This title focuses on the comprehension of the properties of waterin foods, enriched by the approaches from polymer and materialssciences, and by the advances of analytical techniques. TheInternational Symposium on the Properties of Water (ISOPOW)promotes the exchange of knowledge between scientists involved inthe study of food materials and scientists interested in water froma more basic point of view and the dialogue between academic andindustrial scientists/technologists. This comprehensive book coversthe topics presented at the 10th ISOPOW held in Bangkok, Thailandin 2007, including water dynamics in various systems, the role ofwater 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 theProperties of Water (ISOPOW)* Includes water dynamics, water in foods stability, and water inmicro and nano-structured food and biomaterials* Reflects the vast array of research and applications of waterworld wide