4. Water Mobility in Foods

  1. Gustavo V. Barbosa-Cánovas1,
  2. Anthony J. Fontana Jr.2,
  3. Shelly J. Schmidt3 and
  4. Theodore P. Labuza4
  1. Shelly J. Schmidt

Published Online: 7 APR 2008

DOI: 10.1002/9780470376454.ch4

Water Activity in Foods: Fundamentals and Applications

Water Activity in Foods: Fundamentals and Applications

How to Cite

Schmidt, S. J. (2007) Water Mobility in Foods, in Water Activity in Foods: Fundamentals and Applications (eds G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt and T. P. Labuza), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470376454.ch4

Editor Information

  1. 1

    Professor of Food Engineering, Center for Nonthermal Processing of Foods, Washington State University

  2. 2

    Senior Research Scientist, Decagon Devices, Inc.

  3. 3

    Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign

  4. 4

    Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota

Publication History

  1. Published Online: 7 APR 2008
  2. Published Print: 25 SEP 2007

ISBN Information

Print ISBN: 9780813824086

Online ISBN: 9780470376454

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Keywords:

  • water mobility;
  • properties of foods;
  • molecules;
  • nature of water;
  • food ingredients

Summary

This chapter contains section titled:

  • Introduction

  • Measuring the Molecular Mobility of Water by NMR

  • Usefulness of the Molecular Water Mobility Approach for Food Materials

  • Relationship between NMR Relaxation Rates and aw

  • Future Needs and Directions

  • Endnotes

  • Acknowledgments

  • Bibliography