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

chapter 11|14 pages

Water Properties and Cell Longevity

chapter 19|18 pages

The Mystery of Marshmallow Hardening