Chapter 37. Ice Formation in Concentrated Aqueous Glucose Solutions

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. P. Thanatuksorn1,
  2. K. Kajiwara1,
  3. Dr. N. Murase2 and
  4. F. Franks3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch37

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Thanatuksorn, P., K. Kajiwara, Murase, N. and Franks, F. (2010) Ice Formation in Concentrated Aqueous Glucose Solutions, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch37

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    School of Bionics, Tokyo University of Technology - Hachioji, Tokyo, Japan

  2. 2

    Division of Life Science and Engineering, School of Science and Engineering, Tokyo Denki University, Saitama, Japan

  3. 3

    BioUpdate Foundation, London, UK

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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