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This book was developed from the papers presented at a symposium on
"Water Relationships in Foods," which was held from April 10-14,
1989 at the 197th National Meeting of the American Chemical Society
in Dallas, Texas, under the auspices of the Agricultural and Food
Chemistry Division of ACS. The editors of this book organized the
symposium to bring tagether an es teemed group of internationally
respected experts, currently active in the field of water
relationships in foods, to discuss recent advances in the 1980's
and future trends for the 1990's. It was the hope of all these con
tributors that this ACS symposium would become a memorable keystone
above the foundation underlying the field of "water in foods. "
This strong foundation has been constructed in large part from
earlier technical conferences and books such as the four milestone
International Symposia on the Properties of Water (ISOPOW I-IV),
the recent IFT BasicSymposium on "Water Activity" and Penang
meeting on Food Preservation by Maisture Control, as well as the
key fundamental contributions from the classic 1980 ACS Symposium
Series #127 on Water in Polymers, and from Felix Franks' famous
seven-volume Comprehensive Treatise on Water plus five subsequent
volumes of the ongoing Water Science Reviews. The objective of the
1989 ACS symposiumwas to build on this foun dation by emphasizing
the most recent and maj or advanc.
This book was developed from the papers presented at a symposium on
"Water Relationships in Foods," which was held from April 10-14,
1989 at the 197th National Meeting of the American Chemical Society
in Dallas, Texas, under the auspices of the Agricultural and Food
Chemistry Division of ACS. The editors of this book organized the
symposium to bring tagether an es teemed group of internationally
respected experts, currently active in the field of water
relationships in foods, to discuss recent advances in the 1980's
and future trends for the 1990's. It was the hope of all these con
tributors that this ACS symposium would become a memorable keystone
above the foundation underlying the field of "water in foods. "
This strong foundation has been constructed in large part from
earlier technical conferences and books such as the four milestone
International Symposia on the Properties of Water (ISOPOW I-IV),
the recent IFT BasicSymposium on "Water Activity" and Penang
meeting on Food Preservation by Maisture Control, as well as the
key fundamental contributions from the classic 1980 ACS Symposium
Series #127 on Water in Polymers, and from Felix Franks' famous
seven-volume Comprehensive Treatise on Water plus five subsequent
volumes of the ongoing Water Science Reviews. The objective of the
1989 ACS symposiumwas to build on this foun dation by emphasizing
the most recent and maj or advanc."
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