Properties of Water in Foods ISOPOW 6

Name: Properties of Water in Foods ISOPOW 6
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Häftad, Engelska, 2013

Av David Reid

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As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings.

Produktinformation

Utgivningsdatum2013-05-22
Mått155 x 235 x 143 mm
Vikt810 g
FormatHäftad
SpråkEngelska
Antal sidor512
Upplaga6
FörlagSpringer-Verlag New York Inc.
ISBN9781461379911

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1 High Moisture Systems.- 1 Supramolecular structures of biopolymer gels.- 2 Water in tissue structures by NMR and MRI.- 2 Intermediate Moisture Systems.- 3 Physical chemical parameters inhibiting the growth of microorganisms.- 4 Protein hydration and glass transitions.- 3 Low Moisture Systems.- 5 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal.- 6 NMR dynamics properties of water in relation to thermal characteristics in bread.- 7 Phase and polymorphic transitions of starches at low and intermediate water contents.- 8 Thermal properties of polysaccharides at low moisture: Part 3 — Comparative behaviour of guar gum and dextran.- 4 Drying.- 9 Spray drying of high fat foods.- 10 Spray drying and quality changes.- 11 Mechanical properties of dry brittle cereal products.- 12 Stress development in shrinking slabs during drying.- 5 Freezing.- 13 Freezing — nucleation in foods and antifreeze actions.- 14 Mechanisms and kinetics of recrystallization in ice cream.- 15 Biological ice nucleation.- 16 Formation of ice in frozen foods and its control by physical stimuli.- 6 Water at High Pressures.- 17 Effects of high pressure on food biopolymers with special reference to ?-lactoglobulin.- 18 Inactivation of microorganisms by high pressure.- 19 Advantages, possibilities and challenges of high pressure applications in food processing.- 7 Biological Systems’ Response to Water Stress.- 20 Anhydrobiosis: the water replacement hypothesis.- 21 Bacterial responses to osmotic stress: diverse mechanisms to achieve a common goal.- 22 Bacterial spores — resistance, dormancy and water status.