Index page for: Water Properties of Food, Pharmaceutical, and Biological Materials

Table of Contents PREFACE SECTION I - INVITED LECTURESPart 1: Dynamics and Relaxation in Amorphous Aqueous SystemsThermodynamics of Supercooled and Glassy Water, Pablo G. DebenedettiWater 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 BagchiHow Does Water Diffuse in Glasses of Carbohydrates?, Valeria Molinero and William A. Goddard IIIManifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques, David S. ReidPart 2: Role of Water in Structural and Functional Properties, From Microscopic to MacroscopicPropertiesThe Effect of Microstructure on Solvent and SoluteDiffusion on the Micro- and Nanolength Scales, Anne-Marie Hermansson, Niklas Loren, and Magnus NydenProbing Water-Solid Interactions In CrystallineAnd Amorphous Systems Using Vibrational Spectroscopy, Lynne S. TaylorStructure-Property Relationships in LowMoisture Products, Jose Miguel AguileraIce Nucleation in Bulk and Dispersed Water Application to Freezing of Foods, Daniele Clausse, Jean-Louis Lanoiselle, and Said ToumiMolecular-Level Characterization of Lipid Bilayers inDisaccharide Matrices and its Consequences for CellLyophilization, Juan J. de Pablo, Carolina Schebor, Satoshi Ohtake, and Amadeu SumPart 3: Responses to Water Stress in Living Organisms-Related New Potential TechnologiesWater Stress of Bacteria and Molds from an NMRWater-Mobility Standpoint, Pavinee Chinachoti and Elena VittadiniWater Properties and Cell Longevity, Christina WaltersWater and Biological Structures at High Pressure, Jorge Welti-Chanes, Fernanda San Martin-Gonzalez, Jose A. Guerrero-Beltran and Gustavo V. Barbosa-CanovasViability of Probiotic Bacteria as Affected by Drying, Barry Corcoran, Catherine Stanton, Song Miao, Gerald F. Fitzgeraldand R. Paul RossPart 4: Water and the Structure and Stability of Microdisperse SystemsProteins and Lipids Can Alter the Thermodynamic andDynamic Characteristics of Water at Fluid Interfaces, Juan M. Rodriguez Patino, Maria Rosario Rodriguez Nino, Cecilio Carrera Sanchez, and Ana Lucero CaroStudies on Molecular Organization at the Water Interface, Victor J. Morris IN PRESSStability of Cloudy Apple Juice Colloidal ParticlesModeled with the Extended DLVO Theory, Diego B. Genovese and Jorge E. LozanoPart 5: Overlapping Water Relations and Material Sciences for the Improvement of Quality ProductsThe Hydration Limit of Amorphous Solids and Long-Term Stability, David Lechuga-Ballesteros and Danforth P. MillerPhysicochemical Changes in Frozen Products: Glasstransition and Rheological Behavior in Frozen Starch-Sucrose-Hydrocolloid Systems, Noemi Zaritzky and Cristina FerreroThe Mystery of Marshmallow Hardening, Miang Hoong Lim, Yin Jia, and Samuel HeenanSECTION II - ORAL POSTERS AND PRESENTATIONS Part 6: Oral Presentations - Functional and Mechanical Properties of BiomoleculesBeyond Water Activity and Glass Transition: A BroadPerspective on the Manner by Which Water CanInfluence Reaction Rates in Foods, Craig P. Sherwin and Theodore P. LabuzaGlass-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. KieckbuschThe Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution, Patricio A. Carvajal and Tyre C. LanierRheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study, Luis A. Pugnaloni, Rammile Ettelaie, and Eric DickinsonICEffects of Content and Type of Binary Polyol Mixtureson Physical and Mechanical Properties of Starch-BasedEdible Films, Riku A. Talja, Harry Helen, Yrjo H. Roos, and Kirsi JouppilaThe Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein/Polysaccharide Mixtures, Rosa Baeza, Cecilio Carrera Sanchez, Juan M. Rodriguez Patino, and Ana M.R. PilosofPart 6: Poster Presentations - Functional and Mechanical Properties of BiomoleculesMechanical and Water Vapor Properties of Gelatin-BasedFilms as Function of Relative Humidity, Temperature,and Film Thickness, Rosemary A. Carvalho, Paulo J.A. Sobral, and Florencia C. MenegalliThermal 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 Cecilia TadiniEffect of Nutraceuticals on Physio-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol, Elizabeth Lima-Lima, Susana Altamirano-Romo, Rocio Rivas-Araiza, Gabriel Luna-Barcenas, and Cristina Perez-PerezBehavior of Hydroxypropylmethylcelluloses of DifferentMolecular Structure and Water Affinity at the Air-WaterInterface, Oscar E. Perez, Cecilio Carrera-Sanchez, Juan M. Rodriguez-Patino, and Ana M.R. PilosofDrying of Lactobacillus Bulgaricus Grown at HighOsmolarity in the Presence of Disaccharides, Emma Tymczyszyn and E. Anibal DisalvoARTICLE IN PREPart 7: Oral Presentations - Structure, Microstructure and the Stability of Biomolecules and Biological SystemsThe Effect of High Pressure and Temperature on theMacroscopic, Microscopic, Structural, and MolecularProperties of Tapioca Starch Gels, Elena Vittadini, Eleonora Carini, and Davide BarbantiCharacterization of Food Products Surfaces DuringDrying Using Fractal Geometry, Gustavo F. Gutierrez Lopez, Jose Jorge Chanona Perez, Liliana Alamilla Beltran,Roberto Campos Mendiola, and Reynold Ramon Farrera RebolloEffect of Vacuum Impregnation and Microwave Applicationon Structural Changes During Air Drying of Apple, Carolina Contreras, Maria Eugeniaz Martin, Nuria Martinez-Navarrete,and Amparo ChiraltModulation 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. DisalvoPart 7: Poster Presentations - Structure, Microstructure and the Stability of Biomolecules and Biological SystemsMorphology and Size of Particles During Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-LopezEvaluation 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 LopezHeat Transfer Units and Morphology of Particles in Spray Drying, Liliana Alamilla-Beltran, Jose J. Chanona-Perez, Antonio R. Jimenez-Aparicio, and Gustavo F. Gutierrez-LopezConvective 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 Errasquin, andGustavo F. Gutierrez LopezModeling of Structural and Quality Changes DuringDrying of Vegetables: Application to Red Sweet Pepper(Capsicum annuum L.), Karina C. Di Scala, Sara I. Roura, and Guillermo H. CrapisteThe Role of Residual Water for the Stability of ProteinFreeze-Dried with Trehalose, Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, and Toru SuzukiEffects of Trehalose on the Stability and Phase TransitionBehavior of Freeze-Dried Liposomes ContainingCholesterol, Satoshi Ohtake, Carolina Schebor, Sean P. Palece, and Juan J. de PabloStorage Changes and Subcellular Freezing Injuries inRecalcitrant Araucaria Angustifolia Embryos, Victor H. Panza, Veronica R. Lainez, Sara B. Maldonado, Horacio Maroder, and Pilar BueraThermal Transitions of Quinoa Embryos and Seeds asAffected by Water Content, Silvia B. Matiacevich, Martina L. Castellion, Sara B. Maldonado, and M. Pilar BueraPart 8: Oral Presentations - Molecular Mobility, State Diagrams, and Chemical ReactionsPhysical Structure, Water Plasticization, and Crystallizationof Spray-Dried and Freeze-Dried Lactose, Md. Kamrul Haque and Yrjo H. RoosFT-IR Study of the Hydration of Caffeine, Sucrose, and their Mixtures in Water, Barbara Roge, Vincent Aroulmoji, and Mohamed MathlouthiSolute Diffusion in Biopolymers as a Function of WaterActivity Using a Modified Free Volume Theory, Mustafa E. Yildiz and Jozef L. KokiniARTICLE IN PRESSMolecular Mobility in Glassy Starch: Influence of Hydration and Sucrose, Fabienne Poirier, Marie Tanguy, Dominique Champion,and Gaelle RoudautHigh-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 ChiversRelationships Between the Maximum Rate of Nonenzymatic Browning, Relative Humidity and Structural Changes, Nuria Acevedo, Carolina Schebor, and Pilar BueraWater Determination in Dried Milk Products - Is theInternational Standard Method Reasonable?, Heinz-Dieter Isengard, Andrea Felgner, Renate Kling, and Christoph T. RehThe Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms, M. Teresa CarvajalWater-Sorption Behavior of Glycinebetaine and the StateDiagram of its Aqueous System, Kenta Komai and Norio MurasePart 8: Poster Presentations - Molecular Mobility, State Diagrams, and Chemical ReactionsEffects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems, Song Miao and Yrjo H. RoosChemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2, Santagapita Patricio Roman and Buera Maria del PilarEvolution of Some Physical Properties of Aceto Balsamico Tradizionale Di Reggio Emilia During Long-Term Aging, Pittia Paola, Mastrocola Dino, and Maltini EnricoCLE IN PRESSIncorporation of Solute in the Ice Phase During Freezing, Julia Telford and Peter LillfordEnthalpy Relaxation In Freeze-Concentrated Sucrose-Water Glasses, Chiharu Inoue and Toru SuzukiState 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-RomeroEffect of Type of Amorphous Sugar Excipients on thePreservation of Lactate Dehydrogenase Activity as aFunction of Storage Conditions, Kazuhito Kajiwara and Tomoko ImaiThe Water Content Effect on the Glass-TransitionTemperature of Low Calory Candy Formulations, Adelina G. Celeghin and Amelia C. RubioloRelease of Encapsulated Aroma Compounds FromAmorphous Maltodextrin Matrices, Kirsi Jouppila, Susanna Sundberg, Sannia-Maija Miettinen, and Lea HyvonenRelationship Between Glass-Transition Curves and SorptionIsotherms for the Evaluation of Storage Conditions ofFreeze-Dried Camu-Camu (Myrciaria dubia Mcvaugh) Pulp With and Without Maltodextrin Addition, Mariana Altenhofen da Silva, Paulo Jose do Amaral Sobral and Theo G. KieckbuschWater-Sorption Isotherms and Water-PlasticizationEffect in Dried Pear, King Xue, Consuelo Gonzalez-Martinez, M. Teresa Chafer, and Amparo ChiraltINDEXARTICLE IN PRESS