Chapter 66. Nanostructures and Minimum Integral Entropy as Related to Food Stability

  1. Dr. David S. Reid President5,
  2. Dr. Tanaboon Sajjaanantakul6,
  3. Dr. Peter J. Lillford7 and
  4. Dr. Sanguansri Charoenrein8
  1. L. A. Pascual-Pineda1,
  2. E. Flores-Andrade1,
  3. C. I. B. Guevara2,
  4. L. Alamilla-Beltrán3,
  5. J. J. Chanona-Pérez4,
  6. E. Azuara-Nieto2 and
  7. G. F. Gutiérrez-López4

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch66

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

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

How to Cite

Pascual-Pineda, L. A., Flores-Andrade, E., Guevara, C. I. B., Alamilla-Beltrán, L., Chanona-Pérez, J. J., Azuara-Nieto, E. and Gutiérrez-López, G. F. (2010) Nanostructures and Minimum Integral Entropy as Related to Food Stability, 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.ch66

Editor Information

  1. 5

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

  2. 6

    Kasetsart University, Thailand

  3. 7

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

  4. 8

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

Author Information

  1. 1

    Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México City, México

  2. 2

    Instituto de Ciencias básicas, Universidad Veracruzana, Xalapa, Vercruz, México

  3. 3

    Departamento de Ingeniería, Bioquímica y Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  4. 4

    Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

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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Keywords:

  • nanostructures, integral entropy - food stability relation;
  • minimum integral entropy - variation in available adsorption surface;
  • food product stability - inducing nanostructures;
  • nanotechnology - developing new food materials;
  • water activity, glass transition temperature - optimal conditions for food preservation;
  • minimum integral entropy - predicting range of relative humidities

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgments

  • References