chapter 1 Thermodynamics of Supercooled and Glassy Water -- chapter 2 Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components -- chapter 3 How Does Water Diffuse in Glasses of Carbohydrates? -- chapter 4 Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques -- chapter 5 The Effect of Microstructure on Solvent and Solute Diffusion on the Micro- and Nanolength Scales -- chapter 6 Probing Water and#8211; Solid Interactions in Crystalline and Amorphous Systems Using Vibrational Spectroscopy -- chapter 7 Structure–Property Relationships in Low Moisture Products -- chapter 8 Ice Nucleation in Bulk and Dispersed Water: Application to Freezing of Foods -- chapter 9 Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and Its Consequences for Cell Lyophilization -- chapter 10 Water Stress of Bacteria and Molds from an NMR Water Mobility Standpoint -- chapter 11 Water Properties and Cell Longevity -- chapter 12 Water and Biological Structures at High Pressure -- chapter 13 Viability of Probiotic Bacteria as Affected by Drying -- chapter 14 Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces -- chapter 15 Studies on Molecular Organization at the Water Interface -- chapter 16 Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory -- chapter 17 The Hydration Limit of Amorphous Solids and Long-Term Stability -- chapter 18 Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behavior in Frozen Starch and#8211; Sucrose Hydrocolloid Systems -- chapter 19 The Mystery of Marshmallow Hardening -- chapter 20 Beyond Water Activity and Glass Transition: A Broad Perspective on the Manner by which Water Can Influence Reaction Rates in Foods -- chapter 21 Glass-Transition Temperature and Self-Detaching of Maltodextrin Films: Effect of Molecular Weight and Sucrose Addition -- chapter 22 The PolyProfiline II Conformation: How Protein Hydration Influences Conformation in Solution -- chapter 23 Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study -- chapter 24 Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films -- chapter 25 The Dynamics of Formation and Structure of the Air–Water Interface in the Presence of Protein and#8211; Polysaccharide Mixtures -- chapter 26 Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness -- chapter 27 Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid -- chapter 28 Effect of Nutraceuticals on Physico-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol -- chapter 29 Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air–Water Interface -- chapter 30 Drying of Lactobacillus bulgaricus Grown at High Osmolarity in the Presence of Disaccharides -- chapter 31 The Effect of High Pressure and Temperature on the Macroscopic, Microscopic, Structural, and Molecular Properties of Tapioca Starch Gels -- chapter 32 Characterization of Food Product Surfaces during Drying Using Fractal Geometry -- chapter 33 Effect of Vacuum Impregnation and Microwave Application on Structural Changes during Air Drying of Apple -- chapter 34 Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups -- chapter 35 Morphology and Size of Particles during Spray Drying -- chapter 36 Evaluation of Morphological and Microstructural Changes during Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying -- chapter 37 Heat Transfer Units and Morphology of Particles in Spray Drying -- chapter 38 Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product -- chapter 39 Modeling of Structural and Quality Changes during Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.) -- chapter 40 The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose -- chapter 41 Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol -- chapter 42 Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria angustifolia Embryos -- chapter 43 Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content -- chapter 44 Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose -- chapter 45 FT-IR Study of the Hydration of Caffeine, Sucrose, and Their Mixtures in Water -- chapter 46 Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory -- chapter 47 Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose -- chapter 48 High-Speed Observations of the Nucleation of Ice by Power Ultrasound -- chapter 49 Relationships between the Maximum Rate of Nonenzymatic Browning, Relative Humidity, and Structural Changes -- chapter 50 Water Determination in Dried Milk Products: Is the International Standard Method Reasonable? -- chapter 51 The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms -- chapter 52 Water-Sorption Behavior of Glycinebetaine and the State Diagram of Its Aqueous System -- chapter 53 Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems -- chapter 54 Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2 -- chapter 55 Evolution of Some Physical Properties of and#8220;Aceto Balsamico Tradizionale Di Reggio Emilia” during Long-Term Aging -- chapter 56 Incorporation of Solute in the Ice Phase during Freezing -- chapter 57 Enthalpy Relaxation in Freeze-Concentrated Sucrose–Water Glasses -- chapter 58 State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp -- chapter 59 Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions -- chapter 60 The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations -- chapter 61 Release of Encapsulated Aroma Compounds from Amorphous Maltodextrin Matrices -- chapter 62 Relationship between Glass-Transition Curves and Sorption Isotherms for the Evaluation of Storage Conditions of Freeze-Dried Camu-Camu (Myrciaria dubia (Hbk) Mcvaugh) Pulp with and without Maltodextrin Addition -- chapter 63 Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear.