Peter J. Lillford & Sanguansri Charoenrein 
Water Properties in Food, Health, Pharmaceutical and Biological Systems 
ISOPOW 10

This title focuses on the comprehension of the properties of water
in foods, enriched by the approaches from polymer and materials
sciences, and by the advances of analytical techniques. The
International Symposium on the Properties of Water (ISOPOW)
promotes the exchange of knowledge between scientists involved in
the study of food materials and scientists interested in water from
a more basic point of view and the dialogue between academic and
industrial scientists/technologists. This comprehensive book covers
the topics presented at the 10th ISOPOW held in Bangkok, Thailand
in 2007, including water dynamics in various systems, the role of
water in functional food and nano-structured biomaterials.

Special features include:

* Latest findings in the properties of water in food,
pharmaceutical and biological systems

* Coverage of the 10th International Symposium on the
Properties of Water (ISOPOW)

* Includes water dynamics, water in foods stability, and water in
micro and nano-structured food and biomaterials

* Reflects the vast array of research and applications of water
world wide

About the author

DAVID S. REID, Ph.D., is a professor and chemist in the
Department of Food Science and Technology at the University of
California, Davis, and is President of the Central Committee of the
International Symposium on the Properties of Water (ISOPOW), a
non-profit scientific organization whose activities aim at
progressing the understanding of the properties of water in food
and related biological systems, and the exploitation of this
understanding in improved raw materials, products and processes in
the food and related industries.

TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and
Head of the Department of Food Science and Technology at Kasetsart
University, Thailand, and is Chair of the ISOPOW Local Organizing
Committee for ISOPOW 10 in Bangkok, Thailand.

PETER LILLFORD, Ph.D., is a physical chemist, formally in
industry, but now working with the Universities of Birmingham and
York in the UK, and as a Consultant to the Food Futures Flagship in
CSIRO, Australia. He is a former President of ISOPOW, and a member
of the Central Committee.

SANGUANSRI CHAROENREIN, Ph.D., is an associate professor
of the Department of Food Science and Technology at Kasetsart
University, Thailand, and is a member of the ISOPOW Local
Organizing Committee for ISOPOW 10. She has over ten years
experience in the food, beverage and sugar industries.