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| Preface | |
| Editorial Note | |
| Acknowledgments | |
| Contributors | |
| Invited Speakers and Oral Presentations | |
| Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems | |
| Invited Speakers | |
| Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients | |
| Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements | |
| The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight | |
| "Solvent Water" Concept Simplifi es Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food | |
| Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems | |
| Water Essence and the Stability of Food and Biological Systems | |
| Invited Speakers | |
| Effect of Combined Physical Stresses on Cells: The Role of Water | |
| Soft Condensed Matter: A Perspective on the Physics of Food States and Stability | |
| Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents | |
| Oral Presentations | |
| Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water | |
| Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with ß-Cyclodextrins | |
| Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System | |
| Water Sorption and Transport in Dry, Crispy Bread Crust | |
| Water State and Distribution During Storage of Soy Bread with and without Almond | |
| Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition | |
| Carrot Fiber as a Carrier in Spray Drying of Fructose | |
| Microstructured and Nanostructured Changes in Food | |
| Invited Speakers | |
| Taking the Measure of Water | |
| Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media | |
| Protein Hydration in Structure Creation | |
| Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance | |
| Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization | |
| Oral Presentations | |
| Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying | |
| Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions | |
| Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules | |
| Invited Speakers | |
| The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume | |
| Understanding the Role of Water in Nonaqueous Pharmaceutical Systems | |
| Crystallization, Collapse, and Glass Transition in Low-Water Food Systems | |
| Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water | |
| Ice Crystallization in Gels and Foods Manipulated by the Polymer Network | |
| Marine-Inspired Water-Structured Biomaterials | |
| Poster Presentations | |
| Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems | |
| Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer | |
| Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance | |
| Kinetics of Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures | |
| Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) | |
| Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning | |
| Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods | |
| Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property | |
| Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)- b -poly(¿-caprolactone) Blend Homogeneous Films | |
| Ice Formation in Concentrated Aqueous Glucose Solutions | |
| Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System | |
| Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol | |
| Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol | |
| Water State and Mobility Affect the Mechanical Properties of Coffee Beans | |
| Effect of Water Activity on the Release Characteristics of Encapsulated Flavor | |
| Water and Protein Modifi er Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules | |
| Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics | |
| Properties and Stability of Food and Biological Systems | |
| Effect of Water Content on Physical Properties of Potato Chips | |
| Predicting Water Migration in Starchy Food During Cooking | |
| Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specifi c Interactions | |
| Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus fl avus and Possible Application in Extending the Shelf Life of Bread | |
| From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles | |
| Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? | |
| Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix | |
| Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder | |
| Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornfl akes as Affected by Water Content | |
| Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of Moisture Content | |
| Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase | |
| Water Properties in Bread Produced with an Innovative Mixer | |
| Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying | |
| Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw | |
| Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics | |
| Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch | |
| Infl uence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films | |
| Molecular Mobility and Seed Longevity in Chenopodium quinoa | |
| Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique | |
| Water Uptake and Solid Loss During Soaking of Milled Rice Grains | |
| Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying | |
| Nanostructures and Minimum Integral Entropy as Related to Food Stability | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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