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.

PART 1 Invited Speaker and Oral Presentation.
 
Session I: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems.
 
Invited Speaker.
 
1. Complementary Aspects of Thermodynamics, Non/Equilibrium Criteria and Water Dynamics for the Development of Foods and Ingredients.
 
2. Water Mobility in Solid Pharmaceuticals, as Determined by NMR, Isothermal Sorption and Dielectric Relaxation Measurements.
 
Oral Presentation .
 
3. The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight.
 
4. 'Solvent Water' Concept Simplifies Mathematical Modelling in Fermenting Dough, a Multi-Phase Semisolid Food.
 
5. Microdomain Distributions in Food Matrices: Glass Transition Temperature, Water Mobility and Reaction Kinetics Evidences in Model Dough Systems.
 
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Session II: Water Essence and the Stability of Food and Biological Systems.
 
Invited Speaker.
 
6. Effect of Combined Physical Stresses on Cells: Role of Water.
 
7. Soft Condensed Matter: A Perspective on the Physics of Food States & Stability.
 
8. Antiplasticization of Food Polymer Systems by Low-Molecular Mass Diluents.
 
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Oral Presentation.
 
9. Freeze-Drying of Lb.coryniformis Si3 - Focus on Water.
 
10. Water Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with b-Cyclodextrins.
 
11. Beyond Water: Water-Like Functions of Other Biological Compounds in Waterless System!.
 
12. Water Sorption and Transport in Dry Crispy Bread Crust.
 
13. Water State and Distribution during Storage of Soy Bread with and without Almond.
 
14. Phase Separation of Ice Crystals in Starch-Based Systems during Freezing and Effects on Moisture Content and Starch Glass Transition.
 
15. Carrot Fibre as a Carrier in Spray Drying of Fructose.
 
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Session III: Micro and Nano-Structured Changes in Food.
 
Invited Speaker.
 
16. Taking the Measure of Water.
 
17. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.
 
18. Protein Hydration in Structure Creation.
 
19. Water Partitioning in Colloidal Systems as Determined by NMR.
 
20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization.
 
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Oral Presentation.
 
21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze-Drying.
 
22. Fracture Behaviour of Biopolymer Films Prepared from Aqueous Solutions.
 
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Session IV: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules.
 
Invited Speaker.
 
23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose. A Perspective Based on Bulk Free Volume.
 
24. Understanding the Role of Water in Non-Aqueous Pharmaceutical Systems.
 
25. Crystallization, Collapse and Glass Transition in Low Water Food Systems.
 
26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure and Interaction with Water.
 
27. Ice Crystallization in Gels and Foods Manipulated by Polymer Network.
 
28. Marine Inspired Water Structured Biomaterials.
 
PART 2 Poster Presentation.
 
Session V: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems.
 
29. Another Unusual Property of Water: It Will Increase the Glass Transition Temperature of a Glassy Polymer.
 
30. Molecular Mobility Interpretation of Water Sorption Isotherms of Food Materials by Means of Gravimetric NMR.
 
3

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