Water Properties of Food, Pharmaceutical, and Biological Materials

Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti, Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti

• Publisher: CRC Press
• Year: 2006
• eBook ISBN: 9781420001181
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

Table of contents

• Front Cover
• Dedication
• Contents
• Preface
• Editors
• Acknowledgments
• Contributors
• 1. Thermodynamics of Supercooled and Glassy Water
• 2. Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components
• 3. How Does Water Diffuse in Glasses of Carbohydrates?
• 4. Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques
• 5. The Effect of Microstructure on Solvent and Solute Diffusion on the Micro- and Nanolength Scales
• 6. Probing Water – Solid Interactions in Crystalline and Amorphous Systems Using Vibrational Spectroscopy
• 7. Structure – Property Relationships in Low Moisture Products
• 8. Ice Nucleation in Bulk and Dispersed Water: Application to Freezing of Foods
• 9. Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and Its Consequences for Cell Lyophilization
• 10. Water Stress of Bacteria and Molds from an NMR Water Mobility Standpoint
• 11. Water Properties and Cell Longevity
• 12. Water and Biological Structures at High Pressure
• 13. Viability of Probiotic Bacteria as Affected by Drying
• 14. Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces
• 15. Studies on Molecular Organization at the Water Interface
• 16. Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory
• 17. The Hydration Limit of Amorphous Solids and Long-Term Stability
• 18. Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behavior in Frozen Starch – Sucrose Hydrocolloid Systems
• 19. The Mystery of Marshmallow Hardening
• 20. Beyond Water Activity and Glass Transition: A Broad Perspective on the Manner by which Water Can Influence Reaction Rates in Foods
• 21. Glass-Transition Temperature and Self-Detaching of Maltodextrin Films: Effect of Molecular Weight and Sucrose Addition
• 22. The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution
• 23. Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study
• 24. Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films
• 25. The Dynamics of Formation and Structure of the Air–Water Interface in the Presence of Protein – Polysaccharide Mixtures
• 26. Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness
• 27. Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid
• 28. Effect of Nutraceuticals on Physico-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol
• 29. Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air–Water Interface
• 30. Drying of Lactobacillus bulgaricus Grown at High Osmolarity in the Presence of Disaccharides
• 31. The Effect of High Pressure and Temperature on the Macroscopic, Microscopic, Structural, and Molecular Properties of Tapioca Starch Gels
• 32. Characterization of Food Product Surfaces during Drying Using Fractal Geometry
• 33. Effect of Vacuum Impregnation and Microwave Application on Structural Changes during Air Drying of Apple
• 34. Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups
• 35. Morphology and Size of Particles during Spray Drying
• 36. Evaluation of Morphological and Microstructural Changes during Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying
• 37. Heat Transfer Units and Morphology of Particles in Spray Drying
• 38. Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product
• 39. Modeling of Structural and Quality Changes during Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.)
• 40. The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose
• 41. Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol
• 42. Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria angustifolia Embryos
• 43. Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content
• 44. Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose
• 45. FT-IR Study of the Hydration of Caffeine, Sucrose, and Their Mixtures in Water
• 46. Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory
• 47. Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose
• 48. High-Speed Observations of the Nucleation of Ice by Power Ultrasound
• 49. Relationships between the Maximum Rate of Nonenzymatic Browning, Relative Humidity, and Structural Changes
• 50. Water Determination in Dried Milk Products: Is the International Standard Method Reasonable?
• 51. The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms
• 52. Water-Sorption Behavior of Glycinebetaine and the State Diagram of Its Aqueous System
• 53. Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems
• 54. Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2
• 55. Evolution of Some Physical Properties of “Aceto Balsamico Tradizionale Di Reggio Emilia” during Long-Term Aging
• 56. Incorporation of Solute in the Ice Phase during Freezing
• 57. Enthalpy Relaxation in Freeze-Concentrated Sucrose–Water Glasses
• 58. State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp
• 59. Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions
• 60. The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations
• 61. Release of Encapsulated Aroma Compounds from Amorphous Maltodextrin Matrices
• 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
• 63. Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear
• Index