Water relations of foods : Proceedings of an International Symposium held in Glasgow, September 1974 /

Water Relations of Foods.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Duckworth, R.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : Academic Press, 1975.
Colección:Food science and technology (Academic Press)
Temas:
Food > Composition > Congresses.
Food > Water activity > Congresses.
Aliments > Activit�e de l'eau > Congr�es.
Food > Composition.
Food > Water activity.
Congress
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Section 1. Water and its molecular interaction with other constituents of biological systems
  • section 2. Methods and criteria used in the study of water in foods
  • section 3. Water in relation to the behaviour of micro-organisms
  • section 4. Influences of water on enzyme action in foods
  • section 5. Non-enzymic chemical changes at low and intermediate moisture contents
  • section 6. Effects associated with freezing and thawing
  • section 7. Aspects of the condition and properties of water in relatively moist food materials.

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