edited by
Yrjö H. Roos, R. B. Leslie
and Peter J. Lillford

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

1. FORMS OF WATER IN THE UNIVERSE

   Water: The Star of Biomanipulators Obscured in a Cloud of Superficial Familiarity
   O. Fennema
   Occurrence and Forms of Water and Ice on the Earth and in the Universe, and the Origin(s) of Life
   D. Blake
   Freeze-Induced Dehydration and the Cryostability of Biological Membranes
   P. L. Steponkus
   Dehydration and Freezing Stresses
   D. S. Reid
   NMR Studies of Water Mobility in Foods
   B. P. Hills
   

2. ROLE OF WATER IN INTERFACIAL AND INTERMOLECULAR INTERACTIONS

   Role of Hydration and Water Structure in Biological and Colloidal Interactions
   H. Wennerström
   Interactions between Polar and Non-Polar Surfaces in Triglyceride Oil
   P. M. Claesson and A. Dedinaite
   Roles of Hydration on the Structure and Dynamics of Nucleic Acids
   P. Auffinger and E. Westhof
   The Role of Water in Intermolecular Interactions in Food
   V. Tolstoguzov
   

3. WATER AND MOLECULAR MOBILITY

   Theoretical Aspects of Molecular Mobility
   J. L. Duda
   Molecular Mobility in Food Components as Studied by Magnetic Resonance Spectroscopy
   M. A. Hemminga, I. J. Van Den Dries, P. C. M. M. Magusin, D. Van Dusschoten and C. Van Den Berg
   Mobility and Reactivity in Low Moisture and Frozen Foods
   M. Le Meste, D. Champion, G. Roudaut, E. Contreras-Lopez, G. Blond and D. Simatos
   The Mobility and Mold Growth in Glassy/Rubbery Substances
   J. Chirife, M. P. Buera and H. H. L. Gonzalez
   

4. WATER AND MICROBIAL GROWTH

   Water and the Bacterial Spore: Resistance, Dormancy and Germination
   G. W. Gould
   Surviving Osmotic Stress: The Role of Natural Food Components in Limiting Preservative Action
   M.-R. Amezaga-Johnstone, D. McLaggan and I. R. Booth
   Could High Water Flow Rate Damage the Membrane of Saccharomyces cerevisiae?
   P. Gervais, L. Beney, I. Martinez de Maranon and P. A. Marechal
   Predictive Modeling of Microbial Growth: The Microorganisms Response to Water Activity
   P. J. McClure
   

5. WATER ACTIVITY AND DRUG AND BIOLOGICAL STABILITY

   The Effects of Residual Water on Solid-State Stability of Drugs and Drug Products
   G. Zografi and S. R. Byrn
   Irreversible Changes During Processing: Starch Conversion
   I. A. Farhat, S. E. Hill, J. R. Mitchell, J. M. V. Blanshard and J. F. Blachot
   Crystallization of Amorphous Food Components and Polymers
   Y. H. Roos, K. Jouppila and E. S. Söderholm
   

6. WATER AS THE DETERMINANT OF FOOD QUALITY, STABILITY, AND SAFETY

   Plant Polysaccharides and Food Quality—Homogeneous, Heterogeneous and Phase-Separated Systems
   Y. Gunning, A. MacDougall, T. Noel, R. Parker and S. Ring
   Importance of Water in Foods Preserved by High Hydrostatic Pressure
   E. Palou, A. López-Malo, J. Welti-Chanes, G. V. Barbosa-Cánovas and B. G. Swanson
   Role of Water in the Stability of Minimally or Partially Processed Foods
   J. Welti-Chanes, S. M. Alzamora, A. López-Malo, M. S. Tapia, G. V. Barbosa-Cánovas and E. Parada-Arias
   

7. NEW MILLENNIUM RESEARCH AND FOOD INDUSTRY PROCESSES

   Food Research Tasks at the Beginning of the New Millennium—A Personal Vision
   M. Karel
   Panel Discussion: Research and Training Needs of the Food Industry
   R. B. Leslie and R. G. Leuschner

Index

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