By Steve Taylor
Advances in meals and meals learn is an eclectic serial confirmed in 1948. The serial acknowledges the imperative courting among the foodstuff and dietary sciences and brings jointly extraordinary and accomplished experiences that spotlight this dating. Contributions aspect the medical advancements within the extensive components encompassed by means of the fields of nutrition technological know-how and food and are meant to make sure that nutrients scientists in academia and undefined, in addition to expert nutritionists and dieticians, are stored proficient bearing on rising learn and advancements in those very important disciplines. *Series proven due to the fact that 1948*Advisory Board contains eight revered scientists*Unique sequence because it combines nutrients technological know-how and nutrients learn
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Consequently, when appropriate, water activity measurements can be made relatively quickly by personnel overseeing a manufacturing line for quality assurance purposes. Measurement protocols, such as calibration procedures and proper temperature control, should be implemented to assure the accuracy of online aw measurements. Two important, but often under emphasized, aspects of measuring aw values and isotherms in foods are accuracy and repeatability. Variation in aw and isotherm values can be due to inherent variation in biological materials, as well as diVerences in measurement methods, protocols, and equipment employed.
J. SCHMIDT coupling), and nuclear Overhauser. Chemical shift and spin–spin coupling eVects occur through the electrons of chemical bonds, whereas the nuclear Overhauser eVect (NOE) occurs through space. These eVects form the foundation for why NMR is considered the premier structure identification tool. Somewhat larger distance scale information can be gleaned by considering the rate at which NOEs grow between spins (referred to as spin diVusion). Distance scales over which anisotropic order persists in oriented systems, such as muscle, can be calculated by combining information about the size of a residual anisotropic interaction with knowledge of translational motion values (Belton, 1995).
2000), Labuza et al. (2001), and Le Meste et al. (2002). a. Assessment of moisture content as a function of relative humidity. , moisture sorption isotherms). Despite the possibility of inadequate conditions for equilibrium, an isotherm is still a useful indicator of moisture content and moisture content changes as a function of relative humidity. Moisture sorption isotherms are useful for a variety of processing and product stability applications, as discussed further later. b. Prediction of moisture transfer.
Advances in Food and Nutrition Research, Vol. 48 by Steve Taylor