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 ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors…mehr
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 ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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 ofWater 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.
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 ofWater 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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