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
Table of Contents
Overview of Water Science. Dynamics and Relaxation in Amorphous Aqueous Systems. Advances in Assessing Water-Solid Interactions in Food and Drug Development. Role of Water in Structural and Functional Properties. Water and Structure and Stability of Microdisperse Systems. Responses to Water Stress in Living Organisms. Preserving Biomolecule Functionality in Restricted Water Environments. Overlapping Food, Pharmaceutical and Material Sciences for the Improvement of Quality Products.