Water Activity: Influences on Food Quality. A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products

Content: 
ASSISTANT EDITORS, Page ii
Front Matter, Page iii
Copyright, Page iv
Contributors, Pages ix-xi
Preface, Pages xiii-xv, L.B. Rockland, G.F. Stewart
Acknowledgments, Pages xvii-xviii
WATER ACTIVITY AND ITS ESTIMATION IN FOOD SYSTEMS: THEORETICAL ASPECTS, Pages 1-61, C. van den Berg, S. Bruin
DERIVATION OF FULL RANGE MOISTURE SORPTION ISOTHERMS, Pages 63-87, M. Caurie
RECENT DEVELOPMENTS IN TECHNIQUES FOR OBTAINING COMPLETE SORPTION ISOTHERMS, Pages 89-110, S. Gal
WATER VAPOR SORPTION ISOTHERMS ON MACROMOLECULAR SUBSTRATES, Pages 111-142, R.L. D'Arcy, I.C. Watt
MOISTURE SORPTION HYSTERESIS, Pages 143-177, John G. Kapsalis
EFFECT OF WATER ACTIVITY AND SORPTION HYSTERESIS ON RHEOLOGICAL BEHAVIOR OF WHEAT KERNELS, Pages 179-198, J.L. Multon, H. Bizot, J.L. Doublier, J. Lefebvre, D.C. Abbott
EVALUATION OF CRITICAL PARAMETERS FOR DEVELOPING MOISTURE SORPTION ISOTHERMS OF CEREAL GRAINS, Pages 199-222, Egbert E. Neuber
WATER BINDING ON STARCH: NMR STUDIES ON NATIVE AND GELATINIZED STARCH, Pages 223-245, Hans T. Lechert
PULSED NMR AND STATE OF WATER IN FOODS, Pages 247-264, Nobuya Nagashima, Ei-ichiro Suzuki
DETERMINATION OF BINDING ENERGY FOR THE THREE FRACTIONS OF BOUND WATER, Pages 265-279, Soewarno T. Soekarto, M.P. Steinberg
HYDRATION AROUND HYDROPHOBIC GROUPS, Pages 281-293, Hajime Noguchi
SOLUTE MOBILITY IN RELATION TO WATER CONTENT AND WATER ACTIVITY, Pages 295-317, R.B. Duckworth
USE OF ELECTRON SPIN RESONANCE FOR THE STUDY OF SOLUTE MOBILITY IN RELATION TO MOISTURE CONTENT IN MODEL FOOD SYSTEMS, Pages 319-346, D. Simatos, M. Le Meste, D. Petroff, B. Halphen
A THERMODYNAMIC MODEL FOR TERPENE-WATER SOLUTIONS, Pages 347-375, Marc LeMaguer
HYDRATION OF BIOLOGICAL MEMBRANES, Pages 377-405, Allan S. Schneider
STRUCTURES OF WATER IN AQUEOUS SYSTEMS, Pages 407-434, Werner A.P. Luck
THEORETICAL STUDIES OF WATER IN CARBOHYDRATES AND PROTEINS, Pages 435-465, Donald T. Warner
HYDRATION OF MILK PROTEINS, Pages 467-488, Elliott Berlin
PROTEASE ACTION ON PROTEINS AT LOW WATER CONCENTRATION, Pages 489-510, Soichi Arai, Michiko Yamashita, Masao Fujimaki
AUTOXIDATION-INITIATED REACTIONS IN FOODS, Pages 511-529, M. Karel, S. Yong
INFLUENCE OF WATER ACTIVITY ON STABILITY OF VITAMINS IN DEHYDRATED FOODS, Pages 531-566, James R. Kirk
FORMATION AND DECOMPOSITION OF BROWNING INTERMEDIATES AND VISIBLE SUGAR-AMINE BROWNING REACTIONS, Pages 567-603, K. Eichner, M. Ciner-Doruk
THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS, Pages 605-650, Theodore P. Labuza, Miriam Saltmarch
ACCELERATION OF CHEMICAL REACTIONS DUE TO FREEZING, Pages 651-678, K. Porsdal Poulsen, Flemming Lindelϕv
THE FORMS AND ENERGY OF MOISTURE BINDING IN FOODS AS A BASIS FOR CHOOSING RATIONAL METHODS FOR PROCESSING AND STORAGE, Pages 679-711, A.S. Ginzburg
WATER ACTIVITY AT SUBFREEZING TEMPERATURES, Pages 713-732, Owen Fennema
TRADITIONAL TECHNIQUES IN JAPAN FOR FOOD PRESERVATION BY FREEZING, THAWING, AND DRYING, Pages 733-742, Tokuji Watanabe
STATE OF WATER IN SEA FOOD, Pages 743-763, Taneko Suzuki
ROLE OF WATER IN WITHERING OF LEAFY VEGETABLES, Pages 765-790, Toshimasa Yano, Ikuo Kojima, Yasuo Torikata
INFLUENCE OF WATER ACTIVITY ON THE MANUFACTURE AND AGING OF CHEESE, Pages 791-811, M. Rüegg, B. Blanc
THERMAL PROPERTIES OF WATER IN RELATION TO MICROBIAL CELLS, Pages 813-823, S. Koga, Y. Maeda
SPECIFIC SOLUTE EFFECTS ON MICROBIAL WATER RELATIONS, Pages 825-854, J.H.B. Christian
MICROBIOLOGY OF MEAT AND MEAT PRODUCTS IN HIGH- AND INTERMEDIATE-MOISTURE RANGES, Pages 855-916, L. Leistner, W. Rödel, K. Krispien
Index, Pages 917-921