1. Edition - June 2010
209.- Euro
2010. 804 Pages, Hardcover
- Handbook/Reference Book -
ISBN-10: 0-8138-1273-9
ISBN-13: 978-0-8138-1273-1 - John Wiley & Sons






Sample Chapter

Short description
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. This comprehensive book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.

From the contents
PART 1 Invited Speaker and Oral Presentation.

Session I: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems.

Invited Speaker.

1. Complementary Aspects of Thermodynamics, Non/Equilibrium Criteria and Water Dynamics for the Development of Foods and Ingredients.

2. Water Mobility in Solid Pharmaceuticals, as Determined by NMR, Isothermal Sorption and Dielectric Relaxation Measurements.

Oral Presentation .

3. The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight.

4. 'Solvent Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a Multi-Phase Semisolid Food.

5. Microdomain Distributions in Food Matrices: Glass Transition Temperature, Water Mobility and Reaction Kinetics Evidences in Model Dough Systems.

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Session II: Water Essence and the Stability of Food and Biological Systems.

Invited Speaker.

6. Effect of Combined Physical Stresses on Cells: Role of Water.

7. Soft Condensed Matter: A Perspective on the Physics of Food States & Stability.

8. Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.

.

Oral Presentation.

9. Freeze-Drying of Lb.coryniformis Si3 - Focus on Water.

10. Water Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with b-Cyclodextrins.

11. Beyond Water: Water-Like Functions of Other Biological Compounds in Waterless System!.

12. Water Sorption and Transport in Dry Crispy Bread Crust.

13. Water State and Distribution during Storage of Soy Bread with and without Almond.

14. Phase Separation of Ice Crystals in Starch-Based Systems during Freezing and Effects on Moisture Content and Starch Glass Transition.

15. Carrot Fibre as a Carrier in Spray Drying of Fructose.

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Session III: Micro and Nano-Structured Changes in Food.

Invited Speaker.

16. Taking the Measure of Water.

17. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.

18. Protein Hydration in Structure Creation.

19. Water Partitioning in Colloidal Systems as Determined by NMR.

20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization.

.

Oral Presentation.

21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze-Drying.

22. Fracture Behaviour of Biopolymer Films Prepared from Aqueous Solutions.

.

Session IV: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules.

Invited Speaker.

23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume.

24. Understanding the Role of Water in Non-Aqueous Pharmaceutical Systems.

25. Crystallization, Collapse and Glass Transition in Low Water Food Systems.

26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure and Interaction with Water.

27. Ice Crystallization in Gels and Foods Manipulated by Polymer Network.

28. Marine Inspired Water Structured Biomaterials.

PART 2 Poster Presentation.

Session V: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems.

29. Another Unusual Property of Water: It Will Increase the Glass Transition Temperature of a Glassy Polymer.

30. Molecular Mobility Interpretation of Water Sorption Isotherms of Food Materials by Means of Gravimetric NMR.

31. Kinetics of Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures.

32. Development of Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT).

33. 1H NMR Studies of Molecular Mobility in Potato Systems in Relation to Non-Enzymatic Browning.

34. Non-Enzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods.

35. Film Forming Ability of Duck Egg White and Its Water Vapor Barrier Property.

36. Water Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-²-poly(e-caprolactone) Blend Homogeneous Films.

37. Ice Formation in the Concentrated Aqueous Glucose Solutions.

38. Effects of Sodium and Potassium Ion on the Viscosities in the Ternary System Sodium/Potassium Chloride-Glucose-Water.

39. Comparison of Water Sorption and Crystallization Behavior of Freeze-Dried Lactose, Lactitol, Maltose and Maltitol.

40. Sorption Behavior of Extruded Rice Starch in Presence of Glycerol.

41. Water State and Mobility Affect Mechanical Properties of Coffee Beans.

42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor.

43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mungbean Starch Granule.

44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by Image Processing and Non-Linear Dynamics.

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Session VI: Properties and Stability of Food and Biological Systems .

45. Effect of Water Content on Physical Properties of Potato Chips.

46. Predicting Water Migration in Starchy Food during Cooking.

47. Non-Enzymatic Browning may be Inhibited or Accelerated by MgCl2 according to the Level of Water Availability and Saccharide Specific Interactions.

48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application on Extending Shelf-Life of Bread.

49. From Water to Ice: Investigation on the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles.

50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins?.

51. Non-Enzymatic Browning Reaction of Glassy Foods: Characterization of Local Reaction with Independent of.

52. Physical Properties of Protein-Carbohydrate Sheets Produced by Twin-Screw Extruder.

53. Thermal Transitions, Mechanical Properties and Molecular Mobility in Corn Flakes as Affected by Water Content.

54. Texture of Glassy Tapioca-Flour-Based Baked Product as a Function of Moisture Content.

55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase.

56. Water Properties in Bread Produced with an Innovative Mixer.

57. Evaluation of Deformation and Shrinking of Potato Slabs during Convective Drying.

58. Effects of Different Cut-Induced Micro and Macro-Structural Arrays on Convective Drying of Agave atrovirens Karw.

59. Study of White-Bread Structural-Evolution by Means of Image Analysis and Associated Temperature and Water Loss Kinetics.

60. Effect of Hydrothermal Treatment on Rheological Properties of High Amylose Rice Starch.

61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films.

62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa.

63. Analysing Effect of Freeze-Thaw Cycle on Off-Aroma of.

64. Water Uptake and Solid Loss during Soaking of Milled Rice Grains.

65. Microstructural, Physical and Rehydration Properties of .

66. Nanostructures and Minimum Integral Entropy as Related to Food Stability.