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

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
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. 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 systemsCoverage 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 biomaterialsReflects the vast array of research and applications of water world wide

Spis treści:
PART 1 Invited Speaker and Oral Presentation.
Session I: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems.
Invited Speaker.
1. Complementary Aspects of Thermodynamics, Non/Equilibrium Criteria and Water Dynamics for the Development of Foods and Ingredients.
M. P. Buera.
Universidad de Buenos Aires, Argentina.
2. Water Mobility in Solid Pharmaceuticals, as Determined by NMR, Isothermal Sorption and Dielectric Relaxation Measurements.
S. Yoshioka and Y. Aso.
National Institute of Health Sciences, Japan.
Oral Presentation .
3. T he Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight.
A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy.
Nestlé Research Center, Switzerland.
4. ‘Solvent Water’ Concept Simplifies Mathematical Modelling in Fermenting Dough, a Multi–Phase Semisolid Food.
S. M. Loveday and R. J. Winger.
Massey University, New Zealand.
5. Microdomain Distributions in Food Matrices: Glass Transition Temperature, Water Mobility and Reaction Kinetics Evidences in Model Dough Systems.
Y. Kou.
General Mills, Inc. Riverside Technical Center, USA.
Session II: Water Essence and the Stability of Food and Biological Systems.
Invited Speaker.
6. Effect of Combined Physical Stresses on Cells: Role of Water.
J.–M. Perrier–Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais.
Université de Bourgogne, France.
7. Soft Condensed Matter: A Perspective on the Physics of Food States & Stability.
T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza.
University of Minnesota, USA.
8. Antiplasticization of Food Polymer Systems by Low–Molecular Mass Diluents.
C. C. Seow.
FoodTech Consultancy, Malaysia.
Oral Presentation.
9. Freeze–Drying of Lb.coryniformis Si3 – Focus on Water.
Å. Schoug, J. Schnürer, and S. Håkansson.
Swedish University of Agricultural Sciences, Sweden.
10. Water Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with b–Cyclodextrins.
P. A. Ponce, M. P. Buera, and B. E. Elizalde.
Universidad de Buenos Aires, Argentina.
11. Beyond Water: Water–Like Functions of Other Biological Compounds in Waterless System!.
B. Bhandari.
University of Queensland, Australia.
12. Water Sorption and Transport in Dry Crispy Bread Crust.
M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer and T. van Vliet.
T.I. Food and Nutrition, Netherland.
13. Water State and Distribution during Storage of Soy Bread with and without Almond.
A. Lodi and Y. Vodovotz.
The Ohio State University, USA.
14. Phase Separation of Ice Crystals in Starch–Based Systems during Freezing and Effects on Moisture Content and Starch Glass Transition.
T. Tran, K. Piyachomkwan, and K. Sriroth.
Kasetsart University, Thailand.
15. Carrot Fibre as a Carrier in Spray Drying of Fructose.
K. Cheuyglintase and K. R. Morison.
Rajamongala University of Technology Tunyaburi, Thailand.
Session III: Micro and Nano–Structured Changes in Food.
Invited Speaker.
16. Taking the Measure of Water.
D. S. Reid.
University of California, Davis, USA.
17. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.
S. Saguy, O. Troygot, A. Marabi, and R. Wallach.
Institute of Biochemistry, Israel.
18. Protein Hydration in Structure Creation.
P. J. Lillford and A.–M. Hermansson.
University of Birmingham, UK.
19. Water Partitioning in Colloidal Systems as Determined by NMR.
P. Chinachoti and P. Chatakanonda.
University of Massachusetts, USA.
20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization.
M. H. Lim, B. Lampen, L. F. Siow, and T. Rades.
University of Otago, New Zealand.
Oral Presentation.
21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze–Drying.
Y. H. Roos and K. S. Pehkonen.
University College Cork, Ireland.
22. Fracture Behaviour of Biopolymer Films Prepared from Aqueous Solutions.
I. Yakimets, S . S. Paes, N. Wellner, and J. R. Mitchell.
University of Nottingham, UK.
Session IV: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules.
Invited Speaker.
23. The Plasticization–Antiplasticization Threshold of Water in Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume.
S. P. Chamarthy, F. X. Diringer, and R. Pinal.
Purdue University, USA.
24. Understanding the Role of Water in Non–Aqueous Pharmaceutical Systems.
B. D. Anderson, S. S. Rane, and T. Xiang.
University of Kentucky, USA.
25. Crystallization, Collapse and Glass Transition in Low Water Food Systems.
Y. H. Roos.
University College Cork, Ireland.
26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure and Interaction with Water.
J. Ubbink.
Nestlé Research Center, Switzerland.
27. Ice Crystallization in Gels and Foods Manipulated by Polymer Network.
N. Murase, S. Yamada, and N. Ijima.
Tokyo Denki University, Japan.
28. Marine Inspired Water Structured Biomaterials.
A.–M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. Gatenholm.
SIK/ Chalmers University of Technology, Sweden.
PART 2 Poster Presentation.
Session V: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems.
29. Another Unusual Property of Water: It Will Increase the Glass Transition Temperature of a Glassy Polymer.
S. P. Chamarthy and R. Pinal.
Purdue University, USA.
30. Molecular Mobility Interpretation of Water Sorption Isotherms of Food Materials by Means of Gravimetric NMR.
W. P. Weglarz, M. Witek, C. Inoue, H. van As, and J. van Duynhoven.
Unilever Food and Health Research Institute, The Netherlands.
31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures.
B. R. Bhandari and R. W. Hart el.
University of Queensland, Australia.
32. Development of Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT).
Y. Liu, P. Intipuniya, T. T. Truong, W. Zhou, and B. Bhandari.
University of Queensland, Australia.
33. 1H NMR Studies of Molecular Mobility in Potato Systems in Relation to Non–Enzymatic Browning.
N. C. Acevedo, C. Schebor, and M. P. Buera.
Universidad de Buenos Aires, Argentina.
34. Non–Enzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods.
K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki.
Tokyo University of Marine Science and Technology, Japan.
35. Film Forming Ability of Duck Egg White and Its Water Vapor Barrier Property.
W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung.
Kasetsart University, Thailand.
36. Water Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)–β–poly(e–caprolactone) Blend Homogeneous Films.
N. Niamsa, N. Morakot, and Y. Baimark.
Mahasarakham University, Thailand.
37. Ice Formation in the Concentrated Aqueous Glucose Solutions.
P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks.
Tokyo University of Technology, Japan.
38. Effects of Sodium and Potassium Ion on the Viscosities in the Ternary System Sodium/Potassium Chloride–Glucose–Water.
M. Soga, K. Kurosaki, and K. Kajiwara.
Tokyo University of Technology, Japan.
39. Comparison of Water Sorption and Crystallization Behavior of Freeze–Dried Lactose, Lactitol, Maltose and Maltitol.
K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja.
University of Helsinki, Finland.
40. Sorption Behavior of Extruded Rice Starch in Presence of Glycerol.
J. Enrione, S. Hill, J. Mitchell, and F. Pedreschi.
Universidad de San tiago de Chile, Chile.
41. Water State and Mobility Affect Mechanical Properties of Coffee Beans.
P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. D. Rosa.
University of Teramo, Italy.
42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor.
A. Soottitantawat, H. Yoshii, and T. Furuta.
Chulalongkorn University, Thailand.
43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mungbean Starch Granule.
P. Hongsprabhas and K. Israkarn.
Kasetsart University, Thailand.
44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrixes by Image Processing and Non–Linear Dynamics.
D. I. Téllez–Medina, A. Ortiz–Moreno, J. J. Chanona–Pérez, L. Alamillla–Beltrán, and G. Gutiérrez López.
Escuela Nacional de Ciencias Biológicas, México.
Session VI: Properties and Stability of Food and Biological Systems .
45. Effect of Water Content on Physical Properties of Potato Chips.
F. Pedreschi and P. Moyano.
Universidad de Santiago de Chile, Chile.
46. Predicting Water Migration in Starchy Food during Cooking.
S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe.
Tokyo University of Marine Science and Technology, Japan.
47. Non–Enzymatic Browning may be Inhibited or Accelerated by MgCl2 according to the Level of Water Availability and Saccharide Specific Interactions.
P. R. Santagapita, S. B. Matiacevich, and M. P. Buera.
Universidad de Buenos Aires, Argentina.
48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application on Extending Shelf–Life of Bread.
S. Nanasombat, N. Piumnoppakun, D. Atikanbod ee, and M. Rattanasuwan.
King Mongkut’s Institute of Technology Ladkrabang, Thailand.
49. From Water to Ice: Investigation on the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles.
L. F. Siow, T. Rades, and M. H. Lim.
University of Otago, New Zealand.
50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins?.
P. Laine, P. Kylli, M. Heinonen, and K. Jouppila.
University of Helsinki, Finland.
51. Non–Enzymatic Browning Reaction of Glassy Foods: Characterization of Local Reaction with Independent of Glassy Matrix.
K. Kawai, T. Suzuki, and K. Kajiwara.
Hiroshima University, Japan.
52. Physical Properties of Protein–Carbohydrate Sheets Produced by Twin–Screw Extruder.
R. A. Talja, K. Pehkonen, K. Jouppila, and Y. H. Roos.
University of Helsinki, Finland.
53. Thermal Transitions, Mechanical Properties and Molecular Mobility in Corn Flakes as Affected by Water Content.
A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera.
Universidad de Buenos Aires, Argentina.
54. Texture of Glassy Tapioca–Flour–Based Baked Product as a Function of Moisture Content.
R. Kulchan, P. Suppakul, and W. Boonsupthip.
Kasetsart University, Thailand.
55. Effects of Excipients on the Storage Stability of Freeze–Dried Xanthine Oxidase.
P. Srirangsan, K. Kawai, N. Hamada–Sato, M. Watanabe, and T. Suzuki.
Tokyo University of Marine Science and Technology, Thailand.
56. Water Properties in Bread Produced with an Innovative Mixer.
E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci.
University of Parma, Italy.
57. Evaluation of Deformation and Shrinking of Potato Slabs during Convective Drying.
R. Campos–Mendiola, C. Gumeta–Chávez< i>, J. J. Chanona–Pérez, L. Alamilla–Beltrán, A. Jiménez–Aparicio, and G. Gutiérrez–López.
Escuela Nacional de Ciencias Biológicas, México.
58. Effects of Different Cut–Induced Micro and Macro–Structural Arrays on Convective Drying of Agave atrovirens Karw.
C. Gumeta–Chávez, J. Chanona–Pérez, L. Alamilla–Beltrán, G. Calderón–Domínguez, A. Vega, P. Ligero, J. A. Mendoza–Pérez, and G. Gutiérrez–López.
Escuela Nacional de Ciencias Biológicas, México.
59. Study of White–Bread Structural–Evolution by Means of Image Analysis and Associated Temperature and Water Loss Kinetics.
A. Pérez–Nieto, J. J. Chanona–Pérez, G. Calderón–Domínguez, R. Farrera–Rebollo, L. Alamilla–Beltrán, and G. F. Gutiérrez–Lopez.
Escuela Nacional de Ciencias Biológicas, México.
60. Effect of Hydrothermal Treatment on Rheological Properties of High Amylose Rice Starch.
P. Khunae, T. Tran, and P. Sirivongpaisal.
Prince of Songkla University, Thailand.
61. Influence of Glass Transition on Oxygen Permeability of Starch–Based Edible Films.
D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta.
Silpakorn University, Thailand.
62. Molecular Mobility and Seed Longevity in Chenopodium Quinoa.
M. Castellión, S. Maldonado, and M. P. Buera.
Universidad de Buenos Aires, Argentina.
63. Analysing Effect of Freeze–Thaw Cycle on Off–Aroma of Pineapple Using an Electronic Nose Technique.
S. Charoenrein and T. Kaewtathip.
Kasetsart University, Thailand.
64. Water Uptake and Solid Loss during Soaking of Milled Rice Grains.
P. Chatakanonda and K. Sriroth.
Kasetsart University, Thailand.
65. Microstructural, Physical