標(biāo)題: Titlebook: Water Relationships in Foods; Advances in the 1980 Harry Levine (Senior Principal Scientist),Louise S Book 1991 The Editor(s) (if applicabl [打印本頁(yè)] 作者: Blandishment 時(shí)間: 2025-3-21 17:23
書(shū)目名稱Water Relationships in Foods影響因子(影響力)
書(shū)目名稱Water Relationships in Foods影響因子(影響力)學(xué)科排名
書(shū)目名稱Water Relationships in Foods網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Water Relationships in Foods網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Water Relationships in Foods被引頻次
書(shū)目名稱Water Relationships in Foods被引頻次學(xué)科排名
書(shū)目名稱Water Relationships in Foods年度引用
書(shū)目名稱Water Relationships in Foods年度引用學(xué)科排名
書(shū)目名稱Water Relationships in Foods讀者反饋
書(shū)目名稱Water Relationships in Foods讀者反饋學(xué)科排名
作者: Multiple 時(shí)間: 2025-3-21 20:22
Water Relationships in Foods978-1-4899-0664-9Series ISSN 0065-2598 Series E-ISSN 2214-8019 作者: 我不死扛 時(shí)間: 2025-3-22 00:34
Food-Water Relations: Progress and Integration, Comments and ThoughtsI feel honoured to have been asked by the convenors to contribute a discussion paper to the published proceedings of this Symposium on Water Relationships in Foods, which was organised as part of the 197th National Meeting of the American Chemical Society.作者: ALERT 時(shí)間: 2025-3-22 07:12 作者: 毗鄰 時(shí)間: 2025-3-22 10:45 作者: mortuary 時(shí)間: 2025-3-22 12:52 作者: intangibility 時(shí)間: 2025-3-22 17:59
Advances in Experimental Medicine and Biologyhttp://image.papertrans.cn/w/image/1021004.jpg作者: inflame 時(shí)間: 2025-3-22 21:58
https://doi.org/10.1007/978-1-4899-0664-9Gluten; Lipid; Polysaccharid; carbohydrate; corn; microorganism; spectroscopy作者: NIP 時(shí)間: 2025-3-23 03:22 作者: Obsessed 時(shí)間: 2025-3-23 07:35 作者: 盡責(zé) 時(shí)間: 2025-3-23 12:44
Effect of Solute on the Nucleation and Propagation of Icendercooled solutions contained in a U-tube. We have determined velocities in a range of concentrations of sugar solution at the same undercooling, and also as a function of undercooling. The role of added polymer has also been investigated. It is affected by the sugar concentration.作者: 低能兒 時(shí)間: 2025-3-23 16:10 作者: contrast-medium 時(shí)間: 2025-3-23 19:56 作者: flaggy 時(shí)間: 2025-3-24 01:44 作者: STRIA 時(shí)間: 2025-3-24 03:32
Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemize of the diffusing solute. At the same time, the rotational diffusivity of the mobile solute increased linearly with water content. The mobilization pattern of spin-labelled side chains of caseinates was observed to be similar to that of the solute. Results are discussed with reference to free volume theory.作者: 使入迷 時(shí)間: 2025-3-24 07:41
DSC Studies and Stability of Frozen Foodse viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.作者: Flawless 時(shí)間: 2025-3-24 12:51
Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemize of the diffusing solute. At the same time, the rotational diffusivity of the mobile solute increased linearly with water content. The mobilization pattern of spin-labelled side chains of caseinates was observed to be similar to that of the solute. Results are discussed with reference to free volume theory.作者: 騙子 時(shí)間: 2025-3-24 18:36
DSC Studies and Stability of Frozen Foodse viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.作者: languid 時(shí)間: 2025-3-24 20:18
Effect of Sugars and Polyols on Water in Agarose Gelshifting the glass transition temperatures to lower temperatures. However, the effects of decreasing freezable water, and the direct effect on the junction zones, produced by sugars seem to be different from the effects produced by polyols.作者: tinnitus 時(shí)間: 2025-3-25 01:24
Effect of Sugars and Polyols on Water in Agarose Gelshifting the glass transition temperatures to lower temperatures. However, the effects of decreasing freezable water, and the direct effect on the junction zones, produced by sugars seem to be different from the effects produced by polyols.作者: CARE 時(shí)間: 2025-3-25 07:21
Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodfor microbial inhibition has now been determined and schemes for its genetic control have been uncovered. The implications that these discoveries have in a wide variety of applications are far-reaching.作者: SEED 時(shí)間: 2025-3-25 10:26
Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodfor microbial inhibition has now been determined and schemes for its genetic control have been uncovered. The implications that these discoveries have in a wide variety of applications are far-reaching.作者: seruting 時(shí)間: 2025-3-25 12:34
Aspartame Degradation as a Function of “Water Activity”ed from 25 to 20 kcal/mole, decreasing as a. increased, as expected. The rates as a function of pH showed that the actual pH of the water in the condensed phase, based on the Bronsted relationship, may be very different than the initial pH. This caused a shift in the pH at which the fastest rate of degradation occurred, as a. increased.作者: GUMP 時(shí)間: 2025-3-25 17:18 作者: originality 時(shí)間: 2025-3-25 23:27
0065-2598 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 t作者: FLACK 時(shí)間: 2025-3-26 00:27 作者: 仔細(xì)閱讀 時(shí)間: 2025-3-26 05:23
Hydration Phenomena: An Update and Implications for the Food Processing Industrybutes of all manner of food-related systems. The growing realization that, during processing, most such systems are brought to, and maintained in, a state of thermodynamic instability is focussing attention on the dynamics of the various components in such systems. Older, equilibrium-based concepts,作者: 笨重 時(shí)間: 2025-3-26 09:24
A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equtical time scales and conditions, which are far from equilibrium. This is not too surprising, since limiting partial-molar properties reflect the independent behavior of solute in the limit of infinite dilution where free volume is maximum at a given temperature, while Tg′-Wg′ properties reflect the作者: Prognosis 時(shí)間: 2025-3-26 16:13 作者: 異端邪說(shuō)下 時(shí)間: 2025-3-26 20:38
A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equtical time scales and conditions, which are far from equilibrium. This is not too surprising, since limiting partial-molar properties reflect the independent behavior of solute in the limit of infinite dilution where free volume is maximum at a given temperature, while Tg′-Wg′ properties reflect the作者: RLS898 時(shí)間: 2025-3-26 21:42
Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemsured using Electron Spin Resonance. A critical minimum amount of water was observed to be necessary for these molecules to reach a level of mobility of the same order as in dilute solutions. This amount of water depended on the size of the diffusing solute and on the microporosity of the macromolec作者: 北京人起源 時(shí)間: 2025-3-27 02:41 作者: 確定無(wú)疑 時(shí)間: 2025-3-27 08:55
DSC Studies and Stability of Frozen Foodsce of the stability of frozen foods. In the first part, the complex features observed before the melting endotherm on DSC/DTA thermograms of sugar-water solutions are examined; they are suggested to be representative of a glass transition associated with enthalpy relaxation. In the second part, the 作者: CAB 時(shí)間: 2025-3-27 11:52
Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric Systemsured using Electron Spin Resonance. A critical minimum amount of water was observed to be necessary for these molecules to reach a level of mobility of the same order as in dilute solutions. This amount of water depended on the size of the diffusing solute and on the microporosity of the macromolec作者: 熱情贊揚(yáng) 時(shí)間: 2025-3-27 17:04 作者: 粗糙濫制 時(shí)間: 2025-3-27 20:27 作者: Hyperopia 時(shí)間: 2025-3-28 01:05 作者: myelography 時(shí)間: 2025-3-28 04:06
Effects of Water on Diffusion in Food Systemse foods themselves, their immediate environment within a package, and any barriers (packaging or coating) used with the foods. Water content and “water activity” affect these diffusional properties dramatically, by plasticizing food and/or packaging polymers and affecting glass transition temperatur作者: avenge 時(shí)間: 2025-3-28 09:43 作者: 使乳化 時(shí)間: 2025-3-28 10:59 作者: Nuance 時(shí)間: 2025-3-28 18:03
Effect of Solute on the Nucleation and Propagation of Icerimeter (DSC), we determined characteristic temperatures of nucleation, and also rates of nucleation at selected temperatures. The freezing point depression induced by added solute is linearly related to the lowering of both homogeneous and heterogeneous nucleation temperature. Nucleation kinetics d作者: 強(qiáng)行引入 時(shí)間: 2025-3-28 21:35 作者: ATP861 時(shí)間: 2025-3-29 00:09
Vitreous Domains in an Aqueous Ribose Solutionnning calorimetry revealed two glass transitions (at Tgs of ?63 and ?43°C) upon cooling and warming at a constant rate of 5°C·min.. The bulk water of the solution crystallizes at ?18°C (Tc). Heat capacity and enthalpy changes, and the derivatives for each thermal event, are calculated. Relaxation st作者: CHASE 時(shí)間: 2025-3-29 07:08 作者: observatory 時(shí)間: 2025-3-29 09:53
Effect of Sugars and Polyols on Water in Agarose Gelsifferential scanning calorimetry at low temperatures. Changes in the phase transition temperatures of 40% agarose gels, induced by the addition of these chemical reagents, are discussed, together with rheological and thermal data for the same systems at ambient and higher temperatures. Both sugars a作者: Mangle 時(shí)間: 2025-3-29 15:03 作者: 吹牛者 時(shí)間: 2025-3-29 18:43
Non-Equilibrium Phase Transitions of Aqueous Starch Systems-equilibrium) processes involving various metastable states. The thermal responses usually reflect composite effects from contributions of several opposing processes [e.g. annealing, melting, and (re)crystallization] taking place concurrently during TA. It is important, therefore, to recognize the t作者: Antagonist 時(shí)間: 2025-3-29 23:48
Effect of Sugars and Polyols on Water in Agarose Gelsifferential scanning calorimetry at low temperatures. Changes in the phase transition temperatures of 40% agarose gels, induced by the addition of these chemical reagents, are discussed, together with rheological and thermal data for the same systems at ambient and higher temperatures. Both sugars a作者: Glutinous 時(shí)間: 2025-3-30 00:46
Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulosenhanced stability of misoprostol oil in HPMC, the physical state of misoprostol oil in HPMC films was investigated using differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), and transmission IR (TIR). Further, to determine the effect of polymer structure and the mobility of bo作者: Indolent 時(shí)間: 2025-3-30 05:58
Non-Equilibrium Phase Transitions of Aqueous Starch Systems-equilibrium) processes involving various metastable states. The thermal responses usually reflect composite effects from contributions of several opposing processes [e.g. annealing, melting, and (re)crystallization] taking place concurrently during TA. It is important, therefore, to recognize the t作者: 潰爛 時(shí)間: 2025-3-30 09:59
The Prediction of Water Activities in Multicomponent Systemsively refined treatment, that at the moment we are not in a position to predict water activities, even for simple systems. A method is described which allows the prediction of the water activity of multicomponent systems from the properties of solutions containing one and two solutes. The method can作者: Fabric 時(shí)間: 2025-3-30 16:09
Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulosenhanced stability of misoprostol oil in HPMC, the physical state of misoprostol oil in HPMC films was investigated using differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), and transmission IR (TIR). Further, to determine the effect of polymer structure and the mobility of bo作者: 出來(lái) 時(shí)間: 2025-3-30 17:41
Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodmore recent discovery that the ratio of water vapor pressure to that of pure water (a.) is a useful parameter when related to microbial growth and other stabilizing factors in foods, a valuable means of predicting stability factors based on water limitation has become available. Microorganisms have 作者: enormous 時(shí)間: 2025-3-30 22:44 作者: chronology 時(shí)間: 2025-3-31 01:23
Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutionsugars and salts, time after mixing of clear solutions, and solute interactions. Visual clarity of the solutions after preparation and at least 16 hours of storage may not be a sufficient indicator of complete solvation. The order of mixing solutes may cause differences in their rates of hydration, r作者: 顛簸地移動(dòng) 時(shí)間: 2025-3-31 06:32
Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Foodmore recent discovery that the ratio of water vapor pressure to that of pure water (a.) is a useful parameter when related to microbial growth and other stabilizing factors in foods, a valuable means of predicting stability factors based on water limitation has become available. Microorganisms have 作者: 開(kāi)玩笑 時(shí)間: 2025-3-31 11:09
Aspartame Degradation as a Function of “Water Activity”” (a.). The kinetics of degradation were followed in model systems as a function of initial pH, temperature, and a.. An increase in a., for each 0.1 units in the 0.3 to 0.7 range, resulted in about a 30–80% increase in degradation rate, which then decreased only slowly up to dilute solution. The pre作者: llibretto 時(shí)間: 2025-3-31 15:38 作者: 灌輸 時(shí)間: 2025-3-31 17:44 作者: bleach 時(shí)間: 2025-3-31 23:51 作者: 在前面 時(shí)間: 2025-4-1 01:59
Thermomechanical Analysis of Frozen Aqueous Systemstimate was made of the glass transition point and of the thermal softening behavior of the system. Good agreement was found with previously published glass transition data for similar frozen carbohydrate model systems measured by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA).作者: 仇恨 時(shí)間: 2025-4-1 09:35 作者: BIDE 時(shí)間: 2025-4-1 11:04
Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutionsesulting in differences in “Aw” at non-equilibrium conditions, whereas Aw is only meaningful at thermodynamic equilibrium. Determining a thermodynamic equilibrium Aw in diffusion-resistant foods may take much more time and be more difficult to measure than in the solutions reported in this paper.作者: harpsichord 時(shí)間: 2025-4-1 14:54 作者: 真實(shí)的你 時(shí)間: 2025-4-1 22:26 作者: AGATE 時(shí)間: 2025-4-1 22:45 作者: 燈泡 時(shí)間: 2025-4-2 05:08 作者: 瑣事 時(shí)間: 2025-4-2 10:39 作者: 誹謗 時(shí)間: 2025-4-2 14:36
has the theory of nonlinear wave inter- action effects undergone such vigorous development as to result in the formulation of clear phYSical concepts regarding the mech- anisms of interaction. This development has been engendered by attempts to solve many of the plasma-physical problems accom- pany作者: 打算 時(shí)間: 2025-4-2 17:12
Felix Franksey can‘t see the problem. perhaps you will find the final question. G. K. Chesterton. The Scandal of Father ‘The Hermit Clad in Crane Feathers‘ in R. Brown ‘The point of a Pin‘. van Gulik‘s The Chinese Maze Murders. Growing specialization and diversification have brought a host of monographs and tex作者: Entreaty 時(shí)間: 2025-4-2 23:27 作者: laxative 時(shí)間: 2025-4-3 00:14 作者: PARA 時(shí)間: 2025-4-3 06:21
Cornelis van den Bergre . is a differential operator whose fractional powers .., . ∈ Q, can be defined by a suitable expansion in terms of pseudo-differential symbols. By (..). the projection to the purely differential part of this expansion is denoted. Thus, this construction turned out to be just a special case of a m作者: 不再流行 時(shí)間: 2025-4-3 11:35
Louise Slade,Harry Levine set U .. and a continuous function f on the boundary U* of U, we understand by the solution of the Dirichlet problem for f a continuous function F on the closure ū of U which is harmonic in U and coincides with f on U*. A set U is termed . if there exists a solution of the Dirichlet problem, for an作者: Aerate 時(shí)間: 2025-4-3 13:17
D. Simatos,G. BlondRoma, with co-directors Marcello Anile, Catania and P. F. Zweifel, Virginia Tech. Other members of the scientific organizing committee included Mitchell Feigenbaum, Rockefeller University and David Ruelle, IHES. The attendance at the school consisted of 23 invited speakers and approximately 80 "stud
