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Amorphous food and pharmaceutical systems /
During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmaceutical Systems brings together current leading experts to contribute to this unique cross-disciplinary...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
©2002.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 281. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmaceutical Systems brings together current leading experts to contribute to this unique cross-disciplinary account of the subject. Coverage includes: water-compatible amorphous solids (physical, chemical behaviour), low water content systems (water as plasticizer); applications in food and pharmaceutical sciences and industries (processing and stability) along with state-of-the-art technology in food and pharmaceutical systems. This timely publication will be welcomed by academic and industrial researchers and professionals in the pharmaceuticals, food, materials and polymer sciences. |
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| Notas: | Proceedings of a conference held May 15-17, 2001, at Churchill College. |
| Descripción Física: | 1 online resource (xliii, 351 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781847550118 1847550118 |
| Acceso: | University staff and students only. Requires University Computer Account login off-campus. |