Water Properties OF Food Pharmaceutical

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Opis: Water Properties OF Food Pharmaceutical - B Pilar

Unique and informative, "Water Properties of Food, Pharmaceutical, and Biological Materials" is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials. The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. The topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development. This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.PREFACE SECTION I - INVITED LECTURES Part 1: Dynamics and Relaxation in Amorphous Aqueous Systems Thermodynamics of Supercooled and Glassy Water, Pablo G. Debenedetti Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components, Subrata Pal, Sudip Chakraborty, Sarika Maitra Bhattacharyya, Sanjoy Bandyopadhyay, Sundaram Balasubramanian, and Biman Bagchi How Does Water Diffuse in Glasses of Carbohydrates?, Valeria Molinero and William A. Goddard III Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques, David S. Reid Part 2: 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, Anne-Marie Hermansson, Niklas Loren, and Magnus Nyden Probing Water-Solid Interactions In Crystalline And Amorphous Systems Using Vibrational Spectroscopy, Lynne S. Taylor Structure-Property Relationships in Low Moisture Products, Jose Miguel Aguilera Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods, Daniele Clausse, Jean-Louis Lanoiselle, and Said Toumi Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and its Consequences for Cell Lyophilization, Juan J. de Pablo, Carolina Schebor, Satoshi Ohtake, and Amadeu Sum Part 3: Responses to Water Stress in Living Organisms-Related New Potential Technologies Water Stress of Bacteria and Molds from an NMR Water-Mobility Standpoint, Pavinee Chinachoti and Elena Vittadini Water Properties and Cell Longevity, Christina Walters Water and Biological Structures at High Pressure, Jorge Welti-Chanes, Fernanda San Martin-Gonzalez, Jose A. Guerrero-Beltran and Gustavo V. Barbosa-Canovas Viability of Probiotic Bacteria as Affected by Drying, Barry Corcoran, Catherine Stanton, Song Miao, Gerald F. Fitzgerald and R. Paul Ross Part 4: Water and the Structure and Stability of Microdisperse Systems Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces, Juan M. Rodriguez Patino, Maria Rosario Rodriguez Nino, Cecilio Carrera Sanchez, and Ana Lucero Caro Studies on Molecular Organization at the Water Interface, Victor J. Morris IN PRESS Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory, Diego B. Genovese and Jorge E. Lozano Part 5: Overlapping Water Relations and Material Sciences for the Improvement of Quality Products The Hydration Limit of Amorphous Solids and Long-Term Stability, David Lechuga-Ballesteros and Danforth P. Miller Physicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch-Sucrose-Hydrocolloid Systems, Noemi Zaritzky and Cristina Ferrero The Mystery of Marshmallow Hardening, Miang Hoong Lim, Yin Jia, and Samuel Heenan SECTION II - ORAL POSTERS AND PRESENTATIONS Part 6: Oral Presentations - 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, Craig P. Sherwin and Theodore P. Labuza Glass-Transition Temperature and Self-Detaching of Maltodextrin Films - Effect of Molecular Weight and Sucrose Addition, Fermanda P. Collares, Jose' R.D. Finzer, and Theo G. Kieckbusch The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution, Patricio A. Carvajal and Tyre C. Lanier Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study, Luis A. Pugnaloni, Rammile Ettelaie, and Eric DickinsonIC Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films, Riku A. Talja, Harry Helen, Yrjo H. Roos, and Kirsi Jouppila The Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein/Polysaccharide Mixtures, Rosa Baeza, Cecilio Carrera Sanchez, Juan M. Rodriguez Patino, and Ana M.R. Pilosof Part 6: Poster Presentations - Functional and Mechanical Properties of Biomolecules Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness, Rosemary A. Carvalho, Paulo J.A. Sobral, and Florencia C. Menegalli Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid, Tatiana G. Matuda, Clarissa C. Romeu, Denise T. Tavares, Duclerc Fernandes Parra, Ademar Benevolo Lugao, and Carmen Cecilia Tadini Effect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol, Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocio Rivas-Araiza, Gabriel Luna-Barcenas, and Cristina Perez-Perez Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air-Water Interface, Oscar E. Perez, Cecilio Carrera-Sanchez, Juan M. Rodriguez-Patino, and Ana M.R. Pilosof Drying of Lactobacillus Bulgaricus Grown at High Osmolarity in the Presence of Disaccharides, Emma Tymczyszyn and E. Anibal Disalvo ARTICLE IN PRE Part 7: Oral Presentations - 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, Elena Vittadini, Eleonora Carini, and Davide Barbanti Characterization of Food Products Surfaces During Drying Using Fractal Geometry, Gustavo F. Gutierrez Lopez, Jose Jorge Chanona Perez, Liliana Alamilla Beltran, Roberto Campos Mendiola, and Reynold Ramon Farrera Rebollo Effect of Vacuum Impregnation and Microwave Application on Structural Changes During Air Drying of Apple, Carolina Contreras, Maria Eugeniaz Martin, Nuria Martinez-Navarrete, and Amparo Chiralt Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups, Fabiana Lairion, Florencia Martini, Sonia Diaz, Silvia Brandan, Aida Ben Altabef, and Edgardo A. Disalvo Part 7: Poster Presentations - Structure, Microstructure and the Stability of Biomolecules and Biological Systems Morphology and Size of Particles During Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez 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, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product, Santiago S. Oceguera, Jose J. Chanona Perez, Liliana Alamilla Beltran, Jorge Mendoza Perez, Ramon Arana Errasquin, and Gustavo F. Gutierrez Lopez Modeling of Structural and Quality Changes During Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.), Karina C. Di Scala, Sara I. Roura, and Guillermo H. Crapiste The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose, Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Toru Suzuki Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol, Satoshi Ohtake, Carolina Schebor, Sean P. Palece, and Juan J. de Pablo Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria Angustifolia Embryos, Victor H. Panza, Veronica R. Lainez, Sara B. Maldonado, Horacio Maroder, and Pilar Buera Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content, Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and M. Pilar Buera Part 8: Oral Presentations - Molecular Mobility, State Diagrams, and Chemical Reactions Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose, Md. Kamrul Haque and Yrjo H. Roos FT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water, Barbara Roge, Vincent Aroulmoji, and Mohamed Mathlouthi Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory, Mustafa E. Yildiz and Jozef L. KokiniARTICLE IN PRESS Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose, Fabienne Poirier, Marie Tanguy, Dominique Champion, and Gaelle Roudaut High-Speed Observations of the Nucleation of Ice by Power Ultrasound, Rachel C. Chow, Derek Atkins, Scott Singleton, Robert Mettin, Bernhard Lindinger, Thomas Kurz, Werner Lauterborn, Malcolm Povey, and Robert Chivers Relationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes, Nuria Acevedo, Carolina Schebor, and Pilar Buera Water Determination in Dried Milk Products - Is the International Standard Method Reasonable?, Heinz-Dieter Isengard, Andrea Felgner, Renate Kling, and Christoph T. Reh The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms, M. Teresa Carvajal Water-Sorption Behavior of Glycinebetaine and the State Diagram of its Aqueous System, Kenta Komai and Norio Murase Part 8: Poster Presentations - Molecular Mobility, State Diagrams, and Chemical Reactions Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems, Song Miao and Yrjo H. Roos Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2, Santagapita Patricio Roman and Buera Maria del Pilar Evolution of Some Physical Properties of "Aceto Balsamico Tradizionale Di Reggio Emilia" During Long-Term Aging, Pittia Paola, Mastrocola Dino, and Maltini EnricoCLE IN PRESS Incorporation of Solute in the Ice Phase During Freezing, Julia Telford and Peter Lillford Enthalpy Relaxation In Freeze-Concentrated Sucrose-Water Glasses, Chiharu Inoue and Toru Suzuki State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp, Vania Regina Nicoletti Telis, Paulo Jose do Amaral Sobral, and Javier Telis-Romero Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions, Kazuhito Kajiwara and Tomoko Imai The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations, Adelina G. Celeghin and Amelia C. Rubiolo Release of Encapsulated Aroma Compounds From Amorphous Maltodextrin Matrices, Kirsi Jouppila, Susanna Sundberg, Sannia-Maija Miettinen, and Lea Hyvonen 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, Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral and Theo G. Kieckbusch Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear, King Xue, Consuelo Gonzalez-Martinez, M. Teresa Chafer, and Amparo Chiralt INDEX ARTICLE IN PRESS


Szczegóły: Water Properties OF Food Pharmaceutical - B Pilar

Tytuł: Water Properties OF Food Pharmaceutical
Autor: B Pilar
Producent: CRC Press Inc.
ISBN: 9780849329937
Rok produkcji: 2006
Ilość stron: 792
Oprawa: Twarda
Waga: 1.22 kg


Recenzje: Water Properties OF Food Pharmaceutical - B Pilar

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Przypomnij hasło
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Water Properties OF Food Pharmaceutical

Unique and informative, "Water Properties of Food, Pharmaceutical, and Biological Materials" is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials. The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. The topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development. This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.PREFACE SECTION I - INVITED LECTURES Part 1: Dynamics and Relaxation in Amorphous Aqueous Systems Thermodynamics of Supercooled and Glassy Water, Pablo G. Debenedetti Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components, Subrata Pal, Sudip Chakraborty, Sarika Maitra Bhattacharyya, Sanjoy Bandyopadhyay, Sundaram Balasubramanian, and Biman Bagchi How Does Water Diffuse in Glasses of Carbohydrates?, Valeria Molinero and William A. Goddard III Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques, David S. Reid Part 2: 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, Anne-Marie Hermansson, Niklas Loren, and Magnus Nyden Probing Water-Solid Interactions In Crystalline And Amorphous Systems Using Vibrational Spectroscopy, Lynne S. Taylor Structure-Property Relationships in Low Moisture Products, Jose Miguel Aguilera Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods, Daniele Clausse, Jean-Louis Lanoiselle, and Said Toumi Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and its Consequences for Cell Lyophilization, Juan J. de Pablo, Carolina Schebor, Satoshi Ohtake, and Amadeu Sum Part 3: Responses to Water Stress in Living Organisms-Related New Potential Technologies Water Stress of Bacteria and Molds from an NMR Water-Mobility Standpoint, Pavinee Chinachoti and Elena Vittadini Water Properties and Cell Longevity, Christina Walters Water and Biological Structures at High Pressure, Jorge Welti-Chanes, Fernanda San Martin-Gonzalez, Jose A. Guerrero-Beltran and Gustavo V. Barbosa-Canovas Viability of Probiotic Bacteria as Affected by Drying, Barry Corcoran, Catherine Stanton, Song Miao, Gerald F. Fitzgerald and R. Paul Ross Part 4: Water and the Structure and Stability of Microdisperse Systems Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces, Juan M. Rodriguez Patino, Maria Rosario Rodriguez Nino, Cecilio Carrera Sanchez, and Ana Lucero Caro Studies on Molecular Organization at the Water Interface, Victor J. Morris IN PRESS Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory, Diego B. Genovese and Jorge E. Lozano Part 5: Overlapping Water Relations and Material Sciences for the Improvement of Quality Products The Hydration Limit of Amorphous Solids and Long-Term Stability, David Lechuga-Ballesteros and Danforth P. Miller Physicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch-Sucrose-Hydrocolloid Systems, Noemi Zaritzky and Cristina Ferrero The Mystery of Marshmallow Hardening, Miang Hoong Lim, Yin Jia, and Samuel Heenan SECTION II - ORAL POSTERS AND PRESENTATIONS Part 6: Oral Presentations - 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, Craig P. Sherwin and Theodore P. Labuza Glass-Transition Temperature and Self-Detaching of Maltodextrin Films - Effect of Molecular Weight and Sucrose Addition, Fermanda P. Collares, Jose' R.D. Finzer, and Theo G. Kieckbusch The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution, Patricio A. Carvajal and Tyre C. Lanier Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study, Luis A. Pugnaloni, Rammile Ettelaie, and Eric DickinsonIC Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films, Riku A. Talja, Harry Helen, Yrjo H. Roos, and Kirsi Jouppila The Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein/Polysaccharide Mixtures, Rosa Baeza, Cecilio Carrera Sanchez, Juan M. Rodriguez Patino, and Ana M.R. Pilosof Part 6: Poster Presentations - Functional and Mechanical Properties of Biomolecules Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness, Rosemary A. Carvalho, Paulo J.A. Sobral, and Florencia C. Menegalli Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid, Tatiana G. Matuda, Clarissa C. Romeu, Denise T. Tavares, Duclerc Fernandes Parra, Ademar Benevolo Lugao, and Carmen Cecilia Tadini Effect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol, Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocio Rivas-Araiza, Gabriel Luna-Barcenas, and Cristina Perez-Perez Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air-Water Interface, Oscar E. Perez, Cecilio Carrera-Sanchez, Juan M. Rodriguez-Patino, and Ana M.R. Pilosof Drying of Lactobacillus Bulgaricus Grown at High Osmolarity in the Presence of Disaccharides, Emma Tymczyszyn and E. Anibal Disalvo ARTICLE IN PRE Part 7: Oral Presentations - 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, Elena Vittadini, Eleonora Carini, and Davide Barbanti Characterization of Food Products Surfaces During Drying Using Fractal Geometry, Gustavo F. Gutierrez Lopez, Jose Jorge Chanona Perez, Liliana Alamilla Beltran, Roberto Campos Mendiola, and Reynold Ramon Farrera Rebollo Effect of Vacuum Impregnation and Microwave Application on Structural Changes During Air Drying of Apple, Carolina Contreras, Maria Eugeniaz Martin, Nuria Martinez-Navarrete, and Amparo Chiralt Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups, Fabiana Lairion, Florencia Martini, Sonia Diaz, Silvia Brandan, Aida Ben Altabef, and Edgardo A. Disalvo Part 7: Poster Presentations - Structure, Microstructure and the Stability of Biomolecules and Biological Systems Morphology and Size of Particles During Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez 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, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product, Santiago S. Oceguera, Jose J. Chanona Perez, Liliana Alamilla Beltran, Jorge Mendoza Perez, Ramon Arana Errasquin, and Gustavo F. Gutierrez Lopez Modeling of Structural and Quality Changes During Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.), Karina C. Di Scala, Sara I. Roura, and Guillermo H. Crapiste The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose, Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Toru Suzuki Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol, Satoshi Ohtake, Carolina Schebor, Sean P. Palece, and Juan J. de Pablo Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria Angustifolia Embryos, Victor H. Panza, Veronica R. Lainez, Sara B. Maldonado, Horacio Maroder, and Pilar Buera Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content, Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and M. Pilar Buera Part 8: Oral Presentations - Molecular Mobility, State Diagrams, and Chemical Reactions Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose, Md. Kamrul Haque and Yrjo H. Roos FT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water, Barbara Roge, Vincent Aroulmoji, and Mohamed Mathlouthi Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory, Mustafa E. Yildiz and Jozef L. KokiniARTICLE IN PRESS Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose, Fabienne Poirier, Marie Tanguy, Dominique Champion, and Gaelle Roudaut High-Speed Observations of the Nucleation of Ice by Power Ultrasound, Rachel C. Chow, Derek Atkins, Scott Singleton, Robert Mettin, Bernhard Lindinger, Thomas Kurz, Werner Lauterborn, Malcolm Povey, and Robert Chivers Relationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes, Nuria Acevedo, Carolina Schebor, and Pilar Buera Water Determination in Dried Milk Products - Is the International Standard Method Reasonable?, Heinz-Dieter Isengard, Andrea Felgner, Renate Kling, and Christoph T. Reh The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms, M. Teresa Carvajal Water-Sorption Behavior of Glycinebetaine and the State Diagram of its Aqueous System, Kenta Komai and Norio Murase Part 8: Poster Presentations - Molecular Mobility, State Diagrams, and Chemical Reactions Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems, Song Miao and Yrjo H. Roos Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2, Santagapita Patricio Roman and Buera Maria del Pilar Evolution of Some Physical Properties of "Aceto Balsamico Tradizionale Di Reggio Emilia" During Long-Term Aging, Pittia Paola, Mastrocola Dino, and Maltini EnricoCLE IN PRESS Incorporation of Solute in the Ice Phase During Freezing, Julia Telford and Peter Lillford Enthalpy Relaxation In Freeze-Concentrated Sucrose-Water Glasses, Chiharu Inoue and Toru Suzuki State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp, Vania Regina Nicoletti Telis, Paulo Jose do Amaral Sobral, and Javier Telis-Romero Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions, Kazuhito Kajiwara and Tomoko Imai The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations, Adelina G. Celeghin and Amelia C. Rubiolo Release of Encapsulated Aroma Compounds From Amorphous Maltodextrin Matrices, Kirsi Jouppila, Susanna Sundberg, Sannia-Maija Miettinen, and Lea Hyvonen 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, Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral and Theo G. Kieckbusch Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear, King Xue, Consuelo Gonzalez-Martinez, M. Teresa Chafer, and Amparo Chiralt INDEX ARTICLE IN PRESS

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Cena 668,85 PLN
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Szczegóły: Water Properties OF Food Pharmaceutical - B Pilar

Tytuł: Water Properties OF Food Pharmaceutical
Autor: B Pilar
Producent: CRC Press Inc.
ISBN: 9780849329937
Rok produkcji: 2006
Ilość stron: 792
Oprawa: Twarda
Waga: 1.22 kg


Recenzje: Water Properties OF Food Pharmaceutical - B Pilar

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