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Water activity in liquid food systems: A molecular scale interpretation

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Water activity in liquid food systems : A molecular scale interpretation. / Maneffa, Andrew J.; Stenner, Richard; Matharu, Avtar S.; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi.

In: Food Chemistry, Vol. 237, 15.12.2017, p. 1133-1138.

Research output: Contribution to journalArticle

Harvard

Maneffa, AJ, Stenner, R, Matharu, AS, Clark, JH, Matubayasi, N & Shimizu, S 2017, 'Water activity in liquid food systems: A molecular scale interpretation' Food Chemistry, vol 237, pp. 1133-1138. DOI: 10.1016/j.foodchem.2017.06.046

APA

Maneffa, A. J., Stenner, R., Matharu, A. S., Clark, J. H., Matubayasi, N., & Shimizu, S. (2017). Water activity in liquid food systems: A molecular scale interpretation. Food Chemistry, 237, 1133-1138. DOI: 10.1016/j.foodchem.2017.06.046

Vancouver

Maneffa AJ, Stenner R, Matharu AS, Clark JH, Matubayasi N, Shimizu S. Water activity in liquid food systems: A molecular scale interpretation. Food Chemistry. 2017 Dec 15;237:1133-1138. Available from, DOI: 10.1016/j.foodchem.2017.06.046

Author

Maneffa, Andrew J.; Stenner, Richard; Matharu, Avtar S.; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi / Water activity in liquid food systems : A molecular scale interpretation.

In: Food Chemistry, Vol. 237, 15.12.2017, p. 1133-1138.

Research output: Contribution to journalArticle

Bibtex

@article{4232ae63b41b49948aecf505ee14675e,
title = "Water activity in liquid food systems: A molecular scale interpretation",
abstract = "Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based “free water” and “water structure” hypotheses. Conversely, they support the theory of “solute hydration and clustering” which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.",
keywords = "Kirkwood-Buff theory, Polyol, Statistical thermodynamics, Sugar, Water activity, Water structure",
author = "Maneffa, {Andrew J.} and Richard Stenner and Matharu, {Avtar S.} and Clark, {James H.} and Nobuyuki Matubayasi and Seishi Shimizu",
year = "2017",
month = "6",
doi = "10.1016/j.foodchem.2017.06.046",
volume = "237",
pages = "1133--1138",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

RIS - suitable for import to EndNote

TY - JOUR

T1 - Water activity in liquid food systems

T2 - Food Chemistry

AU - Maneffa,Andrew J.

AU - Stenner,Richard

AU - Matharu,Avtar S.

AU - Clark,James H.

AU - Matubayasi,Nobuyuki

AU - Shimizu,Seishi

PY - 2017/6/9

Y1 - 2017/6/9

N2 - Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based “free water” and “water structure” hypotheses. Conversely, they support the theory of “solute hydration and clustering” which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.

AB - Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based “free water” and “water structure” hypotheses. Conversely, they support the theory of “solute hydration and clustering” which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.

KW - Kirkwood-Buff theory

KW - Polyol

KW - Statistical thermodynamics

KW - Sugar

KW - Water activity

KW - Water structure

UR - https://www.scopus.com/record/display.uri?eid=2-s2.0-85020840701&origin=inward&txGid=23231f51938338b16ad847645073715d

U2 - 10.1016/j.foodchem.2017.06.046

DO - 10.1016/j.foodchem.2017.06.046

M3 - Article

VL - 237

SP - 1133

EP - 1138

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -