Conference papers and proceedings
Additional Physical Format: Print version:
Water relations of foods.
London ; New York : Academic Press, 1975
(DLC) 75019633
(OCoLC)2224730
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ronald Barrett Duckworth; International Union of Food Science and Technology.
ISBN: 9780323142861 0323142869
OCLC Number: 841172114
Description: 1 online resource (xviii, 716 pages) : illustrations.
Contents: Front Cover; Water Relations of Foods; Copyright Page; Contributors; List of Participants; Preface; Foreword; Table of Contents; Section 1: Water and its Molecular Interaction with Other Constituents of Biological Systems; Chapter 1. Water, Ice and Solutions of Simple Molecules; I. Introduction; II. Ice; III. Liquid Water; IV. Aqueous Solutions; V. Hydrophobic Hydration And Hydrophobic Interactions; VI. Specific Hydrogen Bonding; VII. Composite Polar-Apolar Solvent Effects; VIII. The Experimental Study Of Hydration Phenomena; References; Chapter 2. Water -Carbohydrate Interactions. I. IntroductionII. Small Carbohydrates; III. Gelling Polysaccharides; IV. Amylose; References; Chapter 3. Water --
Phospholipid Interactions; I. INTRODUCTION; II. HYDRATION OF PHOSPHOLIPIDS; III. DEUTERON MAGNETIC RESONANCE; IV. HYDRATION OF MONOGLYCERIDES, COMPARISON WITH PHOSPHOLIPIDS; V. SITES OF HYDRATION; VI. MOTIONAL CHARACTERISTICS OF WATER PRESENT IN DIFFERENT HYDRATION SHELLS; VII. HYDRATION AND CONFORMATION OF THE LIPID POLAR GROUP; VIII. THE EFFECT OF HYDRATION ON THE PACKING AND MOLECULAR MOTION OF THE HYDROCARBON CHAINS; REFERENCES. Chapter 4. Protein Hydration --
Its Role in Stabilizing the Helix Conformation of the ProteinI. INTRODUCTION; II. THEORETICAL APPROACHES TO THE INFLUENCES OF WATER ON PROTEIN CONFORMATION; III. RECENT EXPERIMENTAL DATA ON THE ENERGETICS OF DENATURATION; IV. EFFECTS OF ELECTROLYTES; REFERENCES; Chapter 5. The Physical Properties of Water Associated with Biomacromolecules; I. INTRODUCTION; II. THERMODYNAMIC STUDIES OF ""BOUND WATER""; III. MOTIONS OF WATER MOLECULES; IV. SPECTROSCOPIC STUDIES OF WATER-MACROMOLECULE HYDROGEN BONDING; V. THE QUESTION OF WATER ""STRUCTURE""; REFERENCES. Chapter 6. Water in Plant Tissues and Frost HardinessI. INTRODUCTION; II. NUCLEAR MAGNETIC RESONANCE-A METHOD TO STUDY TISSUE WATER; III. PROPERTIES OF SUPERCOOLED WATER; IV. EXAMPLES OF POSSIBLE SUPERCOOLING IN PLANT PARTS; V. SUPERCOOLING, A MECHANISM OF FROST AVOIDANCE IN STEM TISSUES WITH LOW TEMPERATURE EXOTHERMS; VI. ECOLOGICAL IMPLICATIONS OF SUPERCOOLING; REFERENCES; Section 2: Methods and Criteria used in the Study of Water in Foods; Chapter 7. Recent Advances in Techniques for the Determination of Sorption Isotherms; I. Introduction. II. Methods For The Determination of Sorption IsothermsIII. Summary And Outlook; References; Chapter 8. Interpretation of Sorption Data in Relation to the State of Constituent Water; I. Introduction-an Overview Of Water In Food; II. Physico-Chemical Factors For Water Binding; III. Overall State of Water as a Function of aw; IV. Deteriorative Reactions As Controlled By Water State; V. Water Binding At High A\W: Food Texture; VI. CONCLUSIONS; References; Chapter 9. Solvent versus Non-solvent Water in Starch --
Alcohol --
Water Systems; I. INTRODUCTION; II. MATERIALS AND METHODS.
Series Title: Food science and technology (Academic Press)
Responsibility: edited by R.B. Duckworth ; [for the] International Union of Food Science and Technology.

Abstract:

Water Relations of Foods.

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