edited by Yrjö H. Roos

Features:

• Forms of Water in the Universe
• Role of Water in Interfacial and Intermolecular Interactions
• Water and Molecular Mobility
• Water and Microbial Growth
• Water Activity and Drug and Biological Stability
• Water as the Determinant of Food Quality, Stability and Safety
• New Millennium Research and Food Industry Processes

Water Management in the Design and Distribution of Quality Foods emphasizes the role of water in food structure, quality and safety, as well as the dissemination and application of relevant new knowledge to the design, manufacture, distribution, and storage of palatable, safe, and healthy foods.

Water Management in the Design and Distribution of Quality Foods is of interest to food science professionals in industry and academia.

Contents

Forms of Water in the Universe

• Water: The Star of Biomanipulators Obscured in a Cloud of Superficial Familiarity
• Occurrence and Forms of Water and Ice on the Earth and in the Universe, and the Origin(s) of Life
• Freeze-Induced Dehydration and the Cryostability of Biological Membranes
• Dehydration and Freezing Stresses
• NMR Studies of Water Mobility in Foods

Role of Water in Interfacial and Intermolecular Interactions

• Role of Hydration and Water Structure in Biological and Colloidal Interactions
• Interactions between Polar and Non-Polar Surfaces in Triglyceride Oil
• Roles of Hydration on the Structure and Dynamics of Nucleic Acids
• The Role of Water in Intermolecular Interactions in Food

Water and Molecular Mobility

• Theoretical Aspects of Molecular Mobility
• Molecular Mobility in Food Components as Studied by Magnetic Resonance Spectroscopy
• Mobility and Reactivity in Low Moisture and Frozen Foods
• The Mobility and Mold Growth in Glassy/Rubbery Substances

Water and Microbial Growth

• Water and the Bacterial Spore: Resistance, Dormancy and Germination
• Surviving Osmotic Stress: The Role of Natural Food
• Components in Limiting Preservative Action
• Could High Water Flow Rate Damage the Membrane of Saccharomyces cerevisiae?
• Predictive Modeling of Microbial Growth: The Microorganisms Response to Water Activity

Water Activity and Drug and Biological Stability

• The Effects of Residual Water on Solid-State Stability of Drugs and Drug Products
• Irreversible Changes During Processing: Starch Conversion
• Crystallization of Amorphous Food Components and Polymers

Water as the Determinant of Food Quality, Stability, and Safety

• Plant Polysaccharides and Food Quality—Homogeneous,
• Heterogeneous and Phase-Separated Systems
• Importance of Water in Foods Preserved by High Hydrostatic Pressure
• Role of Water in the Stability of Minimally or Partially Processed Foods

New Millennium Research and Food Industry Processes

• Food Research Tasks at the Beginning of the New Millennium—A Personal Vision
• Panel Discussion: Research and Training Needs of the Food Industry

Index

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