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The Properties of Water in Foods ISOPOW 6

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Cover of 'The Properties of Water in Foods ISOPOW 6'

Table of Contents

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    Book Overview
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    Chapter 1 Supramolecular structures of biopolymer gels
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    Chapter 2 Water in tissue structures by NMR and MRI
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    Chapter 3 Physical chemical parameters inhibiting the growth of microorganisms
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    Chapter 4 Protein hydration and glass transitions
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    Chapter 5 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal
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    Chapter 6 NMR dynamics properties of water in relation to thermal characteristics in bread
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    Chapter 7 Phase and polymorphic transitions of starches at low and intermediate water contents
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    Chapter 8 Thermal properties of polysaccharides at low moisture: Part 3 — Comparative behaviour of guar gum and dextran
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    Chapter 9 Spray drying of high fat foods
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    Chapter 10 Spray drying and quality changes
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    Chapter 11 Mechanical properties of dry brittle cereal products
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    Chapter 12 Stress development in shrinking slabs during drying
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    Chapter 13 Freezing — nucleation in foods and antifreeze actions
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    Chapter 14 Mechanisms and kinetics of recrystallization in ice cream
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    Chapter 15 Biological ice nucleation
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    Chapter 16 Formation of Ice in frozen foods and its control by physical stimuli
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    Chapter 17 Effects of high pressure on food biopolymers with special reference to β-lactoglobulin
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    Chapter 18 Inactiviation of microorganisms by high pressure
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    Chapter 19 Advantages, possibilities and challenges of high pressure applications in food processing
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    Chapter 20 Anhydrobiosis: the water replacement hypothesis
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    Chapter 21 Bacterial responses to osmotic stress: diverse mechanisms to achieve a common goal
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    Chapter 22 Bacterial Spores - resistance, dormancy and water status
Attention for Chapter 15: Biological ice nucleation
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Citations

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Chapter title
Biological ice nucleation
Chapter number 15
Book title
The Properties of Water in Foods ISOPOW 6
Published by
Springer, Boston, MA, January 1998
DOI 10.1007/978-1-4613-0311-4_15
Book ISBNs
978-1-4613-7991-1, 978-1-4613-0311-4
Authors

Steven E. Lindow, Lindow, Steven E.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 4 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 25%
Student > Bachelor 1 25%
Researcher 1 25%
Unknown 1 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 25%
Earth and Planetary Sciences 1 25%
Unknown 2 50%

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