2012, ISBN: 9789400951037

in Relation to Quality and Stability, eBooks, eBook Download (PDF), Water is recognized as being an important factor in numerous pheno- mena connected with the quality of food. For instan… Meer...

in Relation to Quality and Stability, eBooks, eBook Download (PDF), 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. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual- ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B. [PU: Springer Netherlands], Springer Netherlands, 2012<

ISBN: 9789400951037

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...

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. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual­ ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B. Books > Chemistry eBook, Springer Shop<

ISBN: 9789400951037

Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (ISOPOW III), Beaune, France, September 11-16, 1983 ; PDF \ Gerold A. Schneider; S… Meer...

Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (ISOPOW III), Beaune, France, September 11-16, 1983 ; PDF \ Gerold A. Schneider; Scientific, Technical and Medical > Chemistry > Organic chemistry > Polymer chemistry, Springer Netherlands<

ISBN: 9789400951037

Properties of Water in Foods:in Relation to Quality and Stability Properties of Water in Foods:in Relation to Quality and Stability eBooks > Belletristik > Erzählungen, Springer Nethe… Meer...

Properties of Water in Foods:in Relation to Quality and Stability Properties of Water in Foods:in Relation to Quality and Stability eBooks > Belletristik > Erzählungen, Springer Netherlands<

ISBN: 9789400951037

Chemistry; Polymer Sciences; Nutrition; Chemistry/Food Science, general Diffusion, Toxin, chemistry, enzymes, microbiology, microorganism, processing, rheology, thermodynamics Books eBook… Meer...

Chemistry; Polymer Sciences; Nutrition; Chemistry/Food Science, general Diffusion, Toxin, chemistry, enzymes, microbiology, microorganism, processing, rheology, thermodynamics Books eBook, Springer Nature<