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Water in Foods

Fundamental Aspects and Their Significance in Relation to Processing of Foods

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Pergamon


Paru le : 2013-10-22



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Description
Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.
Pages
552 pages
Collection
n.c
Parution
2013-10-22
Marque
Pergamon
EAN papier
9781858610375
EAN PDF SANS DRM
9781483292663
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
74,85 €

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