Water Properties of Food, Pharmaceutical, and Biological Materials

Informationen zum Autor Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti Klappentext Water Properties of Food, Pharmaceutical, and Biological Materials is based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004). 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 for preserving biomolecule functionality in restricted water environments. It also covers micro- and nano- techniques for assessing water-solid interactions in food and drug development. Zusammenfassung Based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004), this book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments. Inhaltsverzeichnis 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.

Dettagli sul prodotto

• Autori: Maria (Universidad De Buenos Aire Del Pilar Buera, Maria Welti-Chanes Del Pilar Buera, DEL PILAR BUERA MARIA UNIVERSIDA, Malcolm Povey
• Con la collaborazione di: Horacio R. Corti (Editore), Corti Horacio R. (Editore), Maria del Pilar Buera (Editore), Peter J. Lillford (Editore), Peter J. (University of York Lillford (Editore), Lillford Peter J. (Editore), Jorge Welti-Chanes (Editore), Welti-Chanes Jorge (Editore), Gustavo V. Barbosa-Canovas (Editore della collana)
• Editore: Taylor & Francis Ltd.
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 13.01.2006
• EAN: 9780849329937
• ISBN: 978-0-8493-2993-7
• Pagine: 750
• Serie: Food Preservation Technology; Food Preservation Technology
• Categorie: Scienze naturali, medicina, informatica, tecnica > Biologia > Genetica, tecnica genetica; SCIENCE / Life Sciences / Biology, Biology, life sciences