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The Properties Of Water In Foods Isopow 6

The Properties of Water in Foods ISOPOW 6 PDF
Author: David Reid
Publisher: Springer Science & Business Media
Release: 2012-12-06
Size: 37.21 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 512
View: 2593

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Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.

Water Properties Of Food Pharmaceutical And Biological Materials

Water Properties of Food  Pharmaceutical  and Biological Materials PDF
Author: Maria del Pilar Buera
Publisher: CRC Press
Release: 2006-01-13
Size: 57.88 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 792
View: 634

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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.

The Cumulative Book Index

The Cumulative Book Index PDF
Release: 1999
Size: 71.87 MB
Format: PDF, Mobi
Category : American literature
Languages : en
Pages :
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Biopolymer Science

Biopolymer Science PDF
Author: Paul Colonna
Publisher: Inra-Quae
Release: 1999
Size: 30.29 MB
Format: PDF, Kindle
Category : Biopolymers
Languages : en
Pages : 373
View: 6510

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