Properties of Water in Foods: in Relation to Quality and Stability

Front Matter....Pages I-XXII
Water and Aqueous Solutions : Recent Advances....Pages 1-23
Phase Separation in Protein — Water Systems and the Formation of Structure....Pages 25-36
The Dipalmitoylphosphatidylcholine (DPPC) — Water System....Pages 37-47
An Enzymatically Modified Protein as a New Surfactant and its Function to Interact With Water and Oil in an Emulsion System....Pages 49-64
The Influence of Soluble Components on Water Sorption Hysteresis....Pages 65-82
Some Facts Concerning Water Vapour Sorption Hysteresis on Potato Starch....Pages 83-93
Influence of Temperature on Sorption Equilibria....Pages 95-118
Development of B.E.T.-Like Models for Sorption of Water on Foods, Theory and Relevance....Pages 119-131
Solution Thermodynamics and the Starch-Water System....Pages 133-151
Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems....Pages 153-169
Enzyme Activity as a Function of Water Activity....Pages 171-190
The Influence of Water Content and Temperature on the Formation of Maillard Reaction Intermediates during Drying of Plant Products....Pages 191-210
Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch....Pages 211-227
Present State of Knowledge of A W Effects on Microorganisms....Pages 229-245
Effects of A W and pH on Growth and Survival of Staphylococcus aureus ....Pages 247-257
Effect of A W on Growth and Survival of Bacillaceae....Pages 259-272
Effect of Water Activity on Mold Growth and Mycotoxin Production....Pages 273-292
The Antimicrobial Activity of Sugar Against Pathogens of Wounds and Other Infections of Man....Pages 293-308
Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types....Pages 309-329
Fundamentals of Diffusion of Water and Rate of Approach of Equilibrium A W ....Pages 331-342
Diffusivity of Sorbic Acid in Food Gels at High and Intermediate Water Activities....Pages 343-356
Aroma Diffusion : The Influence of Water Activity and of Molecular Weight of the Other Solutes....Pages 357-373
Choice of Packages for Foods with Specific Considerations of Water Activity....Pages 375-391
The Role of Water in the Rheology of Hygroscopic Food Powders....Pages 393-404
A Pragmatic Approach to the Development of New Intermediate Moisture Foods....Pages 405-419
Water Binding of Humectants....Pages 421-445
Novel Intermediate Moisture Meat Products....Pages 447-463
Extrusion Cooking for Cereal-Based Intermediate-Moisture Products....Pages 465-479
Polyglycerols and Polyglycerol Esters as Potential Water Activity Reducing Agents, Chemistry and Sensory Analysis....Pages 481-496
Complex Aqueous Systems at Subzero Temperatures....Pages 497-509
The Freezing of Biological Cells in Aqueous Solutions Containing a Polymeric Cryo-Protectant....Pages 511-529
Freezing in Polymer — Water Systems and Properties of Water....Pages 531-542
Freeze-Texturing and Other Aspects of the Effects of Freezing on Food Quality....Pages 543-553
Computed Instrumental Analysis of the Behavior of Water in Foods during Freezing and Thawing....Pages 555-571
Water in Fish : Its Effects on Quality and Processing....Pages 573-590
The Effect of Water on the Quality of Meat and Meat Products : Problems and Research Needs....Pages 591-602
Water in Dairy Products Related to Quality, with Special Reference to Cheese....Pages 603-625
Confectionery and Water Activity Determination of A W by Calculation....Pages 627-645
Comparison of Sensors for Measurement of Air Humidity....Pages 647-660
Standardization of Isotherm Measurements (Cost-Project 90 and 90 BIS)....Pages 661-679
Back Matter....Pages 681-693