UID:
almafu_9959328764702883
Format:
1 online resource (1 volume)
ISBN:
9780470958193
,
0470958197
,
9780813818979
,
0813818974
,
9780813812731
,
0813812739
Note:
Invited Speakers and Oral Presentations. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients / M P Buera -- Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements / S Yoshioka, Y Aso -- The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight / A Marabi, A Raemy, A Burbidge, R Wallach, I S Saguy -- 'Solvent Water' Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food / S M Loveday, R J Winger -- Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems / Y Kou -- Effect of Combined Physical Stresses on Cells: The Role of Water / J-M Perrier-Cornet, M Moussa, H Simonin, L Beney, P Gervais -- Soft Condensed Matter: A Perspective on the Physics of Food States and Stability / T P Labuza, T J Labuza, K M Labuza, P S Labuza -- Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents / C C Seow -- Freeze Drying of Si3: Focus on Water / A Schoug, J Schnurer, S H̄kansson -- Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with Cyclodextrins / P A Ponce, M P Buera, B E Elizalde -- Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System / B R Bhandari -- Water Sorption and Transport in Dry, Crispy Bread Crust / M B J Meinders, N H van Nieuwenhuijzen, R H Tromp, R J Hamer, T van Vliet -- Water State and Distribution During Storage of Soy Bread with and without Almond / A Lodi, Y Vodovotz -- Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition / T Tran, K Piyachomkwan, K Sriroth -- Carrot Fiber as a Carrier in Spray Drying of Fructose / K Cheuyglintase, K R Morison -- Taking the Measure of Water / David S Reid -- Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media / I S Saguy, O Troygot, A Marabi, R Wallach -- Protein Hydration in Structure Creation / P J Lillford, A-M Hermansson -- Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance / P Chinachoti, P Chatakanonda -- 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, T Rades -- Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying / Y H Roos, K S Pehkonen -- Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions / I Yakimets, S S Paes, N Wellner, J R Mitchell -- The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume / S P Chamarthy, F X Diringer, R Pinal -- Understanding the Role of Water in Nonaqueous Pharmaceutical Systems / B D Anderson, S S Rane, T-X Xiang -- Crystallization, Collapse, and Glass Transition in Low-Water Food Systems / Y H Roos -- Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water / J Ubbink -- Ice Crystallization in Gels and Foods Manipulated by the Polymer Network / N Murase, S Yamada, N Ijima -- Marine-Inspired Water-Structured Biomaterials / A-M Hermansson, P Olofsson, S Ekstedt, M Pihl, P Gatenholm -- Poster Presentations. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer / S P Chamarthy, R Pinal -- Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance / W P Weglarz, M Witek, C Inoue, H Van As, J van Duynhoven -- Kinetics of Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures / B R Bhandari, R W Hartel -- Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) / Y Liu, P Intipunya, T T Truong, W Zhou, B R Bhandari -- Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning / N C Acevedo, C Schebor, M P Buera -- Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods / K Tsuji, K Kawai, M Watanabe, T Suzuki -- Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property / W Garnjanagoonchorn, A Yimjaroenpornsakul, N Poovarodom, S Praditdoung -- Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)--poly(?-caprolactone) Blend Homogeneous Films / N Niamsa, N Morakot, Y Baimark -- Ice Formation in Concentrated Aqueous Glucose Solutions / P Thanatuksorn, K, N Murase, F Franks -- Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System / M Soga, K Kurosaki, K Kajiwara -- Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol / K Jouppila, M Lhdesmki, P Laine, M Savolainen, R A Talja -- Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol / J Enrione, S Hill, J R Mitchell, F Pedreschi -- Water State and Mobility Affect the Mechanical Properties of Coffee Beans / P Pittia, G Sacchetti, P Rocculi, L Venturi, M Cremonini, M Dalla Rosa -- Effect of Water Activity on the Release Characteristics of Encapsulated Flavor / A Soottitantawat, H Yoshii, T Furuta -- Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules / P Hongsprabhas, K Israkarn -- Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics / D I Tillez-Medina, A Ortiz-Moreno, J J Chanona-Perez, L Alamilla-Beltrn, G F Gutierrez-Lopez -- Effect of Water Content on Physical Properties of Potato Chips / F Pedreschi, P Moyano -- Predicting Water Migration in Starchy Food During Cooking / S Thammathongchat, M Fukuoka, T Hagiwara, T Sakiyama, H Watanabe -- Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions / P R Santagapita, S B Matiacevich, M P Buera -- Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of and and Possible Application in Extending the Shelf Life of Bread / S Nanasombat, N Piumnoppakun, D Atikanbodee, M Rattanasuwan -- From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles / L F Siow, T Rades, M H Lim -- Does Microencapsulation Improve Storage Stability of Cloudberry () Ellagitannins? / P Laine, P Kylli, M Heinonen, K Jouppila -- Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix / K Kawai, T Suzuki, K Kajiwara -- Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder / R A Talja, K Pehkonen, K Jouppila, Y H Roos -- Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content / A Farroni, S B Matiacevich, S Guerrero, S Alzamora, M P Buera -- Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of Moisture Content / R Kulchan, P Suppakul, W Boonsupthip -- Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase / P Srirangsan, K Kawai, N Hamada-Sato, M Watanabe, T Suzuki -- Water Properties in Bread Produced with an Innovative Mixer / E Curti, E Vittadini, A Di Pasquale, L Riviera, F Antoniazzi, A Storci -- Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying / R Campos-Mendiola, C Gumeta-Chavez, J J Chanona-Pěrez, L Alamilla-Beltrn, A Jimenez-Aparicio, G F Gutierrez-Lopez -- Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Karw / C Gumeta-Chavez, J J Chanona-P̌rez, L A
Additional Edition:
Print version: International Symposium on the Properties of Water (10th : 2007 : Bangkok, Thailand). Water properties in food, health, pharmaceutical and biological systems. Ames, Iowa : Wiley-Blackwell, ©2009 ISBN 9780813812731
Additional Edition:
ISBN 0813812739
Language:
English
Keywords:
Electronic books.
;
Conference papers and proceedings.
;
Electronic books.
;
Conference papers and proceedings.
;
Electronic books.
;
Conference papers and proceedings.
DOI:
10.1002/9780470958193
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470958193
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470958193
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470958193
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