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Theory, Determination and Control of Physical Properties of Food Materials
In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This v...
Federal Register
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Biotechnology
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A Quantitative Analysis of the Effect of Plant Cell Aggregation on Cell Dispersion and Shear Damage in Bioreactors
Therefore, the rate of dispersion and damage, respectively, with shear rate needs to be quantified to determine the optimal condition. The study of the mechanism of plant cell aggregation would indicate the energy required for dispersion, as well as a means to control aggregation. On the other hand, if the culture can be grown and maintained as a single suspension, the shear effect would no longer be a problem. One possibility would be then to investigate physiological methodology that would promote single cell growth in plant cell cultures. [Authors' abstract].
Water Activity: Influences on Food Quality
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and...
