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http://worldcat.org/entity/work/id/1808091904

Water relationships in foods : advances in the 1980s and trends for the 1990s

Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favor of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states.

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  • "Proceedings of an American Chemical Society symposium, held in Dallas, Texas, April 10--14, 1989"@en

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description

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  • "Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favor of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states."
  • "Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favor of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states."@en

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  • "Conference papers and proceedings"
  • "Aufsatzsammlung"
  • "Electronic books"@en
  • "Conference proceedings"@en
  • "Kongress"

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  • "Water relationships in foods : advances in the 1980s and trends for the 1990s : [proceedings based on the American Chemical Society Symposium on Water Relationships in Foods, held April 10-14, 1989, in Dallas, Texas]"
  • "Water relationships in foods : advances in the 1980s and trends for the 1990s"@en
  • "Water relationships in foods : advances in the 1980s and trends for the 1990s"
  • "Water relationships in foods : Advances in the 1980s and trends for the 1990s"
  • "Water Relationships in Foods Advances in the 1980s and Trends for the 1990s"
  • "Water Relationships in Foods Advances in the 1980s and Trends for the 1990s"@en
  • "Water relationships in foods : Advances in the 1980s and trends for the 1990s : [proceedings based on the American Chemical Society Symposium on Water Relationships in Foods, held April 10-14, 1989, in Dallas, Texas]"

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