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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 commoditie… Meer...

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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 commoditie… Meer...

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1985

ISBN: 9789024731534

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… Meer...

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ISBN: 9789024731534

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 commoditie… Meer...

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Properties of Water in Foods - gebonden uitgave, pocketboek

1985, ISBN: 9789024731534

in Relation to Quality and Stability, 1985 ed., Hardcover, Buch, [PU: Kluwer Academic Publishers]

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Gedetalleerde informatie over het boek. - Properties of Water in Foods


EAN (ISBN-13): 9789024731534
ISBN (ISBN-10): 9024731534
Gebonden uitgave
Verschijningsjaar: 1985
Uitgever: Kluwer Academic Publishers
720 Bladzijden
Gewicht: 1,227 kg
Taal: eng/Englisch

Boek bevindt zich in het datenbestand sinds 2008-06-21T21:40:19+02:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2020-11-06T09:49:12+01:00 (Amsterdam)
ISBN/EAN: 9024731534

ISBN - alternatieve schrijfwijzen:
90-247-3153-4, 978-90-247-3153-4


Gegevens van de uitgever

Auteur: D. Simatos; J.L. Multon
Titel: NATO Science Series E; Properties of Water in Foods - Applied Sciences (Continued Within NATO Science Series II: Mathematics, Physics and Chemistry); in Relation to Quality and Stability
Uitgeverij: Springer; Springer Netherland
694 Bladzijden
Verschijningsjaar: 1985-04-30
Dordrecht; NL
Gewicht: 2,600 kg
Taal: Engels
466,52 € (DE)
479,60 € (AT)
581,07 CHF (CH)
POD

BB; Book; Hardcover, Softcover / Chemie/Organische Chemie; Polymerchemie; Verstehen; Diffusion; Toxin; chemistry; enzymes; microbiology; microorganism; processing; rheology; thermodynamics; B; Polymer Sciences; Nutrition; Chemistry/Food Science, general; Polymers; Nutrition; Chemistry; Chemistry and Materials Science; Biochemie; Chemie; BC; EA

Session I. Fundamentals : high moisture systems.- Water and aqueous solutions : recent advances.- Phase separation in protein — water systems and the formation of structure.- The dipalmitoylphosphatidylcholine (DPPC) — water system.- An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system.- Session 2. Fundamentals : low and intermediate moisture systems.- The influence of soluble components on water sorption hysteresis.- Some facts concerning water vapour sorption hysteresis on potato starch.- Influence of temperature on sorption equilibria.- Development of B.E.T.-like models for sorption of water on foods, theory and relevance.- Solution thermodynamics and the starch-water system.- Session 3. Physico-chemical and enzymatic changes.- Effects of water activity and water content on mobility of food components, and their effects on phase transitions in food systems.- Enzyme activity as a function of water activity.- The influence of water content and temperature on the formation of Maillard reaction intermediates during the drying of plant products.- Polysaccharide-water interactions — thermal behavior of rice starch.- Session 4. Microbiology and water activity.- Present state of knowledge of aw effects on microorganisms.- Effects of aw and pH on growth and survival of Staphylococcus aureus.- Effect of aw on growth and survival of Bacillaceae.- Effect of water activity on mold growth and mycotoxin production.- The antimicrobial activity of sugar against pathogens of wounds and other infections of man.- Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types.- Session 5. Technology : diffusion properties and non equilibrium states.- Fundamentals of diffusion of water and rate of approach of equilibrium aw.- Diffusivity of sorbic acid in food gels at high and intermediate water activities.- Aroma diffusion : the influence of water activity and of molecular weight of the other solutes.- Choice of packages for foods with specific consideration of water activity.- The role of water in the rheology of hygroscopic food powders.- Session 6. Technology : humectants and new intermediate moisture foods (IMF).- A pragmatic approach to the development of new intermediate moisture foods.- Water binding of humectants.- Novel intermediate moisture meat products.- Extrusion cooking for cereal-based intermediate moisture products.- Polyglycerols and polyglycerol esters as potential water activity reducing agents. Chemistry and sensory analysis.- Session 7. Freezing and low temperature phenomena.- Complex aqueous systems at subzero temperatures.- The freezing of biological cells in aqueous solutions containing a polymeric cryo-protectant.- Freezing in polymer — water systems and properties of water.- Freeze-texturing and other aspects of the effects of freezing on food quality.- Computed instrumental analysis of the behavior of water in foods during freezing and thawing.- Session 8. Commodities : properties of water and technology.- Water in fish : its effects on quality and processing.- The effect of water on the quality of meat and meat products : problems and research needs.- Water in dairy products related to quality, with special reference to cheese.- Confectionery and water activity: determination of aw by calculation.- Session 9. Moisture measurement and prediction.- Comparison of sensors for measurement of air humidity.- Standardization of isotherm measurements (COST-project 90 and 90 bis).

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