edited by David S. Reid

Features:

• "One-stop-shop" for a unique collection of practical information
• Presents the "state-of-the-art" by including current work from most leading practitioners in the field
• Comprehensive recording ot the ISPOW meeting, the most important conference on water in foods

Contents

Section 1: High moisture systems: Supramolecular structures of bipolymer gels. Water in tissue.
Section 2: Intermediate moisture systems: Physical chemical parameters inhibiting the growth of microorganisms. Protein hydration and glass transitions.
Section 3: Low moisture systems: Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high-protein cereal. NMR dynamics properties of water in relation to thermal characteristics in bread. Phase and polymorphic transitions of starches at low and intermediate water contents. Thermal properties of polysaccharides at low moisture: part 3 - comparative behaviour of guar gum and extran.
Section 4: Drying: Spray-drying of high fat foods. Spray drying and quality changes. Mechanical properties of dry brittle cereal products. Stress development in shrinking slabs during drying.
Section 5: Freezing: Freezing - nucleation in foods and antifreeze actions. Mechanisms and kinetics of recrystallization in ice cream . Biological ice nucleation. The formation of ice in frozen foods and its control by stimuli.
Section 6: Water at high pressures: Effects of high pressure on food biopolymers with special reference to b-lactoglobulin. Inactivation of microorganisms by high pressure. Advantages, possibilities and challenges of high pressure applications for food processing.
Section 7: Biological systems' response to water stress: Anhydrobiosis: the water replacement hypothesis. Bacterial responses to osmotic stress: diverse mechanisms to achieve a common goal. Bacterial spores - resistance, dormancy and water status.

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