Physical changes in confectionery products caused by the availability of water, with a special focus on Lactitol Crystallization

M H Lim, B Lampen, Lee Fong Siow, Thomas Rades

Research output: Chapter in Book/Report/Conference proceedingConference PaperResearchpeer-review

Abstract

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.
Original languageEnglish
Title of host publicationWater Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
EditorsDavid S Reid, Tanaboon Sajjaanantakul, Peter J Lillford, Sanguansri Charoenrein
Place of PublicationAmes USA
PublisherWiley-Blackwell
Pages271 - 282
Number of pages12
ISBN (Print)9780813812731
DOIs
Publication statusPublished - 2010
Externally publishedYes
EventInternational Symposium on the Properties of Water - Bangkok Thailand, Ames USA
Duration: 1 Jan 2010 → …

Conference

ConferenceInternational Symposium on the Properties of Water
CityAmes USA
Period1/01/10 → …

Cite this

Lim, M. H., Lampen, B., Siow, L. F., & Rades, T. (2010). Physical changes in confectionery products caused by the availability of water, with a special focus on Lactitol Crystallization. In D. S. Reid, T. Sajjaanantakul, P. J. Lillford, & S. Charoenrein (Eds.), Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (pp. 271 - 282). Wiley-Blackwell. https://doi.org/10.1002/9780470958193.ch20