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

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

Editor(s): David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford, Sanguansri Charoenrein

Published Online: 14 MAY 2010

Print ISBN: 9780813812731

Online ISBN: 9780470958193

DOI: 10.1002/9780470958193

About this Book

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 10th 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

Table of contents

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  1. Part 1: Invited Speakers and Oral Presentations - Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems

  2. Part 1: Invited Speakers and Oral Presentations - Session 2: Water Essence and the Stability of Food and Biological Systems

    1. Chapter 12

      Water Sorption and Transport in Dry, Crispy Bread Crust (pages 165–174)

      M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer and T. van Vliet

  3. Part 1: Invited Speakers and Oral Presentations - Session 3: Microstructured and Nanostructured Changes in Food

  4. Part 1: Invited Speakers and Oral Presentations - Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules

    1. Chapter 28

      Marine-Inspired Water-Structured Biomaterials (pages 385–395)

      A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl and P. Gatenholm

  5. Part 2: Poster Presentations - Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems

  6. Part 2: Poster Presentations - Session 6: Properties and Stability of Food and Biological Systems

    1. Chapter 46

      Predicting Water Migration in Starchy Food During Cooking (pages 533–538)

      S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama and H. Watanabe

    2. Chapter 56

      Water Properties in Bread Produced with an Innovative Mixer (pages 605–611)

      E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi and A. Storci

    3. Chapter 57

      Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying (pages 613–618)

      R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio and G. F. Gutiérrez-López

    4. Chapter 58

      Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw (pages 619–625)

      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

    5. Chapter 59

      Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics (pages 627–634)

      A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán and G. F. Gutiérrez-López

    6. Chapter 65

      Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying (pages 673–679)

      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

    7. Chapter 66

      Nanostructures and Minimum Integral Entropy as Related to Food Stability (pages 681–687)

      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

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