Water and Food Quality

• Author(s): Thelma M. Hardman,
• Publisher: Elsevier Applied Science
• Pages: 370
• ISBN_10: 1851663061
  ISBN_13: 9781851663064
  
• Language: en
• Categories: Technology & Engineering / Food Science / Chemistry & Biotechnology ,

Description:... Water activity and food quality; dehydration of foodstuffs; interpreting the behavior of low-moisture foods; protein - water interactions; the behaviour of enzimes in systems of low water content; protein-stabilized emulsions and their properties; protein-stabilized emulsions andtheir properties; gel structure and food biopolymers; the meat aspectsof water and food quality; applications to confectionery products; theeffect of water activity on the stability of vitamins.