Book description
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 systems
- Coverage 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 biomaterials
- Reflects the vast array of research and applications of water
world wide
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, products and processes in the food and related industries.
TANABOON SAJJAANANTAKUL, Ph. D., is a food chemist and Head of
the Department of Food Science and Technology at Kasetsart University,
Thailand, and is Chair of the ISOPOW Local Organizing Committee for
ISOPOW 10 in Bangkok, Thailand.
PETER LILLFORD, Ph. D., is a physical chemist, formally in
industry, but now working with the Universities of Birmingham and York
in the UK, and as a Consultant to the Food Futures Flagship in CSIRO,
Australia. He is a former President of ISOPOW, and a member of the
Central Committee.
SANGUANSRI CHAROENREIN, Ph. D., is an associate professor of
the Department of Food Science and Technology at Kasetsart University,
Thailand, and is a member of the ISOPOW Local Organizing Committee for
ISOPOW 10. She has over ten years experience in the food, beverage and
sugar industries.
