Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (Google eBook)

David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford, Sanguansri Charoenrein

John Wiley & Sons, Nov 29, 2010 - Technology & Engineering - 804 pages

This title 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. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.

Special features include:

• Latest findings in the properties of water in food, pharmaceutical and biological systems
• Coverage of the 10th International Symposium on the Properties of Water (ISOPOW)
• Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials
• Reflects the vast array of research and applications of water world wide

Contents

• Complementary Aspects of Thermodynamics Nonequilibrium Criteria: 9
• Water Mobility in Solid Pharmaceuticals as Determined by Nuclear: 25
• The Role of Water: 71
• A Perspective on the Physics of Food: 87
• Antiplasticization of Food Polymer Systems by Low Molecular: 115
• WaterSorption Properties and Stability of Inclusion Complexes: 149
• Waterlike Functions of Other Biological Compounds: 157
• Water Sorption and Transport in Dry Crispy Bread Crust: 165
• Water State and Distribution During Storage of Soy Bread with: 175
• Phase Separation of Ice Crystals in StarchBased Systems During: 185
• Carrot Fiber as a Carrier in Spray Drying of Fructose: 191
• Taking the Measure of Water: 203
• Rehydration Modeling of Food Particulates by Using Principles: 219
• Protein Hydration in Structure Creation: 237
• Water Partitioning in Colloidal Systems as Determined by Nuclear: 251
• Physical Changes in Confectionery Products Caused by the Availability: 271
• Entrapment of Probiotic Bacteria in Frozen Cryoprotectants: 285
• Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions: 291
• The PlasticizationAntiplasticization Threshold of Water: 301
• Understanding the Role of Water in Nonaqueous Pharmaceutical Systems: 315
• Crystallization Collapse and Glass Transition in LowWater: 335
• Molecular Packing: 353
• Ice Crystallization in Gels and Foods Manipulated by: 373
• MarineInspired WaterStructured Biomaterials: 385
• It Increases the Glass: 401
• Molecular Mobility Interpretation of WaterSorption Isotherms of Food: 411
• Kinetics of Enthalpy Relaxation in Corn SyrupSucrose Mixtures: 419
• Development of a Novel Phase Transition Measurement Device: 429
• Proton Nuclear Magnetic Resonance Studies of Molecular Mobility: 437
• Nonenzymatic Browning Reaction and Enthalpy Relaxation: 445
• FilmForming Ability of Duck Egg White and Its WaterVapor: 453
• WaterVapor Permeability of Chitosan: 459
• Ice Formation in Concentrated Aqueous Glucose Solutions: 465
• Effects of Sodium and Potassium Ions on the Viscosities in: 473
• Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol: 483
• Water State and Mobility Affect the Mechanical Properties: 491
• Effect of Water Activity on the Release Characteristics: 499
• Water and Protein Modifier Effects on the Phase Transitions: 507
• Evaluation of the Disintegration and Diffusion of Pharmaceutical: 515
• Effect of Water Content on Physical Properties of Potato Chips: 525
• Predicting Water Migration in Starchy Food During Cooking: 533
• Nonenzymatic Browning May Be Inhibited or Accelerated: 539
• Combined Effect of Cinnamon Essential Oil and Water Activity: 545
• Investigation of the Effect of Ice Crystal Reduction: 551
• Does Microencapsulation Improve Storage Stability of Cloudberry: 563
• Characterization: 571
• Physical Properties of ProteinCarbohydrate Sheets Produced by: 577
• Thermal Transitions Mechanical Properties and Molecular Mobility: 583
• Texture of Glassy TapiocaFlourBased Baked Products as: 591
• Effects of Excipients on the Storage Stability of FreezeDried: 599
• Water Properties in Bread Produced with an Innovative Mixer: 605
• Evaluation of Deformation and Shrinking of Potato Slabs During: 613
• Effects of Different CutInduced Microstructural and Macrostructural: 619
• Study of WhiteBread Structural Evolution by Means of Image: 627
• Effect of Hydrothermal Treatment on the Rheological Properties: 635
• Influence of Glass Transition on Oxygen Permeability: 641
• Molecular Mobility and Seed Longevity in Chenopodium quinoa: 647
• Analyzing the Effect of FreezeThaw Cycle on the OffAroma: 657
• Water Uptake and Solid Loss During Soaking of Milled Rice Grains: 663
• Microstructural Physical and Rehydration Properties of Maltodextrin: 673
• Nanostructures and Minimum Integral Entropy as Related: 681
• Index: 689

About the author

DAVID S. REID, Ph.D., is a professor and chemist in the Department of Food Science and Technology at the University of California, Davis, and is President of the Central Committee of the International Symposium on the Properties of Water (ISOPOW), a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems, and the exploitation of this understanding in improved raw materials, products and processes in the food and related industries.

TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and Head of the Department of Food Science and Technology at Kasetsart University, Thailand, and is Chair of the ISOPOW Local Organizing Committee for ISOPOW 10 in Bangkok, Thailand.

PETER LILLFORD, Ph.D., is a physical chemist, formally in industry, but now working with the Universities of Birmingham and York in the UK, and as a Consultant to the Food Futures Flagship in CSIRO, Australia. He is a former President of ISOPOW, and a member of the Central Committee.

SANGUANSRI CHAROENREIN, Ph.D., is an associate professor of the Department of Food Science and Technology at Kasetsart University, Thailand, and is a member of the ISOPOW Local Organizing Committee for ISOPOW 10. She has over ten years experience in the food, beverage and sugar industries.

Bibliographic information

• Title: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
• Editors: David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford, Sanguansri Charoenrein
• Publisher: John Wiley & Sons, 2010
• ISBN: 0470959568, 9780470959565
• Length: 804 pages
• Subjects: Technology & Engineering / Food Science