Water Properties in Food, Health, Pharmaceutical and Biological Systems ISOPOW 10

by Reid, David S.; Sajjaanantakul, Tanaboon; Lillford, Peter J.; Charoenrein, Sanguansri

• ISBN13: 9780470958193
• ISBN10: 0470958197
• Edition: 1st
• Format: eBook
• Copyright: 2010-05-17
• Publisher: Wiley-Blackwell

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 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

Author Biography

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

Preface.

Editorial Note.

Acknowledgments.

Contributors.

PART 1 Invited Speakers and Oral Presentations.

Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems.

Invited Speakers.

1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients (M. P. Buera).

2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements (S. Yoshioka and Y. Aso).

Oral Presentations.

3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight (A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy).

4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food (S. M. Loveday and R. J. Winger).

5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems (Y. Kou).

Session 2: Water Essence and the Stability of Food and Biological Systems.

Invited Speakers.

6. Effect of Combined Physical Stresses on Cells: The Role of Water (J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais).

7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability (T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza).

8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents (C. C. Seow).

Oral Presentations.

9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water (Å. Schoug, J. Schnürer, and S. Håkansson).

10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with ß-Cyclodextrins (P. A. Ponce, M. P. Buera, and B. E. Elizalde).

11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System (B. R. Bhandari).

12. Water Sorption and Transport in Dry, Crispy Bread Crust (M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and T. van Vliet).

13. Water State and Distribution During Storage of Soy Bread with and without Almond (A. Lodi and Y. Vodovotz).

14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition (T. Tran, K. Piyachomkwan, and K. Sriroth).

15. Carrot Fiber as a Carrier in Spray Drying of Fructose (K. Cheuyglintase and K. R. Morison).

Session 3: Microstructured and Nanostructured Changes in Food.

Invited Speakers.

16. Taking the Measure of Water (D. S. Reid).

17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media (I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach).

18. Protein Hydration in Structure Creation (P. J. Lillford and A.-M. Hermansson).

19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance (P. Chinachoti and P. Chatakanonda).

20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization (M. H. Lim, B. Lampen, L. F. Siow, and T. Rades).

Oral Presentations.

21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying (Y. H. Roos and K. S. Pehkonen).

22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions (I. Yakimets, S. S. Paes, N. Wellner, and J. R. Mitchell).

Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules.

Invited Speakers.

23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume (S. P. Chamarthy, F. X. Diringer, and R. Pinal).

24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems (B. D. Anderson, S. S. Rane, and T.-X. Xiang).

25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems (Y. H. Roos).

26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water (J. Ubbink).

27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network (N. Murase, S. Yamada, and N. Ijima).

28. Marine-Inspired Water-Structured Biomaterials (A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. Gatenholm).

PART 2 Poster Presentations.

Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems.

29. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer (S. P. Chamarthy and R. Pinal).

30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance (W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven).

31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures (B. R. Bhandari and R. W. Hartel).

32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) (Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari).

33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning (N. C. Acevedo, C. Schebor, and M. P. Buera).

34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods (K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki).

35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property (W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung).

36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(e-caprolactone) Blend Homogeneous Films (N. Niamsa, N. Morakot, and Y. Baimark).

37. Ice Formation in Concentrated Aqueous Glucose Solutions (P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks).

38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System (M. Soga, K. Kurosaki, and K. Kajiwara).

39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol (K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja).

40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol (J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi).

41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans (P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla Rosa).

42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor (A. Soottitantawat, H. Yoshii, and T. Furuta).

43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules (P. Hongsprabhas and K. Israkarn).

44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics (D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López).

Session 6: Properties and Stability of Food and Biological Systems.

45. Effect of Water Content on Physical Properties of Potato Chips (F. Pedreschi and P. Moyano).

46. Predicting Water Migration in Starchy Food During Cooking (S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe).

47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions (P. R. Santagapita, S. B. Matiacevich, and M. P. Buera).

48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread (S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan).

49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles (L. F. Siow, T. Rades, and M. H. Lim).

50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? (P. Laine, P. Kylli, M. Heinonen, and K. Jouppila).

51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix (K. Kawai, T. Suzuki, and K. Kajiwara).

52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder (R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos).

53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content (A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera).

54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content (R. Kulchan, P. Suppakul, and W. Boonsupthip).

55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase (P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki).

56. Water Properties in Bread Produced with an Innovative Mixer (E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci).

57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying (R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López).

58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw (C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F. Gutiérrez-López).

59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics (A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López).

60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch (P. Khunae, T. Tran, and P. Sirivongpisal.

61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films (D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta).

62. Molecular Mobility and Seed Longevity in Chenopodium quinoa (M. Castellión, S. Maldonado, and M. P. Buera).

63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique (S. Charoenrein and T. Kaewtathip).

64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains (P. Chatakanonda and K. Sriroth).

65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying (A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López).

66. Nanostructures and Minimum Integral Entropy as Related to Food Stability (L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L. Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F. Gutiérrez-López).

Index.