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IFT17 is where the most creative minds in the science of food—including industry, government, and academia—come together with purpose and vision to share and challenge one another with the latest research, innovative solutions and forward thinking topics in food science and technology. If you're serious about advancing your career, business, research, or the science of food and technology profession, then you can't afford to miss IFT17. ; Innovative use of sweet whey to improve the viability of spray-dried probiotic bacteria. IFT17

IFT17 is where the most creative minds in the science of food—including industry, government, and academia—come together with purpose and vision to share and challenge one another with the latest research, innovative solutions and forward thinking topics in food science and technology. If you're serious about advancing your career, business, research, or the science of food and technology profession, then you can't afford to miss IFT17. ; Innovative use of sweet whey to improve the viability of spray-dried probiotic bacteria. IFT17

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.