Water Properties of Food Pharmaceutical and Biological Materials 1st Edition by Maria Del Pilar Buera,Jorge Welti Chanes,Peter J Lillford,Horacio R Corti ISBN 0849329930 978-0849329937

Water Properties of Food Pharmaceutical and Biological Materials 1st Edition by Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti- Ebook PDF Instant Download/Delivery: 0849329930, 978-0849329937

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Product details:

ISBN 10: 0849329930

ISBN 13: 978-0849329937 

Author: Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti

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. 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.

Table of contents:

Chapter 1: Thermodynamics of Supercooled and Glassy Water (6 pages)
Chapter 2: Water Dynamics at the Surface of Proteins and Micelles (28 pages)
Chapter 3: How Does Water Diffuse in Glasses of Carbohydrates? (20 pages)
Chapter 4: Manifestation of Molecular Mobilities in Amorphous Aqueous Systems (20 pages)
Chapter 5: The Effect of Microstructure on Solvent and Solute Diffusion (22 pages)
Chapter 6: Probing Water–Solid Interactions Using Vibrational Spectroscopy (14 pages)
Chapter 7: Structure–Property Relationships in Low Moisture Products (18 pages)
Chapter 8: Ice Nucleation in Bulk and Dispersed Water (18 pages)
Chapter 9: Molecular-Level Characterization of Lipid Bilayers (16 pages)
Chapter 10: Water Stress of Bacteria and Molds (24 pages)
Chapter 11: Water Properties and Cell Longevity (14 pages)
Chapter 12: Water and Biological Structures at High Pressure (28 pages)
Chapter 13: Viability of Probiotic Bacteria as Affected by Drying (18 pages)
Chapter 14: Proteins and Lipids Altering Water Characteristics at Interfaces (22 pages)
Chapter 15: Studies on Molecular Organization at the Water Interface (16 pages)
Chapter 16: Stability of Cloudy Apple Juice Colloidal Particles (14 pages)
Chapter 17: The Hydration Limit of Amorphous Solids (6 pages)
Chapter 18: Physicochemical Changes in Frozen Products (16 pages)
Chapter 19: The Mystery of Marshmallow Hardening (18 pages)
Chapter 20: How Water Influences Reaction Rates in Foods (34 pages)
Chapter 21: Glass-Transition Temperature of Maltodextrin Films (10 pages)
Chapter 22: The Polyproline II Conformation in Hydrated Proteins (14 pages)
Chapter 23: Rheology of Interfaces with Proteins and Surfactants (12 pages)
Chapter 24: Effects of Binary Polyol Mixtures on Starch-Based Films (8 pages)
Chapter 25: Air–Water Interface in Protein–Polysaccharide Mixtures (10 pages)
Chapter 26: Water Vapor Properties of Gelatin Films (8 pages)
Chapter 27: French Bread Dough with Ascorbic Acid (6 pages)
Chapter 28: Nutraceuticals in Sodium Caseinate Films (10 pages)
Chapter 29: Hydroxypropylmethylcelluloses at the Air–Water Interface (8 pages)
Chapter 30: Drying of Lactobacillus bulgaricus (8 pages)
Chapter 31: Effects of High Pressure on Tapioca Starch Gels (12 pages)
Chapter 32: Drying Surface Analysis Using Fractal Geometry (12 pages)
Chapter 33: Drying of Apple with Vacuum and Microwave (8 pages)
Chapter 34: Hydration of Lipid Membrane Phosphates (10 pages)
Chapter 35: Morphology of Particles in Spray Drying (6 pages)
Chapter 36: Microstructural Changes during Air Drying (6 pages)
Chapter 37: Heat Transfer and Morphology in Spray Drying (6 pages)
Chapter 38: Drying and Color Change in Mushrooms (6 pages)
Chapter 39: Modeling Quality Changes in Red Sweet Pepper (6 pages)
Chapter 40: Residual Water in Freeze-Dried Protein (8 pages)
Chapter 41: Stability of Freeze-Dried Liposomes (6 pages)
Chapter 42: Freezing Injuries in Araucaria Embryos (8 pages)
Chapter 43: Thermal Transitions in Quinoa Seeds (8 pages)
Chapter 44: Structure and Crystallization of Dried Lactose (10 pages)
Chapter 45: Hydration of Caffeine and Sucrose (10 pages)
Chapter 46: Solute Diffusion in Biopolymers (10 pages)
Chapter 47: Molecular Mobility in Glassy Starch (10 pages)
Chapter 48: Ice Nucleation by Ultrasound (10 pages)
Chapter 49: Nonenzymatic Browning and Humidity (8 pages)
Chapter 50: Water Determination in Dried Milk (8 pages)
Chapter 51: Water Adsorption and Powder Energetics (8 pages)
Chapter 52: Water-Sorption of Glycinebetaine (8 pages)
Chapter 53: Sugar Crystallization and Browning Kinetics (8 pages)
Chapter 54: Stability of Disaccharides with MgCl₂ (8 pages)
Chapter 55: Aging of Traditional Balsamic Vinegar (6 pages)
Chapter 56: Solute Incorporation During Freezing (6 pages)
Chapter 57: Enthalpy Relaxation in Sucrose–Water Glasses (6 pages)
Chapter 58: Freeze-Dried Plum State Diagram (8 pages)
Chapter 59: Sugar Excipients on LDH Preservation (6 pages)
Chapter 60: Water Content and Candy Glass Transition (6 pages)
Chapter 61: Aroma Release from Maltodextrin Matrices (6 pages)
Chapter 62: Storage Conditions of Freeze-Dried Camu-Camu (8 pages)
Chapter 63: Water-Plasticization in Dried Pear (8 pages)

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Tags: Maria Del Pilar Buera, Jorge Welti Chanes, Peter J Lillford, Horacio R Corti, Water Properties of Food, Pharmaceutical and, Biological Materials