Water Relations of Foods
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43

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13

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Published By Elsevier

9780122231506

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Physico—Chemical Modification of the State of Water in Foods—A Speculative Survey

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50040-7 ◽

1975 ◽

pp. 639-657 ◽

Cited By ~ 21

Author(s):

MARCUS KAREL

Keyword(s):

Chemical Modification ◽

The State ◽

Physico Chemical ◽

State Of Water

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The Influence of Water on Textural Parameters in Foods at Intermediate Moisture Levels

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50039-0 ◽

1975 ◽

pp. 627-637 ◽

Cited By ~ 5

Author(s):

JOHN G. KAPSALIS

Keyword(s):

Influence Of Water ◽

Textural Parameters

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The Lowering of Water Activity by Order of Mixing in Concentrated Solutions

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50038-9 ◽

1975 ◽

pp. 613-626 ◽

Cited By ~ 12

Author(s):

D.P. BONE ◽

E.L. SHANNON ◽

K.D. ROSS

Keyword(s):

Water Activity ◽

Concentrated Solutions

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Physico-Chemical Studies of Water in Meat

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50035-3 ◽

1975 ◽

pp. 559-571 ◽

Cited By ~ 7

Author(s):

J.M.V. BLANSHARD ◽

W. DERBYSHIRE

Keyword(s):

Physico Chemical ◽

Chemical Studies

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The Effects of Freezing and Thawing on Food Quality

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50033-x ◽

1975 ◽

pp. 505-537 ◽

Cited By ~ 14

Author(s):

WALTER PARTMANN

Keyword(s):

Food Quality ◽

Freezing And Thawing

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Some Applications of Wide-line and Pulsed n.m.r. in Investigations of Water in Foods

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50019-5 ◽

1975 ◽

pp. 233-248 ◽

Cited By ~ 3

Author(s):

M.P. STEINBERG ◽

HENRY LEUNG

Keyword(s):

Wide Line

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Solvent versus Non-solvent Water in Starch–Alcohol–Water Systems

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50015-8 ◽

1975 ◽

pp. 173-182 ◽

Cited By ~ 1

Author(s):

F. DUPRAT ◽

A. GUILBOT

Keyword(s):

Water Systems ◽

Solvent Water ◽

Alcohol Water

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Contributors

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50004-3 ◽

1975 ◽

pp. vii-xi

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Xerophilic Fungi and the Spoilage of Foods of Plant Origin

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50021-3 ◽

1975 ◽

pp. 273-307 ◽

Cited By ~ 78

Author(s):

JOHN I. PITT

Keyword(s):

Plant Origin

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The Significance of Water Activity for Micro-organisms in Meats

Water Relations of Foods ◽

10.1016/b978-0-12-223150-6.50022-5 ◽

1975 ◽

pp. 309-323 ◽

Cited By ~ 31

Author(s):

L. LEISTNER ◽

W. RÖDEL

Keyword(s):

Water Activity ◽

Micro Organisms

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