Food Engineering Series / Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

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.