Wiley-Blackwell Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include:Latest findings in the properties of water in food, pharmaceutical and biological systemsCoverage of the 10th International Symposium on the Properties of Water (ISOPOW)Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterialsReflects the vast array of research and applications of water world wide From the Inside Flap Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include:Latest findings in the properties of water in food, pharmaceutical and biological systemsCoverage of the 10th International Symposium on the Properties of Water (ISOPOW)Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterialsReflects the vast array of research and applications of water world wide From the Back Cover Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes 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. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include:Latest findings in the properties of water in food, pharmaceutical and biological systemsCoverage of the 10th International Symposium on the Properties of Water (ISOPOW)Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterialsReflects the vast array of research and applications of water world wide About the Author 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, produc