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Water properties in food, health, pharmaceutical and biological systems [[electronic resource] ] : ISOPOW 10 / / edited by David S. Reid ...[et. al.]
| Water properties in food, health, pharmaceutical and biological systems [[electronic resource] ] : ISOPOW 10 / / edited by David S. Reid ...[et. al.] |
| Pubbl/distr/stampa | Ames, IA, : Wiley-Blackwell, c2009 |
| Descrizione fisica | 1 online resource (803 p.) |
| Disciplina |
660
664 |
| Altri autori (Persone) |
ReidDavid <1949 Feb. 20->
SajjaanantakulTanaboon |
| Soggetto topico |
Food - Water activity
Food - Moisture Pharmaceutical chemistry |
| ISBN |
0-470-95956-8
1-282-69129-5 9786612691294 0-470-95819-7 0-8138-1897-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
WATER PROPERTIES: IN FOOD, HEALTH, PHARMACEUTICAL AND BIOLOGICAL SYSTEMS: ISOPOW 10; Table of Contents; Preface; Editorial Note; Acknowledgments; Contributors; PART 1: Invited Speakers and Oral Presentations; Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems; Invited Speakers; 1: Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients; 2: Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements
Oral Presentations3: The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight; 4: "Solvent Water" Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food; 5: Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems; Session 2: Water Essence and the Stability of Food and Biological Systems; Invited Speakers; 6: Effect of Combined Physical Stresses on Cells: The Role of Water 7: Soft Condensed Matter: A Perspective on the Physics of Food States and Stability8: Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents; Oral Presentations; 9: Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water; 10: Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins; 11: Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System; 12: Water Sorption and Transport in Dry, Crispy Bread Crust 13: Water State and Distribution During Storage of Soy Bread with and without Almond14: Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition; 15: Carrot Fiber as a Carrier in Spray Drying of Fructose; Session 3: Microstructured and Nanostructured Changes in Food; Invited Speakers; 16: Taking the Measure of Water; 17: Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media; 18: Protein Hydration in Structure Creation 19: Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance20: Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization; Oral Presentations; 21: Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying; 22: Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions; Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules; Invited Speakers 23: The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume |
| Record Nr. | UNINA-9910140597603321 |
| Ames, IA, : Wiley-Blackwell, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems [[electronic resource] /] / edited by 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 [[electronic resource] /] / edited by Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, María del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (666 p.) |
| Disciplina | 664 |
| Collana | Food Engineering Series |
| Soggetto topico |
Chemistry
Chemistry/Food Science, general Science, Humanities and Social Sciences, multidisciplinary |
| ISBN | 1-4939-2578-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The 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. |
| Record Nr. | UNINA-9910298617403321 |
| New York, NY : , : Springer New York : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat flour / William A. Atwell
| Wheat flour / William A. Atwell |
| Autore | Atwell, William A. |
| Pubbl/distr/stampa | St. Paul : Eagan Press, c2001 |
| Descrizione fisica | VII, 134 p. ; 24 cm |
| Disciplina | 664 |
| Collana | Eagan Press handbook series |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 1-891127-25-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008481240403321 |
Atwell, William A.
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| St. Paul : Eagan Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat flour milling / Elieser S. Posner, Arthur N. Hibbs
| Wheat flour milling / Elieser S. Posner, Arthur N. Hibbs |
| Autore | Posner, Elieser S. |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | St. Paul, MN : AACC International, 2011 |
| Descrizione fisica | 489 p. : ill. ; 23 cm |
| Disciplina | 664 |
| Altri autori (Persone) | Hibbs, Arthur N. |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 1-891127-40-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009602000403321 |
|
Posner, Elieser S.
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| St. Paul, MN : AACC International, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wholesale distributors : food industry guide to good hygiene practice
| Wholesale distributors : food industry guide to good hygiene practice |
| Pubbl/distr/stampa | Norwich : Stationery office, c2007 |
| Descrizione fisica | 64 p. ; 30 cm |
| Disciplina | 664 |
| Collana | Food industry guides to good hygiene practice |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 978-0-11-243101-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008875050403321 |
| Norwich : Stationery office, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wood Polymer Nanocomposites : Chemical Modifications, Properties and Sustainable Applications / Md Rezaur Rahman
| Wood Polymer Nanocomposites : Chemical Modifications, Properties and Sustainable Applications / Md Rezaur Rahman |
| Autore | Rahman, Rezaur Md |
| Pubbl/distr/stampa | Cham, : Springer, 2018 |
| Descrizione fisica | XV, 314 p. : ill. ; 24 cm |
| Disciplina |
664(Tecnologia alimentare. Chimica degli alimenti)
620.192(Polimeri) 620.1(Scienze dei materiali) 620.14(Ceramica e materiali affini) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0124480 |
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Rahman, Rezaur Md
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| Cham, : Springer, 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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Wood Polymer Nanocomposites : Chemical Modifications, Properties and Sustainable Applications / Md Rezaur Rahman
| Wood Polymer Nanocomposites : Chemical Modifications, Properties and Sustainable Applications / Md Rezaur Rahman |
| Autore | Rahman, Rezaur Md |
| Edizione | [Cham : Springer, 2018] |
| Pubbl/distr/stampa | XV, 314 p., : ill. ; 24 cm |
| Descrizione fisica | Pubblicazione in formato elettronico |
| Disciplina |
664(Tecnologia alimentare. Chimica degli alimenti)
620.192(Polimeri) 620.1(Scienza dei materiali) 620.14(Ceramica e materiali affini) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-SUN0124480 |
|
Rahman, Rezaur Md
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| XV, 314 p., : ill. ; 24 cm | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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Zaklady chemie a technologie miliekarstva / Eugeniusz Pijanowski
| Zaklady chemie a technologie miliekarstva / Eugeniusz Pijanowski |
| Autore | Pijanowki, Eugeniusz |
| Pubbl/distr/stampa | Bratislava, : Priroda, 1978 |
| Descrizione fisica | 623 p. ; 24 cm |
| Disciplina | 664 |
| Soggetto non controllato | Industrie agrarie |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | slo |
| Record Nr. | UNINA-990001861900403321 |
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Pijanowki, Eugeniusz
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| Bratislava, : Priroda, 1978 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Zeitschrift für Lebensmittel-Untersuchung und -Forschung . A [European food research and technology]
| Zeitschrift für Lebensmittel-Untersuchung und -Forschung . A [European food research and technology] |
| Pubbl/distr/stampa | Heidelberg, : Springer-Verlag Heidelberg |
| Disciplina | 664 |
| Soggetto topico |
Food
Food - Analysis |
| ISSN | 1432-2331 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996216554303316 |
| Heidelberg, : Springer-Verlag Heidelberg | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Une écologie de L'alimentation
| Une écologie de L'alimentation |
| Autore | Bricas Nicolas |
| Pubbl/distr/stampa | Versailles : , : Quae, , 2021 |
| Descrizione fisica | 1 online resource (301 pages) |
| Disciplina | 664 |
| Altri autori (Persone) |
ConaréDamien
WalserMarie FischlerClaude |
| Collana | Hors Collection |
| Soggetto topico |
Food industry and trade
Food supply - Environmental aspects Food habits - Environmental aspects |
| ISBN | 2-7592-3353-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Nota di contenuto | Intro -- Table des matières -- Une écologie de l'alimentation -- Remerciements -- Préface -- La dimension phagique -- Introduction -- L'alimentation dans toutes ses dimensions -- Partie 1 -- L'alimentation vue comme relations -- Chapitre 1 -- L'alimentation pour se relier à soi -- Chapitre 2 -- L'alimentation pour se relier aux autres -- Chapitre 3 -- L'alimentation pour se relier à la biosphère -- Partie 2 -- Les enjeux du système alimentaire contemporain -- Chapitre 4 -- Aux origines de l'agriculture industrielle -- Chapitre 5 -- L'industrialisation de l'offre alimentaire Chapitre 6 -- L'évolution des habitudes alimentaires -- Chapitre 7 -- Les limites des systèmes alimentaires industrialisés -- Partie 3 -- L'alimentation au prisme de l'écologie -- Chapitre 8 -- Pourquoi une approche écologique de l'alimentation ? -- Chapitre 9 -- Décloisonner les savoirs sur l'alimentation -- Chapitre 10 -- S'engager pour la transformation des systèmes alimentaires -- Partie 4 -- Discuter les mots d'ordre de l'alimentation durable -- Chapitre 11 -- Faut-il doubler la production alimentaire pour nourrir le monde ? -- Chapitre 12 -- Fortifier les aliments pour lutter contre les carences Chapitre 13 -- Vous reprendrez bien un peu de protéines ? -- Chapitre 14 -- Lutter contre le gaspillage alimentaire ? -- Chapitre 15 -- Lutter contre la précarité par de l'aide alimentaire ? -- Chapitre 16 -- Réinvestir la cuisine et le « fait maison » ? -- Chapitre 17 -- Prendre ses distances avec le local ? -- Chapitre 18 -- Le consomm'acteur, moteur du changement ? -- Partie 5 -- Une écologie de l'alimentation pour transformer les systèmes alimentaires -- Chapitre 19 -- Les initiatives citoyennes et leur changement d'échelle -- Chapitre 20 -- Les entreprises : vers de nouveaux modèles ? Chapitre 21 -- Les rôles de la formation et de la recherche -- Chapitre 22 -- L'alimentation en politiques -- Conclusion -- L'alimentation est une rencontre avec le monde ... tout le monde -- Liste des auteurs, contributeurs et relecteurs. |
| Record Nr. | UNINA-9910773608603321 |
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Bricas Nicolas
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| Versailles : , : Quae, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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