E-Book, Englisch, 792 Seiten
Reihe: Food Preservation Technology
del Pilar Buera / Welti-Chanes / Lillford Water Properties of Food, Pharmaceutical, and Biological Materials
Erscheinungsjahr 2006
ISBN: 978-1-4200-0118-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 792 Seiten
Reihe: Food Preservation Technology
ISBN: 978-1-4200-0118-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials. The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. Topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development. This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.
Zielgruppe
Food and biological systems engineers in academia, food and pharmaceutical industries
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
PREFACE
SECTION I – INVITED LECTURES
Part 1: Dynamics and Relaxation in Amorphous Aqueous Systems
Thermodynamics of Supercooled and Glassy Water, Pablo G. Debenedetti
Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components, Subrata Pal, Sudip Chakraborty, Sarika Maitra Bhattacharyya, Sanjoy Bandyopadhyay, Sundaram Balasubramanian, and Biman Bagchi
How Does Water Diffuse in Glasses of Carbohydrates?, Valeria Molinero and William A. Goddard III
Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques, David S. Reid
Part 2: Role of Water in Structural and Functional Properties, From Microscopic to Macroscopic
Properties
The Effect of Microstructure on Solvent and Solute
Diffusion on the Micro- and Nanolength Scales, Anne-Marie Hermansson, Niklas Loren, and Magnus Nyden
Probing Water–Solid Interactions In Crystalline
And Amorphous Systems Using Vibrational Spectroscopy,
Lynne S. Taylor
Structure–Property Relationships in Low
Moisture Products, Jose Miguel Aguilera
Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods, Daniele Clausse, Jean-Louis Lanoiselle, and Said Toumi
Molecular-Level Characterization of Lipid Bilayers in
Disaccharide Matrices and its Consequences for Cell
Lyophilization, Juan J. de Pablo, Carolina Schebor, Satoshi Ohtake, and Amadeu Sum
Part 3: Responses to Water Stress in Living Organisms—Related New Potential Technologies
Water Stress of Bacteria and Molds from an NMR
Water-Mobility Standpoint, Pavinee Chinachoti and Elena Vittadini
Water Properties and Cell Longevity, Christina Walters
Water and Biological Structures at High Pressure, Jorge Welti-Chanes, Fernanda San Martin-Gonzalez, Jose A. Guerrero-Beltran and Gustavo V. Barbosa-Canovas
Viability of Probiotic Bacteria as Affected by Drying, Barry Corcoran, Catherine Stanton, Song Miao, Gerald F. Fitzgerald
and R. Paul Ross
Part 4: Water and the Structure and Stability of Microdisperse Systems
Proteins and Lipids Can Alter the Thermodynamic and
Dynamic Characteristics of Water at Fluid Interfaces, Juan M. Rodriguez Patino, Maria Rosario Rodriguez Nino, Cecilio Carrera Sanchez, and Ana Lucero Caro
Studies on Molecular Organization at the Water Interface, Victor J. Morris IN PRESS
Stability of Cloudy Apple Juice Colloidal Particles
Modeled with the Extended DLVO Theory, Diego B. Genovese and Jorge E. Lozano
Part 5: Overlapping Water Relations and Material Sciences for the Improvement of Quality Products
The Hydration Limit of Amorphous Solids and Long-Term Stability, David Lechuga-Ballesteros and Danforth P. Miller
Physicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch–Sucrose–Hydrocolloid Systems, Noemi Zaritzky and Cristina Ferrero
The Mystery of Marshmallow Hardening, Miang Hoong Lim, Yin Jia, and Samuel Heenan
SECTION II – ORAL POSTERS AND PRESENTATIONS
Part 6: Oral Presentations – Functional and Mechanical Properties of Biomolecules
Beyond Water Activity and Glass Transition: A Broad
Perspective on the Manner by Which Water Can
Influence Reaction Rates in Foods, Craig P. Sherwin and Theodore P. Labuza
Glass-Transition Temperature and Self-Detaching of Maltodextrin Films — Effect of Molecular Weight and Sucrose Addition, Fermanda P. Collares, Jose´ R.D. Finzer, and Theo G. Kieckbusch
The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution, Patricio A. Carvajal and Tyre C. Lanier
Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study, Luis A. Pugnaloni, Rammile Ettelaie, and Eric DickinsonIC
Effects of Content and Type of Binary Polyol Mixtures
on Physical and Mechanical Properties of Starch-Based
Edible Films, Riku A. Talja, Harry Helen, Yrjo H. Roos, and Kirsi Jouppila
The Dynamics of Formation and Structure of the Air–Water Interface in the Presence of Protein/Polysaccharide Mixtures, Rosa Baeza, Cecilio Carrera Sanchez, Juan M. Rodriguez Patino, and Ana M.R. Pilosof
Part 6: Poster Presentations – Functional and Mechanical Properties of Biomolecules
Mechanical and Water Vapor Properties of Gelatin-Based
Films as Function of Relative Humidity, Temperature,
and Film Thickness, Rosemary A. Carvalho, Paulo J.A. Sobral, and Florencia C. Menegalli
Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid, Tatiana G. Matuda, Clarissa C. Romeu, Denise T. Tavares, Duclerc Fernandes Parra, Ademar Benevolo Lugao, and Carmen Cecilia Tadini
Effect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol, Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocio Rivas-Araiza, Gabriel Luna-Barcenas, and Cristina Perez-Perez
Behavior of Hydroxypropylmethylcelluloses of Different
Molecular Structure and Water Affinity at the Air–Water
Interface, Oscar E. Perez, Cecilio Carrera-Sanchez, Juan M. Rodriguez-Patino, and Ana M.R. Pilosof
Drying of Lactobacillus Bulgaricus Grown at High
Osmolarity in the Presence of Disaccharides, Emma Tymczyszyn and E. Anibal Disalvo
ARTICLE IN PRE
Part 7: Oral Presentations – Structure, Microstructure and the Stability of Biomolecules and Biological Systems
The Effect of High Pressure and Temperature on the
Macroscopic, Microscopic, Structural, and Molecular
Properties of Tapioca Starch Gels, Elena Vittadini, Eleonora Carini, and Davide Barbanti
Characterization of Food Products Surfaces During
Drying Using Fractal Geometry, Gustavo F. Gutierrez Lopez, Jose Jorge Chanona Perez, Liliana Alamilla Beltran,
Roberto Campos Mendiola, and Reynold Ramon Farrera Rebollo
Effect of Vacuum Impregnation and Microwave Application
on Structural Changes During Air Drying of Apple, Carolina Contreras, Maria Eugeniaz Martin, Nuria Martinez-Navarrete,
and Amparo Chiralt
Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups, Fabiana Lairion, Florencia Martini, Sonia Diaz, Silvia Brandan, Aida Ben Altabef, and Edgardo A. Disalvo
Part 7: Poster Presentations – Structure, Microstructure and the Stability of Biomolecules and Biological Systems
Morphology and Size of Particles During Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez
Evaluation of Morphological and Microstructural Changes During Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying, Jose Jorge Chanona Perez, Liliana Alamilla Beltran, Reynold Ramon Farrera Rebollo, and Gustavo Fidel Gutierrez Lopez
Heat Transfer Units and Morphology of Particles in Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez
Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product, Santiago S. Oceguera, Jose J. Chanona Perez, Liliana Alamilla Beltran,
Jorge Mendoza Perez, Ramon Arana Errasquin, and
Gustavo F. Gutierrez Lopez
Modeling of Structural and Quality Changes During
Drying of Vegetables: Application to Red Sweet Pepper
(Capsicum annuum L.), Karina C. Di Scala, Sara I. Roura, and Guillermo H. Crapiste
The Role of Residual Water for the Stability of Protein
Freeze-Dried with Trehalose, Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Toru Suzuki
Effects of Trehalose on the Stability and Phase Transition
Behavior of Freeze-Dried Liposomes Containing
Cholesterol, Satoshi Ohtake, Carolina Schebor, Sean P. Palece, and Juan J. de Pablo
Storage Changes and Subcellular Freezing Injuries in
Recalcitrant Araucaria Angustifolia Embryos, Victor H. Panza, Veronica R. Lainez, Sara B. Maldonado, Horacio Maroder, and Pilar Buera
Thermal Transitions of Quinoa Embryos and Seeds as
Affected by Water Content, Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and M. Pilar Buera
Part 8: Oral Presentations – Molecular Mobility, State Diagrams, and Chemical Reactions
Physical Structure, Water Plasticization, and Crystallization
of Spray-Dried and Freeze-Dried Lactose, Md. Kamrul Haque and Yrjo H. Roos
FT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water, Barbara Roge, Vincent Aroulmoji, and Mohamed Mathlouthi
Solute Diffusion in Biopolymers as a Function of Water
Activity Using a Modified Free Volume Theory, Mustafa E. Yildiz and Jozef L. KokiniARTICLE IN PRESS
Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose, Fabienne Poirier, Marie Tanguy, Dominique Champion,
and Gaelle Roudaut
High-Speed Observations of the Nucleation of Ice by Power Ultrasound, Rachel C. Chow, Derek Atkins, Scott Singleton, Robert Mettin, Bernhard Lindinger, Thomas Kurz, Werner Lauterborn, Malcolm Povey, and Robert Chivers
Relationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes, Nuria Acevedo, Carolina Schebor, and Pilar Buera
Water Determination in Dried Milk Products — Is the
International Standard Method Reasonable?, Heinz-Dieter Isengard, Andrea Felgner, Renate Kling, and Christoph T. Reh
The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms, M. Teresa Carvajal
Water-Sorption Behavior of Glycinebetaine and the State
Diagram of its Aqueous System, Kenta Komai and Norio Murase
Part 8: Poster Presentations – Molecular Mobility, State Diagrams, and Chemical Reactions
Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems, Song Miao and Yrjo H. Roos
Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2, Santagapita Patricio Roman and Buera Maria del Pilar
Evolution of Some Physical Properties of “Aceto Balsamico Tradizionale Di Reggio Emilia” During Long-Term Aging,
Pittia Paola, Mastrocola Dino, and Maltini EnricoCLE IN PRESS
Incorporation of Solute in the Ice Phase During Freezing,
Julia Telford and Peter Lillford
Enthalpy Relaxation In Freeze-Concentrated Sucrose–Water Glasses, Chiharu Inoue and Toru Suzuki
State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp, Vania Regina Nicoletti Telis, Paulo Jose do Amaral Sobral, and Javier Telis-Romero
Effect of Type of Amorphous Sugar Excipients on the
Preservation of Lactate Dehydrogenase Activity as a
Function of Storage Conditions, Kazuhito Kajiwara and Tomoko Imai
The Water Content Effect on the Glass-Transition
Temperature of Low Calory Candy Formulations, Adelina G. Celeghin and Amelia C. Rubiolo
Release of Encapsulated Aroma Compounds From
Amorphous Maltodextrin Matrices, Kirsi Jouppila, Susanna Sundberg, Sannia-Maija Miettinen, and Lea Hyvonen
Relationship Between Glass-Transition Curves and Sorption
Isotherms for the Evaluation of Storage Conditions of
Freeze-Dried Camu-Camu (Myrciaria dubia Mcvaugh) Pulp With and Without Maltodextrin Addition, Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral and Theo G. Kieckbusch
Water-Sorption Isotherms and Water-Plasticization
Effect in Dried Pear, King Xue, Consuelo Gonzalez-Martinez, M. Teresa Chafer, and Amparo Chiralt
INDEX
ARTICLE IN PRESS
