Food Technology Book from C.H.I.P.S.

Water Properties
In Food Health, Pharmaceutical and Biological Systems:
edited by David S. Reid

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


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

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

Session 3: Microstructured and Nanostructured Changes in Food

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

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

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

Part 2: Poster Presentations

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

  1. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer
  2. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance
  3. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures
  4. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test
  5. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning
  6. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods
  7. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property
  8. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films
  9. Ice Formation in Concentrated Aqueous Glucose Solutions .
  10. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System
  11. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol
  12. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol
  13. Water State and Mobility Affect the Mechanical Properties of Coffee Beans
  14. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor
  15. Water and Protein Modifi er Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules
  16. 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

  1. Effect of Water Content on Physical Properties of Potato Chips
  2. Predicting Water Migration in Starchy Food During Cooking
  3. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specifi c Interactions
  4. 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
  5. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles
  6. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins?
  7. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix
  8. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder
  9. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornfl akes as Affected by Water Content
  10. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content
  11. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase
  12. Water Properties in Bread Produced with an Innovative Mixer
  13. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying
  14. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw
  15. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics
  16. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch
  17. Infl uence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films
  18. Molecular Mobility and Seed Longevity in Chenopodium quinoa
  19. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique
  20. Water Uptake and Solid Loss During Soaking of Milled Rice Grains
  21. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying
  22. Nanostructures and Minimum Integral Entropy as Related to Food Stability


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Water Properties
In Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
edited by David S. Reid

2010 • 771 pages • $238.95 + shipping
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