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Water in foods. Fundamental aspects and their significance in relation to processing of foods.

Date: 1900.01.01

Summary

This special issue of the Journal of Food Engineering contains 30 papers of the fifth International Symposium, held in Peniscola, Valencia, Spain, November 8-14, 1992. Contents: the role of conformation in the thermodynamics and rheology of aqueous solutions of carbohydrate polymers; theories of liquid-glass transition: liquid fragility and the glass transition in water and aqueous solutions; NMR imaging; mechanical properties of frozen model solutions: modelling of vacuum osmotic dehydration of food; drying modelling and water diffusivity in carrots and potatoes; combined methods for the preservation of foods in Latin America; bacterial ice-nucleation activity and its application to freeze-concentration of fresh foods for modification of their properties; antifreeze proteins; the glass transition in the freezing process; control of water during storage.

Details

  • Original title: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
  • Organiser : MCKENNA B., OKOS M. R., FITO P., MULET A.
  • Record ID : 1994-4002
  • Languages: English
  • Number of articles: 10
  • Publication: Elsevier science - Spain/Spain/United kingdom/United kingdom
  • Source: Source: vol. 22; n. 1-4; 532 p. (16.5 x 24.2); fig.; tabl.
  • Conference type: Other conference (non-IIR)
  • Notes:

    J. Food Eng./Proc. int. Symp. Prop. Water Foods, Peniscola

  • Document available for consultation in the library of the IIR headquarters only.

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