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

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

• ISBN13: 9780813812731
• ISBN10: 0813812739
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-07-06
• Publisher: Wiley-Blackwell

Summary

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.

Author Biography

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.

Table of Contents

Invited Speaker and Oral Presentation

Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems

Invited Speaker

Complementary Aspects of Thermodynamics, Non/Equilibrium Criteria and Water Dynamics for the Development of Foods and Ingredients

Universidad de Buenos Aires, Argentina

Water Mobility in Solid Pharmaceuticals, as Determined by NMR, Isothermal Sorption and Dielectric Relaxation Measurements

National Institute of Health Sciences, Japan

Oral Presentation

The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight

Nestl_ Research Center, Switzerland

'Solvent Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a Multi-Phase Semisolid Food

Massey University, New Zealand

Microdomain Distributions in Food Matrices: Glass Transition Temperature, Water Mobility and Reaction Kinetics Evidences in Model Dough Systems

Riverside Technical Center, USA

Water Essence and the Stability of Food and Biological Systems

Invited Speaker

Effect of Combined Physical Stresses on Cells: Role of Water

Universit_ de Bourgogne, France

Soft Condensed Matter: A Perspective on the Physics of Food States & Stability

University of Minnesota, USA

Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents

Oral Presentation

Freeze-Drying of Lb.coryniformis Si3 - Focus on Water.+. Schoug

Swedish University of Agricultural Sciences, Sweden

Water Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with b-Cyclodextrins

Universidad de Buenos Aires, Argentina

Beyond Water: Water-Like Functions of Other Biological Compounds in Waterless System!

University of Queensland, Australia

Water Sorption and Transport in Dry Crispy Bread Crust

I. Food and Nutrition, Netherland

Water State and Distribution during Storage of Soy Bread with and without Almond

The Ohio State University, USA

Phase Separation of Ice Crystals in Starch-Based Systems during Freezing and Effects on Moisture Content and Starch Glass Transition

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