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 of Water 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