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Index
Cover Frontmatter The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids Food Preservation by Nanostructures-Water Interactions Control Water and Food Appearance Maillard Reaction in Limited Moisture and Low Water Activity Environment Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Study Functional Behavior of Different Food Components as Affected by Water and Physical State Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in the Polymer Matrix Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes Characterization of a Hydrate–Dehydrate System with Critical Transitions in the Typical Range of Processing and Storage Conditions Viscoelastic Sorption Behavior of Starch and Gluten Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates Effect of Dehydration Conditions on the Bulk and Surface Properties of the Resulting Dehydrated Products Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications Understanding Cryopreservation of Oyster Oocytes from a Physical Chemistry Perspective The Role of Water in the Cryopreservation of Seeds Water Activity and Microorganism Control: Past and Future On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution Phase Transitions in Sugars and Protein Systems: Study of Stability of Lysozyme in Amorphous Sugar Matrices An Exhaustive Study on Physicochemical and Structural Changes During Drying of Apple Discs Defining High and Low Spray Drying Temperatures for Aloe vera Gel Mexican Plum (Spondias purpurea L.) Moisture Sorption Properties Antioxidant Activity of Microencapsulated Capsicum annuum Oily Extract Obtained by Spray Drying Physical–Chemical Properties and Microstructure of Agave Powders Obtained by Spray Drying Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads Rheology and Stability of Citral/Sugar Microemulsions Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations Effects of a w Reduction and Type of Sugar in Rheological Behavior, Water Mobility, and Structural Changes in Apples Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice Freezing Rate Effect on Thermal Transition of Blueberries Glass Transition Temperature of Some Thai Fruits Using Differential Scanning Calorimetry: Influence of Annealing and Sugar Composition Effect of Emulsifier on Complex Formation and In Vitro Digestibility of Gelatinized Potato Starch Influence of Alcohols and Polyols on the Behavior of Aqueous Solutions of β-Lactoglobulin at pH 5.5 Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder Active Edible Films Based on Modified Corn Starch for Food Applications Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue Water Activity Depression of Tejocote Fruit (Crataegus pubescens) Using Osmotic Solutions and Pressure Gradients Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer Effect of Sugars on the Release of Aroma Compounds in Model Systems Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes Influence of Brine Concentration on Moisture and NaCl Transport During Meat Salting Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites Water Content, a w, and Enzyme Activity (Xaa-Prolyl-Dipeptidyl Aminopeptidase) During the Germination Process of Cocoa Beans (Theobroma cacao L.) Water Fraction Effect in the Rheological Behavior of Jalapeño Pepper Pulp Study of Water Quality Through Hydro-Chemical Signature in León, Guanajuato, Mexico Calorimetric and Thermogravimetric Analysis of Agave tequilana Weber Fibers Study of Allspice Fluidized Bed Drying (Pimenta dioica L. Merrill) by Biochemical and Structural Analysis Refined Hemisphaericin Stabilization by Microencapsulation with Arabic Gum and Spray Drying Salt Crystallization in Chitosan Films as Affected by Solvent pH and Moisture Content Water Antiplasticization Effect in Biscuits as Affected by Glucose and Sucrose Addition Physicochemical Characterization of Regional Breads Produced in the Northern Mountains of Puebla State, Mexico Structural Relaxation of Salmon Gelatin Films in the Glassy State Relationship Between Raw Material Characteristics and Dehydration Parameters of Vegetables Dried Using a New Kind of Solar Dryer Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process Food Matrix Structure Quality Preservation: Water Removal Operation Conditions Control During Convective Drying Backmatter
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