The Properties of Water in Foods ISOPOW 6
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22

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5

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Published By Springer US

9781461379911, 9781461303114

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_5 ◽

1998 ◽

pp. 103-138 ◽

Cited By ~ 3

Author(s):

G. P. Johari ◽

G. Sartor

Keyword(s):

Phase Transformations ◽

High Protein ◽

Kinetic Features

Supramolecular structures of biopolymer gels

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_1 ◽

1998 ◽

pp. 3-29 ◽

Cited By ~ 3

Author(s):

Anne-Marie Hermansson

Keyword(s):

Supramolecular Structures ◽

Biopolymer Gels

Physical chemical parameters inhibiting the growth of microorganisms

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_3 ◽

1998 ◽

pp. 43-56 ◽

Cited By ~ 1

Author(s):

Jorge Chirife

Keyword(s):

Chemical Parameters ◽

Physical Chemical

Freezing — nucleation in foods and antifreeze actions

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_13 ◽

1998 ◽

pp. 275-286 ◽

Cited By ~ 3

Author(s):

David S. Reid

Biological ice nucleation

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_15 ◽

1998 ◽

pp. 320-328

Author(s):

Steven E. Lindow

Keyword(s):

Ice Nucleation

Anhydrobiosis: the water replacement hypothesis

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_20 ◽

1998 ◽

pp. 440-455 ◽

Cited By ~ 17

Author(s):

John H. Crowe ◽

James S. Clegg ◽

Lois M. Crowe

Keyword(s):

Water Replacement

Bacterial Spores - resistance, dormancy and water status

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_22 ◽

1998 ◽

pp. 486-504 ◽

Cited By ~ 1

Author(s):

Robert E. Marquis

Keyword(s):

Water Status ◽

Bacterial Spores

NMR dynamics properties of water in relation to thermal characteristics in bread

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_6 ◽

1998 ◽

pp. 139-159 ◽

Cited By ~ 1

Author(s):

Pavinee Chinachoti

Keyword(s):

Thermal Characteristics

Inactiviation of microorganisms by high pressure

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_18 ◽

1998 ◽

pp. 398-417 ◽

Cited By ~ 8

Author(s):

Jan P. P. Smelt ◽

Patrick C. Wouters ◽

A. Guus ◽

F. Rijke

Keyword(s):

High Pressure

Mechanisms and kinetics of recrystallization in ice cream

The Properties of Water in Foods ISOPOW 6 ◽

10.1007/978-1-4613-0311-4_14 ◽

1998 ◽

pp. 287-319 ◽

Cited By ~ 21

Author(s):

Richard W. Hartel

Keyword(s):

Ice Cream ◽

Kinetics Of