Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Front Matter....Pages i-xxx
The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids....Pages 1-14
Food Preservation by Nanostructures-Water Interactions Control....Pages 15-25
Water and Food Appearance....Pages 27-39
Maillard Reaction in Limited Moisture and Low Water Activity Environment....Pages 41-63
Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials....Pages 65-74
Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Study....Pages 75-87
Functional Behavior of Different Food Components as Affected by Water and Physical State....Pages 89-99
Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in the Polymer Matrix....Pages 101-113
Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water....Pages 115-123
Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes....Pages 125-134
Characterization of a Hydrate–Dehydrate System with Critical Transitions in the Typical Range of Processing and Storage Conditions....Pages 135-147
Viscoelastic Sorption Behavior of Starch and Gluten....Pages 149-159
Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates....Pages 161-174
Effect of Dehydration Conditions on the Bulk and Surface Properties of the Resulting Dehydrated Products....Pages 175-185
Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications....Pages 187-214
Understanding Cryopreservation of Oyster Oocytes from a Physical Chemistry Perspective....Pages 215-229
The Role of Water in the Cryopreservation of Seeds....Pages 231-244
Water Activity and Microorganism Control: Past and Future....Pages 245-262
On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics....Pages 263-278
Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses....Pages 279-287
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution....Pages 289-298
Phase Transitions in Sugars and Protein Systems: Study of Stability of Lysozyme in Amorphous Sugar Matrices....Pages 299-310
An Exhaustive Study on Physicochemical and Structural Changes During Drying of Apple Discs....Pages 311-318
Defining High and Low Spray Drying Temperatures for Aloe vera Gel....Pages 319-327
Mexican Plum (Spondias purpurea L.) Moisture Sorption Properties....Pages 329-335
Antioxidant Activity of Microencapsulated Capsicum annuum Oily Extract Obtained by Spray Drying....Pages 337-344
Physical–Chemical Properties and Microstructure of Agave Powders Obtained by Spray Drying....Pages 345-351
Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads....Pages 353-360
Rheology and Stability of Citral/Sugar Microemulsions....Pages 361-366
Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations....Pages 367-374
Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods....Pages 375-382
Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice....Pages 383-392
Freezing Rate Effect on Thermal Transition of Blueberries....Pages 393-403
Glass Transition Temperature of Some Thai Fruits Using Differential Scanning Calorimetry: Influence of Annealing and Sugar Composition....Pages 405-411
Effect of Emulsifier on Complex Formation and In Vitro Digestibility of Gelatinized Potato Starch....Pages 413-420
Influence of Alcohols and Polyols on the Behavior of Aqueous Solutions of β-Lactoglobulin at pH 5.5....Pages 421-425
Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder....Pages 427-435
Active Edible Films Based on Modified Corn Starch for Food Applications....Pages 437-450
Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry....Pages 451-460
Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue....Pages 461-468
Water Activity Depression of Tejocote Fruit (Crataegus pubescens) Using Osmotic Solutions and Pressure Gradients....Pages 469-476
Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer....Pages 477-484
Effect of Sugars on the Release of Aroma Compounds in Model Systems....Pages 485-491
Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes....Pages 493-498
Influence of Brine Concentration on Moisture and NaCl Transport During Meat Salting....Pages 499-507
Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites....Pages 509-518
Water Fraction Effect in the Rheological Behavior of Jalapeño Pepper Pulp....Pages 519-525
Study of Water Quality Through Hydro-Chemical Signature in León, Guanajuato, Mexico....Pages 527-531
Calorimetric and Thermogravimetric Analysis of Agave tequilana Weber Fibers....Pages 533-540
Study of Allspice Fluidized Bed Drying (Pimenta dioica L. Merrill) by Biochemical and Structural Analysis....Pages 541-548
Refined Hemisphaericin Stabilization by Microencapsulation with Arabic Gum and Spray Drying....Pages 549-555
Salt Crystallization in Chitosan Films as Affected by Solvent pH and Moisture Content....Pages 557-565
Water Antiplasticization Effect in Biscuits as Affected by Glucose and Sucrose Addition....Pages 567-574
Physicochemical Characterization of Regional Breads Produced in the Northern Mountains of Puebla State, Mexico....Pages 575-583
Structural Relaxation of Salmon Gelatin Films in the Glassy State....Pages 585-591
Relationship Between Raw Material Characteristics and Dehydration Parameters of Vegetables Dried Using a New Kind of Solar Dryer....Pages 593-603
Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process....Pages 605-609
Food Matrix Structure Quality Preservation: Water Removal Operation Conditions Control During Convective Drying....Pages 611-619
Back Matter....Pages 621-627
....Pages 629-636