ویژگی‌های آب در مواد غذایی، دارویی و زیستی ۲۰۰۶
Water Properties of Food, Pharmaceutical, and Biological Materials 2006

1. Front Cover

2. Dedication

3. Contents

4. Preface

5. Editors

6. Acknowledgments

7. Contributors

1. Thermodynamics of Supercooled and Glassy Water

2. Water Dynamics at the Surface of Proteins and Micelles: Understanding the Fast and the Slow Components

3. How Does Water Diffuse in Glasses of Carbohydrates?

4. Manifestation of Molecular Mobilities in Amorphous Aqueous Systems: The View from Different Experimental Techniques

5. The Effect of Microstructure on Solvent and Solute Diffusion on the Micro- and Nanolength Scales

6. Probing Water – Solid Interactions in Crystalline and Amorphous Systems Using Vibrational Spectroscopy

7. Structure – Property Relationships in Low Moisture Products

8. Ice Nucleation in Bulk and Dispersed Water: Application to Freezing of Foods

9. Molecular-Level Characterization of Lipid Bilayers in Disaccharide Matrices and Its Consequences for Cell Lyophilization

10. Water Stress of Bacteria and Molds from an NMR Water Mobility Standpoint

11. Water Properties and Cell Longevity

12. Water and Biological Structures at High Pressure

13. Viability of Probiotic Bacteria as Affected by Drying

14. Proteins and Lipids Can Alter the Thermodynamic and Dynamic Characteristics of Water at Fluid Interfaces

15. Studies on Molecular Organization at the Water Interface

16. Stability of Cloudy Apple Juice Colloidal Particles Modeled with the Extended DLVO Theory

17. The Hydration Limit of Amorphous Solids and Long-Term Stability

18. Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behavior in Frozen Starch – Sucrose Hydrocolloid Systems

19. The Mystery of Marshmallow Hardening

20. Beyond Water Activity and Glass Transition: A Broad Perspective on the Manner by which Water Can Influence Reaction Rates in Foods

21. Glass-Transition Temperature and Self-Detaching of Maltodextrin Films: Effect of Molecular Weight and Sucrose Addition

22. The Polyproline II Conformation: How Protein Hydration Influences Conformation in Solution

23. Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants: A Computer Simulation Study

24. Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films

25. The Dynamics of Formation and Structure of the Air–Water Interface in the Presence of Protein – Polysaccharide Mixtures

26. Mechanical and Water Vapor Properties of Gelatin-Based Films as Function of Relative Humidity, Temperature, and Film Thickness

27. Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid

28. Effect of Nutraceuticals on Physico-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol

29. Behavior of Hydroxypropylmethylcelluloses of Different Molecular Structure and Water Affinity at the Air–Water Interface

30. Drying of Lactobacillus bulgaricus Grown at High Osmolarity in the Presence of Disaccharides

31. The Effect of High Pressure and Temperature on the Macroscopic, Microscopic, Structural, and Molecular Properties of Tapioca Starch Gels

32. Characterization of Food Product Surfaces during Drying Using Fractal Geometry

33. Effect of Vacuum Impregnation and Microwave Application on Structural Changes during Air Drying of Apple

34. Modulation of the Hydration of Lipid Membrane Phosphates by Choline, Glycerol, and Ethanolamine Groups

35. Morphology and Size of Particles during Spray Drying

36. Evaluation of Morphological and Microstructural Changes during Air Drying of Spheres Using Fractal Analysis and Relationships with Spray Drying

37. Heat Transfer Units and Morphology of Particles in Spray Drying

38. Convective Drying with Tempering of Mushrooms (Pleurotus ostreatus) and Color Changes of Final Product

39. Modeling of Structural and Quality Changes during Drying of Vegetables: Application to Red Sweet Pepper (Capsicum annuum L.)

40. The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose

41. Effects of Trehalose on the Stability and Phase Transition Behavior of Freeze-Dried Liposomes Containing Cholesterol

42. Storage Changes and Subcellular Freezing Injuries in Recalcitrant Araucaria angustifolia Embryos

43. Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content

44. Physical Structure, Water Plasticization, and Crystallization of Spray-Dried and Freeze-Dried Lactose

45. FT-IR Study of the Hydration of Caffeine, Sucrose, and Their Mixtures in Water

46. Solute Diffusion in Biopolymers as a Function of Water Activity Using a Modified Free Volume Theory

47. Molecular Mobility in Glassy Starch: Influence of Hydration and Sucrose

48. High-Speed Observations of the Nucleation of Ice by Power Ultrasound

49. Relationships between the Maximum Rate of Nonenzymatic Browning, Relative Humidity, and Structural Changes

50. Water Determination in Dried Milk Products: Is the International Standard Method Reasonable?

51. The Impact of Water Adsorption on the Energetics of Surface Interactions of Powders of Different Crystal Forms

52. Water-Sorption Behavior of Glycinebetaine and the State Diagram of Its Aqueous System

53. Effects of Sugar Crystallization on Nonenzymatic Browning Kinetics in Low-Moisture Food Systems

54. Chemical and Physical Stability of Disaccharides as Affected by the Presence of MgCl2

55. Evolution of Some Physical Properties of “Aceto Balsamico Tradizionale Di Reggio Emilia” during Long-Term Aging

56. Incorporation of Solute in the Ice Phase during Freezing

57. Enthalpy Relaxation in Freeze-Concentrated Sucrose–Water Glasses

58. State Diagram for Freeze-Dried Plum and Glass Transitions of Plum Skin and Pulp

59. Effect of Type of Amorphous Sugar Excipients on the Preservation of Lactate Dehydrogenase Activity as a Function of Storage Conditions

60. The Water Content Effect on the Glass-Transition Temperature of Low Calory Candy Formulations

61. Release of Encapsulated Aroma Compounds from Amorphous Maltodextrin Matrices

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

63. Water-Sorption Isotherms and Water-Plasticization Effect in Dried Pear

71. Index