Buch, Englisch, 750 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 1224 g
Reihe: Food Preservation Technology
Buch, Englisch, 750 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 1224 g
Reihe: Food Preservation Technology
ISBN: 978-0-8493-2993-7
Verlag: CRC Press
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.
Zielgruppe
Professional
Autoren/Hrsg.
Weitere Infos & Material
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.
