Water Properties of Food, Pharmaceutical, and Biological Materials (Food Preservation Technology Series, 9.)

Water Properties of Food, Pharmaceutical, and Biological Materials is based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004). Chapters feature authoritative accounts of the latest research on the physical and chemical properties of water related to the stability of food, pharmaceutical, and biological materials. The book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments. It also covers micro- and nano- techniques for assessing water-solid interactions in food and drug development. This work is based on lectures and papers presented at the September 2004 Ninth International Symposium on the Properties of Water in Foods, held at Mar del Plata, Argentina. Some topics explored are dynamics and relaxation in amorphous aqueous systems, the role of water in structural and functional properties, and responses to water stress in livi 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