Water in Foods and Biological Materials

Water in Foods and Biological Materials

Author: R. Roger Ruan

Publisher: CRC Press

Published: 1997-11-18

Total Pages: 316

ISBN-13: 9781566765893

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This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials. Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials. Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage. This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.


Book Synopsis Water in Foods and Biological Materials by : R. Roger Ruan

Download or read book Water in Foods and Biological Materials written by R. Roger Ruan and published by CRC Press. This book was released on 1997-11-18 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials. Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials. Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage. This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.

Water Properties of Food, Pharmaceutical, and Biological Materials

Water Properties of Food, Pharmaceutical, and Biological Materials

Author: Maria del Pilar Buera

Publisher: CRC Press

Published: 2006-01-13

Total Pages: 789

ISBN-13: 1420001183

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Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of


Book Synopsis Water Properties of Food, Pharmaceutical, and Biological Materials by : Maria del Pilar Buera

Download or read book Water Properties of Food, Pharmaceutical, and Biological Materials written by Maria del Pilar Buera and published by CRC Press. This book was released on 2006-01-13 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials

Author: Jasim Ahmed

Publisher: John Wiley & Sons

Published: 2017-02-03

Total Pages: 496

ISBN-13: 1118935713

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Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.


Book Synopsis Glass Transition and Phase Transitions in Food and Biological Materials by : Jasim Ahmed

Download or read book Glass Transition and Phase Transitions in Food and Biological Materials written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2017-02-03 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Author: Gustavo F. Gutiérrez-López

Publisher: Springer

Published: 2015-07-23

Total Pages: 666

ISBN-13: 1493925784

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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 scientists/technologists.


Book Synopsis Water Stress in Biological, Chemical, Pharmaceutical and Food Systems by : Gustavo F. Gutiérrez-López

Download or read book Water Stress in Biological, Chemical, Pharmaceutical and Food Systems written by Gustavo F. Gutiérrez-López and published by Springer. This book was released on 2015-07-23 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 scientists/technologists.

Transport Phenomena of Foods and Biological Materials

Transport Phenomena of Foods and Biological Materials

Author: Vassilis Gekas

Publisher: Routledge

Published: 2017-10-02

Total Pages: 252

ISBN-13: 1351406973

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Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.


Book Synopsis Transport Phenomena of Foods and Biological Materials by : Vassilis Gekas

Download or read book Transport Phenomena of Foods and Biological Materials written by Vassilis Gekas and published by Routledge. This book was released on 2017-10-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Author: David S. Reid

Publisher: John Wiley & Sons

Published: 2010-11-29

Total Pages: 802

ISBN-13: 0470959568

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This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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 scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide


Book Synopsis Water Properties in Food, Health, Pharmaceutical and Biological Systems by : David S. Reid

Download or read book Water Properties in Food, Health, Pharmaceutical and Biological Systems written by David S. Reid and published by John Wiley & Sons. This book was released on 2010-11-29 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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 scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials

Author: Jasim Ahmed

Publisher: John Wiley & Sons

Published: 2017-04-24

Total Pages: 490

ISBN-13: 1118935721

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Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.


Book Synopsis Glass Transition and Phase Transitions in Food and Biological Materials by : Jasim Ahmed

Download or read book Glass Transition and Phase Transitions in Food and Biological Materials written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2017-04-24 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Author: David S. Reid

Publisher: John Wiley & Sons

Published: 2010-07-06

Total Pages: 802

ISBN-13: 0813812739

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This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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 scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide


Book Synopsis Water Properties in Food, Health, Pharmaceutical and Biological Systems by : David S. Reid

Download or read book Water Properties in Food, Health, Pharmaceutical and Biological Systems written by David S. Reid and published by John Wiley & Sons. This book was released on 2010-07-06 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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 scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Water Activity and Food

Water Activity and Food

Author: John Troller

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 253

ISBN-13: 032315901X

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Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.


Book Synopsis Water Activity and Food by : John Troller

Download or read book Water Activity and Food written by John Troller and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.

Water Activity: Influences on Food Quality

Water Activity: Influences on Food Quality

Author: Louis B. Rockland

Publisher: Academic Press

Published: 2013-10-22

Total Pages: 940

ISBN-13: 1483219852

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Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.


Book Synopsis Water Activity: Influences on Food Quality by : Louis B. Rockland

Download or read book Water Activity: Influences on Food Quality written by Louis B. Rockland and published by Academic Press. This book was released on 2013-10-22 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.