Water Relations of Foods
eBook - PDF

Water Relations of Foods

Proceedings of an International Symposium held in Glasgow, September 1974

  1. 734 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Water Relations of Foods

Proceedings of an International Symposium held in Glasgow, September 1974

About this book

Water Relations of Foods consists of proceedings of an international symposium on "Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Water Relations of Foods by R Duckworth in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Water Relations of Foods
  3. Copyright Page
  4. Contributors
  5. List of Participants
  6. Preface
  7. Foreword
  8. Table of Contents
  9. Section 1: Water and its Molecular Interaction with Other Constituents of Biological Systems
  10. Section 2: Methods and Criteria used in the Study of Water in Foods
  11. Section 3: Water in Relation to the Behaviour of Micro-organisms
  12. Section 4: Influences of Water on Enzyme Action in Foods
  13. Section 5: Non-enzymic Chemical Changes at Low and Intermediate
  14. Section 6: Effects Associated with Freezing and Thawing
  15. Section 7: Aspects of the Condition and Properties of Water in Relatively Moist Food Materials
  16. Chapter 35. Envoi
  17. Author Index
  18. Subject Index