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Water

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Principles of Food Chemistry

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Water is an essential constituent of many foods. It may occur as an intracellular or extracellular component in vegetable and animal products, as a dispersing medium or solvent in a variety of products, as the dis-persed phase in some emulsified products such as butter and margarine, and as a minor constituent in other foods. Table 1-1 indicates the wide range of water content in foods.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

    John M. deMan

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  1. John M. deMan
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© 1999 Springer Science+Business Media New York

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deMan, J.M. (1999). Water. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_1

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  • DOI: https://doi.org/10.1007/978-1-4614-6390-0_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4614-6389-4

  • Online ISBN: 978-1-4614-6390-0

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