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Water Properties in Food, Health, Pharmaceutical and Biological Systems

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Opis

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. This book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007.

"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. This comprehensive book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.

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. The 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.Nestle 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.Universite de Bourgogne, France.7. Soft Condensed Matter: A Perspective on the Physics of Food States
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Podrobnosti o izdelku

  • Obseg/št. strani: 616
  • Datum Izida:
  • Jezik: angleški
  • Vezava: Trda
  • ISBN/EAN: 9780813812731
  • Založba Wiley and Sons Ltd
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