Analysis of Food Constituents (Analysis & Control Methods for Foods & Agricultural Products S.)
Publisher: Vch Pub
Published: February 1997
Format: Hardcover
Number of pages: 528
ISBN-13: 9781560816973
Subjects: Food Engineering; Technology; Cooking; Biochemistry; Food & beverage technology; Food Science
First sentence: The interactions that exist between water and the constituents of food products on the molecular level (principally hydrogen bonds between the water molecule and the polar radicals of the proteins and carbohydrates; Multon, 1977) express themselves macroscopically by a relation of thermodynamic equilibrium (Fig. 1.1a), which is graphically translated as an isothermal sorption-desorption curve.