Water Properties of Food, Pharmaceutical, and Biological Materials

Water Properties of Food, Pharmaceutical, and Biological Materials is based on papers presented at the International Symposium on the Properties of Water in Foods (ISOPOW 2004) by leading international researchers. 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 preserving biomolecule functionality in restricted water environments. It also covers micro- and nano- techniques for assessing water-solid interactions in food and drug development.