The Properties of Water in Foods ISOPOW 6

Description

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited. Front Matter....Pages i-xxi Front Matter....Pages 1-1 Supramolecular structures of biopolymer gels....Pages 3-29 Water in tissue structures by NMR and MRI....Pages 30-39 Front Matter....Pages 41-41 Physical chemical parameters inhibiting the growth of microorganisms....Pages 43-56 Protein hydration and glass transitions....Pages 57-99 Front Matter....Pages 101-101 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal....Pages 103-138 NMR dynamics properties of water in relation to thermal characteristics in bread....Pages 139-159 Phase and polymorphic transitions of starches at low and intermediate water contents....Pages 160-178 Thermal properties of polysaccharides at low moisture: Part 3 — Comparative behaviour of guar gum and dextran....Pages 179-190 Front Matter....Pages 191-191 Spray drying of high fat foods....Pages 193-208 Spray drying and quality changes....Pages 209-232 Mechanical properties of dry brittle cereal products....Pages 233-252 Stress development in shrinking slabs during drying....Pages 253-271 Front Matter....Pages 273-273 Freezing — nucleation in foods and antifreeze actions....Pages 275-286 Mechanisms and kinetics of recrystallization in ice cream....Pages 287-319 Biological ice nucleation....Pages 320-328 Formation of Ice in frozen foods and its control by physical stimuli....Pages 329-365 Front Matter....Pages 367-367 Effects of high pressure on food biopolymers with special reference to β-lactoglobulin....Pages 369-397 Inactiviation of microorganisms by high pressure....Pages 398-417 Advantages, possibilities and challenges of high pressure applications in food processing....Pages 419-437 Front Matter....Pages 439-439 Anhydrobiosis: the water replacement hypothesis....Pages 440-455 Front Matter....Pages 439-439 Bacterial responses to osmotic stress: diverse mechanisms to achieve a common goal....Pages 456-485 Bacterial Spores - resistance, dormancy and water status....Pages 486-504 Back Matter....Pages 505-514