Analysis and Control Methods for Food and Agricultural Products, Analysis of Food Constituents (Analysis and Control Methods for Foods and Agricultural Products)
Contributors: J.-L. Multon (Editor); Lance Dieter (Translator)
Publisher: Wiley-Interscience
Published: March 1997
Language: eng
Number of pages: 510
ISBN-13: 9780471189664
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.