Water in Foods. Fundamental Aspects and Their Significance in Relation to Processing of Foods

Content: 
Inside Front Cover, Page ii
Front Matter, Page iii
Copyright, Page iv
Preface, Page v, Pedro Fito, Antonio Mulet
Acknowledgements, Page vi
Summary of Advances Reported at the ISOPOW-V Conference, Pages 1-12, Marcus Karel, John Christian, Pedro Fito
Basic Physical Chemistry and Links Between Hydration and Solute Interactions, Pages 13-25, Terence H. Lilley
The Role of Conformation on the Thermodynamics and Rheology of Aqueous Solutions of Carbohydrate Polymers, Pages 27-42, Attilio Cesàro
Computer Modeling Studies of the Interaction of Water With Carbohydrates, Pages 43-57, R.K. Schmidt, K. Tasaki, J.W. Brady
Protein-Stabilized Emulsions, Pages 59-74, Eric Dickinson
Water in Casein Gels; How to Get it Out or Keep it In, Pages 75-88, T. van Vliet, P. Walstra
Theories of Liquid-Glass Transition, Pages 89-114, J. Perez
Liquid Fragility and the Glass Transition in Water and Aqueous Solutions, Pages 115-142, C.A. Angell, R.D. Bressel, J.L. Green, H. Kanno, M. Oguni, E.J. Sare
Water and the Glass Transition — Dependence of the Glass Transition on Composition and Chemical Structure: Special Implications for Flour Functionality in Cookie Baking, Pages 143-188, Louise Slade, Harry Levine
Water Diffusion and Sorption in Amorphous Macromolecular Systems and Foods, Pages 189-210, Nicholas A. Peppas, Lisa Brannon-Peppas
NMR Imaging in the Study of Diffusion of Water in Foods, Pages 211-224, Michael J. McCarthy, Didier Lasseux, James E. Maneval
Lipid Type and Location of the Relative Humidity Gradient Influence on the Barrier Properties of Lipids to Water Vapor, Pages 225-239, O. Fennema, I.G. Donhowe, J.J. Kester
Changes in Rheological Properties of Gliadin as a Function of Temperature and Moisture: Development of a State Diagram, Pages 241-252, H. Madeka, J.L. Kokini
Mechanical Properties of Frozen Model Solutions, Pages 253-269, Geneviève Blond
Water Activity and Food Polymer Science: Implications of State on Arrhenius and WLF Models in Predicting Shelf Life, Pages 271-289, K.A. Nelson, T.P. Labuza
Influence of the Low-Moisture State on pH and its Implication for Reaction Kinetics, Pages 291-312, Leonard N. Bell, Theodore P. Labuza
Modelling of Vacuum Osmotic Dehydration of Food, Pages 313-328, Pedro Fito
Drying Modelling and Water Diffusivity in Carrots and Potatoes, Pages 329-348, Antonio Mulet
The Role of Hydration in Lysozyme Structure and Activity: Relevance in Protein Engineering and Design, Pages 349-365, P.L. Poole
The Role of Water in Biomembrane Structures, Pages 367-380, D. Chapman
Mechanisms Controlling Compatible Solute Accumulation: A Consideration of the Genetics and Physiology of Bacterial Osmoregulation, Pages 381-397, Ian R. Booth, Bizhan Pourkomailian, Debra McLaggan, Su-Pin Koo
Yeast Resistance to High Levels of Osmotic Pressure: Influence of Kinetics, Pages 399-407, P. Gervais, P.A. Marechal
Specific Solute Effects with Special Reference to Staphylococcus aureus, Pages 409-419, Jorge Chirife
Further Developments in the Utilization of Hurdle Technology for Food Preservation, Pages 421-432, L. Leistner
Combined Methods for the Preservation of Foods in Latin America and the CYTED-D Project, Pages 433-444, J.M. Aguilera, J. Chirife
IMF: An Iberoamerican Cooperative Project, Pages 445-452, Efren Parada-Arias
Bacterial Ice-Nucleation Activity and its Application to Freeze Concentration of Fresh Foods for Modification of their Properties, Pages 453-473, Michiko Watanabe, Soichi Arai
Antifreeze Proteins, Pages 475-482, P.J. Lillford, C.B. Holt
The Glass Transition in the Freezing Process, Pages 483-494, David S. Reid, William Kerr, Julie Hsu
Effect of Water Vapor on the Transport Properties of Oxygen through Polyamide Packaging Materials, Pages 495-507, Ruben J. Hernandez
Control of Water in Foods During Storage, Pages 509-532, Chaim H. Mannheim, Jian X. Liu, Seymour G. Gilbert
Index, Pages 533-541