DAVID S. REID, Ph.D., is a professor and chemist in the Department of Food Science and Technology at the University of California, Davis, and is President of the Central Committee of the International Symposium on the Properties of Water (ISOPOW), 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 and related industries. TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and Head of the Department of Food Science and Technology at Kasetsart University, Thailand, and is Chair of the ISOPOW Local Organizing Committee for ISOPOW 10 in Bangkok, Thailand.PETER LILLFORD, Ph.D., is a physical chemist, formally in industry, but now working with the Universities of Birmingham and York in the UK, and as a Consultant to the Food Futures Flagship in CSIRO, Australia. He is a former President of ISOPOW, and a member of the Central Committee.SANGUANSRI CHAROENREIN, Ph.D., is an associate professor of the Department of Food Science and Technology at Kasetsart University, Thailand, and is a member of the ISOPOW Local Organizing Committee for ISOPOW 10. She has over ten years experience in the food, beverage and sugar industries.

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• Preface xiiiEditorial Note xvAcknowledgments xviiContributors xixPart 1 Invited Speakers and Oral Presentations 3Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems 5Invited Speakers1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients 9M. P. Buera2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements 25S. Yoshioka and Y. AsoOral Presentations3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight 41A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food 49S. M. Loveday and R. J. Winger5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems 59Y. KouSession 2: Water Essence and the Stability of Food and Biological Systems 67Invited Speakers6. Effect of Combined Physical Stresses on Cells: The Role of Water 71J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability 87T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents 115C. C. SeowOral Presentations9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water 141Å. Schoug, J. Schnürer, and S. Håkansson10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins 149P. A. Ponce, M. P. Buera, and B. E. Elizalde11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System 157B. R. Bhandari12. Water Sorption and Transport in Dry, Crispy Bread Crust 165M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and T. van Vliet13. Water State and Distribution During Storage of Soy Bread with and without Almond 175A. Lodi and Y. Vodovotz14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition 185T. Tran, K. Piyachomkwan, and K. Sriroth15. Carrot Fiber as a Carrier in Spray Drying of Fructose 191K. Cheuyglintase and K. R. MorisonSession 3: Microstructured and Nanostructured Changes in Food 199Invited Speakers16. Taking the Measure of Water 203D. S. Reid17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media 219I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach18. Protein Hydration in Structure Creation 237P. J. Lillford and A.-M. Hermansson19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance 251P. Chinachoti and P. Chatakanonda20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization 271M. H. Lim, B. Lampen, L. F. Siow, and T. RadesOral Presentations21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying 285Y. H. Roos and K. S. Pehkonen22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions 291I. Yakimets, S. S. Paes, N. Wellner, and J. R. MitchellSession 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules 297Invited Speakers23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume 301S. P. Chamarthy, F. X. Diringer, and R. Pinal24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems 315B. D. Anderson, S. S. Rane, and T.-X. Xiang25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems 335Y. H. Roos26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water 353J. Ubbink27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network 373N. Murase, S. Yamada, and N. Ijima28. Marine-Inspired Water-Structured Biomaterials 385A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. GatenholmPart 2 Poster Presentations 397Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems 39929. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer 401S. P. Chamarthy and R. Pinal30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance 411W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures 419B. R. Bhandari and R. W. Hartel32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) 429Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning 437N. C. Acevedo, C. Schebor, and M. P. Buera34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods 445K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property 453W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films 459N. Niamsa, N. Morakot, and Y. Baimark37. Ice Formation in Concentrated Aqueous Glucose Solutions 465P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System 473M. Soga, K. Kurosaki, and K. Kajiwara39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol 477K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol 483J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans 491P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla Rosa42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor 499A. Soottitantawat, H. Yoshii, and T. Furuta43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules 507P. Hongsprabhas and K. Israkarn44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics 515D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-LópezSession 6: Properties and Stability of Food and Biological Systems 52345. Effect of Water Content on Physical Properties of Potato Chips 525F. Pedreschi and P. Moyano46. Predicting Water Migration in Starchy Food During Cooking 533S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions 539P. R. Santagapita, S. B. Matiacevich, and M. P. Buera48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread 545S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles 551L. F. Siow, T. Rades, and M. H. Lim50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? 563P. Laine, P. Kylli, M. Heinonen, and K. Jouppila51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix 571K. Kawai, T. Suzuki, and K. Kajiwara52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder 577R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content 583A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content 591R. Kulchan, P. Suppakul, and W. Boonsupthip55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase 599P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki56. Water Properties in Bread Produced with an Innovative Mixer 605E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying 613R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw 619C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F. Gutiérrez-López59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics 627A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch 635P. Khunae, T. Tran, and P. Sirivongpisal61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films 641D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta62. Molecular Mobility and Seed Longevity in Chenopodium quinoa 647M. Castellión, S. Maldonado, and M. P. Buera63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique 657S. Charoenrein and T. Kaewtathip64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains 663P. Chatakanonda and K. Sriroth65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying 673A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López66. Nanostructures and Minimum Integral Entropy as Related to Food Stability 681L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L. Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F. Gutiérrez-LópezIndex 689

DAVID S. REID, Ph.D., is a professor and chemist in the Department of Food Science and Technology at the University of California, Davis, and is President of the Central Committee of the International Symposium on the Properties of Water (ISOPOW), 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 and related industries. TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and Head of the Department of Food Science and Technology at Kasetsart University, Thailand, and is Chair of the ISOPOW Local Organizing Committee for ISOPOW 10 in Bangkok, Thailand.PETER LILLFORD, Ph.D., is a physical chemist, formally in industry, but now working with the Universities of Birmingham and York in the UK, and as a Consultant to the Food Futures Flagship in CSIRO, Australia. He is a former President of ISOPOW, and a member of the Central Committee.SANGUANSRI CHAROENREIN, Ph.D., is an associate professor of the Department of Food Science and Technology at Kasetsart University, Thailand, and is a member of the ISOPOW Local Organizing Committee for ISOPOW 10. She has over ten years experience in the food, beverage and sugar industries.

Select Guide Rating

• Preface xiiiEditorial Note xvAcknowledgments xviiContributors xixPart 1 Invited Speakers and Oral Presentations 3Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems 5Invited Speakers1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients 9M. P. Buera2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements 25S. Yoshioka and Y. AsoOral Presentations3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight 41A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food 49S. M. Loveday and R. J. Winger5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems 59Y. KouSession 2: Water Essence and the Stability of Food and Biological Systems 67Invited Speakers6. Effect of Combined Physical Stresses on Cells: The Role of Water 71J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability 87T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents 115C. C. SeowOral Presentations9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water 141Å. Schoug, J. Schnürer, and S. Håkansson10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins 149P. A. Ponce, M. P. Buera, and B. E. Elizalde11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System 157B. R. Bhandari12. Water Sorption and Transport in Dry, Crispy Bread Crust 165M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and T. van Vliet13. Water State and Distribution During Storage of Soy Bread with and without Almond 175A. Lodi and Y. Vodovotz14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition 185T. Tran, K. Piyachomkwan, and K. Sriroth15. Carrot Fiber as a Carrier in Spray Drying of Fructose 191K. Cheuyglintase and K. R. MorisonSession 3: Microstructured and Nanostructured Changes in Food 199Invited Speakers16. Taking the Measure of Water 203D. S. Reid17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media 219I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach18. Protein Hydration in Structure Creation 237P. J. Lillford and A.-M. Hermansson19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance 251P. Chinachoti and P. Chatakanonda20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization 271M. H. Lim, B. Lampen, L. F. Siow, and T. RadesOral Presentations21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying 285Y. H. Roos and K. S. Pehkonen22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions 291I. Yakimets, S. S. Paes, N. Wellner, and J. R. MitchellSession 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules 297Invited Speakers23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume 301S. P. Chamarthy, F. X. Diringer, and R. Pinal24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems 315B. D. Anderson, S. S. Rane, and T.-X. Xiang25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems 335Y. H. Roos26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water 353J. Ubbink27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network 373N. Murase, S. Yamada, and N. Ijima28. Marine-Inspired Water-Structured Biomaterials 385A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. GatenholmPart 2 Poster Presentations 397Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems 39929. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer 401S. P. Chamarthy and R. Pinal30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance 411W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures 419B. R. Bhandari and R. W. Hartel32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) 429Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning 437N. C. Acevedo, C. Schebor, and M. P. Buera34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods 445K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property 453W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films 459N. Niamsa, N. Morakot, and Y. Baimark37. Ice Formation in Concentrated Aqueous Glucose Solutions 465P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System 473M. Soga, K. Kurosaki, and K. Kajiwara39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol 477K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol 483J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans 491P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla Rosa42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor 499A. Soottitantawat, H. Yoshii, and T. Furuta43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules 507P. Hongsprabhas and K. Israkarn44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics 515D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-LópezSession 6: Properties and Stability of Food and Biological Systems 52345. Effect of Water Content on Physical Properties of Potato Chips 525F. Pedreschi and P. Moyano46. Predicting Water Migration in Starchy Food During Cooking 533S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions 539P. R. Santagapita, S. B. Matiacevich, and M. P. Buera48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread 545S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles 551L. F. Siow, T. Rades, and M. H. Lim50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? 563P. Laine, P. Kylli, M. Heinonen, and K. Jouppila51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix 571K. Kawai, T. Suzuki, and K. Kajiwara52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder 577R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content 583A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content 591R. Kulchan, P. Suppakul, and W. Boonsupthip55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase 599P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki56. Water Properties in Bread Produced with an Innovative Mixer 605E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying 613R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw 619C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F. Gutiérrez-López59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics 627A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch 635P. Khunae, T. Tran, and P. Sirivongpisal61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films 641D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta62. Molecular Mobility and Seed Longevity in Chenopodium quinoa 647M. Castellión, S. Maldonado, and M. P. Buera63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique 657S. Charoenrein and T. Kaewtathip64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains 663P. Chatakanonda and K. Sriroth65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying 673A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López66. Nanostructures and Minimum Integral Entropy as Related to Food Stability 681L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L. Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F. Gutiérrez-LópezIndex 689

DAVID S. REID, Ph.D., is a professor and chemist in the Department of Food Science and Technology at the University of California, Davis, and is President of the Central Committee of the International Symposium on the Properties of Water (ISOPOW), 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 and related industries. TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and Head of the Department of Food Science and Technology at Kasetsart University, Thailand, and is Chair of the ISOPOW Local Organizing Committee for ISOPOW 10 in Bangkok, Thailand.PETER LILLFORD, Ph.D., is a physical chemist, formally in industry, but now working with the Universities of Birmingham and York in the UK, and as a Consultant to the Food Futures Flagship in CSIRO, Australia. He is a former President of ISOPOW, and a member of the Central Committee.SANGUANSRI CHAROENREIN, Ph.D., is an associate professor of the Department of Food Science and Technology at Kasetsart University, Thailand, and is a member of the ISOPOW Local Organizing Committee for ISOPOW 10. She has over ten years experience in the food, beverage and sugar industries.

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• Preface xiiiEditorial Note xvAcknowledgments xviiContributors xixPart 1 Invited Speakers and Oral Presentations 3Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems 5Invited Speakers1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients 9M. P. Buera2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements 25S. Yoshioka and Y. AsoOral Presentations3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight 41A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food 49S. M. Loveday and R. J. Winger5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems 59Y. KouSession 2: Water Essence and the Stability of Food and Biological Systems 67Invited Speakers6. Effect of Combined Physical Stresses on Cells: The Role of Water 71J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability 87T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents 115C. C. SeowOral Presentations9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water 141Å. Schoug, J. Schnürer, and S. Håkansson10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins 149P. A. Ponce, M. P. Buera, and B. E. Elizalde11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System 157B. R. Bhandari12. Water Sorption and Transport in Dry, Crispy Bread Crust 165M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and T. van Vliet13. Water State and Distribution During Storage of Soy Bread with and without Almond 175A. Lodi and Y. Vodovotz14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition 185T. Tran, K. Piyachomkwan, and K. Sriroth15. Carrot Fiber as a Carrier in Spray Drying of Fructose 191K. Cheuyglintase and K. R. MorisonSession 3: Microstructured and Nanostructured Changes in Food 199Invited Speakers16. Taking the Measure of Water 203D. S. Reid17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media 219I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach18. Protein Hydration in Structure Creation 237P. J. Lillford and A.-M. Hermansson19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance 251P. Chinachoti and P. Chatakanonda20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization 271M. H. Lim, B. Lampen, L. F. Siow, and T. RadesOral Presentations21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying 285Y. H. Roos and K. S. Pehkonen22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions 291I. Yakimets, S. S. Paes, N. Wellner, and J. R. MitchellSession 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules 297Invited Speakers23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume 301S. P. Chamarthy, F. X. Diringer, and R. Pinal24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems 315B. D. Anderson, S. S. Rane, and T.-X. Xiang25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems 335Y. H. Roos26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water 353J. Ubbink27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network 373N. Murase, S. Yamada, and N. Ijima28. Marine-Inspired Water-Structured Biomaterials 385A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. GatenholmPart 2 Poster Presentations 397Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems 39929. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer 401S. P. Chamarthy and R. Pinal30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance 411W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures 419B. R. Bhandari and R. W. Hartel32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) 429Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning 437N. C. Acevedo, C. Schebor, and M. P. Buera34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods 445K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property 453W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films 459N. Niamsa, N. Morakot, and Y. Baimark37. Ice Formation in Concentrated Aqueous Glucose Solutions 465P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System 473M. Soga, K. Kurosaki, and K. Kajiwara39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol 477K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol 483J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans 491P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla Rosa42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor 499A. Soottitantawat, H. Yoshii, and T. Furuta43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules 507P. Hongsprabhas and K. Israkarn44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics 515D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-LópezSession 6: Properties and Stability of Food and Biological Systems 52345. Effect of Water Content on Physical Properties of Potato Chips 525F. Pedreschi and P. Moyano46. Predicting Water Migration in Starchy Food During Cooking 533S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions 539P. R. Santagapita, S. B. Matiacevich, and M. P. Buera48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread 545S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles 551L. F. Siow, T. Rades, and M. H. Lim50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? 563P. Laine, P. Kylli, M. Heinonen, and K. Jouppila51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix 571K. Kawai, T. Suzuki, and K. Kajiwara52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder 577R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content 583A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content 591R. Kulchan, P. Suppakul, and W. Boonsupthip55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase 599P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki56. Water Properties in Bread Produced with an Innovative Mixer 605E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying 613R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw 619C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F. Gutiérrez-López59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics 627A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch 635P. Khunae, T. Tran, and P. Sirivongpisal61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films 641D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta62. Molecular Mobility and Seed Longevity in Chenopodium quinoa 647M. Castellión, S. Maldonado, and M. P. Buera63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique 657S. Charoenrein and T. Kaewtathip64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains 663P. Chatakanonda and K. Sriroth65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying 673A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López66. Nanostructures and Minimum Integral Entropy as Related to Food Stability 681L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L. Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F. Gutiérrez-LópezIndex 689