Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring

FEAS

Gustavo F. Gutiérrez-López,Liliana Alamilla-BeltráA holistic description of the role of water in the Biological, Chemical, Pharmaceutical and Food systems.A discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceu

Enteropathic

enumaerate

Food Preservation by Nanostructures-Water Interactions Control,hat water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano

LEVY

Maillard Reaction in Limited Moisture and Low Water Activity Environment,which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products which range from flavor volatiles (low molecular weight compounds) to melanoidins, a series of brown

變化無(wú)常

The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and search for many decades. As a result, pharmaceutical scientists have access to a large body of knowledge that provides a framework for understanding the properties of drugs in aqueous solution, such as the kinetics and mechanisms of their degradation, solubility as influenced by ionizable substituen

Intentional

Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.

煞費(fèi)苦心

Food Preservation by Nanostructures-Water Interactions Control,hat water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano

鑒賞家

Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Stude dipole relaxation, Tgw, is observed in the temperature range of ?125 to ?155?°C and assigned to the rotational mobility of water molecules. From the concentration dependence of the Tgw, two regions are identified, i.e., intermediate water region (35–10?% w/w water), and low water region (less than

險(xiǎn)代理人

Maillard Reaction in Limited Moisture and Low Water Activity Environment,which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products which range from flavor volatiles (low molecular weight compounds) to melanoidins, a series of brown

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Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.