Properties of Water in Foods
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TOTAL DOCUMENTS

40

(FIVE YEARS 0)

H-INDEX

11

(FIVE YEARS 0)

Published By Springer Netherlands

9789401087568, 9789400951037

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Effect of AW on Growth and Survival of Bacillaceae

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_16 ◽

1985 ◽

pp. 259-272 ◽

Cited By ~ 9

Author(s):

M. Jakobsen

Keyword(s):

Growth And Survival

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Freezing in Polymer — Water Systems and Properties of Water

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_32 ◽

1985 ◽

pp. 531-542 ◽

Cited By ~ 6

Author(s):

G. Blond

Keyword(s):

Water Systems

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Influence of Temperature on Sorption Equilibria

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_7 ◽

1985 ◽

pp. 95-118 ◽

Cited By ~ 47

Author(s):

H. Weisser

Keyword(s):

Influence Of Temperature ◽

Influence Of Temperature On ◽

Sorption Equilibria

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An Enzymatically Modified Protein as a New Surfactant and its Function to Interact With Water and Oil in an Emulsion System

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_4 ◽

1985 ◽

pp. 49-64 ◽

Cited By ~ 1

Author(s):

S. Arai ◽

M. Watanabe

Keyword(s):

Emulsion System

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Water in Dairy Products Related to Quality, with Special Reference to Cheese

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_37 ◽

1985 ◽

pp. 603-625 ◽

Cited By ~ 11

Author(s):

M. Rüegg

Keyword(s):

Special Reference ◽

Dairy Products

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Present State of Knowledge of AW Effects on Microorganisms

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_14 ◽

1985 ◽

pp. 229-245 ◽

Cited By ~ 9

Author(s):

G. N. Gould

Keyword(s):

Present State

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Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_10 ◽

1985 ◽

pp. 153-169 ◽

Cited By ~ 27

Author(s):

M. Karel

Keyword(s):

Phase Transitions ◽

Water Content ◽

Water Activity ◽

Food Systems ◽

Food Components

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The Role of Water in the Rheology of Hygroscopic Food Powders

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_24 ◽

1985 ◽

pp. 393-404 ◽

Cited By ~ 1

Author(s):

M. Peleg

Keyword(s):

Food Powders

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Freeze-Texturing and Other Aspects of the Effects of Freezing on Food Quality

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_33 ◽

1985 ◽

pp. 543-553 ◽

Cited By ~ 7

Author(s):

P. J. Lillford

Keyword(s):

Food Quality

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Solution Thermodynamics and the Starch-Water System

Properties of Water in Foods ◽

10.1007/978-94-009-5103-7_9 ◽

1985 ◽

pp. 133-151 ◽

Cited By ~ 9

Author(s):

M. Maguer

Keyword(s):

Water System ◽

Solution Thermodynamics

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