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ISBN: 978-0-8138-1273-1 Hardcover 616 pages June 2010, Wiley-Blackwell
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Water Properties in Food, Health, Pharmaceutical and Biological Systems ISOPOW 10
University of California, Davis, USA
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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.
Table of Contents
PART 1 Invited Speakers and Oral Presentations Water Mobility / Dynamics and Its Application in Food and Pharmaceutical Systems
Invited Speakers
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.
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.
Water Essence and the Stability of Food and Biological Systems
Invited Speakers
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 Presentations.
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 Systems.
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.
Microstructured and Nanostructured Changes in Food Invited Speakers.
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 Presentations.
21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and
Viability in Freeze-Drying.
22. Fracture Behaviour of Biopolymer Films Prepared from Aqueous Solutions.
Biomaterial Sciences:
Invited Speakers
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 Presentations
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)-β-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. 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 Glassy Matrix.
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 Pineapple Using
an Electronic Nose Technique.
64. Water Uptake and Solid Loss during Soaking of Milled Rice Grains.
65. Microstructural, Physical and Rehydration Properties of Maltodextrin
Powders Obtained by Spray Drying.
66.Nanostructures and Minimum Integral Entropy as Related to Food
Stability.
Preface Water plays an important role in the structure, functionality, and stability of food and biomaterials. The ubiquitous water molecules are small and simple, yet they possess unusual properties and develop complex interactions with surrounding molecules and compounds. An increasing understanding of water properties and their significance in interacting and regulating chemical and biological systems has led to in-depth research to better understand water's role in food structure and stability. Water-sorption isotherms of foods were first published in 1943, and the concept of water activity as a major control variable in food spoilage was introduced in 1953. ISOPOW (International Symposium on the Properties of Water) was first organized in Glasgow, Scotland, in 1974 (see the Editorial Note for details) to promote the exchange of knowledge between scientists in the field of food science and between scientists whose interests in water derived from different disciplines. Since then, ISOPOW has become an important focal point for scientific presentations and discussion on water properties, such as water activity, aqueous glass transitions, and water mobility as related to food, pharmaceutical, biological, and biomaterial systems. This volume is based on lectures, oral presentations, and posters presented at the 10th ISOPOW in Bangkok, Thailand, on 2-7 September 2007. The title Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 emphasizes the context of research findings presented at the symposium. Part 1 of the book is from full manuscripts of invited lectures and oral presentations and is divided into four sessions. Session 1 deals with water dynamics and its application in food and pharmaceutical systems, with some examples in food powders and dough systems. Session 2 involves water and its influence on food and biological systems. Soft condensed matter, antiplasticization of food polymers, and physical stress on cells are among the topics presented. Session 3 examines the microstructured and nanostructured changes in food, including the measurement of water properties, rehydration modeling of food particulates, water in colloids, and examples of water's effects in confectionary products. Session 4 discusses biomaterial science aspects of water, such as its properties considered by bulk free volume concepts and its role in nonaqueous pharmaceutical systems. The behavior of water in phase transitions, molecular packing, and nanostructure in food systems, along with water in structured biomaterials (as elucidated by marine jellyfish), is discussed in the session. Part 2 of the book has been compiled from research posters presented at the symposium in two sessions. The role of water mobility/dynamics in various food products and systems is presented in session 5. Session 6 represents different aspects of current research on the understanding of chemical and physical changes in food and food stability control as affected by water. These two sessions reflect the vast array of investigations and applications of water worldwide. It is hoped that these proceedings will provide a useful reference on the water knowledge, its properties, and applications to the scientific community according to the spirit of ISOPOW. Editorial Note ISOPOW (International Symposium on the Properties of Water) is a nonprofit scientific organization and a standing committee under the International Union of Food Science and Technology (IUFoST). The first ISOPOW was organized in Glasgow, Scotland, in 1974 through the initiative of Dr. Ron B. Duckworth and Dr. Louis Rockland with the aims to present the state of knowledge on water and its application in food science and related disciplines, to organize meetings and stimulate discussions between academic and industrial scientists, to bring together participants under conditions conducive to the greatest interactions, and to publish symposium proceedings of high scientific quality. In addition to food scientists, biological and pharmaceutical scientists have recognized that water plays an important role influencing structure, functionality, and stability of biomaterials. ISOPOW symposia always include delegates from other fields for cross-understanding and multidisciplinary approaches to the study of water. Each symposium provides multiple opportunities for speakers and participants to share perspectives, address challenges, and develop collaborations to advance understanding in the field of water properties. ISOPOW meetings, held in various locations, reflect the worldwide dimension of ISOPOW and the interdisciplinary characteristics of the subject. Most of the meetings have resulted in the publication of books of proceedings. Previous ISOPOWs were
ISOPOW 1 Glasgow,
UK, 1974
The 10th ISOPOW's success was based on strong support from the ISOPOW Central Committee. Members of the central committee at the time were
Dr. David S. Reid,
University of California, USA, President With suggestions and support from the Central Committee, the scientific program was formulated. The 10th ISOPOW in Bangkok, Thailand included 22 invited lectures from renowned food scientists, pharmacists, and physical chemists from academic and research institution and related industries. From the abstracts submitted, 18 oral presentations were selected and 58 posters presentations were displayed for discussion. The symposium attracted 120 participants from 25 different countries worldwide. The participation of young scientists is one of the key successes in expanding the knowledge and enhancing the spirit of the ISOPOW meeting. For the 10th ISOPOW, the Central Committee has granted five travel bursaries to assist young scientists in presenting their finding at the symposium. The proceedings of the 10th ISOPOW are the outcome of the symposium, and all author contributions are thankfully acknowledged. The symposium was made possible by cosponsorship by the Thailand Commission on Higher Education, Kasetsart University, the ISOPOW Central Committee, the National Science and Technology Development Agency (Thailand), the Thailand Convention and Exhibition Bureau, Nestlé (Thai) Ltd., and several International and Thai food industry allies, detailed in the 10th ISOPOW book of abstracts published by the Department of Food Science and Technology, Kasetsart University, at the time of the symposium.
David S. Reid Acknowledgments It is our pleasure to acknowledge the ISOPOW Central Committee, all session chairpersons, and the local scientific committee for their efforts in reviewing the scientific program and the proceedings. Special thanks are due to Dr. Denise Simatos, Dr. Pilar Buera, Dr. David Reid, and Dr. Peter Lillford for valuable suggestions early in the preparation for ISOPOW 10. Appreciation also goes to all local organizing committees, particularly faculty members and staff of the Department of Food Science and Technology, Kasetsart University, for their due diligence in activities required for the success of the symposium. Kasetsart Food Science's undergraduate and graduate students provided symposium attendees with a warm welcome and outstanding hospitality. The students' liveliness and eagerness contributed to a pleasant atmosphere that promoted interaction among the symposium participants. We express our gratitude to Dr. Sanguansri Charoenrein, Dr. Utai Klinkesorn, Dr. Parichat Hongsprabhas, Miss Wasaporn Chanput, and Miss Kunwadee Kaewka of the Department of Food Science and Technology, Kasetsart University, for their assistance in preparation of manuscripts for this volume. Finally, the Central Committee congratulates the local organizers, lead by Dr. Tanaboon Sajjaanantakul, for a delightful, stimulating meeting.
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