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Water

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)

Keywords

Vapor Pressure Boiling Point Hard Water Colloidal Dispersion Soft Water 
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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References

  1. 1.
    Fennema O. Water and ice. In: Fennema O, ed. Food Chemistry, 3rd ed. New York: Marcel Dekker, 1996.Google Scholar
  2. 2.
    Popkin BM, Armstrong LE, Bray GM, Caballero B, Frei B, Willett WC. A new proposed guidance system for beverage consumption in the United States. Am J Clin Nutr 2006; 83: 529-542 http://www.ajcn.org/cgi/content/full/83/3/529Google Scholar
  3. Simatros D, Karel M. Characterization of the condition of water in foods:Physiochemical aspects. In: Seow CC, ed. Food Preservation by Moisture Control.London: Elsevier Applied Science Publishers, 1988.Google Scholar
  4. Rockland LB, Stewart GF. Water Activity: Influences on Food Quality. New York: Academic Press, 1981.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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