Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science…mehr
Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.
1 High Moisture Systems.- 1 Supramolecular structures of biopolymer gels.- 1.1 Introduction.- 1.2 Complexity of polysaccharide gels.- 1.2.1 Cationic effects.- 1.2.2 Effects of a second polysaccharide.- 1.2.3 Effects of added proteins.- 1.3 Process manipulation.- 1.3.1 Heat versus high pressure treatments of mixed protein gels.- 1.3.2 Kinetics of heating.- 1.4 Structure engineering.- 1.4.1 Image analysis of structure parameters.- 1.4.2 Correlations with perceived texture.- Acknowledgements.- References.- 2 Water in tissue structures by NMR and MRI.- 2.1 Introduction.- 2.1.1 MRI principles.- 2.1.2 NMR image generation.- 2.1.3 Contrast in NMR images.- 2.2 Application examples.- 2.2.1 Measurement of quality.- 2.2.2 Determination of sample structure.- 2.2.3 Single cell imaging.- References.- 2 Intermediate Moisture Systems.- 3 Physical chemical parameters inhibiting the growth of microorganisms.- Abstract.- 3.1 Introduction.- 3.2 Food mixtures (composite foods) and the equilibration of water activity between layers of different composition.- 3.2.1 Pasteurized filled pasta.- 3.2.2 Shelf-stable soft sponge bars.- 3.3 Comparison of literature values of minimal aw for growth with observed behavior (growth/inhibition) in actual foods.- 3.4 Role of the glassy state in microbial growth inhibition.- 3.5 pH of reduced-moisture foods.- Acknowledgements.- References.- 4 Protein hydration and glass transitions.- 4.1 Introduction.- 4.2 Protein dynamics - a comparison with glass-forming systems.- 4.2.1 Strong and fragile liquids.- 4.2.2 The 200 K transition in hydrated proteins.- 4.2.3 Water as plasticizer - the hydration dependence of Tg.- 4.3 Hydrogen exchange evidence for dynamically distinct protein substructures.- 4.3.1 Properties of the slow exchange core (knots).- 4.3.2 Enthalpy-entropy compensation behavior.- 4.3.3 The basis of knot formation - the cooperative contraction process.- 4.4 Relationship between hydrogen exchange and glass transition behavior.- 4.5 Kinetic and thermodynamic stability of proteins.- 4.5.1 Effect of hydration on protein stability.- 4.6 Protein folding.- 4.7 Concluding remarks.- Acknowledgements.- References.- 3 Low Moisture Systems.- 5 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal.- Abstract.- 5.1 Introduction.- 5.2 Experimental methods.- 5.3 Results.- 5.4 Discussion.- 5.4.1 Superposition of endothermic and exothermic features and the resulting artefact.- 5.4.2 Vitreous character of the cooled state.- 5.4.3 Melting of the crystallized constituents and ice.- 5.4.4 Coexistence of ice, protein and the liquid phase.- 5.4.5 Crystallization kinetics of ice from the liquid phase.- Acknowledgements.- References.- 6 NMR dynamics properties of water in relation to thermal characteristics in bread.- Abstract.- 6.1 Introduction.- 6.2 Characterization of transitions from tan ? curves.- 6.3 Molecular investigation by solid state 1H and 2H NMR.- 6.4 Solid and liquid fraction of starch by cross relaxation.- 6.5 Rates of events.- 6.6 Changes in water mobility during bread staling.- 6.7 Conclusions.- Acknowledgements.- References.- 7 Phase and polymorphic transitions of starches at low and intermediate water contents.- Abstract.- 7.1 Introduction.- 7.2 Materials and methods.- 7.2.1 Materials.- 7.2.2 Methods.- 7.3 Results and discussion.- 7.3.1 Structuring role of water.- 7.3.2 Water may induce some polymorphic transitions.- 7.3.3 Heating at low and intermediate moisture contents.- 7.3.4 Melting at low and intermediate moisture contents.- 7.4 Conclusions (overview).- Acknowledgements.- References.- 8 Thermal properties of polysaccharides at low moisture: Part 3 - Comparative behaviour of guar gum and dextran.- 8.1 Introduction.- 8.2 Materials and methods.- 8.3 Results.- 8.4 Discussion.- References.- 4 Drying.- 9 Spray drying of high fat foods.- Abstract.- 9.1 Introduction.- 9.2 Equipment and materials.- 9.3 Prop
1 High Moisture Systems.- 1 Supramolecular structures of biopolymer gels.- 1.1 Introduction.- 1.2 Complexity of polysaccharide gels.- 1.2.1 Cationic effects.- 1.2.2 Effects of a second polysaccharide.- 1.2.3 Effects of added proteins.- 1.3 Process manipulation.- 1.3.1 Heat versus high pressure treatments of mixed protein gels.- 1.3.2 Kinetics of heating.- 1.4 Structure engineering.- 1.4.1 Image analysis of structure parameters.- 1.4.2 Correlations with perceived texture.- Acknowledgements.- References.- 2 Water in tissue structures by NMR and MRI.- 2.1 Introduction.- 2.1.1 MRI principles.- 2.1.2 NMR image generation.- 2.1.3 Contrast in NMR images.- 2.2 Application examples.- 2.2.1 Measurement of quality.- 2.2.2 Determination of sample structure.- 2.2.3 Single cell imaging.- References.- 2 Intermediate Moisture Systems.- 3 Physical chemical parameters inhibiting the growth of microorganisms.- Abstract.- 3.1 Introduction.- 3.2 Food mixtures (composite foods) and the equilibration of water activity between layers of different composition.- 3.2.1 Pasteurized filled pasta.- 3.2.2 Shelf-stable soft sponge bars.- 3.3 Comparison of literature values of minimal aw for growth with observed behavior (growth/inhibition) in actual foods.- 3.4 Role of the glassy state in microbial growth inhibition.- 3.5 pH of reduced-moisture foods.- Acknowledgements.- References.- 4 Protein hydration and glass transitions.- 4.1 Introduction.- 4.2 Protein dynamics - a comparison with glass-forming systems.- 4.2.1 Strong and fragile liquids.- 4.2.2 The 200 K transition in hydrated proteins.- 4.2.3 Water as plasticizer - the hydration dependence of Tg.- 4.3 Hydrogen exchange evidence for dynamically distinct protein substructures.- 4.3.1 Properties of the slow exchange core (knots).- 4.3.2 Enthalpy-entropy compensation behavior.- 4.3.3 The basis of knot formation - the cooperative contraction process.- 4.4 Relationship between hydrogen exchange and glass transition behavior.- 4.5 Kinetic and thermodynamic stability of proteins.- 4.5.1 Effect of hydration on protein stability.- 4.6 Protein folding.- 4.7 Concluding remarks.- Acknowledgements.- References.- 3 Low Moisture Systems.- 5 Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal.- Abstract.- 5.1 Introduction.- 5.2 Experimental methods.- 5.3 Results.- 5.4 Discussion.- 5.4.1 Superposition of endothermic and exothermic features and the resulting artefact.- 5.4.2 Vitreous character of the cooled state.- 5.4.3 Melting of the crystallized constituents and ice.- 5.4.4 Coexistence of ice, protein and the liquid phase.- 5.4.5 Crystallization kinetics of ice from the liquid phase.- Acknowledgements.- References.- 6 NMR dynamics properties of water in relation to thermal characteristics in bread.- Abstract.- 6.1 Introduction.- 6.2 Characterization of transitions from tan ? curves.- 6.3 Molecular investigation by solid state 1H and 2H NMR.- 6.4 Solid and liquid fraction of starch by cross relaxation.- 6.5 Rates of events.- 6.6 Changes in water mobility during bread staling.- 6.7 Conclusions.- Acknowledgements.- References.- 7 Phase and polymorphic transitions of starches at low and intermediate water contents.- Abstract.- 7.1 Introduction.- 7.2 Materials and methods.- 7.2.1 Materials.- 7.2.2 Methods.- 7.3 Results and discussion.- 7.3.1 Structuring role of water.- 7.3.2 Water may induce some polymorphic transitions.- 7.3.3 Heating at low and intermediate moisture contents.- 7.3.4 Melting at low and intermediate moisture contents.- 7.4 Conclusions (overview).- Acknowledgements.- References.- 8 Thermal properties of polysaccharides at low moisture: Part 3 - Comparative behaviour of guar gum and dextran.- 8.1 Introduction.- 8.2 Materials and methods.- 8.3 Results.- 8.4 Discussion.- References.- 4 Drying.- 9 Spray drying of high fat foods.- Abstract.- 9.1 Introduction.- 9.2 Equipment and materials.- 9.3 Prop
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