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Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring

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发表于 2025-3-21 16:13:24 | 显示全部楼层 |阅读模式
书目名称Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
编辑Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá
视频video
概述A holistic description of the role of water in the Biological, Chemical, Pharmaceutical and Food systems.A discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceu
丛书名称Food Engineering Series
图书封面Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring
描述.Water Stress Management. contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented..ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems and the exploitation of this understanding in improved raw materials, products and processes in the food, agro food or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientist
出版日期Book 2015
关键词Water Stress Management; Water in Food; Water in Food Systems; Water sbiology; Water stress
版次1
doihttps://doi.org/10.1007/978-1-4939-2578-0
isbn_softcover978-1-4939-4188-9
isbn_ebook978-1-4939-2578-0Series ISSN 1571-0297 Series E-ISSN 2628-8095
issn_series 1571-0297
copyrightSpringer Science+Business Media New York 2015
The information of publication is updating

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems978-1-4939-2578-0Series ISSN 1571-0297 Series E-ISSN 2628-8095
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Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.
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Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.
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Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.
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Water and Food Appearance,Food appearance depends not only on its chromatic characteristics (hue, saturation) and luminosity but also on the spatial distribution of light inside the food material, which determines appearance aspects such as transparency and gloss.
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