Water Relationships in Foods

New Directions.- Hydration Phenomena: An Update and Implications for the Food Processing Industry.- Food-Water Relations: Progress and Integration, Comments and Thoughts.- A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems.- Studies of Reaction Kinetics in Relation to the Tg? of Polymers in Frozen Model Systems.- Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric System.- DSC Studies and Stability of Frozen Foods.- Effects of Water on Diffusion in Food Systems.- Thermal Analysis Approach.- Calorimetric and Thermodielectrical Measurements of Water Interactions with Some Food Materials.- Effect of Solute on the Nucleation and Propagation of Ice.- Thermal Analysis of Water-Containing Systems.- Thermomechanical Analysis of Frozen Aqueous Systems.- Vitreous Domains in an Aqueous Ribose Solution.- Effect of Sugars and Polyols on Water in Agarose Gels.- Non-Equilibrium Phase Transitions of Aqueous Starch Systems.- Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose.- “Water Activity”.- The Prediction of Water Activities in Multicomponent Systems.- Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Food.- Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutions.- Aspartame Degradation as a Function of “Water Activity”.- Water Sorption Studies.- Volume Effects of Starch-Water Interactions.- Water Diffusivity in Starch-Based Systems.- Kinetics of Water Sorption in Packaging Materials for Food.- Nuclear Magnetic Resonance Approach.- Use of NMR and MRI to Study Water Relations in Foods.- The Effect of Mechanical Deformation on the Movement ofWater in Foods.- Molecular Behavior of Water in a Flour-Water Baked Model System.- 1H and 2H NMR Studies of Water in Work-Free Wheat Flour Doughs.- Magic-Angle 13C NMR Analysis of Hard Wheat Flour and Dough.- Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations.- Protein-Water Interactions from 2H NMR Relaxation Studies: Influence of Hydrophilic, Hydrophobic, and Electrostatic Interactions.- Solute-Polymer-Water Interactions and their Manifestations.- Deuterium Nuclear Magnetic Resonance Studies of Potato Starch Hydration.- Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance Spectroscopy.- Phase Volume Measurements Using Magnetic Resonance Imaging.- Technological Advances.- Thermoplastic Starch.- Crystallization from Concentrated Sucrose Solutions.- Wheat Gluten: Rheological and Gas-Retaining Properties.- Leaching of Amylose from Wheat and Corn Starch.- Ionic Diffusion in Frozen Starch Gels.- Resistance of Lipid Films to Transmission of Water Vapor and Oxygen.- Compression of Foods during Freeze-Drying: Water Plasticization at the Ice-Dry Layer Interface.- Structural Studies.- Molecular Dynamics Simulation of the Aqueous Solvation of Sugars.- Flexibility of Globular Proteins in Water as Revealed by Compressibility.- Interactions of Ordered Water and Cations in the Gel-Forming Poly-Saccharide Gellan Gum.- Ordered Water in Hydrated Solid-State Polysaccharide Systems.- A Comparison of the Properties of Vicinal Water in Silica, Clays, Wood, Cellulose, and Other Polymeric Materials.- Contributors.