1st Edition

Water Properties of Food, Pharmaceutical, and Biological Materials

    792 Pages 297 B/W Illustrations
    by CRC Press

    Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials.

    The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. Topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development.

    This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.

    Part 1:  Dynamics and Relaxation in Amorphous Aqueous Systems
    Thermodynamics of Supercooled and Glassy Water, Pablo G. Debenedetti
    Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components, Subrata Pal, Sudip Chakraborty, Sarika Maitra Bhattacharyya, Sanjoy Bandyopadhyay, Sundaram Balasubramanian, and Biman Bagchi
    How Does Water Diffuse in Glasses of Carbohydrates?, Valeria Molinero and William A. Goddard III
    Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques, David S. Reid
    Part 2:  Role of Water in Structural and Functional Properties, From Microscopic to Macroscopic
    The Effect of Microstructure on Solvent and Solute
    Diffusion on the Micro- and Nanolength Scales, Anne-Marie Hermansson, Niklas Loren, and Magnus Nyden
    Probing Water–Solid Interactions In Crystalline
    And Amorphous Systems Using Vibrational Spectroscopy, 
    Lynne S. Taylor
    Structure–Property Relationships in Low
    Moisture Products, Jose Miguel Aguilera
    Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods, Daniele Clausse, Jean-Louis Lanoiselle, and Saıd Toumi
    Molecular-Level Characterization of Lipid Bilayers in
    Disaccharide Matrices and its Consequences for Cell
    Lyophilization, Juan J. de Pablo, Carolina Schebor, Satoshi Ohtake, and Amadeu Sum
    Part 3: Responses to Water Stress in Living Organisms—Related New Potential Technologies
    Water Stress of Bacteria and Molds from an NMR
    Water-Mobility Standpoint, Pavinee Chinachoti and Elena Vittadini
    Water Properties and Cell Longevity, Christina Walters
    Water and Biological Structures at High Pressure, Jorge Welti-Chanes, Fernanda San Martın-Gonzalez, Jose A. Guerrero-Beltran and Gustavo V. Barbosa-Canovas
    Viability of Probiotic Bacteria as Affected by Drying, Barry Corcoran, Catherine Stanton, Song Miao, Gerald F. Fitzgerald
    and R. Paul Ross
    Part 4: Water and the Structure and Stability of Microdisperse Systems
    Proteins and Lipids Can Alter the Thermodynamic and
    Dynamic Characteristics of Water at Fluid Interfaces, Juan M. Rodrıguez Patino, Maria Rosario Rodrıguez Nino, Cecilio Carrera Sanchez, and Ana Lucero Caro
    Studies on Molecular Organization at the Water Interface, Victor J. Morris IN PRESS
    Stability of Cloudy Apple Juice Colloidal Particles
    Modeled with the Extended DLVO Theory, Diego B. Genovese and Jorge E. Lozano
    Part 5: Overlapping Water Relations and Material Sciences for the Improvement of Quality Products
    The Hydration Limit of Amorphous Solids and Long-Term Stability, David Lechuga-Ballesteros and Danforth P. Miller
    Physicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch–Sucrose–Hydrocolloid Systems, Noemi Zaritzky and Cristina Ferrero
    The Mystery of Marshmallow Hardening, Miang Hoong Lim, Yin Jia, and Samuel Heenan

    Part 6: Oral Presentations – Functional and Mechanical Properties of Biomolecules

    Beyond Water Activity and Glass Transition: A Broad
    Perspective on the Manner by Which Water Can
    Influence Reaction Rates in Foods, Craig P. Sherwin and Theodore P. Labuza
    Glass-Transition Temperature and Self-Detaching of Maltodextrin Films — Effect of Molecular Weight and Sucrose Addition, Fermanda P. Collares, Jose´ R.D. Finzer, and Theo G. Kieckbusch
    The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution, Patricio A. Carvajal and Tyre C. Lanier
    Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study, Luis A. Pugnaloni, Rammile Ettelaie, and Eric DickinsonIC
    Effects of Content and Type of Binary Polyol Mixtures
    on Physical and Mechanical Properties of Starch-Based
    Edible Films, Riku A. Talja, Harry Helen, Yrjo H. Roos, and Kirsi Jouppila
    The Dynamics of Formation and Structure of the Air–Water Interface in the Presence of Protein/Polysaccharide Mixtures, Rosa Baeza, Cecilio Carrera Sanchez, Juan M. Rodrıguez Patino, and Ana M.R. Pilosof
    Part 6: Poster Presentations – Functional and Mechanical Properties of Biomolecules
    Mechanical and Water Vapor Properties of Gelatin-Based
    Films as Function of Relative Humidity, Temperature,
    and Film Thickness, Rosemary A. Carvalho, Paulo J.A. Sobral, and Florencia C. Menegalli
    Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid, Tatiana G. Matuda, Clarissa C. Romeu, Denise T. Tavares, Duclerc Fernandes Parra, Ademar Benevolo Lugao, and Carmen Cecılia Tadini
    Effect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol, Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocıo Rivas-Araiza, Gabriel Luna-Barcenas, and Cristina Perez-Perez
    Behavior of Hydroxypropylmethylcelluloses of Different
    Molecular Structure and Water Affinity at the Air–Water
    Interface, Oscar E. Perez, Cecilio Carrera-Sanchez, Juan M. Rodrıguez-Patino, and Ana M.R. Pilosof
    Drying of Lactobacillus Bulgaricus Grown at High
    Osmolarity in the Presence of Disaccharides, Emma Tymczyszyn and E. Anıbal Disalvo
    Part 7: Oral Presentations – Structure, Microstructure and the Stability of Biomolecules and Biological Systems
    The Effect of High Pressure and Temperature on the
    Macroscopic, Microscopic, Structural, and Molecular
    Properties of Tapioca Starch Gels, Elena Vittadini, Eleonora Carini, and Davide Barbanti
    Characterization of Food Products Surfaces During
    Drying Using Fractal Geometry, Gustavo F. Gutierrez Lopez, Jose Jorge Chanona Perez, Liliana Alamilla Beltran,
    Roberto Campos Mendiola, and Reynold Ramon Farrera Rebollo
    Effect of Vacuum Impregnation and Microwave Application
    on Structural Changes During Air Drying of Apple, Carolina Contreras, Maria Eugeniaz Martın, Nuria Martınez-Navarrete,
    and Amparo Chiralt
    Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups, Fabiana Lairion, Florencia Martini, Sonia Diaz, Silvia Brandan, Aida Ben Altabef, and Edgardo A. Disalvo
    Part 7:  Poster Presentations – Structure, Microstructure and the Stability of Biomolecules and Biological Systems
    Morphology and Size of Particles During Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez
    Evaluation of Morphological and Microstructural Changes During Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying, Jose Jorge Chanona Perez, Liliana Alamilla Beltran, Reynold Ramon Farrera Rebollo, and Gustavo Fidel Gutierrez Lopez
    Heat Transfer Units and Morphology of Particles in Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez
    Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product, Santiago S. Oceguera, Jose J. Chanona Perez, Liliana Alamilla Beltran,
    Jorge Mendoza Perez, Ramon Arana Errasquın, and
    Gustavo F. Gutierrez Lopez
    Modeling of Structural and Quality Changes During
    Drying of Vegetables: Application to Red Sweet Pepper
    (Capsicum annuum L.), Karina C. Di Scala, Sara I. Roura, and Guillermo H. Crapiste
    The Role of Residual Water for the Stability of Protein
    Freeze-Dried with Trehalose, Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Toru Suzuki
    Effects of Trehalose on the Stability and Phase Transition
    Behavior of Freeze-Dried Liposomes Containing
    Cholesterol, Satoshi Ohtake, Carolina Schebor, Sean P. Palece, and Juan J. de Pablo
    Storage Changes and Subcellular Freezing Injuries in
    Recalcitrant Araucaria Angustifolia Embryos, Vıctor H. Panza, Veronica R. Lainez, Sara B. Maldonado, Horacio Maroder, and Pilar Buera
    Thermal Transitions of Quinoa Embryos and Seeds as
    Affected by Water Content, Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and M. Pilar Buera
    Part 8: Oral Presentations – Molecular Mobility, State Diagrams, and Chemical Reactions
    Physical Structure, Water Plasticization, and Crystallization
    of Spray-Dried and Freeze-Dried Lactose, Md. Kamrul Haque and Yrjo H. Roos
    FT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water, Barbara Roge, Vincent Aroulmoji, and Mohamed Mathlouthi
    Solute Diffusion in Biopolymers as a Function of Water
    Activity Using a Modified Free Volume Theory, Mustafa E. Yildiz and Jozef L. KokiniARTICLE IN PRESS
    Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose, Fabienne Poirier, Marie Tanguy, Dominique Champion,
    and Gaelle Roudaut
    High-Speed Observations of the Nucleation of Ice by Power Ultrasound, Rachel C. Chow, Derek Atkins, Scott Singleton, Robert Mettin, Bernhard Lindinger, Thomas Kurz, Werner Lauterborn, Malcolm Povey, and Robert Chivers
    Relationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes, Nuria Acevedo, Carolina Schebor, and Pilar Buera
    Water Determination in Dried Milk Products — Is the
    International Standard Method Reasonable?, Heinz-Dieter Isengard, Andrea Felgner, Renate Kling, and Christoph T. Reh
    The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms, M. Teresa Carvajal
    Water-Sorption Behavior of Glycinebetaine and the State
    Diagram of its Aqueous System, Kenta Komai and Norio Murase
    Part 8: Poster Presentations – Molecular Mobility, State Diagrams, and Chemical Reactions
    Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems, Song Miao and Yrjo H. Roos
    Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2, Santagapita Patricio Roman and Buera Maria del Pilar
    Evolution of Some Physical Properties of “Aceto Balsamico Tradizionale Di Reggio Emilia” During Long-Term Aging, 
    Pittia Paola, Mastrocola Dino, and Maltini EnricoCLE IN PRESS
    Incorporation of Solute in the Ice Phase During Freezing,
    Julia Telford and Peter Lillford
    Enthalpy Relaxation In Freeze-Concentrated Sucrose–Water Glasses, Chiharu Inoue and Toru Suzuki
    State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp, Vania Regina Nicoletti Telis, Paulo Jose do Amaral Sobral, and Javier Telis-Romero
    Effect of Type of Amorphous Sugar Excipients on the
    Preservation of Lactate Dehydrogenase Activity as a
    Function of Storage Conditions, Kazuhito Kajiwara and Tomoko Imai
    The Water Content Effect on the Glass-Transition
    Temperature of Low Calory Candy Formulations, Adelina G. Celeghin and Amelia C. Rubiolo
    Release of Encapsulated Aroma Compounds From
    Amorphous Maltodextrin Matrices, Kirsi Jouppila, Susanna Sundberg, Sannia-Maija Miettinen, and Lea Hyvonen
    Relationship Between Glass-Transition Curves and Sorption
    Isotherms for the Evaluation of Storage Conditions of
    Freeze-Dried Camu-Camu (Myrciaria dubia Mcvaugh) Pulp With and Without Maltodextrin Addition, Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral and Theo G. Kieckbusch
    Water-Sorption Isotherms and Water-Plasticization
    Effect in Dried Pear, King Xue, Consuelo Gonzalez-Martınez, M. Teresa Chafer, and Amparo Chiralt