Producción CyT
Libro
Autoría
BUERA, MARIA DEL PILAR
;
Welti Chanes, Jorge
;
Lillford, Peter
;
Corti, Horacio Roberto
Fecha
2006
Editorial y Lugar de Edición
CRC Press, Taylor and Francis
ISBN
978-0-8493-2993-7
Resumen
Información suministrada por el agente en
SIGEVA
SECTION 1 Invited Lectures Part 1: Dynamics and Relaxation in Amorphous Aqueous Systems 1. Thermodynamics of Supercooled and Glassy Water Pablo G. Debenedetti 2. 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 3. How Does Water Diffuse in Glasses of Carbohydrates? Valeria Molinero and William A. Goddard III 4. Manife...
SECTION 1 Invited Lectures Part 1: Dynamics and Relaxation in Amorphous Aqueous Systems 1. Thermodynamics of Supercooled and Glassy Water Pablo G. Debenedetti 2. 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 3. How Does Water Diffuse in Glasses of Carbohydrates? Valeria Molinero and William A. Goddard III 4. 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 5. The Effect of Microstructure on Solvent and Solute Diffusion on the Micro- and Nanolength Scales Anne-Marie Hermansson, Niklas Loren, and Magnus Nyden 6. Probing Water-Solid Interactions in Crystalline and Amorphous Systems Using Vibrational Spectroscopy Lynne S. Taylor 7. Structure-Property Relationships in Low Moisture Products ]ose Miguel Aguilera8. Ice Nucleation in Bulk and Dispersed Water: Application to Freezing of Foods Daniele Clausse, Jean-Louis Lanoiselle, and Said Toumi 9. 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 10. Water Stress of Bacteria and Molds from an NMR Water Mobility Standpoint Pavinee Chinachoti and Elena Vittadini 11. Water Properties and Cell Longevity Christina Walters 12. Water and Biological Structures at High Pressure Jorge Welti-Chanes, Fernanda San Martin-Gonzalez, Jose A. Guerrero-Beltrdn and Gustavo V. Barbosa-Cdnovas 13. 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 14. Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces Juan Miguel Rodriguez-Patino, Maria Rosario Rodriguez-Nino, Cecilio Carrera-Sdnchez, and Ana Lucero-Caro 15. Studies on Molecular Organization at the Water Interface Victor J. Morris 16. 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 17. The Hydration Limit of Amorphous Solids and Long-Term Stability David Lechuga-Ballesteros and Danforth P. Miller 18. Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behavior in Frozen Starch-Sucrose Hydrocolloid Systems Noemi Zaritzky and Cristina Ferrero 19. The Mystery of Marshmallow Hardening Miang Hoong him, Yin Jia, and Samuel Heenan 20. 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 SECTION 2 Oral and Poster Presentations Part 6: Functional and Mechanical Properties of Biomolecules 21. Glass-Transition Temperature and Self-Detaching of Maltodextrin films: Effect of Molecular Weight and Sucrose Addition Fernanda P. Collares, Jose R.D. Finzer, and Theo G. Kieckbusch 22. The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution Patricio A. Carvajal and Tyre C. Lanier 23. Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study Luis A. Pugnaloni, Rammile Ettelaie, and Eric Dickinson 24. 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 Jouppila25. The Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein -Polysaccharide Mixtures Rosa Baeza, Cecilio Carrera-Sdnchez, Juan Miguel Rodriguez-Patino, and Ana M.R. Pilosof 26. Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness Rosemary A . Carvalho, Paulo Jose do Amaral Sobral, and Florencia C. Menegalli 27. 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 Farm, Ademar Benevolo Lugao, and Carmen Cecilia Tadini 28. Effect of Nutraceuticals on Physico-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocio Rivas-Araiza, Gabriel Luna-Bdrcenas, and Cristina Perez-Perez 29. Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air-Water Interface Oscar E. Perez, Cecilio Carrera-Sdnchez, Juan Miguel Rodriguez-Patino and Ana M.Pilosof 30. Drying of Lactobacillus bulgaricus Grown at High Osmolarity in the Presence of Disaccharides Emma Tymczyszyn and E. Anibal Disalvo Part 7: Structure, Microstructure, and the Stability of Biomolecules and Biological Systems 31. 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 32. Characterization of Food Product Surfaces during Drying Using Fractal Geometry Gustavo F. Gutierrez-Lopez, Jose Jorge Chanona-Perez, Liliana Alamilla-Beltrdn, Roberto Campos-Mendiola, and Reynold Ramon Farrera-Rebollo33. Effect of Vacuum Impregnation and Microwave Application on Structural Changes during Air Drying of Apple Carolina Contreras, Maria Eugenia Martin, Nuria Martinez-Navarrete and Amparo Chiralt 34. Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups Fabiana Lairion, Florencia Martini, Sonia Diaz, Silvia Brandon, Aida Ben Altabef, and E. Anibal Disalvo 35. Morphology and Size of Particles during Spray Drying Liliana Alamilla-Beltrdn, Jose Jorge Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez 36. 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-Beltrdn, Reynold Ramon Farrera-Rebollo, and Gustavo F. Gutierrez-Lopez 37. Heat Transfer Units and Morphology of Particles in Spray Drying Liliana Alamilla-Beltrdn, Jose Jorge Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-Lopez 38. Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product Santiago S. Oceguera, Jose Jorge Chanona-Perez, Liliana Alamilla-Beltrdn, Jorge Mendoza-Perez, Ramon Arana-Errasquin, and Gustavo F. Gutierrez-Lopez 39. Modeling of Structural and Quality Changes during Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuutn L.) Karina C. di Scala, Sara I. Roura, and Guillermo H. Crapiste 40. The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Tom Suzuki 41. Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol Satoshi Ohtake, Carolina Schebor, Sean P. Palecek, and Juan J. de Pablo42. Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria angustifolia Embryos Victor H. Panza, Veronica R. Ldinez, Sara B. Maldonado, Horacio L. Maroder, and Maria del Pilar Buera 43. Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and Maria del Pilar Buera Part 8: Molecular Mobility, State Diagrams, and Chemical Reactions 44. Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose Md. Kamrul Haque and Yrjo H. Roos 45. FT-IR Study of the Hydration of Caffeine, Sucrose, and Their Mixtures in Water Barbara Roge, Vincent Aroulmoji, and Mohamed Mathlouthi 46. Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory Mustafa E. Yildiz and Jozef L. Kokini 47. Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose Fabienne Poirier, Marie Tanguy, Dominique Champion, and Gaelle Roudaut 48. 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 49. Relationships between the Maximum Rate of Nonenzymatic Browning, Relative Humidity, and Structural Changes Nuria Acevedo, Carolina Schebor, and Maria del Pilar Buera 50. Water Determination in Dried Milk Products: Is the International Standard Method Reasonable? Heinz-Dieter Isengard, Andrea Feigner, Renate Kling, and Christoph T. Reh51. The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms M. Teresa Carvajal 52. Water-Sorption Behavior of Glycinebetaine and the State Diagram of Its Aqueous System Kenta Komai and Norio Murase 53. Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems Song Miao and Yrjo H. Roos 54. Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2 Patricio Roman Santagapita and Maria del Pilar Buera 55. Evolution of Some Physical Properties of "Aceto Balsamico radizionale Di Reggio Emilia" during Long-Term Aging Paola Pittia, Dino Mastrocola, and Enrico Maltini 56. Incorporation of Solute in the Ice Phase during Freezing Julia Telford and Peter Lillford 57. Enthalpy Relaxation in Freeze-Concentrated Sucrose-Water Glasses 683 Chiharu Inoue and Toru Suzuki 58. 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 59. 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 60. The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations Adelina G. Celeghin and Amelia C. Rubiolo 61. Release of Encapsulated Aroma Compounds from Amorphous Maltodextrin Matrices Kirsi Jouppila, Susanna Sundberg, Sanna-Maija Miettinen, and Lea Hyvonen 62. Relationship between Glass-Transition Curves and Sorption Isotherms for the Evaluation of Storage Conditions of Freeze-Dried Camu-Camu (Myrciaria dubia (Hbk) Mcvaugh) Pulp with and without Maltodextrin Addition Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral, and Theo G. Kieckbusch 63. Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear King Xue, Consuelo Gonzalez-Martinez, M. Teresa Chafer, and Amparo Chiralt Index 731
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Palabras Clave
water dynamicsphase transitionswater activityrelaxations