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Cover -- Title Page -- Copyright -- Contents -- Introduction -- I.1. Traditional preservation methods at the beginning of the agri-food industry -- I.2. From quantitative demand to qualitative demands -- I.3. Better identification of quality criteria -- I.4. Safety -- I.5. Health -- I.6. Satisfaction -- I.7. Service -- I.8. Society -- PART 1: Water and Other Food Constituents -- Chapter 1: Water -- 1.1. Structure and state of water -- 1.2. Properties of water -- 1.2.1. Water activity (aw) -- 1.2.1.1. Definition -- 1.2.1.2. Method -- 1.2.1.3. Sorption isotherm -- 1.2.2. Glass transition -- 1.2.2.1. Principle -- 1.2.2.2. Measurement and calculation -- 1.2.3. Phase diagram -- Chapter 2: Other Food Constituents -- 2.1. Carbohydrates -- 2.1.1. Structure of carbohydrates -- 2.1.2. Carbohydrates in solution -- 2.1.2.1. Mutarotation -- 2.1.2.2. Solubility of sugars -- 2.1.2.3. Crystallization -- 2.2. Proteins -- 2.2.1. Structure of proteins -- 2.2.2. Solubility of proteins -- 2.3. Lipids -- 2.3.1. Composition of the lipid fraction -- 2.3.1.1. Neutral lipids -- 2.3.1.2. Phospholipids -- 2.3.1.3. "Unsaponifiable" lipids -- 2.3.2. Thermal properties of lipids -- 2.3.2.1. Melting properties -- 2.3.2.2. Crystallization behavior -- 2.4. Vitamins -- PART 2: Food Modifying Agents and Mechanisms -- Chapter 3: Microbial Spoilage -- 3.1. Microbial profile of food -- 3.1.1. Origin of microorganisms -- 3.1.1.1. Endogenous origin -- 3.1.1.2. Exogenous contamination -- 3.1.2. Factors influencing the growth of microorganisms -- 3.1.2.1. Food structure -- 3.1.2.2. Food composition -- 3.1.2.3. Water activity [TRO 80, SPE 83] -- 3.1.2.4. pH -- 3.1.2.5. Temperature -- 3.1.2.6. Redox potential -- 3.1.2.7. Antimicrobial compounds -- 3.1.2.8. Interaction phenomena -- 3.2. Food spoilage -- 3.2.1. Changes in texture and structure -- 3.2.1.1. Degradation of proteins.