Water Relationships in Foods: Advances in the 1980s and Trends for the 1990sHarry Levine, Louise Slade Springer Science & Business Media, 30 sep 1991 - 836 pagina's 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. |
Inhoudsopgave
An Update and Implications for the Food | 1 |
Progress and Integration Comments and Thoughts | 21 |
A Food Polymer Science Approach to StructureProperty Relationships | 29 |
Studies of Reaction Kinetics in Relation to the Tg of Polymers | 103 |
Influence of Water on the Mobility of Small Molecules Dispersed in | 123 |
DSC Studies and Stability of Frozen Foods | 139 |
Effects of Water on Diffusion in Food Systems | 157 |
Calorimetric and Thermodielectrical Measurements of Water Interactions | 175 |
The Effect of Mechanical Deformation on the Movement of Water in Foods | 453 |
Molecular Behavior of Water in a FlourWater Baked Model System | 465 |
¹H and 2H NMR Studies of Water in WorkFree Wheat Flour Doughs | 485 |
MagicAngle 13C NMR Analysis of Hard Wheat Flour and Dough | 509 |
Influence | 541 |
SolutePolymerWater Interactions and their Manifestations | 561 |
Deuterium Nuclear Magnetic Resonance Studies of Potato Starch Hydration | 585 |
Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance | 599 |
Effect of Solute on the Nucleation and Propagation of Ice | 191 |
Thermal Analysis of WaterContaining Systems | 199 |
Thermomechanical Analysis of Frozen Aqueous Systems | 215 |
Vitreous Domains in an Aqueous Ribose Solution | 225 |
Effect of Sugars and Polyols on Water in Agarose Gels | 235 |
NonEquilibrium Phase Transitions of Aqueous Starch Systems | 251 |
Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose | 275 |
WATER ACTIVITY | 287 |
Trends in Research Related to the Influence of Water Activity | 305 |
Effects of Order of Mixing and Solute Interactions on the Water | 315 |
Aspartame Degradation as a Function of Water Activity | 337 |
Volume Effects of StarchWater Interactions | 351 |
Water Diffusivity in StarchBased Systems | 365 |
Kinetics of Water Sorption in Packaging Materials for Food | 391 |
Use of NMR and MRI to Study Water Relations in Foods | 405 |
Phase Volume Measurements Using Magnetic Resonance Imaging | 615 |
Thermoplastic Starch | 627 |
Crystallization from Concentrated Sucrose Solutions | 639 |
Rheological and GasRetaining Properties | 657 |
Leaching of Amylose from Wheat and Corn Starch | 667 |
Ionic Diffusion in Frozen Starch Gels | 687 |
Resistance of Lipid Films to Transmission of Water Vapor and Oxygen | 703 |
Water Plasticization | 721 |
Molecular Dynamics Simulation of the Aqueous Solvation of Sugars | 739 |
Flexibility of Globular Proteins in Water as Revealed by Compressibility | 753 |
Interactions of Ordered Water and Cations in the GelForming Poly | 773 |
Ordered Water in Hydrated SolidState Polysaccharide Systems | 785 |
A Comparison of the Properties of Vicinal Water in Silica Clays Wood | 805 |
Contributors | 823 |
Overige edities - Alles bekijken
Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s Harry Levine,Louise Slade Gedeeltelijke weergave - 2013 |
Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s Harry Levine,Louise Slade Geen voorbeeld beschikbaar - 2013 |
Veelvoorkomende woorden en zinsdelen
acid agarose amorphous amylopectin amylose analysis aqueous solutions aspartame behavior calculated carbohydrate casein Chem chemical components compression concentration correlation crystalline curve decrease dependence determined deuterium differential scanning calorimetry diffusion dough dynamics effect endothermic equation equilibrium experimental flour Food Sci food systems fraction free volume freeze-drying freezing frozen function gelatinization glass transition glass transition temperature glucose gluten granules hydration hydrogen bonding hylon ice crystals increasing interactions ions kinetics Levine linear lipid liquid maltodextrin measured mechanical melting method misoprostol mixture mobility moisture content molecular NaCl NMR relaxation nuclear magnetic resonance nucleation observed phase plasticizer polymer polysaccharides potato starch properties protein proton pulse regions relaxation rates salt sample shown Slade solid solubility solvent sorbed stability structure studies sucrose sugar T₂ Table temperature thermal thermodynamic tion ture values viscosity water activity water content water molecules wheat starch
Populaire passages
Pagina 719 - No. 1877 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts. References • [1] P. Clarke and MD Lilly, "The regulation of enzyme synthesis during growth,