Water Properties Of Food, Pharmaceutical, And Biological Materials - Del Pilar Buera Maria (Curatore); Welti-Chanes Jorge (Curatore); Lillford Peter J. (Curatore); Corti Horacio R. (Curatore) | Libro Crc Press 01/2006 - HOEPLI.it


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del pilar buera maria (curatore); welti-chanes jorge (curatore); lillford peter j. (curatore); corti horacio r. (curatore) - water properties of food, pharmaceutical, and biological materials

Water Properties of Food, Pharmaceutical, and Biological Materials

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 01/2006
Edizione: 1° edizione





Trama

Water Properties of Food, Pharmaceutical, and Biological Materials is based on papers presented at the International Symposium on the Properties of Water in Foods (ISOPOW 2004) by leading international researchers. Chapters feature authoritative accounts of the latest research on the physical and chemical properties of water related to the stability of food, pharmaceutical, and biological materials. The book discusses the role of water in structural and functional properties and preserving biomolecule functionality in restricted water environments. It also covers micro- and nano- techniques for assessing water-solid interactions in food and drug development.




Note Editore

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.




Sommario

PREFACE SECTION I – INVITED LECTURES 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 Properties 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 SECTION II – ORAL POSTERS AND PRESENTATIONS 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 ARTICLE IN PRE 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 b







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Altre Informazioni

ISBN:

9780849329937

Condizione: Nuovo
Collana: Food Preservation Technology
Dimensioni: 9.25 x 6.125 in Ø 2.70 lb
Formato: Copertina rigida
Illustration Notes:297 b/w images, 47 tables and 106 equations
Pagine Arabe: 792






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