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Water Properties of Food, Pharmaceutical, and Biological Materials
Hardcover
Series: Food Preservation Technology
Technology & EngineeringChemistry
ISBN13: 9780849329937
Publisher: CRC Press
Published: Jan 13 2006
Pages: 750
Weight: 2.69
Height: 1.82 Width: 6.34 Depth: 9.26
Language: English
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials.
The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. Topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development.
This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.
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