Water Relationships in Foods Advances in the 1980s and Trends for the 1990s

Water Relationships in Foods Advances in the 1980s and Trends for the 1990s / edited by Harry Levine, Louise Slade.

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 A...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Levine, Harry (Editor), Slade, Louise (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1991.
Edition:1st ed. 1991.
Series:Advances in Experimental Medicine and Biology, 302
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Nutrition   .
Biochemistry.
Physical chemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of 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.

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