Water Science for Food Health

Hardcover | 17 January 2001 | Edition Number 1

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Preface
Acknowledgments
List of Contributors
Water: What We Know and What We Don't	p. 1
Water in Modern Food Technology	p. 31
Water, Hydration Status and Human Well-Being	p. 43
Water Mobility around Kosmotropic and Chaotropic Solutes: Absorption Spectroscopy in the Millimeter Range	p. 59
Solvent Properties of Water in Biological Systems	p. 73
Textural and Functional Properties of Fluid Gels	p. 87
Sub-Zero Temperature Behavior of Water in W/O Microemulsions	p. 97
Langmuir Films of Amphiphilic Alcohols and Surfaces of Polar Crystals as Templates for Ice Nucleation	p. 125
Antifreeze Proteins at the Ice/Water Interface	p. 141
Metabolic Activity of Bacteria under Conditions of Low Water Activity, Luminous Bacteria as Model	p. 151
Biophysical Approach to Spore Germination	p. 163
Different Roles of the HOG Pathway in Stress Responses of Yeast: Challenges in Understanding Osmostress Responses by Saccharomyces cerevisiae	p. 175
Water Mediated Effects in High Pressure Processing	p. 189
Water Behavior in Baked Dough-Based Products and Relation to Textural Changes Induced by Microwave Reheating	p. 207
Mechanisms of Shrinkage during Dehydration	p. 225
Water Mediated Phenomena in Some Multi-Functional Food Processes	p. 241
Quantitation of Diffusion and Mass Transfer of Water by MRI	p. 255
Plasticization and Antiplasticization of Starch Glasses by Water	p. 273
Diffusion and Mobility of Solutes in Viscous and Glassy Systems Studied by Optical Techniques	p. 283
Plant Genetic Response to Water Stress	p. 295
Author Index	p. 315
Table of Contents provided by Blackwell. All Rights Reserved.

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