Water Properties 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.

Topics covered 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

Part 1: Invited Speakers and Oral Presentations

Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems

1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients
2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements
3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight
4. "Solvent Water" Concept Simplifi es Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food
5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems

Session 2: Water Essence and the Stability of Food and Biological Systems

6. . Effect of Combined Physical Stresses on Cells: The Role of Water
7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability
8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents
9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water
10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins
11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System
12. Water Sorption and Transport in Dry, Crispy Bread Crust
13. Water State and Distribution During Storage of Soy Bread with and without Almond
14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition
15. Carrot Fiber as a Carrier in Spray Drying of Fructose

Session 3: Microstructured and Nanostructured Changes in Food

16. Taking the Measure of Water
17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media
18. Protein Hydration in Structure Creation (P. J. Lillford and A.-M. Hermansson).
19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance
20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization
21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying
22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions

Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules

23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume
24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems
25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems
26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water
27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network
28. Marine-Inspired Water-Structured Biomaterials

Part 2: Poster Presentations

Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems

29. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer
30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance
31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures
32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test
33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning
34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods
35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property
36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films
37. Ice Formation in Concentrated Aqueous Glucose Solutions .
38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System
39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol
40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol
41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans
42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor
43. Water and Protein Modifi er Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules
44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics

Session 6: Properties and Stability of Food and Biological Systems

45. Effect of Water Content on Physical Properties of Potato Chips
46. Predicting Water Migration in Starchy Food During Cooking
47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specifi c Interactions
48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus fl avus and Possible Application in Extending the Shelf Life of Bread
49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles
50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins?
51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix
52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder
53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornfl akes as Affected by Water Content
54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content
55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase
56. Water Properties in Bread Produced with an Innovative Mixer
57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying
58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw
59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics
60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch
61. Infl uence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films
62. Molecular Mobility and Seed Longevity in Chenopodium quinoa
63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique
64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains
65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying
66. Nanostructures and Minimum Integral Entropy as Related to Food Stability

Index

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