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

Hardcover | September 30, 1991

EditorHarry Levine, Louise Slade

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Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favor of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states. Annotation(c) 2003 Book News, Inc., Portland, OR (booknews.com)

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Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food prod...

Format:HardcoverDimensions:850 pages, 10 × 7.01 × 0.27 inPublished:September 30, 1991Publisher:Springer US

The following ISBNs are associated with this title:

ISBN - 10:0306439360

ISBN - 13:9780306439360

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