Water Relationships In Foods

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Water Relationships in Foods

Author : Harry Levine
Publisher : Springer Science & Business Media
ISBN 13 : 1489906649
Total Pages : 825 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Water Relationships in Foods by : Harry Levine

Download or read book Water Relationships in Foods written by Harry Levine and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.

Water Activity in Foods

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 1118823389
Total Pages : 636 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Water Relations of Foods

Author : R Duckworth
Publisher : Elsevier
ISBN 13 : 0323142869
Total Pages : 735 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Water Relations of Foods by : R Duckworth

Download or read book Water Relations of Foods written by R Duckworth and published by Elsevier. This book was released on 2012-12-02 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Relations of Foods consists of proceedings of an international symposium on "Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.

Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components

Author : Hector Iglesias
Publisher : Elsevier
ISBN 13 : 0323154271
Total Pages : 361 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components by : Hector Iglesias

Download or read book Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components written by Hector Iglesias and published by Elsevier. This book was released on 2012-12-02 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided.

Water for Food Security, Nutrition and Social Justice

Author : Lyla Mehta
Publisher : Routledge
ISBN 13 : 1351747614
Total Pages : 193 pages
Book Rating : 4.3/5 (517 download)

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Book Synopsis Water for Food Security, Nutrition and Social Justice by : Lyla Mehta

Download or read book Water for Food Security, Nutrition and Social Justice written by Lyla Mehta and published by Routledge. This book was released on 2019-09-19 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first comprehensive effort to bring together Water, Food Security and Nutrition (FSN) in a way that goes beyond the traditional focus on irrigated agriculture. Apart from looking at the role of water and sanitation for human well-being, it proposes alternative and more locally appropriate ways to address complex water management and governance challenges from the local to global levels against a backdrop of growing uncertainties. The authors challenge mainstream supply-oriented and neo-Malthusian visions that argue for the need to increase the land area under irrigation in order to feed the world’s growing population. Instead, they argue for a reframing of the debate concerning production processes, waste, food consumption and dietary patterns whilst proposing alternative strategies to improve water and land productivity, putting the interests of marginalized and disenfranchized groups upfront. The book highlights how accessing water for FSN can be challenging for small-holders, vulnerable and marginalized women and men, and how water allocation systems and reform processes can negatively affect local people’s informal rights. The book argues for the need to improve policy coherence across water, land and food and is original in making a case for strengthening the relationship between the human rights to water and food, especially for marginalized women and men. It will be of great interest to practitioners, students and researchers working on water and food issues.

Introduction to the Chemistry of Food

Author : Michael Zeece
Publisher : Academic Press
ISBN 13 : 0128117265
Total Pages : 432 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Introduction to the Chemistry of Food by : Michael Zeece

Download or read book Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein

The Water–Food–Energy Nexus

Author : Jeremy Allouche
Publisher : Routledge
ISBN 13 : 1351805533
Total Pages : 151 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis The Water–Food–Energy Nexus by : Jeremy Allouche

Download or read book The Water–Food–Energy Nexus written by Jeremy Allouche and published by Routledge. This book was released on 2019-04-09 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world of development thinkers and practitioners is abuzz with a new lexicon: the idea of "the nexus" between water, food, and energy which is intuitively compelling. It promises better integration of multiple sectoral elements, a better transition to greener economies, and sustainable development. However, there appears to be little agreement on its precise meaning, whether it only complements existing environmental governance approaches or how it can be enhanced in national contexts. One current approach to the nexus treats it as a risk and security matter while another treats it within economic rationality addressing externalities across sector. A third perspective acknowledges it as a fundamentally political process requiring negotiation amongst different actors with distinct perceptions, interests, and practices. This perspective highlights the fact that technical solutions for improving coherence within the nexus may have unintended and negative impacts in other policy areas, such as poverty alleviation and education. The Water–Food–Energy Nexus: Power, Politics and Justice lays out the managerial-technical definitions of the nexus and challenges these conceptions by bringing to the forefront the politics of the nexus, around two key dimensions – a dynamic understanding of water–food–energy systems, and a normative positioning around nexus debates, in particular around social justice. The authors argue that a shift in nexus governance is required towards approaches where limits to control are acknowledged, and more reflexive/plural strategies adopted. This book will be of interest to academic researchers, policy makers, and practitioners in the fields of international development studies, environmental politics, and science and technology studies, as well as international relations.

Water in Foods

Author : Fito
Publisher : Elsevier
ISBN 13 : 1483292665
Total Pages : 552 pages
Book Rating : 4.4/5 (832 download)

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Book Synopsis Water in Foods by : Fito

Download or read book Water in Foods written by Fito and published by Elsevier. This book was released on 2013-10-22 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.

Water Activity in Foods

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 0470376368
Total Pages : 456 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Water Activity

Author : Rockland
Publisher : Routledge
ISBN 13 : 1351405101
Total Pages : 432 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Water Activity by : Rockland

Download or read book Water Activity written by Rockland and published by Routledge. This book was released on 2017-11-22 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309091586
Total Pages : 639 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate by : Institute of Medicine

Download or read book Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate written by Institute of Medicine and published by National Academies Press. This book was released on 2005-06-18 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

Food-Energy-Water Nexus Resilience and Sustainable Development

Author : Somayeh Asadi
Publisher : Springer Nature
ISBN 13 : 3030400522
Total Pages : 358 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Food-Energy-Water Nexus Resilience and Sustainable Development by : Somayeh Asadi

Download or read book Food-Energy-Water Nexus Resilience and Sustainable Development written by Somayeh Asadi and published by Springer Nature. This book was released on 2020-03-28 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents readers with an integrated modeling approach for analyzing and understanding the interconnection of water, energy, and food resources and discusses the relationship between resilience and sustainability of the food- energy –water (FEW) system. Authors provide novel frameworks, models, and algorithms designed to balance the theoretical and applicative aspects of each chapter. The book covers an integrated modeling approach for FEW systems along with developed methods, codes, and planning tools for designing interdependent energy, water and food systems. In-depth chapters discuss the impact of renewable energy resources in FEW systems, sustainable design and operation, net zero energy buildings, and challenges and opportunities of the FEW nexus in the sustainable development of different countries. This book is useful for graduate students, researchers, and engineers seeking to understand how sustainable FEW systems contribute to the resilience of these systems and help policy and design makers allocate and prioritize resources in an integrated manner across the food, energy, and water sectors.

Phase Transitions in Foods

Author : Yrjö H. Roos
Publisher : Academic Press
ISBN 13 : 0080538738
Total Pages : 375 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Phase Transitions in Foods by : Yrjö H. Roos

Download or read book Phase Transitions in Foods written by Yrjö H. Roos and published by Academic Press. This book was released on 1995-06-12 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occuring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research - No recent competition

Principles of Soil and Plant Water Relations

Author : M.B. Kirkham
Publisher : Academic Press
ISBN 13 : 0124200788
Total Pages : 599 pages
Book Rating : 4.1/5 (242 download)

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Book Synopsis Principles of Soil and Plant Water Relations by : M.B. Kirkham

Download or read book Principles of Soil and Plant Water Relations written by M.B. Kirkham and published by Academic Press. This book was released on 2014-04-21 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Soil and Plant Water Relations, 2e describes the principles of water relations within soils, followed by the uptake of water and its subsequent movement throughout and from the plant body. This is presented as a progressive series of physical and biological interrelations, even though each topic is treated in detail on its own. The book also describes equipment used to measure water in the soil-plant-atmosphere system. At the end of each chapter is a biography of a scientist whose principles are discussed in the chapter. In addition to new information on the concept of celestial time, this new edition also includes new chapters on methods to determine sap flow in plants dual-probe heat-pulse technique to monitor water in the root zone. - Provides the necessary understanding to address advancing problems in water availability for meeting ecological requirements at local, regional and global scales - Covers plant anatomy: an essential component to understanding soil and plant water relations

The Chronology of Water

Author : Lidia Yuknavitch
Publisher : Hawthorne Books
ISBN 13 : 0983304904
Total Pages : 222 pages
Book Rating : 4.9/5 (833 download)

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Book Synopsis The Chronology of Water by : Lidia Yuknavitch

Download or read book The Chronology of Water written by Lidia Yuknavitch and published by Hawthorne Books. This book was released on 2011-04-01 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is not your mother’s memoir. In The Chronology of Water, Lidia Yuknavitch, a lifelong swimmer and Olympic hopeful escapes her raging father and alcoholic and suicidal mother when she accepts a swimming scholarship which drug and alcohol addiction eventually cause her to lose. What follows is promiscuous sex with both men and women, some of them famous, and some of it S&M, and Lidia discovers the power of her sexuality to help her forget her pain. The forgetting doesn’t last, though, and it is her hard-earned career as a writer and a teacher, and the love of her husband and son, that ultimately create the life she needs to survive.

Our Changing Menu

Author : Michael P. Hoffmann
Publisher : Cornell University Press
ISBN 13 : 1501754645
Total Pages : 267 pages
Book Rating : 4.5/5 (17 download)

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Book Synopsis Our Changing Menu by : Michael P. Hoffmann

Download or read book Our Changing Menu written by Michael P. Hoffmann and published by Cornell University Press. This book was released on 2021-04-15 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.

Nourished Planet

Author : Barilla Center for Food and Nutrition
Publisher : Island Press
ISBN 13 : 1610918940
Total Pages : 274 pages
Book Rating : 4.6/5 (19 download)

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Book Synopsis Nourished Planet by : Barilla Center for Food and Nutrition

Download or read book Nourished Planet written by Barilla Center for Food and Nutrition and published by Island Press. This book was released on 2018-06-28 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nourished Planet illustrates what our global food system can be - a collection of the smartest ideas to nourish us all. From urban farmers in Kenya to American doctors to government officials in Egypt, its voices demonstrate how diverse perspectives are coming together to feed the world sustainably.--back cover.