Water Properties of Food, Pharmaceutical and Biological Materials is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers.

Features:

• Presents the latest advances in water science in relation to food, pharmaceutical, and biological materials
• Presents authoritative accounts from well-regarded international researchers
• Offers a multidisciplinary approach to a wide range of topics on water properties

Contents

Dynamics and Relaxation in Amorphous Aqueous Systems

• Thermodynamics of Supercooled and Glassy Water
• Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components
• How Does Water Diffuse in Glasses of Carbohydrates
• Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques

Role of Water in Structural and Functional Properties, From Microscopic to Macroscopic Properties

• The Effect of Microstructure on Solvent and Solute Diffusion on the Micro- and Nanolength Scales
• Probing Water-Solid Interactions In Crystalline And Amorphous Systems Using Vibrational Spectroscopy
• Structure-Property Relationships in Low Moisture Products
• Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods
• Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and its Consequences for Cell Lyophilization

Responses to Water Stress in Living Organisms-Related New Potential Technologies

• Water Stress of Bacteria and Molds from an NMR Water-Mobility Standpoint
• Water Properties and Cell Longevity
• Water and Biological Structures at High Pressure
• Viability of Probiotic Bacteria as Affected by Drying

Water and the Structure and Stability of Microdisperse Systems

• Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces
• Studies on Molecular Organization at the Water Interface
• Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory

Overlapping Water Relations and Material Sciences for the Improvement of Quality Products The Hydration Limit of Amorphous Solids and Long-Term Stability

• Physicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch-Sucrose-Hydrocolloid Systems
• The Mystery of Marshmallow Hardening

Functional and Mechanical Properties of Biomolecules Beyond Water Activity and Glass Transition: A Broad Perspective on the Manner by Which Water Can Influence Reaction Rates in Foods

• Glass-Transition Temperature and Self-Detaching of Maltodextrin Films - Effect of Molecular Weight and Sucrose Addition
• The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution
• Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study
• Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films
• The Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein/Polysaccharide Mixtures

Functional and Mechanical Properties of Biomolecules Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness

• Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid
• Effect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol
• Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air-Water Interface
• Drying of Lactobacillus Bulgaricus Grown at High Osmolarity in the Presence of Disaccharides

Structure, Microstructure and the Stability of Biomolecules and Biological Systems

• The Effect of High Pressure and Temperature on the Macroscopic, Microscopic, Structural, and Molecular Properties of Tapioca Starch Gels
• Characterization of Food Products Surfaces During Drying Using Fractal Geometry
• Effect of Vacuum Impregnation and Microwave Application on Structural Changes During Air Drying of Apple
• Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups

Structure, Microstructure and the Stability of Biomolecules and Biological Systems Morphology and Size of Particles During Spray Drying

• Evaluation of Morphological and Microstructural Changes During Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying, Jose Jorge Chanona Perez, Liliana Alamilla Beltran, Reynold Ramon Farrera Rebollo, and Gustavo Fidel Gutierrez Lopez
• Heat Transfer Units and Morphology of Particles in Spray Drying
• Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product
• Modeling of Structural and Quality Changes During Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.)
• The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose
• Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol
• Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria Angustifolia Embryos
• Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content

Molecular Mobility, State Diagrams, and Chemical Reactions Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose

• FT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water
• Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory
• Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose
• High-Speed Observations of the Nucleation of Ice by Power Ultrasound
• Relationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes
• Water Determination in Dried Milk Products - Is the International Standard Method Reasonable
• The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms
• Water-Sorption Behavior of Glycinebetaine and the State Diagram of its Aqueous System

Molecular Mobility, State Diagrams, and Chemical Reactions Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems

• Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2
• Evolution of Some Physical Properties of "Aceto Balsamico Tradizionale Di Reggio Emilia" During Long-Term Aging
• Incorporation of Solute in the Ice Phase During Freezing
• Enthalpy Relaxation In Freeze-Concentrated Sucrose-Water Glasses
• State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp
• Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions
• The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations
• Release of Encapsulated Aroma Compounds From Amorphous Maltodextrin Matrices
• Relationship Between Glass-Transition Curves and Sorption Isotherms for the Evaluation of Storage Conditions of Freeze-Dried Camu-Camu (Myrciaria dubia Mcvaugh) Pulp With and Without Maltodextrin Addition
• Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear

Index

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