Water in foodstuffs.

L'eau dans les aliments.

Author(s) : LE MESTE M., LORIENT D., SIMATOS D.

Type of monograph: Book

Summary

In order to control the way water influences food quality, it is essential to have a good knowledge of the various states of water and its interactions with microstructures and molecular configurations. This book, which is part of the collection Sciences & techniques agroalimentaires and was written by 42 specialists from various sectors, reviews the most recent research undertaken in the field. Extract from the table of contents: Water structure and properties (physical states; interactions between water and other food components; properties of water in foodstuffs; water activity, phase and state diagrams; water in live cells). Water, chemical reactions and physical evolution processes of foodstuffs. The role of water in the sensorial properties of foodstuffs (structuring properties of water in products that have a cellular structure: muscle, meat and meat products, fruits and vegetables, solid or paste-like low-hydration products, whether compact or honeycomb, milk products; texturization using freezing. Water and processes (water as a stress factor for microorganisms; osmotic dehydration, freezing and cereal product design, cooking and food stabilization processes; water drying, storage and rehydration). Analytical methods (determination of the food water content: methods of locating water).

Details

Original title: L'eau dans les aliments.
Record ID : 2003-1072
Languages: French
Publication: Tec & Doc - Lavoisier - France/France
Publication date: 2002
ISSN: 02435624
ISBN: 2743005238
Source: Source: 700 p. (16 x 25); fig.; tabl.; ref.; index; EUR 130.
Document available for consultation in the library of the IIR headquarters only.

Indexing