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- W2912183021 abstract "Water is abundant in all living things and, consequently, is in almost all foods, unless steps have been taken to remove it. It is essential for life, even though it contributes no calories to the diet. Water also greatly affects the texture of foods, as can be seen when comparing grapes and raisins (dried grapes), or fresh and wilted lettuce. It gives crisp texture or turgor to fruits and vegetables, and it also affects perception of the tenderness of meat. For some food products, such as potato chips, salt, or sugar, lack of water is an important aspect of their quality, and keeping water out of such foods is important to maintain quality." @default.
- W2912183021 created "2019-02-21" @default.
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- W2912183021 date "2013-11-12" @default.
- W2912183021 modified "2023-09-27" @default.
- W2912183021 title "Water" @default.
- W2912183021 cites W1903286618 @default.
- W2912183021 doi "https://doi.org/10.1007/978-1-4614-9138-5_2" @default.
- W2912183021 hasPublicationYear "2013" @default.
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