Water Properties In Food Health Pharmaceutical And Biological Systems

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Water Properties in Food, Health, Pharmaceutical and Biological Systems

David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Water Properties in Food Health Pharmaceutical and Biological Systems Book PDF

Author : David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Publisher : John Wiley & Sons
Page : 802 pages
File Size : 46,9 Mb
Release : 2010-07-06
Category : Technology & Engineering
ISBN : 9780813812731

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Water Properties in Food, Health, Pharmaceutical and Biological Systems by David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein Pdf

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Water Properties in Food, Health, Pharmaceutical and Biological Systems

David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Water Properties in Food Health Pharmaceutical and Biological Systems Book PDF

Author : David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Publisher : John Wiley & Sons
Page : 802 pages
File Size : 46,9 Mb
Release : 2010-11-29
Category : Technology & Engineering
ISBN : 9780470959565

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Water Properties in Food, Health, Pharmaceutical and Biological Systems by David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein Pdf

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Water Stress in Biological Chemical Pharmaceutical and Food Systems Book PDF

Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 667 pages
File Size : 54,6 Mb
Release : 2015-07-23
Category : Science
ISBN : 9781493925780

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems by Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas Pdf

Water 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, agro food 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.

Water Properties of Food, Pharmaceutical, and Biological Materials

Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Water Properties of Food Pharmaceutical and Biological Materials Book PDF

Author : Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Publisher : CRC Press
Page : 789 pages
File Size : 44,6 Mb
Release : 2006-01-13
Category : Technology & Engineering
ISBN : 9781420001181

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Water Properties of Food, Pharmaceutical, and Biological Materials by Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti Pdf

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of

Magnetic Resonance Microscopy

Sarah L. Codd,Joseph D. Seymour
Magnetic Resonance Microscopy Book PDF

Author : Sarah L. Codd,Joseph D. Seymour
Publisher : John Wiley & Sons
Page : 566 pages
File Size : 41,6 Mb
Release : 2008-12-17
Category : Science
ISBN : 9783527626069

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Magnetic Resonance Microscopy by Sarah L. Codd,Joseph D. Seymour Pdf

This handbook and ready reference covers materials science applications as well as microfluidic, biomedical and dental applications and the monitoring of physicochemical processes. It includes the latest in hardware, methodology and applications of spatially resolved magnetic resonance, such as portable imaging and single-sided spectroscopy. For materials scientists, spectroscopists, chemists, physicists, and medicinal chemists.

Conventional and Advanced Food Processing Technologies

Suvendu Bhattacharya
Conventional and Advanced Food Processing Technologies Book PDF

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Page : 754 pages
File Size : 45,6 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781118406304

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Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya Pdf

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Dense Phase Carbon Dioxide

Murat O. Balaban,Giovanna Ferrentino
Dense Phase Carbon Dioxide Book PDF

Author : Murat O. Balaban,Giovanna Ferrentino
Publisher : John Wiley & Sons
Page : 337 pages
File Size : 52,8 Mb
Release : 2012-04-05
Category : Technology & Engineering
ISBN : 9781118243329

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Dense Phase Carbon Dioxide by Murat O. Balaban,Giovanna Ferrentino Pdf

Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.

Nuclear Magnetic Resonance

Krystyna Kamienska-Trela,Jacek Wojcik
Nuclear Magnetic Resonance Book PDF

Author : Krystyna Kamienska-Trela,Jacek Wojcik
Publisher : Royal Society of Chemistry
Page : 400 pages
File Size : 40,7 Mb
Release : 2012-03-12
Category : Science
ISBN : 9781849734851

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Nuclear Magnetic Resonance by Krystyna Kamienska-Trela,Jacek Wojcik Pdf

As a spectroscopic method, nuclear magnetic resonance (NMR) has seen spectacular growth, both as a technique and in its applications. Today's applications of NMR span a wide range of scientific disciplines, from physics to biology to medicine. Each volume of Nuclear Magnetic Resonance comprises a combination of annual and biennial reports which together provide comprehensive coverage of the literature on this topic. This Specialist Periodical Report reflects the growing volume of published work involving NMR techniques and applications, in particular NMR of natural macromolecules, which is covered in two reports: NMR of Proteins and Nucleic Acids and NMR of Carbohydrates, Lipids and Membranes. In his foreword to the first volume, the then editor, Professor Robin Harris announced that the series would be a discussion on the phenomena of NMR and that articles will be critical surveys of the literature. This has certainly remained the case throughout the series, and in line with its predecessors, Volume 40 aims to provide a comprehensive coverage of the relevant NMR literature. For the current volume this relates to publications appearing between June 2009 and May 2010 (the nominal period of coverage in volume 1 was July 1970 to June 1971). Compared to the previous volume there are some new members of the reporting team. Theoretical Aspects of Spin-Spin Couplings are covered by J. Jazwinski, while E. Swiezewska and J.Wojcik provide an account of NMR of Carbohydrates, Lipids and Membranes.

Developing Technologies in Food Science

Murlidhar Meghwal,Megh R. Goyal
Developing Technologies in Food Science Book PDF

Author : Murlidhar Meghwal,Megh R. Goyal
Publisher : CRC Press
Page : 400 pages
File Size : 44,7 Mb
Release : 2017-06-01
Category : Science
ISBN : 9781771884488

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Developing Technologies in Food Science by Murlidhar Meghwal,Megh R. Goyal Pdf

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer’s wants and needs. Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including • applications of nuclear magnetic resonance in food processing and packaging management • ultrasound processing • application of biocomposite polymers in food packaging • bioprocessing and biorefinery approaches for sustainable fisheries • adding value to food from food waste through biotechnological intervention • functional foods and the fortification of foods Covering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry.

Functionality of Cyclodextrins in Encapsulation for Food Applications

Thao M. Ho,Hidefumi Yoshii,Keiji Terao,Bhesh R. Bhandari
Functionality of Cyclodextrins in Encapsulation for Food Applications Book PDF

Author : Thao M. Ho,Hidefumi Yoshii,Keiji Terao,Bhesh R. Bhandari
Publisher : Springer Nature
Page : 343 pages
File Size : 53,8 Mb
Release : 2021-10-06
Category : Technology & Engineering
ISBN : 9783030800567

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Functionality of Cyclodextrins in Encapsulation for Food Applications by Thao M. Ho,Hidefumi Yoshii,Keiji Terao,Bhesh R. Bhandari Pdf

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

Freeze Drying of Food Products

Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Freeze Drying of Food Products Book PDF

Author : Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Publisher : John Wiley & Sons
Page : 308 pages
File Size : 44,8 Mb
Release : 2023-01-08
Category : Technology & Engineering
ISBN : 9781119982081

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Freeze Drying of Food Products by Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar Pdf

FREEZE DRYING OF FOOD PRODUCTS An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Advancements in Gel Science—A Special Issue in Memory of Toyoichi Tanaka

Masayuki Tokita
Advancements in Gel Science A Special Issue in Memory of Toyoichi Tanaka Book PDF

Author : Masayuki Tokita
Publisher : MDPI
Page : 178 pages
File Size : 47,7 Mb
Release : 2019-08-19
Category : Science
ISBN : 9783039213436

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Advancements in Gel Science—A Special Issue in Memory of Toyoichi Tanaka by Masayuki Tokita Pdf

A gel is a state of matter that consists of a three-dimensional cross-linked polymer network and a large amount of solvent. Because of their structural characteristics, gels play important roles in science and technology. The science of gels has attracted much attention since the discovery of the volume phase transition by Professor Toyoichi Tanala at MIT in 1978. MDPI planned to publish a Special Issue in Gels to celebrate the 40th anniversary of this discovery, which received submissions of 13 original papers and one review from various areas of science. We believe that readers will find this Special Issue informative as to the recent advancements of gel research and the broad background of gel science.

Non-Equilibrium States and Glass Transitions in Foods

Bhesh R. Bhandari,Yrjö H. Roos
Non Equilibrium States and Glass Transitions in Foods Book PDF

Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Page : 514 pages
File Size : 53,8 Mb
Release : 2016-11-10
Category : Technology & Engineering
ISBN : 9780081003350

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Non-Equilibrium States and Glass Transitions in Foods by Bhesh R. Bhandari,Yrjö H. Roos Pdf

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

Functional Food Product Development

Jim Smith,Edward Charter
Functional Food Product Development Book PDF

Author : Jim Smith,Edward Charter
Publisher : John Wiley & Sons
Page : 530 pages
File Size : 52,7 Mb
Release : 2011-03-08
Category : Technology & Engineering
ISBN : 9781444390391

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Functional Food Product Development by Jim Smith,Edward Charter Pdf

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Food Engineering Interfaces

José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas
Food Engineering Interfaces Book PDF

Author : José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas
Publisher : Springer Science & Business Media
Page : 700 pages
File Size : 55,6 Mb
Release : 2010-12-25
Category : Technology & Engineering
ISBN : 9781441974754

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Food Engineering Interfaces by José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas Pdf

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.