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Water relationships in foods : advances in the 1980s and trends for the 1990s

Author: Harry Levine; Louise Slade; American Chemical Society.
Publisher: New York : Springer Science+Business Media, LLC, [1991] ©1991
Series: Advances in experimental medicine and biology, v. 302.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture  Read more...
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Genre/Form: Congresses
Electronic books
Conference papers and proceedings
Additional Physical Format: Print version:
Water relationships in foods
(OCoLC)886504075
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Harry Levine; Louise Slade; American Chemical Society.
ISBN: 9781489906649 1489906649
OCLC Number: 886898487
Notes: "Proceedings based on the American Chemical Society symposium on Water Relationships in Foods, held April 10-14, 1989 in Dallas, Texas"--Title page verso.
Originally published by Plenum Press, New York in 1991.
"Softcover reprint of the hardcover 1st edition 1991"--Title page verso.
Description: 1 online resource (xiv, 836 pages) : illustrations.
Contents: New Directions.- Hydration Phenomena: An Update and Implications for the Food Processing Industry.- Food-Water Relations: Progress and Integration, Comments and Thoughts.- A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems.- Studies of Reaction Kinetics in Relation to the Tg? of Polymers in Frozen Model Systems.- Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric System.- DSC Studies and Stability of Frozen Foods.- Effects of Water on Diffusion in Food Systems.- Thermal Analysis Approach.- Calorimetric and Thermodielectrical Measurements of Water Interactions with Some Food Materials.- Effect of Solute on the Nucleation and Propagation of Ice.- Thermal Analysis of Water-Containing Systems.- Thermomechanical Analysis of Frozen Aqueous Systems.- Vitreous Domains in an Aqueous Ribose Solution.- Effect of Sugars and Polyols on Water in Agarose Gels.- Non-Equilibrium Phase Transitions of Aqueous Starch Systems.- Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose.- "Water Activity".- The Prediction of Water Activities in Multicomponent Systems.- Trends in Research Related to the Influence of "Water Activity" on Microorganisms in Food.- Effects of Order of Mixing and Solute Interactions on the "Water Activity" of Concentrated Solutions.- Aspartame Degradation as a Function of "Water Activity".- Water Sorption Studies.- Volume Effects of Starch-Water Interactions.- Water Diffusivity in Starch-Based Systems.- Kinetics of Water Sorption in Packaging Materials for Food.- Nuclear Magnetic Resonance Approach.- Use of NMR and MRI to Study Water Relations in Foods.- The Effect of Mechanical Deformation on the Movement of Water in Foods.- Molecular Behavior of Water in a Flour-Water Baked Model System.- 1H and 2H NMR Studies of Water in Work-Free Wheat Flour Doughs.- Magic-Angle 13C NMR Analysis of Hard Wheat Flour and Dough.- Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations.- Protein-Water Interactions from 2H NMR Relaxation Studies: Influence of Hydrophilic, Hydrophobic, and Electrostatic Interactions.- Solute-Polymer-Water Interactions and their Manifestations.- Deuterium Nuclear Magnetic Resonance Studies of Potato Starch Hydration.- Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance Spectroscopy.- Phase Volume Measurements Using Magnetic Resonance Imaging.- Technological Advances.- Thermoplastic Starch.- Crystallization from Concentrated Sucrose Solutions.- Wheat Gluten: Rheological and Gas-Retaining Properties.- Leaching of Amylose from Wheat and Corn Starch.- Ionic Diffusion in Frozen Starch Gels.- Resistance of Lipid Films to Transmission of Water Vapor and Oxygen.- Compression of Foods during Freeze-Drying: Water Plasticization at the Ice-Dry Layer Interface.- Structural Studies.- Molecular Dynamics Simulation of the Aqueous Solvation of Sugars.- Flexibility of Globular Proteins in Water as Revealed by Compressibility.- Interactions of Ordered Water and Cations in the Gel-Forming Poly-Saccharide Gellan Gum.- Ordered Water in Hydrated Solid-State Polysaccharide Systems.- A Comparison of the Properties of Vicinal Water in Silica, Clays, Wood, Cellulose, and Other Polymeric Materials.- Contributors.
Series Title: Advances in experimental medicine and biology, v. 302.
Responsibility: edited by Harry Levine and Louise Slade.
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Abstract:

Proceedings of an American Chemical Society symposium, held in Dallas, Texas, April 10--14, 1989  Read more...

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