Chapter 1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4,
  4. Dr. Sanguansri Charoenrein5
  1. M. P. Buera

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch1

Book Title

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

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

Additional Information

How to Cite

Buera, M. P. (2010) Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch1

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • thermodynamics, nonequilibrium criteria, water dynamics - development of foods, ingredients;
  • temperature, water content of systems - kinetic coefficients of changes in foods;
  • kinetic control - challenge in chemistry and food sciences;
  • supplemented temperature composition phase diagrams - potential of phase transitions;
  • differential scanning calorimetry (DSC) - analyzing thermal transitions;
  • development of state diagrams - analyzing dynamics of quality changes;
  • mannitol - stabilizing biomolecules;
  • matrix collapse - improving encapsulated biomolecules' stability

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Reactions, Materials, and Methods

  • Maillard Reaction

  • Enzyme Stability

  • Degradation of Carotenes

  • Structural Effects

  • Concluding Remarks

  • Acknowledgments

  • References

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