Water Relations of Foods. Proceedings of an International Symposium held in Glasgow, September 1974

Content: 
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Pages iii-iv
Front Matter, Page v
Copyright, Page vi
Contributors, Pages vii-xi
Preface, Pages xiii-xiv, R.B. DUCKWORTH
Foreword, Pages xv-xvi, G.F. STEWART
Water, Ice and Solutions of Simple Molecules, Pages 3-22, F. FRANKS
Water–Carbohydrate Interactions, Pages 23-36, A. SUGGETT
Water/Phospholipid Interactions, Pages 37-71, HELMUT HAUSER
Protein Hydration—Its Role in Stabilizing the Helix Conformation of the Protein, Pages 73-92, D. EAGLAND
The Physical Properties of Water Associated with Biomacromolecules, Pages 93-109, IRWIN D. KUNTZ JR.
Water in Plant Tissues and Frost Hardiness, Pages 111-135, MICHAEL J. BURKE, MILON F. GEORGE, ROBERT G. BRYANT
Recent Advances in Techniques for the Determination of Sorption Isotherms, Pages 139-154, S. GÁL
Interpretation of Sorption Data in Relation to the State of Constituent Water, Pages 155-172, THEODORE P. LABUZA
Solvent versus Non-solvent Water in Starch–Alcohol–Water Systems, Pages 173-182, F. DUPRAT, A. GUILBOT
Solvent versus Non-solvent Water in Casein-Sodium Chloride-Water Systems, Pages 183-191, S. GÁL
Differential Thermal Analysis and Differential Scanning Calorimetry in the Study of Water in Foods, Pages 193-209, D. SIMATOS, M. FAURE, E. BONJOUR, M. COUACH
Dielectric Properties of Foods in Relation to Interactions between Water and the Substrate, Pages 211-231, M. KENT, A.C. JASON
Some Applications of Wide-line and Pulsed n.m.r. in Investigations of Water in Foods, Pages 233-248, M.P. STEINBERG, HENRY LEUNG
Electron Microscopy in the Study of Immobilized Water, Pages 249-269, WILLIAM D. POWRIE, MARVIN A. TUNG
Xerophilic Fungi and the Spoilage of Foods of Plant Origin, Pages 273-307, JOHN I. PITT
The Significance of Water Activity for Micro-organisms in Meats, Pages 309-323, L. LEISTNER, W. RÖDEL
The Effect of Water Activity on the Heat Resistance of Bacteria, Pages 325-337, JANET E.L. CORRY
The Influence of Relative Humidity on the Thermal Resistance of Mould Spores, Pages 339-346, M. LUBIENIECKI-VON SCHELHORN, R. HEISS
Water and Micro-organisms in Foods—A Synthesis, Pages 347-361, D.A.A. MOSSEL
Enzymic Reactions in Low Moisture Foods, Pages 365-377, K. POTTHAST, R. HAMM, L. ACKER
Water Activity in Relation to the Thermal Inactivation of Enzymic Proteins, Pages 379-396, J.L. MULTON, A. GUILBOT
Activity of Enzymes in Partially Frozen Aqueous Systems, Pages 397-413, O. FENNEMA
The Influence of Water Content on Non-enzymic Browning Reactions in Dehydrated Foods and Model Systems and the Inhibition of Fat Oxidation by Browning Intermediates, Pages 417-434, K. EICHNER
Free Radicals in Low Moisture Systems, Pages 435-453, MARCUS KAREL
Oxidative Changes in Foods at Low and Intermediate Moisture Levels, Pages 455-474, THEODORE P. LABUZA
The Physico—Chemical Environment during the Freezing and Thawing of Biological Materials, Pages 477-503, ALAN P. MACKENZIE
The Effects of Freezing and Thawing on Food Quality, Pages 505-537, WALTER PARTMANN
Reaction Kinetics in Partially Frozen Aqueous Systems, Pages 539-556, O. FENNEMA
Physico-Chemical Studies of Water in Meat, Pages 559-571, J.M.V. BLANSHARD, W. DERBYSHIRE
Some Effects of Water in Wheat Flour Doughs, Pages 573-586, N.W.R. DANIELS
Interactions between Water and Surface Active Lipids in Food Systems, Pages 587-611, N. KROG
The Lowering of Water Activity by Order of Mixing in Concentrated Solutions, Pages 613-626, D.P. BONE, E.L. SHANNON, K.D. ROSS
The Influence of Water on Textural Parameters in Foods at Intermediate Moisture Levels, Pages 627-637, JOHN G. KAPSALIS
Physico—Chemical Modification of the State of Water in Foods—A Speculative Survey, Pages 639-657, MARCUS KAREL
“Envoi”, Pages 659-662, M.V. TRACEY
Author Index, Pages 663-685
Subject Index, Pages 687-716