References

• Andres, A., Bilbao, C., & Fito, P. (2004). Drying kinetics of apple cylinders under combined hot air–Microwave dehydration. Journal of Food Engineering, 63, 71–78. doi:10.1016/S0260-8774(03)00284-X
   Web of Science ®Google Scholar
• De Angelis Curtis, S., Curini, R., Delfini, M., Brosio, E., D’Ascenzo, F., & Bocca, B. (2000). Amino acid profile in the ripening of Grana Padano cheese: A NMR study. Food Chemistry, 71, 495–502. doi:10.1016/S0308-8146(00)00192-8
   Web of Science ®Google Scholar
• Fessas, D., & Schiraldi, A. (2001). Water properties in wheat flour dough I: Classical thermogravimetry approach. Food Chemistry, 72, 237–244. doi:10.1016/S0308-8146(00)00220-X
   Web of Science ®Google Scholar
• Finch, E. D., & Schneider, A. S. (1975). Mobility of water bound to biological membranes: A proton NMR relaxation study. Biochimica Et Biophysica Acta (BBA) - Biomembranes, 406, 146–154. doi:10.1016/0005-2736(75)90049-8
   PubMedGoogle Scholar
• García, R. M., Bartolomé, M. A., & Alvarez, A. E. (1993). Thermogravimetry (TG) applied to the analysis of Cabrales cheese. Thermochimica Acta, 215, 281–289. doi:10.1016/0040-6031(93)80103-H
   Web of Science ®Google Scholar
• Han, M., Zhang, Y., Fei, Y., Xu, X., & Zhou, G. (2008). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 228, 665–670. doi:10.1007/s00217-008-0976-x
   Web of Science ®Google Scholar
• Haranczyk, H., Grandjean, J., & Olech, M. (2003). Freezing of water bound in lichen thallus as observed by 1H-NMR. I. Freezing of loosely bound water in Cladonia mitis at different hydration levels. Colloids and Surfaces B: Biointerfaces, 28, 239–249. doi:10.1016/S0927-7765(02)00148-0
   Web of Science ®Google Scholar
• Hatakeyama, T., Tanaka, M., Kishi, A., & Hatakeyama, H. (2011). Comparison of measurement techniques for the identification of bound water restrained by polymers. Thermochimica Acta, 532, 159–163. doi:10.1016/j.tca.2011.01.027
   Web of Science ®Google Scholar
• Hemvichian, K., & Ishida, H. (2002). Thermal decomposition processes in aromatic amine-based polybenzoxazines investigated by TGA and GC-MS. Polymer, 43, 4391–4402. doi:10.1016/S0032-3861(02)00281-1
   Web of Science ®Google Scholar
• Hirata, T., Kashiwagi, T., & Brown, J. E. (1985). Thermal and oxidative degradation of poly (methyl methacrylate): Weight loss. Macromolecules, 18, 1410–1418. doi:10.1021/ma00149a010
   Web of Science ®Google Scholar
• Jackson, R. S., & Rager, A. (2001). The use of reduced pressure to expand the capabilities of TGA-FTIR. Thermochimica Acta, 367–368, 415–424. doi:10.1016/S0040-6031(00)00694-8
   Web of Science ®Google Scholar
• Karel, M., & Heidelbaugh, N. D. (1973). Recent research and development in the field of low‐moisture and intermediate‐moisture foods. Critical Reviews in Food Science & Nutrition, 3, 329–373.
   Google Scholar
• Le Botlan, D., Rugraff, Y., Martin, C., & Colonna, P. (1998). Quantitative determination of bound water in wheat starch by time domain NMR spectroscopy. Carbohydrate Research, 308, 29–36. doi:10.1016/S0008-6215(98)00068-8
   Web of Science ®Google Scholar
• Le Dean, A., Mariette, F., Lucas, T., & Marin, M. (2001). Assessment of the state of water in reconstituted milk protein dispersions by nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC). Lwt, 34, 299–305. doi:10.1006/fstl.2001.0765
   Google Scholar
• Lodi, A., & Vodovotz, Y. (2008). Physical properties and water state changes during storage in soy bread with and without almond. Food Chemistry, 110, 554–561. doi:10.1016/j.foodchem.2008.02.032
   Web of Science ®Google Scholar
• Machida, S., Nakahara, H., Yoshikawa, I., Shibasaki, Y., & Fukuda, K. (1998). Study on microstructures of mixed monolayers of poly (octadecylacrylate) and octadecanol in relation to the retardation of water evaporation. Thin Solid Films, 327, 109–112. doi:10.1016/S0040-6090(98)00604-X
   Web of Science ®Google Scholar
• McMahon, D. J., Fife, R. L., & Oberg, C. J. (1999). Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science, 82, 1361–1369. doi:10.3168/jds.S0022-0302(99)75361-0
   Web of Science ®Google Scholar
• Meidner, H. (1975). Water supply, evaporation, and vapour diffusion in leaves. Journal of Experimental Botany, 26, 666–672. doi:10.1093/jxb/26.5.666
   Web of Science ®Google Scholar
• Nakamura, K., Hatakeyama, T., & Hatakeyama, H. (1981). Studies on bound water of cellulose by differential scanning calorimetry. Textile Research Journal, 51, 607–613. doi:10.1177/004051758105100909
   Web of Science ®Google Scholar
• Pearce, K. L., Rosenvold, K., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes: A review. Meat Science, 89, 111–124. doi:10.1016/j.meatsci.2011.04.007
   PubMed Web of Science ®Google Scholar
• Roozendaal, H., Abu-Hardan, M., & Frazier, R. A. (2012). Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111, 606–611. doi:10.1016/j.jfoodeng.2012.03.009
   Web of Science ®Google Scholar
• Saldo, J., Sendra, E., & Guamis, B. (2002). Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis). Innovative Food Science and Emerging Technologies, 3, 203–207. doi:10.1016/S1466-8564(02)00047-4
   Google Scholar
• Shao, X., & Li, Y. (2009). Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR. Transactions of the Chinese Society of Agricultural Engineering, 25, 302–306.
   Google Scholar
• Wang, J. C., & Liapis, A. I. (2012). Water-water and water-macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions. Journal of Food Engineering, 110, 514–524. doi:10.1016/j.jfoodeng.2012.01.008
   Web of Science ®Google Scholar