Titlebook: Water Relationships in Foods; Advances in the 1980 Harry Levine (Senior Principal Scientist),Louise S Book 1991 The Editor(s) (if applicabl

CARE

Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodfor microbial inhibition has now been determined and schemes for its genetic control have been uncovered. The implications that these discoveries have in a wide variety of applications are far-reaching.

SEED

Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodfor microbial inhibition has now been determined and schemes for its genetic control have been uncovered. The implications that these discoveries have in a wide variety of applications are far-reaching.

seruting

Aspartame Degradation as a Function of “Water Activity”ed from 25 to 20 kcal/mole, decreasing as a. increased, as expected. The rates as a function of pH showed that the actual pH of the water in the condensed phase, based on the Bronsted relationship, may be very different than the initial pH. This caused a shift in the pH at which the fastest rate of degradation occurred, as a. increased.

GUMP

originality

0065-2598 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 t

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Hydration Phenomena: An Update and Implications for the Food Processing Industrybutes of all manner of food-related systems. The growing realization that, during processing, most such systems are brought to, and maintained in, a state of thermodynamic instability is focussing attention on the dynamics of the various components in such systems. Older, equilibrium-based concepts,

笨重

A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equtical time scales and conditions, which are far from equilibrium. This is not too surprising, since limiting partial-molar properties reflect the independent behavior of solute in the limit of infinite dilution where free volume is maximum at a given temperature, while Tg′-Wg′ properties reflect the

Prognosis

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A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equtical time scales and conditions, which are far from equilibrium. This is not too surprising, since limiting partial-molar properties reflect the independent behavior of solute in the limit of infinite dilution where free volume is maximum at a given temperature, while Tg′-Wg′ properties reflect the