Water Properties in Food, Health, Pharmaceutical and Biological Systems (eBook, PDF)

ISOPOW 10
Redaktion: Reid, David S.; Charoenrein, Sanguansri; Lillford, Peter J.; Sajjaanantakul, Tanaboon

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 804
• Erscheinungstermin: 25. Mai 2010
• Englisch
• ISBN-13: 9780813818979
• Artikelnr.: 37356197

Autorenporträt

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.

Inhaltsangabe

Preface xiii
Editorial Note xv
Acknowledgments xvii
Contributors xix
Part 1 Invited Speakers and Oral Presentations 3
Session 1: Water Mobility/Dynamics and Its Application in Food and
Pharmaceutical Systems 5
Invited Speakers
1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and
Water Dynamics in the Development of Foods and Ingredients 9
M. P. Buera
2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear
Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation
Measurements 25
S. Yoshioka and Y. Aso
Oral Presentations
3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of
Model Food Powders: A Thermodynamic Insight 41
A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy
4. "Solvent Water" Concept Simplifies Mathematical Modeling in Fermenting
Dough, a Multiphase Semisolid Food 49
S. M. Loveday and R. J. Winger
5. Microdomain Distribution in Food Matrices: Glass Transition Temperature,
Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems 59
Y. Kou
Session 2: Water Essence and the Stability of Food and Biological Systems
67
Invited Speakers
6. Effect of Combined Physical Stresses on Cells: The Role of Water 71
J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais
7. Soft Condensed Matter: A Perspective on the Physics of Food States and
Stability 87
T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza
8. Antiplasticization of Food Polymer Systems by Low Molecular Mass
Diluents 115
C. C. Seow
Oral Presentations
9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water 141
Å. Schoug, J. Schnürer, and S. Håkansson
10. Water-Sorption Properties and Stability of Inclusion Complexes of
Thymol and Cinnamaldehyde with ß-Cyclodextrins 149
P. A. Ponce, M. P. Buera, and B. E. Elizalde
11. Beyond Water: Waterlike Functions of Other Biological Compounds in a
Waterless System 157
B. R. Bhandari
12. Water Sorption and Transport in Dry, Crispy Bread Crust 165
M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and
T. van Vliet
13. Water State and Distribution During Storage of Soy Bread with and
without Almond 175
A. Lodi and Y. Vodovotz
14. Phase Separation of Ice Crystals in Starch-Based Systems During
Freezing and Effects on Moisture Content and Starch Glass Transition 185
T. Tran, K. Piyachomkwan, and K. Sriroth
15. Carrot Fiber as a Carrier in Spray Drying of Fructose 191
K. Cheuyglintase and K. R. Morison
Session 3: Microstructured and Nanostructured Changes in Food 199
Invited Speakers
16. Taking the Measure of Water 203
D. S. Reid
17. Rehydration Modeling of Food Particulates by Using Principles of Water
Transport in Porous Media 219
I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach
18. Protein Hydration in Structure Creation 237
P. J. Lillford and A.-M. Hermansson
19. Water Partitioning in Colloidal Systems as Determined by Nuclear
Magnetic Resonance 251
P. Chinachoti and P. Chatakanonda
20. Physical Changes in Confectionery Products Caused by the Availability
of Water, with a Special Focus on Lactitol Crystallization 271
M. H. Lim, B. Lampen, L. F. Siow, and T. Rades
Oral Presentations
21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and
Viability in Freeze Drying 285
Y. H. Roos and K. S. Pehkonen
22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions
291
I. Yakimets, S. S. Paes, N. Wellner, and J. R. Mitchell
Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active
Biomolecules 297
Invited Speakers
23. The Plasticization-Antiplasticization Threshold of Water in
Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume 301
S. P. Chamarthy, F. X. Diringer, and R. Pinal
24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems
315
B. D. Anderson, S. S. Rane, and T.-X. Xiang
25. Crystallization, Collapse, and Glass Transition in Low-Water Food
Systems 335
Y. H. Roos
26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure,
and Interaction with Water 353
J. Ubbink
27. Ice Crystallization in Gels and Foods Manipulated by the Polymer
Network 373
N. Murase, S. Yamada, and N. Ijima
28. Marine-Inspired Water-Structured Biomaterials 385
A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. Gatenholm
Part 2 Poster Presentations 397
Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical
Systems 399
29. Another Unusual Property of Water: It Increases the Glass Transition
Temperature of a Glassy Polymer 401
S. P. Chamarthy and R. Pinal
30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food
Materials by Means of Gravimetric Nuclear Magnetic Resonance 411
W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven
31. Kinetics of Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures 419
B. R. Bhandari and R. W. Hartel
32. Development of a Novel Phase Transition Measurement Device for Solid
Food Materials: Thermal Mechanical Compression Test (TMCT) 429
Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari
33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in
Potato Systems in Relation to Nonenzymatic Browning 437
N. C. Acevedo, C. Schebor, and M. P. Buera
34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods
445
K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki
35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier
Property 453
W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S.
Praditdoung
36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene
glycol)-b-poly(¿-caprolactone) Blend Homogeneous Films 459
N. Niamsa, N. Morakot, and Y. Baimark
37. Ice Formation in Concentrated Aqueous Glucose Solutions 465
P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks
38. Effects of Sodium and Potassium Ions on the Viscosities in the
Sodium/Potassium-Glucose-Water Ternary System 473
M. Soga, K. Kurosaki, and K. Kajiwara
39. Comparison of Water Sorption and Crystallization Behaviors of
Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol 477
K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja
40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol
483
J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi
41. Water State and Mobility Affect the Mechanical Properties of Coffee
Beans 491
P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla
Rosa
42. Effect of Water Activity on the Release Characteristics of Encapsulated
Flavor 499
A. Soottitantawat, H. Yoshii, and T. Furuta
43. Water and Protein Modifier Effects on the Phase Transitions and
Microstructure of Mung-Bean Starch Granules 507
P. Hongsprabhas and K. Israkarn
44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid
Matrices by Image Processing and Nonlinear Dynamics 515
D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L.
Alamilla-Beltrán, and G. F. Gutiérrez-López
Session 6: Properties and Stability of Food and Biological Systems 523
45. Effect of Water Content on Physical Properties of Potato Chips 525
F. Pedreschi and P. Moyano
46. Predicting Water Migration in Starchy Food During Cooking 533
S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe
47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium
Chloride According to the Level of Water Availability and
Saccharide-Specific Interactions 539
P. R. Santagapita, S. B. Matiacevich, and M. P. Buera
48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth
Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible
Application in Extending the Shelf Life of Bread 545
S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan
49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction
on the Stability of Frozen Large Unilamellar Vesicles 551
L. F. Siow, T. Rades, and M. H. Lim
50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus
chamaemorus) Ellagitannins? 563
P. Laine, P. Kylli, M. Heinonen, and K. Jouppila
51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of
Local Reactions Independent of the Glassy Matrix 571
K. Kawai, T. Suzuki, and K. Kajiwara
52. Physical Properties of Protein-Carbohydrate Sheets Produced by a
Twin-Screw Extruder 577
R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos
53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in
Cornflakes as Affected by Water Content 583
A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera
54. Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of
Moisture Content 591
R. Kulchan, P. Suppakul, and W. Boonsupthip
55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine
Oxidase 599
P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki
56. Water Properties in Bread Produced with an Innovative Mixer 605
E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A.
Storci
57. Evaluation of Deformation and Shrinking of Potato Slabs During
Convective Drying 613
R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L.
Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López
58. Effects of Different Cut-Induced Microstructural and Macrostructural
Arrays on Convective Drying of Agave atrovirens Karw 619
C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G.
Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F.
Gutiérrez-López
59. Study of White-Bread Structural Evolution by Means of Image Analysis
and Associated Thermal History and Water-Loss Kinetics 627
A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R.
Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López
60. Effect of Hydrothermal Treatment on the Rheological Properties of
High-Amylose Rice Starch 635
P. Khunae, T. Tran, and P. Sirivongpisal
61. Influence of Glass Transition on Oxygen Permeability of Starch-Based
Edible Films 641
D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta
62. Molecular Mobility and Seed Longevity in Chenopodium quinoa 647
M. Castellión, S. Maldonado, and M. P. Buera
63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple
by Using an Electronic Nose Technique 657
S. Charoenrein and T. Kaewtathip
64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains 663
P. Chatakanonda and K. Sriroth
65. Microstructural, Physical, and Rehydration Properties of Maltodextrin
Powders Obtained by Spray Drying 673
A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J.
Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F.
Gutiérrez-López
66. Nanostructures and Minimum Integral Entropy as Related to Food
Stability 681
L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L.
Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F.
Gutiérrez-López
Index 689