Could High Water Flow Rate Damage the Membrane of Saccharomyces cerevisiae? (English)
- New search for: Gervais, P.
- New search for: Beney, L.
- New search for: De Maranon, I. M.
- New search for: Marechal, P. A.
- New search for: Gervais, P.
- New search for: Beney, L.
- New search for: De Maranon, I. M.
- New search for: Marechal, P. A.
- New search for: Roos, Y. j. H.
- New search for: Leslie, R. B.
- New search for: Lillford, P. J.
In:
Properties of water in foods; Water management in the design and distribution of quality foods
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353-374
;
1999
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ISBN:
- Conference paper / Print
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Title:Could High Water Flow Rate Damage the Membrane of Saccharomyces cerevisiae?
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Contributors:Gervais, P. ( author ) / Beney, L. ( author ) / De Maranon, I. M. ( author ) / Marechal, P. A. ( author ) / Roos, Y. j. H. / Leslie, R. B. / Lillford, P. J.
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Conference:International symposium; 7th, Properties of water in foods; Water management in the design and distribution of quality foods ; 1998 ; Helsinki
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Published in:
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Publisher:
- New search for: Technomic Publishing
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Place of publication:Lancaster, PA
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Publication date:1999-01-01
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Size:22 pages
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Remarks:Based on the symposium. Also known as ISOPOW 7; See also 9110.360 no 1143 for papers described as proceedings
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Water: The Star of Biomanipulators Obscured in a Cloud of Superficial FamiliarityFennema, O. et al. | 1999
- 23
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Occurrence and Forms of Water and Ice on the Earth and in the Universe, and the Origin(s) of LifeBlake, D. et al. | 1999
- 53
-
Freeze-Induced Dehydration and the Cryostability of Biological MembranesSteponkus, P. L. et al. | 1999
- 87
-
Dehydration and Freezing StressesReid, D. S. et al. | 1999
- 107
-
NMR Studies of Water Mobility in FoodsHills, B. P. et al. | 1999
- 135
-
Role of Hydration and Water Structure in Biological and Colloidal InteractionsWennerstrom, H. et al. | 1999
- 151
-
Interactions between Polar and Non-Polar Surfaces in Triglyceride OilClaesson, P. M. / Dedinaite, A. et al. | 1999
- 165
-
Roles of Hydration on the Structure and Dynamics of Nucleic AcidsAuffinger, P. / Westhof, E. et al. | 1999
- 199
-
The Role of Water in Intermolecular Interactions in FoodTolstoguzov, V. et al. | 1999
- 237
-
Theoretical Aspects of Molecular MobilityDuda, J. L. et al. | 1999
- 255
-
Molecular Mobility in Food Components as Studied by Magnetic Resonance SpectroscopyHemminga, M. A. / Van Den Dries, I. J. / Magusin, P. C. M. M. / Van Dusschoten, D. / Van Den Berg, C. et al. | 1999
- 267
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Mobility and Reactivity in Low Moisture and Frozen FoodsLe Meste, M. / Champion, D. / Roudaut, G. / Contreras-Lopez, E. / Blond, G. / Simatos, D. et al. | 1999
- 285
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The Mobility and Mold Growth in Glassy/Rubbery SubstancesChirife, J. / Buera, M. P. / Gonzalez, H. H. L. et al. | 1999
- 301
-
Water and the Bacterial Spore: Resistance, Dormancy and GerminationGould, G. W. et al. | 1999
- 325
-
Surviving Osmotic Stress: The Role of Natural Food Components in Limiting Preservative ActionAmezaga-Johnstone, M.-R. / McLaggan, D. / Booth, I. R. et al. | 1999
- 353
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Could High Water Flow Rate Damage the Membrane of Saccharomyces cerevisiae?Gervais, P. / Beney, L. / De Maranon, I. M. / Marechal, P. A. et al. | 1999
- 375
-
Predictive Modeling of Microbial Growth: The Microorganisms Response to Water ActivityMcClure, P. J. et al. | 1999
- 397
-
The Effects of Residual Water on Solid-State Stability of Drugs and Drug ProductsZografi, G. / Byrn, S. R. et al. | 1999
- 411
-
Irreversible Changes During Processing: Starch ConversionFarhat, I. A. / Hill, S. E. / Mitchell, J. R. / Blanshard, J. M. V. / Blachot, J. F. et al. | 1999
- 429
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Crystallization of Amorphous Food Components and PolymersRoos, Y. H. / Jouppila, K. / Soderholm, E. S. et al. | 1999
- 455
-
Plant Polysaccharides and Food Quality-Homogeneous, Heterogeneous and Phase-Separated SystemsGunning, Y. / MacDougall, A. / Noel, T. / Parker, R. / Ring, S. et al. | 1999
- 481
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Importance of Water in Foods Preserved by High Hydrostatic PressurePalou, E. / Lopez-Malo, A. / Welti-Chanes, J. / Barbosa-Canovas, G. V. / Swanson, B. G. et al. | 1999
- 503
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Role of Water in the Stability of Minimally or Partially Processed FoodsWelti-Chanes, J. / Alzamora, S. M. / Lopez-Malo, A. / Tapia, M. S. / Barbosa-Canovas, G. V. / Parada-Arias, E. et al. | 1999
- 535
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Food Research Tasks at the Beginning of the New Millennium-A Personal VisionKarel, M. et al. | 1999
- 561
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Panel Discussion: Research and Training Needs of the Food IndustryLeslie, R. B. / Leuschner, R. G. et al. | 1999