The Properties of Water in Foods Isopow 6 (Hardcover, 6, 1998)

1 High Moisture Systems.- 1 Supramolecular structures of biopolymer gels.- 1.1 Introduction.- 1.2 Complexity of polysaccharide gels.- 1.2.1 Cationic effects.- 1.2.2 Effects of a second polysaccharide.- 1.2.3 Effects of added proteins.- 1.3 Process manipulation.- 1.3.1 Heat versus high pressure treatments of mixed protein gels.- 1.3.2 Kinetics of heating.- 1.4 Structure engineering.- 1.4.1 Image analysis of structure parameters.- 1.4.2 Correlations with perceived texture.- Acknowledgements.- References.- 2 Water in tissue structures by NMR and MRI.- 2.1 Introduction.- 2.1.1 MRI principles.- 2.1.2 NMR image generation.- 2.1.3 Contrast in NMR images.- 2.2 Application examples.- 2.2.1 Measurement of quality.- 2.2.2 Determination of sample structure.- 2.2.3 Single cell imaging.- References.- 2 Intermediate Moisture Systems.- 3 Physical chemical parameters inhibiting the growth of microorganisms.- Abstract.- 3.1 Introduction.- 3.2 Food mixtures (composite foods) and the equilibration of water activity between layers of different composition.- 3.2.1 Pasteurized filled pasta.- 3.2.2 Shelf-stable soft sponge bars.- 3.3 Comparison of literature values of minimal aw for growth with observed behavior (growth/inhibition) in actual foods.- 3.4 Role of the glassy state in microbial growth inhibition.- 3.5 pH of reduced-moisture foods.- Acknowledgements.- References.- 4 Protein hydration and glass transitions.- 4.1 Introduction.- 4.2 Protein dynamics - a comparison with glass-forming systems.- 4.2.1 Strong and fragile liquids.- 4.2.2 The 200 K transition in hydrated proteins.- 4.2.3 Water as plasticizer - the hydration dependence of Tg.- 4.3 Hydrogen exchange evidence for dynamically distinct protein substructures.- 4.3.1 Properties of the slow exchange core (knots).- 4.3.2 Enthalpy-entropy compensation behavior.- 4.3.3 The basis of knot formation - the cooperative contraction process.- 4.4 Relationship between hydrogen exchange and glass transition behavior.- 4.5 Kinetic and thermodynamic stability of proteins.- 4.5.1 Effect of hydration on protein stability.- 4.6 Protein folding.- 4.7 Concluding remarks.- Acknowledgements.- References.- 3 Low Moisture Systems.- 5 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal.- Abstract.- 5.1 Introduction.- 5.2 Experimental methods.- 5.3 Results.- 5.4 Discussion.- 5.4.1 Superposition of endothermic and exothermic features and the resulting artefact.- 5.4.2 Vitreous character of the cooled state.- 5.4.3 Melting of the crystallized constituents and ice.- 5.4.4 Coexistence of ice, protein and the liquid phase.- 5.4.5 Crystallization kinetics of ice from the liquid phase.- Acknowledgements.- References.- 6 NMR dynamics properties of water in relation to thermal characteristics in bread.- Abstract.- 6.1 Introduction.- 6.2 Characterization of transitions from tan ? curves.- 6.3 Molecular investigation by solid state 1H and 2H NMR.- 6.4 Solid and liquid fraction of starch by cross relaxation.- 6.5 Rates of events.- 6.6 Changes in water mobility during bread staling.- 6.7 Conclusions.- Acknowledgements.- References.- 7 Phase and polymorphic transitions of starches at low and intermediate water contents.- Abstract.- 7.1 Introduction.- 7.2 Materials and methods.- 7.2.1 Materials.- 7.2.2 Methods.- 7.3 Results and discussion.- 7.3.1 Structuring role of water.- 7.3.2 Water may induce some polymorphic transitions.- 7.3.3 Heating at low and intermediate moisture contents.- 7.3.4 Melting at low and intermediate moisture contents.- 7.4 Conclusions (overview).- Acknowledgements.- References.- 8 Thermal properties of polysaccharides at low moisture: Part 3 - Comparative behaviour of guar gum and dextran.- 8.1 Introduction.- 8.2 Materials and methods.- 8.3 Results.- 8.4 Discussion.- References.- 4 Drying.- 9 Spray drying of high fat foods.- Abstract.- 9.1 Introduction.- 9.2 Equipment and materials.- 9.3 Prop