Advantages, possibilities and challenges of high pressure applications in food processing

Abstract

Part 1 High Moisture Systems 1 Supramolecular structures of biopolymer gels 2 Water in tissue structures by NMR and MRI Part 2 Intermediate Moisture Systems 3 Physical chemical parameters inhibiting the growth of microorganisms 4 Protein hydration and glass transitions Part 3 Low Moisture Systems 5 Thermodynamic and kinetic featnres of vitrification and phase transformations of proteins and other constitnents of dry and hydrated soybean, a high protein cereal 6 NMR dynamics properties of water in relation to thermal characteristics in bread 7 Phase and polymorphic transitions of starches at low and intermediate water contents 8 Thermal properties of polysaccharides at low moisturePart 4 Drying 9 Spray drying of high fat foods 10 Spray drying and quality changes 11 Mechanical properties of dry brittle cereal products 12 Stress development in shrinking slabs during drying Part 5 Freezing 13 Freezing - nucleation in foods and antifreeze actions 14 Mechanisms and kinetics of recrystallization in ice cream 15 Biological ice nucleation 16 Formation of ice in frozen foods and its control by physical stimuli Part 6 Water at High Pressures17 Effects of high pressure on food biopolymers with special reference to B-Iactoglobulin 18 Inactivation of microorganisms by high pressure 19 Advantages, possibilities and challenges of high pressure applications in food processing Part 7 Biological Systems' Response to Water Stress 20 Anhydrobiosis: the water replacement hypothesis 21 Bacterial responses to osmotic stress: diverse mechanisms to achieve a common goal 22 Bacterial spores - resistance, dormancy and water status