Food-Water Relations: Progress and Integration, Comments and Thoughts

  • Cornelis van den Berg
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

I feel honoured to have been asked by the convenors to contribute a discussion paper to the published proceedings of this Symposium on Water Relationships in Foods, which was organised as part of the 197th National Meeting of the American Chemical Society.

Keywords

Glass Transition Water Activity Food System Sorption Isotherm Glassy State 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Cornelis van den Berg
    • 1
  1. 1.Department of Food Science and Bio-Process EngineeringWageningen Agricultural UniversityWageningenThe Netherlands

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