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Water Properties in Food, Health, Pharmaceutical and Biological Systems
David S. ReidTanaboon SajjaanantakulPeter J. LillfordSanguansri Charoenrein
其他書名
ISOPOW 10
出版John Wiley & Sons, 2010-07-06
主題Technology & Engineering / Food Science / GeneralScience / Chemistry / GeneralScience / Life Sciences / Horticulture
ISBN08138127399780813812731
URLhttp://books.google.com.hk/books?id=fLuBDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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