Water Properties in Food, Health, Pharmaceutical and Biological Systems
Isopow 10
Ed. by David S. Reid and Tanaboon Sajjaanantakul et al.
Water Properties in Food, Health, Pharmaceutical and Biological Systems
Isopow 10
Ed. by David S. Reid and Tanaboon Sajjaanantakul et al.
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Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 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. This comprehensive book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.
This title focuses on the comprehension of the properties of…mehr
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Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 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. This comprehensive book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.
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 10 th 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
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 10 th 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
Produktdetails
- Produktdetails
- Verlag: Wiley-VCH
- Artikelnr. des Verlages: 1A813812730
- 1. Auflage
- Seitenzahl: 804
- Erscheinungstermin: 1. Juli 2010
- Englisch
- Abmessung: 254mm x 182mm x 45mm
- Gewicht: 1670g
- ISBN-13: 9780813812731
- ISBN-10: 0813812739
- Artikelnr.: 25663515
- Verlag: Wiley-VCH
- Artikelnr. des Verlages: 1A813812730
- 1. Auflage
- Seitenzahl: 804
- Erscheinungstermin: 1. Juli 2010
- Englisch
- Abmessung: 254mm x 182mm x 45mm
- Gewicht: 1670g
- ISBN-13: 9780813812731
- ISBN-10: 0813812739
- Artikelnr.: 25663515
David S. Reid, Ph.D., is 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, agrofood or related industries. Tanaboon Sajjaanantakul, Ph.D., is professor in the Department of Food Science and Technology at Kasetsart University, Thailand, and is chair of the ISOPOW Local Organizing Committee for ISOPOW 10.
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 Ingredients. 2. Water Mobility in Solid Pharmaceuticals, as Determined
by NMR, Isothermal Sorption and Dielectric Relaxation Measurements. Oral
Presentation . 3. The Effect of Water and Fat Content on the Enthalpy of
Dissolution of Model Food Powders: a Thermodynamic Insight. 4. 'Solvent
Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a
Multi-Phase Semisolid Food. 5. Microdomain Distributions in Food Matrices:
Glass Transition Temperature, Water Mobility and Reaction Kinetics
Evidences in Model Dough Systems. . Session II: Water Essence and the
Stability of Food and Biological Systems. Invited Speaker. 6. Effect of
Combined Physical Stresses on Cells: Role of Water. 7. Soft Condensed
Matter: A Perspective on the Physics of Food States & Stability. 8.
Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.
. Oral Presentation. 9. Freeze-Drying of Lb.coryniformis Si3 - Focus on
Water. 10. Water Sorption Properties and Stability of Inclusion Complexes
of Thymol and Cinnamaldehyde with b-Cyclodextrins. 11. Beyond Water:
Water-Like Functions of Other Biological Compounds in 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
Fibre as a Carrier in Spray Drying of Fructose. . Session III: Micro and
Nano-Structured Changes in Food. Invited Speaker. 16. Taking the Measure of
Water. 17. Rehydration Modeling of Food Particulates Utilizing Principles
of Water Transport in Porous Media. 18. Protein Hydration in Structure
Creation. 19. Water Partitioning in Colloidal Systems as Determined by NMR.
20. Physical Changes in Confectionery Products Caused by the Availability
of Water, with a Special Focus on Lactitol Crystallization. . Oral
Presentation. 21. Entrapment of Probiotic Bacteria in Frozen
Cryoprotectants and Viability in Freeze-Drying. 22. Fracture Behaviour of
Biopolymer Films Prepared from Aqueous Solutions. . Session IV: Biomaterial
Sciences: Water in Stability and Delivery of Active Biomolecules. Invited
Speaker. 23. The Plasticization-Antiplasticization Threshold of Water in
Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume. 24.
Understanding the Role of Water in Non-Aqueous 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 Polymer Network. 28. Marine Inspired Water Structured
Biomaterials. PART 2 Poster Presentation. Session V: Role of Water
Mobility/Dynamics in Food and Pharmaceutical Systems. 29. Another Unusual
Property of Water: It Will Increase the Glass Transition Temperature of a
Glassy Polymer. 30. Molecular Mobility Interpretation of Water Sorption
Isotherms of Food Materials by Means of Gravimetric NMR. 31. Kinetics of
Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures. 32. Development of
Novel Phase Transition Measurement Device for Solid Food Materials: Thermal
Mechanical Compression Test (TMCT). 33. 1H NMR Studies of Molecular
Mobility in Potato Systems in Relation to Non-Enzymatic Browning. 34.
Non-Enzymatic 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)-²-poly(e-caprolactone) Blend Homogeneous Films. 37.
Ice Formation in the Concentrated Aqueous Glucose Solutions. 38. Effects of
Sodium and Potassium Ion on the Viscosities in the Ternary System
Sodium/Potassium Chloride-Glucose-Water. 39. Comparison of Water Sorption
and Crystallization Behavior of Freeze-Dried Lactose, Lactitol, Maltose and
Maltitol. 40. Sorption Behavior of Extruded Rice Starch in Presence of
Glycerol. 41. Water State and Mobility Affect Mechanical Properties of
Coffee Beans. 42. Effect of Water Activity on the Release Characteristics
of Encapsulated Flavor. 43. Water and Protein Modifier Effects on the Phase
Transitions and Microstructure of Mungbean Starch Granule. 44. Evaluation
of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by
Image Processing and Non-Linear Dynamics. . Session VI: 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. Non-Enzymatic Browning may be Inhibited or
Accelerated by MgCl2 according to the Level of Water Availability and
Saccharide Specific Interactions. 48. Combined Effect of Cinnamon Essential
Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and
Aspergillus flavus and Possible Application on Extending Shelf-Life of
Bread. 49. From Water to Ice: Investigation on 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. Non-Enzymatic Browning Reaction of Glassy
Foods: Characterization of Local Reaction with Independent of. 52. Physical
Properties of Protein-Carbohydrate Sheets Produced by Twin-Screw Extruder.
53. Thermal Transitions, Mechanical Properties and Molecular Mobility in
Corn Flakes as Affected by Water Content. 54. Texture of Glassy
Tapioca-Flour-Based Baked Product 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 Micro and
Macro-Structural Arrays on Convective Drying of Agave atrovirens Karw. 59.
Study of White-Bread Structural-Evolution by Means of Image Analysis and
Associated Temperature and Water Loss Kinetics. 60. Effect of Hydrothermal
Treatment on Rheological Properties of High Amylose Rice Starch. 61.
Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible
Films. 62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa. 63.
Analysing Effect of Freeze-Thaw Cycle on Off-Aroma of. 64. Water Uptake and
Solid Loss during Soaking of Milled Rice Grains. 65. Microstructural,
Physical and Rehydration Properties of . 66. Nanostructures and Minimum
Integral Entropy as Related to Food Stability.
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 Ingredients. 2. Water Mobility in Solid Pharmaceuticals, as Determined
by NMR, Isothermal Sorption and Dielectric Relaxation Measurements. Oral
Presentation . 3. The Effect of Water and Fat Content on the Enthalpy of
Dissolution of Model Food Powders: a Thermodynamic Insight. 4. 'Solvent
Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a
Multi-Phase Semisolid Food. 5. Microdomain Distributions in Food Matrices:
Glass Transition Temperature, Water Mobility and Reaction Kinetics
Evidences in Model Dough Systems. . Session II: Water Essence and the
Stability of Food and Biological Systems. Invited Speaker. 6. Effect of
Combined Physical Stresses on Cells: Role of Water. 7. Soft Condensed
Matter: A Perspective on the Physics of Food States & Stability. 8.
Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.
. Oral Presentation. 9. Freeze-Drying of Lb.coryniformis Si3 - Focus on
Water. 10. Water Sorption Properties and Stability of Inclusion Complexes
of Thymol and Cinnamaldehyde with b-Cyclodextrins. 11. Beyond Water:
Water-Like Functions of Other Biological Compounds in 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
Fibre as a Carrier in Spray Drying of Fructose. . Session III: Micro and
Nano-Structured Changes in Food. Invited Speaker. 16. Taking the Measure of
Water. 17. Rehydration Modeling of Food Particulates Utilizing Principles
of Water Transport in Porous Media. 18. Protein Hydration in Structure
Creation. 19. Water Partitioning in Colloidal Systems as Determined by NMR.
20. Physical Changes in Confectionery Products Caused by the Availability
of Water, with a Special Focus on Lactitol Crystallization. . Oral
Presentation. 21. Entrapment of Probiotic Bacteria in Frozen
Cryoprotectants and Viability in Freeze-Drying. 22. Fracture Behaviour of
Biopolymer Films Prepared from Aqueous Solutions. . Session IV: Biomaterial
Sciences: Water in Stability and Delivery of Active Biomolecules. Invited
Speaker. 23. The Plasticization-Antiplasticization Threshold of Water in
Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume. 24.
Understanding the Role of Water in Non-Aqueous 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 Polymer Network. 28. Marine Inspired Water Structured
Biomaterials. PART 2 Poster Presentation. Session V: Role of Water
Mobility/Dynamics in Food and Pharmaceutical Systems. 29. Another Unusual
Property of Water: It Will Increase the Glass Transition Temperature of a
Glassy Polymer. 30. Molecular Mobility Interpretation of Water Sorption
Isotherms of Food Materials by Means of Gravimetric NMR. 31. Kinetics of
Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures. 32. Development of
Novel Phase Transition Measurement Device for Solid Food Materials: Thermal
Mechanical Compression Test (TMCT). 33. 1H NMR Studies of Molecular
Mobility in Potato Systems in Relation to Non-Enzymatic Browning. 34.
Non-Enzymatic 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)-²-poly(e-caprolactone) Blend Homogeneous Films. 37.
Ice Formation in the Concentrated Aqueous Glucose Solutions. 38. Effects of
Sodium and Potassium Ion on the Viscosities in the Ternary System
Sodium/Potassium Chloride-Glucose-Water. 39. Comparison of Water Sorption
and Crystallization Behavior of Freeze-Dried Lactose, Lactitol, Maltose and
Maltitol. 40. Sorption Behavior of Extruded Rice Starch in Presence of
Glycerol. 41. Water State and Mobility Affect Mechanical Properties of
Coffee Beans. 42. Effect of Water Activity on the Release Characteristics
of Encapsulated Flavor. 43. Water and Protein Modifier Effects on the Phase
Transitions and Microstructure of Mungbean Starch Granule. 44. Evaluation
of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by
Image Processing and Non-Linear Dynamics. . Session VI: 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. Non-Enzymatic Browning may be Inhibited or
Accelerated by MgCl2 according to the Level of Water Availability and
Saccharide Specific Interactions. 48. Combined Effect of Cinnamon Essential
Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and
Aspergillus flavus and Possible Application on Extending Shelf-Life of
Bread. 49. From Water to Ice: Investigation on 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. Non-Enzymatic Browning Reaction of Glassy
Foods: Characterization of Local Reaction with Independent of. 52. Physical
Properties of Protein-Carbohydrate Sheets Produced by Twin-Screw Extruder.
53. Thermal Transitions, Mechanical Properties and Molecular Mobility in
Corn Flakes as Affected by Water Content. 54. Texture of Glassy
Tapioca-Flour-Based Baked Product 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 Micro and
Macro-Structural Arrays on Convective Drying of Agave atrovirens Karw. 59.
Study of White-Bread Structural-Evolution by Means of Image Analysis and
Associated Temperature and Water Loss Kinetics. 60. Effect of Hydrothermal
Treatment on Rheological Properties of High Amylose Rice Starch. 61.
Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible
Films. 62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa. 63.
Analysing Effect of Freeze-Thaw Cycle on Off-Aroma of. 64. Water Uptake and
Solid Loss during Soaking of Milled Rice Grains. 65. Microstructural,
Physical and Rehydration Properties of . 66. Nanostructures and Minimum
Integral Entropy as Related to Food Stability.
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 Ingredients. 2. Water Mobility in Solid Pharmaceuticals, as Determined
by NMR, Isothermal Sorption and Dielectric Relaxation Measurements. Oral
Presentation . 3. The Effect of Water and Fat Content on the Enthalpy of
Dissolution of Model Food Powders: a Thermodynamic Insight. 4. 'Solvent
Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a
Multi-Phase Semisolid Food. 5. Microdomain Distributions in Food Matrices:
Glass Transition Temperature, Water Mobility and Reaction Kinetics
Evidences in Model Dough Systems. . Session II: Water Essence and the
Stability of Food and Biological Systems. Invited Speaker. 6. Effect of
Combined Physical Stresses on Cells: Role of Water. 7. Soft Condensed
Matter: A Perspective on the Physics of Food States & Stability. 8.
Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.
. Oral Presentation. 9. Freeze-Drying of Lb.coryniformis Si3 - Focus on
Water. 10. Water Sorption Properties and Stability of Inclusion Complexes
of Thymol and Cinnamaldehyde with b-Cyclodextrins. 11. Beyond Water:
Water-Like Functions of Other Biological Compounds in 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
Fibre as a Carrier in Spray Drying of Fructose. . Session III: Micro and
Nano-Structured Changes in Food. Invited Speaker. 16. Taking the Measure of
Water. 17. Rehydration Modeling of Food Particulates Utilizing Principles
of Water Transport in Porous Media. 18. Protein Hydration in Structure
Creation. 19. Water Partitioning in Colloidal Systems as Determined by NMR.
20. Physical Changes in Confectionery Products Caused by the Availability
of Water, with a Special Focus on Lactitol Crystallization. . Oral
Presentation. 21. Entrapment of Probiotic Bacteria in Frozen
Cryoprotectants and Viability in Freeze-Drying. 22. Fracture Behaviour of
Biopolymer Films Prepared from Aqueous Solutions. . Session IV: Biomaterial
Sciences: Water in Stability and Delivery of Active Biomolecules. Invited
Speaker. 23. The Plasticization-Antiplasticization Threshold of Water in
Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume. 24.
Understanding the Role of Water in Non-Aqueous 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 Polymer Network. 28. Marine Inspired Water Structured
Biomaterials. PART 2 Poster Presentation. Session V: Role of Water
Mobility/Dynamics in Food and Pharmaceutical Systems. 29. Another Unusual
Property of Water: It Will Increase the Glass Transition Temperature of a
Glassy Polymer. 30. Molecular Mobility Interpretation of Water Sorption
Isotherms of Food Materials by Means of Gravimetric NMR. 31. Kinetics of
Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures. 32. Development of
Novel Phase Transition Measurement Device for Solid Food Materials: Thermal
Mechanical Compression Test (TMCT). 33. 1H NMR Studies of Molecular
Mobility in Potato Systems in Relation to Non-Enzymatic Browning. 34.
Non-Enzymatic 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)-²-poly(e-caprolactone) Blend Homogeneous Films. 37.
Ice Formation in the Concentrated Aqueous Glucose Solutions. 38. Effects of
Sodium and Potassium Ion on the Viscosities in the Ternary System
Sodium/Potassium Chloride-Glucose-Water. 39. Comparison of Water Sorption
and Crystallization Behavior of Freeze-Dried Lactose, Lactitol, Maltose and
Maltitol. 40. Sorption Behavior of Extruded Rice Starch in Presence of
Glycerol. 41. Water State and Mobility Affect Mechanical Properties of
Coffee Beans. 42. Effect of Water Activity on the Release Characteristics
of Encapsulated Flavor. 43. Water and Protein Modifier Effects on the Phase
Transitions and Microstructure of Mungbean Starch Granule. 44. Evaluation
of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by
Image Processing and Non-Linear Dynamics. . Session VI: 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. Non-Enzymatic Browning may be Inhibited or
Accelerated by MgCl2 according to the Level of Water Availability and
Saccharide Specific Interactions. 48. Combined Effect of Cinnamon Essential
Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and
Aspergillus flavus and Possible Application on Extending Shelf-Life of
Bread. 49. From Water to Ice: Investigation on 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. Non-Enzymatic Browning Reaction of Glassy
Foods: Characterization of Local Reaction with Independent of. 52. Physical
Properties of Protein-Carbohydrate Sheets Produced by Twin-Screw Extruder.
53. Thermal Transitions, Mechanical Properties and Molecular Mobility in
Corn Flakes as Affected by Water Content. 54. Texture of Glassy
Tapioca-Flour-Based Baked Product 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 Micro and
Macro-Structural Arrays on Convective Drying of Agave atrovirens Karw. 59.
Study of White-Bread Structural-Evolution by Means of Image Analysis and
Associated Temperature and Water Loss Kinetics. 60. Effect of Hydrothermal
Treatment on Rheological Properties of High Amylose Rice Starch. 61.
Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible
Films. 62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa. 63.
Analysing Effect of Freeze-Thaw Cycle on Off-Aroma of. 64. Water Uptake and
Solid Loss during Soaking of Milled Rice Grains. 65. Microstructural,
Physical and Rehydration Properties of . 66. Nanostructures and Minimum
Integral Entropy as Related to Food Stability.
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 Ingredients. 2. Water Mobility in Solid Pharmaceuticals, as Determined
by NMR, Isothermal Sorption and Dielectric Relaxation Measurements. Oral
Presentation . 3. The Effect of Water and Fat Content on the Enthalpy of
Dissolution of Model Food Powders: a Thermodynamic Insight. 4. 'Solvent
Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a
Multi-Phase Semisolid Food. 5. Microdomain Distributions in Food Matrices:
Glass Transition Temperature, Water Mobility and Reaction Kinetics
Evidences in Model Dough Systems. . Session II: Water Essence and the
Stability of Food and Biological Systems. Invited Speaker. 6. Effect of
Combined Physical Stresses on Cells: Role of Water. 7. Soft Condensed
Matter: A Perspective on the Physics of Food States & Stability. 8.
Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.
. Oral Presentation. 9. Freeze-Drying of Lb.coryniformis Si3 - Focus on
Water. 10. Water Sorption Properties and Stability of Inclusion Complexes
of Thymol and Cinnamaldehyde with b-Cyclodextrins. 11. Beyond Water:
Water-Like Functions of Other Biological Compounds in 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
Fibre as a Carrier in Spray Drying of Fructose. . Session III: Micro and
Nano-Structured Changes in Food. Invited Speaker. 16. Taking the Measure of
Water. 17. Rehydration Modeling of Food Particulates Utilizing Principles
of Water Transport in Porous Media. 18. Protein Hydration in Structure
Creation. 19. Water Partitioning in Colloidal Systems as Determined by NMR.
20. Physical Changes in Confectionery Products Caused by the Availability
of Water, with a Special Focus on Lactitol Crystallization. . Oral
Presentation. 21. Entrapment of Probiotic Bacteria in Frozen
Cryoprotectants and Viability in Freeze-Drying. 22. Fracture Behaviour of
Biopolymer Films Prepared from Aqueous Solutions. . Session IV: Biomaterial
Sciences: Water in Stability and Delivery of Active Biomolecules. Invited
Speaker. 23. The Plasticization-Antiplasticization Threshold of Water in
Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume. 24.
Understanding the Role of Water in Non-Aqueous 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 Polymer Network. 28. Marine Inspired Water Structured
Biomaterials. PART 2 Poster Presentation. Session V: Role of Water
Mobility/Dynamics in Food and Pharmaceutical Systems. 29. Another Unusual
Property of Water: It Will Increase the Glass Transition Temperature of a
Glassy Polymer. 30. Molecular Mobility Interpretation of Water Sorption
Isotherms of Food Materials by Means of Gravimetric NMR. 31. Kinetics of
Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures. 32. Development of
Novel Phase Transition Measurement Device for Solid Food Materials: Thermal
Mechanical Compression Test (TMCT). 33. 1H NMR Studies of Molecular
Mobility in Potato Systems in Relation to Non-Enzymatic Browning. 34.
Non-Enzymatic 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)-²-poly(e-caprolactone) Blend Homogeneous Films. 37.
Ice Formation in the Concentrated Aqueous Glucose Solutions. 38. Effects of
Sodium and Potassium Ion on the Viscosities in the Ternary System
Sodium/Potassium Chloride-Glucose-Water. 39. Comparison of Water Sorption
and Crystallization Behavior of Freeze-Dried Lactose, Lactitol, Maltose and
Maltitol. 40. Sorption Behavior of Extruded Rice Starch in Presence of
Glycerol. 41. Water State and Mobility Affect Mechanical Properties of
Coffee Beans. 42. Effect of Water Activity on the Release Characteristics
of Encapsulated Flavor. 43. Water and Protein Modifier Effects on the Phase
Transitions and Microstructure of Mungbean Starch Granule. 44. Evaluation
of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by
Image Processing and Non-Linear Dynamics. . Session VI: 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. Non-Enzymatic Browning may be Inhibited or
Accelerated by MgCl2 according to the Level of Water Availability and
Saccharide Specific Interactions. 48. Combined Effect of Cinnamon Essential
Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and
Aspergillus flavus and Possible Application on Extending Shelf-Life of
Bread. 49. From Water to Ice: Investigation on 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. Non-Enzymatic Browning Reaction of Glassy
Foods: Characterization of Local Reaction with Independent of. 52. Physical
Properties of Protein-Carbohydrate Sheets Produced by Twin-Screw Extruder.
53. Thermal Transitions, Mechanical Properties and Molecular Mobility in
Corn Flakes as Affected by Water Content. 54. Texture of Glassy
Tapioca-Flour-Based Baked Product 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 Micro and
Macro-Structural Arrays on Convective Drying of Agave atrovirens Karw. 59.
Study of White-Bread Structural-Evolution by Means of Image Analysis and
Associated Temperature and Water Loss Kinetics. 60. Effect of Hydrothermal
Treatment on Rheological Properties of High Amylose Rice Starch. 61.
Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible
Films. 62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa. 63.
Analysing Effect of Freeze-Thaw Cycle on Off-Aroma of. 64. Water Uptake and
Solid Loss during Soaking of Milled Rice Grains. 65. Microstructural,
Physical and Rehydration Properties of . 66. Nanostructures and Minimum
Integral Entropy as Related to Food Stability.