Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
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Published By Wiley-Blackwell

9780470958193, 9780813812731
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Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw

2010 ◽  
pp. 619-625
Author(s):  
C. Gumeta-Chávez ◽  
J. J. Chanona-Pérez ◽  
L. Alamilla-Beltrán ◽  
G. Calderón-Domínguez ◽  
A. Vega ◽  
...  
Keyword(s):  
Convective Drying

Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase

2010 ◽  
pp. 599-604
Author(s):  
P. Srirangsan ◽  
K. Kawai ◽  
N. Hamada-Sato ◽  
M. Watanabe ◽  
T. Suzuki
Keyword(s):  
Xanthine Oxidase ◽  
Storage Stability ◽  
Freeze Dried

Predicting Water Migration in Starchy Food During Cooking

2010 ◽  
pp. 533-538
Author(s):  
S. Thammathongchat ◽  
M. Fukuoka ◽  
T. Hagiwara ◽  
T. Sakiyama ◽  
H. Watanabe
Keyword(s):  
Water Migration ◽  
Starchy Food

Water State and Mobility Affect the Mechanical Properties of Coffee Beans

2010 ◽  
pp. 491-498
Author(s):  
P. Pittia ◽  
G. Sacchetti ◽  
P. Rocculi ◽  
L. Venturi ◽  
M. Cremonini ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Water State ◽  
Coffee Beans

Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property

2010 ◽  
pp. 453-458
Author(s):  
W. Garnjanagoonchorn ◽  
A. Yimjaroenpornsakul ◽  
N. Poovarodom ◽  
S. Praditdoung
Keyword(s):  
Water Vapor ◽  
Egg White ◽  
Barrier Property ◽  
Water Vapor Barrier ◽  
Film Forming ◽  
Duck Egg

Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods

2010 ◽  
pp. 445-451
Author(s):  
K. Tsuji ◽  
K. Kawai ◽  
M. Watanabe ◽  
T. Suzuki
Keyword(s):  
Enthalpy Relaxation ◽  
Browning Reaction ◽  
Nonenzymatic Browning

Taking the Measure of Water

2010 ◽  
pp. 199-218 ◽  
Author(s):  
David S. Reid
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