Titlebook: Water Relationships in Foods; Advances in the 1980 Harry Levine (Senior Principal Scientist),Louise S Book 1991 The Editor(s) (if applicabl

RLS898

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

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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

CAB

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

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myelography

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

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