Skip to content
Home/ Water in Foods and Biological Materials
Water in Foods and Biological Materials

Water in Foods and Biological Materials

by Ruan, R Roger
No customer reviews yet ISBN 9781566765893

This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials. Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials. Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage. This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.

About the author

Product details

Pub dateNov 18, 1997
ISBN-101566765897
ISBN-139781566765893
LanguageEnglish
Last updated 2026-09-09 21:43
$485.40
In stock soon — order now to reserve your copy
Delivery by Tuesday, September 15, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - General
See all
Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities
<p>The nutrition of an individual during gestation and the first two years of life--the first 1,000 days--sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today's epidemics. Early-life nutrition can program the body's tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of <i>Early Nutrition and Long-Term Health</i> examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society's investment in coping with the modern epidemic of NCDs.</p>
$346.80
Advances in Food Authenticity Testing
<p><i>Advances in Food Authenticity Testing</i> covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. </p> <p>The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.</p> <p>The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.</p> <p>Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.</p>
$346.80
Food for the Aging Population
<p><i>Food for the Aging Population, Second Edition, </i>is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. </p> <p>Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life.</p>
$439.20
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
$289.05
Stability and Shelf Life of Food
<p>The second edition of <i>The Stability and Shelf-life of Food</i> is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. </p> <p>The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. </p> <p>With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.</p>
$346.80
Lawrie's Meat Science
<p><i>Lawrie's Meat Science, Eighth Edition, </i> provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.</p> <p>The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.</p> <p>Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. </p>
$162.29