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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.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 281. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.