Water Relationships in Foods

Table of Contents

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   Book Overview
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   Chapter 1 Hydration Phenomena: An Update and Implications for the Food Processing Industry
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   Chapter 2 Food-Water Relations: Progress and Integration, Comments and Thoughts
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   Chapter 3 A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems
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   Chapter 4 Studies of Reaction Kinetics in Relation to the T g ′ of Polymers in Frozen Model Systems
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   Chapter 5 Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric System
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   Chapter 6 DSC Studies and Stability of Frozen Foods
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   Chapter 7 Effects of Water on Diffusion in Food Systems
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   Chapter 8 Calorimetric and Thermodielectrical Measurements of Water Interactions with Some Food Materials
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    Chapter 9 Effect of Solute on the Nucleation and Propagation of Ice
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    Chapter 10 Thermal Analysis of Water-Containing Systems
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    Chapter 11 Thermomechanical Analysis of Frozen Aqueous Systems
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    Chapter 12 Vitreous Domains in an Aqueous Ribose Solution
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    Chapter 13 Effect of Sugars and Polyols on Water in Agarose Gels
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    Chapter 14 Non-Equilibrium Phase Transitions of Aqueous Starch Systems
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    Chapter 15 Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose
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    Chapter 16 The Prediction of Water Activities in Multicomponent Systems
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    Chapter 17 Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Food
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    Chapter 18 Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutions
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    Chapter 19 Aspartame Degradation as a Function of “Water Activity”
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    Chapter 20 Volume Effects of Starch-Water Interactions
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    Chapter 21 Water Diffusivity in Starch-Based Systems
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    Chapter 22 Kinetics of Water Sorption in Packaging Materials for Food
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    Chapter 23 Use of NMR and MRI to Study Water Relations in Foods
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    Chapter 24 The Effect of Mechanical Deformation on the Movement of Water in Foods
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    Chapter 25 Molecular Behavior of Water in a Flour-Water Baked Model System
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    Chapter 26 1H and 2H NMR studies of water in work-free wheat flour doughs.
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    Chapter 27 Magic-Angle 13 C NMR Analysis of Hard Wheat Flour and Dough
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    Chapter 28 Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations
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    Chapter 29 Protein-Water Interactions from 2 H NMR Relaxation Studies: Influence of Hydrophilic, Hydrophobic, and Electrostatic Interactions
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    Chapter 30 Solute-Polymer-Water Interactions and their Manifestations
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    Chapter 31 Deuterium Nuclear Magnetic Resonance Studies of Potato Starch Hydration
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    Chapter 32 Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance Spectroscopy
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    Chapter 33 Phase Volume Measurements Using Magnetic Resonance Imaging
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    Chapter 34 Thermoplastic Starch
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    Chapter 35 Crystallization from Concentrated Sucrose Solutions
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    Chapter 36 Wheat Gluten: Rheological and Gas Retaining Properties
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    Chapter 37 Leaching of Amylose from Wheat and Corn Starch
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    Chapter 38 Ionic Diffusion in Frozen Starch Gels
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    Chapter 39 Resistance of Lipid Films to Transmission of Water Vapor and Oxygen
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    Chapter 40 Compression of Foods during Freeze-Drying: Water Plasticization at the Ice-Dry Layer Interface
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    Chapter 41 Molecular Dynamics Simulation of the Aqueous Solvation of Sugars
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    Chapter 42 Flexibility of Globular Proteins in Water as Revealed by Compressibility
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    Chapter 43 Interactions of Ordered Water and Cations in the Gel-Forming Polysaccharide Gellan Gum
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    Chapter 44 Ordered Water in Hydrated Solid-State Polysaccharide Systems
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    Chapter 45 A Comparison of the Properties of Vicinal Water in Silica, Clays, Wood, Cellulose, and Other Polymeric Materials