000			09110cam a22005657i 4500
999			_c240 _d240
001			18597107
003			OSt
005			20181022104644.0
008			150429s2015 nyua b 001 0 eng d
010			_a 2015939993
020			_a9781493925773
020			_a1493925776
035			_a(OCoLC)ocn898529523
040			_aBTCTA _beng _cINAYA MEDICAL COLLEGE _erda _dYDXCP _dTXI _dOCLCF _dOCLCQ _dDLC
041			_aENG
042			_alccopycat
050	0	0	_aTX553.W3 _bW384 2015
082	0	0	_a664.028 GGW _223
100			_9200 _a Gutiérrez-López, Gustavo F
245	0	0	_aWater stress in biological, chemical, pharmaceutical and food systems /
264		1	_aNew York : _bSpringer, _c2015.
264		4	_c©2015
300			_axxx, 667 pages : _billustrations (some color) ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood engineering series
504			_aIncludes bibliographical references and index.
505	0		_aThe state of water and its impact on pharmaceutical systems: lipid-based drug delivery systems and amorphous solids -- Food preservation by nano-structures- water interactions control -- Water and food appearance -- Maillard reaction in limited moisture and low water activity environment -- Carbohydrates and proteins as non-equilibrium components of biological materials -- Low-temperature mobility of water in sugar glasses: insights from thermally stimulated current study -- Functional behavior of different food components as affected by water and physical state -- Effect of different components of edible/biodegradable composite films on water-relationships in the polymer matrix -- Glass transition observed with cross-linked dextrans containing a small amount of water -- Sensorially and instrumentally detected antiplastizicing effect of water in corn flakes -- Characterization of a hydrate-dehydrate system with critical transitions in the typical range of processing and storage conditions -- Visco-elastic sorption behaviour of starch and gluten -- Molecular weight effects on enthalpy relaxation and fragility of amorphous carbohydrates -- Effect of dehydration conditions on the bulk and surface properties of the resulting dehydrated products -- Moisture sorption isotherms of foods: experimental methodology, mathematical analysis and practical applications -- Understanding cryopreservation of oyster oocytes from a physical chemistry perspective -- The role of water in the cryopreservation of seeds -- Water activity and microorganism control: past and future -- On modeling the effect of water activity on microbial growth and mortality kinetics -- Importance of halophilic and halotolerant lactic acid bacteria in cheeses -- Influence of water activity and molecular mobility on peroxidase activity in solution -- Phase transitions in sugars and protein systems: study of stability of lysozyme in amorphous sugar matrices -- An exhaustive study about physicochemical and structural changes during drying of apple discs -- Defining high and low spray drying temperatures for aloe vera gel -- Mexican plum (spondias purpurea l.) Moisture sorption properties -- Antioxidant activity of microencapsulated capsicum annuum oily extract obtained by spray drying -- Physical-chemical properties and microstructure of agave powders obtained by spray drying -- Stabilization and controlled release of invertase through the addition of trehalose in wet and dried alginate-chitosan beads -- Rheology and stability of citral/sugar microemulsions -- Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations -- Effects of aw reduction and type of sugar in rheological behavior, water mobility and structural changes in apples -- Effect of water content on thermo-physical properties and freezing times of foods -- Effect of water content on thermo-physical properties and freezing times of foods -- Freezing rate effect on thermal transition of blueberries -- Glass transition temperature of some thai fruits using differential scanning calorimetry: influence of annealing and sugar composition -- Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch -- Influence of alcohols and polyols on the behavior of aqueous solutions of? ctoglobulin at ph 5.5 -- Effects of protein conformational modifications, enthalpy relaxation and interaction with water on the solubility of milk protein concentrate powder -- Active edible films based on modified corn starch for food applications -- Influence of moisture content and temperature on the stability of a dehydrated probiotic dairy product containing bifidobacterium infantis or lactobacillus acidophilus -- Effect of relative humidity on shrinkage and color changes in dehydrated strawberry -- Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue -- Water activity depression of tejocote fruit (crataegus pubescens) using osmotic solutions and pressure gradients -- Prediction approach to the glass transition temperature of amorphous carbohydrate polymer -- Effect of sugars on the release of aroma compounds in model systems -- Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes -- Influence of brine concentration on moisture and nacl transport during meat salting -- Relationship between electrical conductivity and water activity of starch: water composites -- Water content, aw and enzyme activity (xaa-prolyl dipeptidyl aminopeptidase) during the germination process of cocoa beans (theobroma cacao l.) -- Water fraction effect in the rheological behavior of jalapeño pepper pulp -- Calorimetric and thermogravimetric analysis of agave tequilana weber fibers -- Study of allspice fluidized bed drying (pimenta dioica l. Merril) by biochemical and structural analysis -- Refined hemisphaericin stabilization by microencapsulation with Arabic gum and spray drying -- Water antiplasticization effect in biscuits as affected by glucose and sucrose addition -- Physicochemical characterization of regional breads produced in the northern mountains of Puebla State, Mexico -- Structural relaxation of salmon gelatin films in the glassy state -- Relationship between raw material characteristics and dehydration parameters of vegetables dried using a new kind of solar dryer -- Caking process and microstructural changes of wall materials used in spray-drying process -- Food matrix-structure quality preservation: water removal operation conditions control during convective drying.
520			_aWater Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical, and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems, and the exploitation of this understanding in improved raw materials, products and processes in the food, agrofood or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.-- _cSource other than the Libary of Congress.
650		0	_aFood _xWater activity.
650		0	_aFood _xPreservation.
650		0	_aFood industry and trade.
650		7	_aFood industry and trade. _2fast _0(OCoLC)fst00930843
650		7	_aFood _xPreservation. _2fast _0(OCoLC)fst00930571
650		7	_aFood _xWater activity. _2fast _0(OCoLC)fst00930652
700	1		_aGutiérrez-López, Gustavo F., _eeditor. _9200
700	1		_aAlamilla-Beltrán, Liliana, _eeditor.
700	1		_aBuera, María del Pilar, _eeditor.
700	1		_aWelti-Chanes, Jorge, _eeditor.
700	1		_aParada-Arias, Efrén, _eeditor.
700	1		_aBarbosa-Cánovas, Gustavo V., _eeditor.
830		0	_aFood engineering series.
856	4	2	_3Contributor biographical information _uhttps://www.loc.gov/catdir/enhancements/fy1617/2015939993-b.html
856	4	2	_3Publisher description _uhttps://www.loc.gov/catdir/enhancements/fy1617/2015939993-d.html
856	4	1	_3Table of contents only _uhttps://www.loc.gov/catdir/enhancements/fy1617/2015939993-t.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBK