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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

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xxx
  2. E. Flores-Andrade, E. Azuara-Nieto, C. I. Beristain-Guevara, A. Monroy-Villagrana, D. I. Téllez-Medina, L. A. Pascual-Pineda et al.
    Pages 15-25
  3. M. P. Buera, A. E. Farroni, L. M. Agudelo-Laverde
    Pages 27-39
  4. C. W. Wong, H. B. Wijayanti, B. R. Bhandari
    Pages 41-63
  5. S. Ewing, A. Hussain, G. Collins, C. Roberts, E. Shalaev
    Pages 75-87
  6. M. B. J. Meinders, L. Oliver
    Pages 149-159
  7. R. M. Syamaladevi, G. V. Barbosa-Cánovas, S. J. Schmidt, S. S. Sablani
    Pages 161-174
  8. C. Caballero-Cerón, J. A. Guerrero-Beltrán, H. Mújica-Paz, J. A. Torres, J. Welti-Chanes
    Pages 187-214
  9. A. López-Malo, S. M. Alzamora
    Pages 245-262
  10. M. Peleg, M. G. Corradini, M. D. Normand
    Pages 263-278
  11. G. Melgar-Lalanne, F. Morales-Trejo, Y. Rivera-Espinoza, H. Hernández-Sánchez
    Pages 279-287
  12. G. Sacchetti, L. Neri, G. Bertolo, D. Torreggiani, P. Pittia
    Pages 289-298
  13. L. M. Martínez, M. Videa, F. Mederos, Y. de Moral, M. Mora, Cristina Pérez
    Pages 299-310
  14. S. M. Casim, M. F. Mazzobre, S. M. Alzamora
    Pages 311-318
  15. I. N. García-Luna, J. Porras-Saavedra, F. Vergara-Balderas, J. Welti-Chanes, G. F. Gutiérrez-López, L. Alamilla-Beltrán
    Pages 319-327
  16. J. A. Guerrero-Beltrán, F. Ruiz-Hernández, J. Welti-Chanes
    Pages 329-335
  17. A. Y. Guadarrama-Lezama, L. Alamilla-Beltrán, E. Parada-Arias, M. E. Jaramillo-Flores, G. F. Gutiérrez-López, L. Dorantes-Álvarez
    Pages 337-344
  18. M. F. Fabela-Morón, J. Porras-Saavedra, R. Martínez-Velarde, A. Jiménez-Aparicio, M. L. Arenas-Ocampo, L. Alamilla-Beltrán
    Pages 345-351
  19. N. Sosa, C. Schebor, O. E. Pérez
    Pages 361-366
  20. M. V. Santos, V. Vampa, A. N. Califano, N. E. Zaritzky
    Pages 383-392
  21. J. Telis-Romero, G. I. Giraldo-Gómez, H. A. Villa-Vélez, D. M. Cano-Higuita, V. R. N. Telis
    Pages 393-403
  22. P. Díaz-Calderón, O. Henríquez, J. Enrione, S. Matiacevich
    Pages 405-411
  23. T. Arredondo-Ochoa, Y. M. Márquez-Hernández, B. E. García-Almendárez, C. Regalado
    Pages 451-460
  24. L. M. Agudelo-Laverde, N. Acevedo, C. Schebor, M. P. Buera
    Pages 469-476
  25. K. Kawai, K. Fukami, P. Thanatuksorn, C. Viriyarattanasak, K. Kajiwara
    Pages 493-498
  26. P. Pittia, P. Piccone, M. Martuscelli
    Pages 499-507
  27. C. Ozuna, J. A. Cárcel, J. V. García-Pérez, R. Peña, A. Mulet
    Pages 519-525
  28. E. Morales-Sánchez, M. L. Reyes-Vega, M. Gaytán-Martínez, J. D. Figueroa-Cárdenas, G. Velázquez
    Pages 527-531
  29. M. L. Sánchez-Mundo, M. X. Quintanilla-Carvajal, C. Bautista-Muñoz, G. F. Gutiérrez-López, M. E. Jaramillo-Flores
    Pages 533-540

About this book

Introduction

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, agrofood 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.

Keywords

Water Stress Management Water in Food Water in Food Systems Water sbiology Water stress

Editors and affiliations

  • Gustavo F. Gutiérrez-López
    • 1
  • Liliana Alamilla-Beltrán
    • 2
  • María del Pilar Buera
    • 3
  • Jorge Welti-Chanes
    • 4
  • Efrén Parada-Arias
    • 5
  • Gustavo V. Barbosa-Cánovas
    • 6
  1. 1.Escuela Nacional de Ciencias BilógicasInstituto Politécnico NacionalMéxicoMexico
  2. 2.Escuela Nacional de Ciencias BilógicasInstituto Politécnico NacionalMéxicoMexico
  3. 3.Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos Aires-CONICETBuenos AiresArgentina
  4. 4.Departamento de Biotecnologia e IngenieriaTecnológico de MonterreyMonterreyMexico
  5. 5.Escuela Nacional de Ciencias BilógicasInstituto Politécnico NacionalMéxicoMexico
  6. 6.Food EngineeringWashington State UniversityPullmanUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-2578-0
  • Copyright Information Springer Science+Business Media New York 2015
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4939-2577-3
  • Online ISBN 978-1-4939-2578-0
  • Series Print ISSN 1571-0297
  • Buy this book on publisher's site
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