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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010237727 | TX553.W3 I58 2010 | Open Access Book | Book | Searching... |
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Summary
Summary
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 wideAuthor Notes
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.
Table of Contents
| Part 1 Invited Speaker and Oral Presentation |
| Session I Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems |
| Invited Speaker |
| 1 Complementary Aspects of Thermodynamics, Non/Equilibrium Criteria and Water Dynamics for the Development of Foods and IngredientsM. P. Buera |
| Universidad de Buenos Aires, Argentina |
| 2 Water Mobility in Solid Pharmaceuticals, as Determined by NMR, Isothermal Sorption and Dielectric Relaxation MeasurementsS. Yoshioka and Y. Aso |
| National Institute of Health Sciences, Japan |
| Oral Presentation |
| 3 The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic InsightA. Marabi and A. Raemy and A. Burbidge and R. Wallach and I. S. Saguy |
| Nestl_ Research Center, Switzerland |
| 4 'Solvent Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a Multi-Phase Semisolid FoodS. M. Loveday and R. J. Winger |
| Massey University, New Zealand |
| 5 Microdomain Distributions in Food Matrices: Glass Transition Temperature, Water Mobility and Reaction Kinetics Evidences in Model Dough SystemsY. Kou.General Mills, Inc |
| Riverside Technical Center, USA |
| Session II Water Essence and the Stability of Food and Biological Systems |
| Invited Speaker |
| 6 Effect of Combined Physical Stresses on Cells: Role of WaterJ.-M. Perrier-Cornet and M. Moussa and H. Simonin and L. Beney and P. Gervais |
| Universit_ de Bourgogne, France |
| 7 Soft Condensed Matter: A Perspective on the Physics of Food States & StabilityT. P. Labuza and T. J. Labuza and K. M. Labuza and P. S. Labuza |
| University of Minnesota, USA |
| 8 Antiplasticization of Food Polymer Systems by Low-Molecular Mass DiluentsC. C. Seow.FoodTech Consultancy, Malaysia |
| Oral Presentation |
| 9 Freeze-Drying of Lb.coryniformis Si3 - Focus on Water.+. SchougJ. Schn8rer and S. Hskansson |
| Swedish University of Agricultural Sciences, Sweden |
| 10 Water Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with b-CyclodextrinsP. A. Ponce and M. P. Buera and B. E. Elizalde |
| Universidad de Buenos Aires, Argentina |
| 11 Beyond Water: Water-Like Functions of Other Biological Compounds in Waterless System!B. Bhandari |
| University of Queensland, Australia |
| 12 Water Sorption and Transport in Dry Crispy Bread CrustM. B. J. Meinders and N. H. van Nieuwenhuijzen and R. H. Tromp and R. J. Hamer and T. van Vliet.T |
| I. Food and Nutrition, Netherland |
| 13 Water State and Distribution during Storage of Soy Bread with and without AlmondA. Lodi and Y. Vodovotz |
| The Ohio State University, USA |
| 14 Phase Separation of Ice Crystals in Starch-Based Systems during Freezing and Effects on Moisture Content and Starch Glass TransitionT. Tran and K. Piyachomkwan, and |
