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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 |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
©2002.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 281. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Amorphous food and pharmaceutical systems / |c edited by Harry Levine. |
| 260 | |a Cambridge, UK : |b Royal Society of Chemistry, |c ©2002. | ||
| 300 | |a 1 online resource (xliii, 351 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 347 | |a data file | ||
| 490 | 1 | |a Special publication ; |v no. 281 | |
| 520 | |a 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. | ||
| 500 | |a Proceedings of a conference held May 15-17, 2001, at Churchill College. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction : progress in amorphous food and pharmaceutical systems / H. Levine -- The concept of "structure" in amorphous solids from the perspective of the pharmaceutical sciences / E. Shalaev and G. Zograj -- Analytical model for the prediction of glass transition temperature of food systems / V. Truong, B.R. Bhandari, T. Howes and B. Adhikari -- Microstructural domains in foods : effect of constituents on the dynamics of water in dough, as studied by magnetic resonance spectroscopy / Y. Kou, E.W. Ross and I.A. Taub -- Supplemented state diagram for sucrose from dynamic mechanical thermal analysis / I. Braga da Cruz, W.M. MacInnes, J.C. Oliveira and F.X. Malcata -- Glassy state dynamics, its significance for biostabilisation and the role of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- Influence of physical ageing on physical properties of starchy materials / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and transport of gas in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- Recent developments in the theory of amorphous aqueous systems / P.G. Debenedetti and J.R. Errington -- Studies on raffinose hydrates / K. Kajiwara, A. Motegi, M. Sugie, F. Franks, S. Munekawa, T. Igarashi, and A. Kishi -- Comparison between WLF and VTF expressions and related physical meaning / A. Schiraldi -- Progress in food processing and storage, based on amorphous product technology / L. Slade and H. Levine -- The effect of microstructure on the complex glass transition occurring in frozen sucrose model systems and foods / H.D. Gag, K. Montoya and M.E. Sahagian -- Relationship between the glass transition, molecular structure and functional stability of hydrolyzed soy proteins / K Zylberman and A.M.R. Pilosof -- A study of vitrification of Australian honeys at different moisture contents / P.A. Sopade, B. Bhandari, B. D'Arcy, P. Halley and N. Caffin -- Rational formulation design : can the regulators be educated? / T. Auffret -- Solid-liquid state diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of components in frozen solutions and amorphous freeze-dried protein formulations / K.-I. Izutsu and S. Kojima -- Investigations into the amorphous and crystalline forms of a development compound / D. O'Sullivan, G. Steele and T.K. Austin -- Thermophysical properties of amorphous dehydrated and frozen sugar systems, as affected by salts / M.F. Mazzobre, M.P. Longinotti, H.R. Corti and M.P. Buera -- Glass-forming ability of polyphosphate compounds and their stability / K. Kawai, T. Suzuki, T. Hagiwara and R. Takai -- Chemistry in solid amorphous matrices : implication for biostabilization / M.J. Pikal -- Residual water in amorphous solids : measurement and effects on stability / D. Lechuga-Ballesteros, D.P. Miller and J. Zhang -- A decrease in water adsorption ability of amorphous starch subjected to prolonged ball-milling is accompanied by enthalpy relaxation / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental approaches to studies of amorphous aqueous systems / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied by oscillation DSC, XRD-DSC simultaneous measurements, and Raman spectroscopy / N. Murase, M. Ruike, S. Yoshioka, C. Katagiri and H. Takahashi. | |
| 588 | 0 | |a Print version record. | |
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Water activity |v Congresses. | |
| 650 | 0 | |a Food |x Preservation |v Congresses. | |
| 650 | 0 | |a Amorphous substances |v Congresses. | |
| 650 | 0 | |a Pharmaceutical chemistry |v Congresses. | |
| 650 | 0 | |a Pharmaceutical chemistry. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Solubility. | |
| 650 | 1 | 2 | |a Chemistry, Pharmaceutical |
| 650 | 2 | 2 | |a Food Analysis |
| 650 | 2 | 2 | |a Solubility |
| 650 | 6 | |a Aliments |x Activité de l'eau |v Congrès. | |
| 650 | 6 | |a Aliments |x Conservation |v Congrès. | |
| 650 | 6 | |a Substances amorphes |v Congrès. | |
| 650 | 6 | |a Chimie pharmaceutique |v Congrès. | |
| 650 | 6 | |a Chimie pharmaceutique. | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 6 | |a Solubilité. | |
| 650 | 7 | |a solubility. |2 aat | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a SCIENCE |x Physics |x Polymer. |2 bisacsh | |
| 650 | 7 | |a Science. |2 eflch | |
| 650 | 7 | |a Solubility |2 fast | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Amorphous substances |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 650 | 7 | |a Food |x Water activity |2 fast | |
| 650 | 7 | |a Pharmaceutical chemistry |2 fast | |
| 655 | 2 | |a Congress | |
| 655 | 7 | |a proceedings (reports) |2 aat | |
| 655 | 7 | |a Conference papers and proceedings |2 fast | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congrès. |2 rvmgf | |
| 700 | 1 | |a Levine, Harry, |d 1947- |1 https://id.oclc.org/worldcat/entity/E39PCjr7BXJbqV3mqMqC7wMTMd | |
| 710 | 2 | |a Churchill College. | |
| 758 | |i has work: |a Amorphous food and pharmaceutical systems (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFJkWRjtDQk47pRQfwMv6q |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Amorphous food and pharmaceutical systems. |d Cambridge, UK : Royal Society of Chemistry, ©2002 |z 0854048669 |w (DLC) 2005432669 |w (OCoLC)51035451 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 281. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1185164 |z Texto completo |
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