Water Relationships in Foods

Advances in the 1980s and Trends for the 1990s

  • Harry Levine
  • Louise Slade

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Table of contents

  1. Front Matter
    Pages i-xiv
  2. New Directions

  3. Thermal Analysis Approach

    1. Sanguansri Charoenrein, M. Goddard, D. S. Reid
      Pages 191-198
    2. Timothy W. Schenz, Braden Israel, Mary Ann Rosolen
      Pages 199-214
    3. T. J. Maurice, Y. J. Asher, S. Thomson
      Pages 215-223
    4. John M. Wasylyk, John G. Baust
      Pages 225-234
    5. Katsuyoshi Nishinari, Mineo Watase, Peter A. Williams, Glyn O. Phillips
      Pages 235-249
    6. Tugrul T. Kararli, Thomas Catalano, Thomas E. Needham, Pat M. Finnegan
      Pages 275-289
  4. “Water Activity”

  5. Water Sorption Studies

    1. U. P. Strauss, R. J. Porcja, S. Y. Chen
      Pages 351-363
    2. R. B. Leslie, P. J. Carillo, T. Y. Chung, S. G. Gilbert, K. Hayakawa, S. Marousis et al.
      Pages 365-390
    3. H. Weisser, F. Liebenspacher
      Pages 391-404
  6. Nuclear Magnetic Resonance Approach

    1. Shelly J. Schmidt, Hsi-Mei Lai
      Pages 405-452
    2. S. Ablett, A. H. Darke, P. J. Lillford
      Pages 453-463
    3. D. André d’Avignon, Chi-Cheng Hung, Mark T. L. Pagel, Bradley Hart, G. Larry Bretthorst, Joseph J. H. Ackerman
      Pages 485-508
    4. Joel R. Garbow, Jacob Schaefer
      Pages 509-516
    5. Ion C. Baianu, Thomas F. Kumosinski, Peter J. Bechtel, Adela Mora, Lazaros T. Kakalis, Phillip Yakubu et al.
      Pages 517-540
    6. Pavinee Chinachoti, Shelly J. Schmidt
      Pages 561-583
    7. Philip I. Yakubu, Ion C. Baianu, Paul H. Orr
      Pages 585-597
    8. Michael J. McCarthy, Sanguansri Charoenrein, J. Bruce German, Kathryn L. McCarthy, David S. Reid
      Pages 615-626
  7. Technological Advances

    1. I. Tomka
      Pages 627-637
    2. J. M. V. Blanshard, A. H. Muhr, A. Gough
      Pages 639-655
    3. Yong-Cheng Shi, Paul A. Seib, Sharon P. W. Lu
      Pages 667-686
    4. Sanguansri Charoenrein, David S. Reid
      Pages 687-701
  8. Structural Studies

  9. Back Matter
    Pages 823-836

About this book


This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at 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 the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con­ tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun­ dation by emphasizing the most recent and maj or advanc.


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Editors and affiliations

  • Harry Levine
    • 1
  • Louise Slade
    • 1
  1. 1.Fundamental Science GroupNabisco Brands, Inc.East HanoverUSA

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4899-0666-3
  • Online ISBN 978-1-4899-0664-9
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site