Harry Levine's Amorphous Food and Pharmaceutical Systems PDF

By Harry Levine

ISBN-10: 0854048669

ISBN-13: 9780854048663

ISBN-10: 1847550118

ISBN-13: 9781847550118

Up to now decade, the significance of amorphous water-soluble components has been more and more recognized in the meals and pharmaceutical industries. In reaction, Amorphous nutrition and Pharmaceutical platforms brings jointly present prime specialists to give a contribution to this designated cross-disciplinary account of the topic. insurance contains: water-compatible amorphous solids (physical, chemical behaviour), low water content material platforms (water as plasticizer); purposes in nutrients and pharmaceutical sciences and industries (processing and balance) besides cutting-edge expertise in foodstuff and pharmaceutical structures. This well timed e-book might be welcomed by means of educational and commercial researchers and execs within the prescription drugs, meals, fabrics and polymer sciences. learn more... content material: creation : development in amorphous nutrients and pharmaceutical structures / H. Levine -- the idea that of "structure" in amorphous solids from the point of view of the pharmaceutical sciences / E. Shalaev and G. Zograj -- Analytical version for the prediction of glass transition temperature of nutrients platforms / V. Truong, B.R. Bhandari, T. Howes and B. Adhikari -- Microstructural domain names in meals : impression of parts at the dynamics of water in dough, as studied via magnetic resonance spectroscopy / Y. Kou, E. W. Ross and I.A. Taub -- Supplemented nation diagram for sucrose from dynamic mechanical thermal research / I. Braga da Cruz, W.M. MacInnes, J.C. Oliveira and F.X. Malcata -- Glassy nation dynamics, its importance for biostabilisation and the function of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- impression of actual getting older on actual homes of starchy fabrics / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and shipping of gasoline in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- fresh advancements within the conception of amorphous aqueous platforms / P.G. Debenedetti and J.R. Errington -- reports on raffinose hydrates / ok. Kajiwara, A. Motegi, M. Sugie, F. Franks, S. Munekawa, T. Igarashi, and A. Kishi -- comparability among WLF and VTF expressions and comparable actual which means / A. Schiraldi -- development in nutrition processing and garage, in accordance with amorphous product know-how / L. Slade and H. Levine -- The influence of microstructure at the complicated glass transition taking place in frozen sucrose version structures and meals / H.D. Gag, ok. Montoya and M.E. Sahagian -- dating among the glass transition, molecular constitution and sensible balance of hydrolyzed soy proteins / okay Zylberman and A.M.R. Pilosof -- A research of vitrification of Australian honeys at diverse moisture contents / P.A. Sopade, B. Bhandari, B. D'Arcy, P. Halley and N. Caffin -- Rational formula layout : can the regulators be expert? / T. Auffret -- Solid-liquid country diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of parts in frozen strategies and amorphous freeze-dried protein formulations / K.-I. Izutsu and S. Kojima -- Investigations into the amorphous and crystalline sorts of a improvement compound / D. O'Sullivan, G. Steele and T.K. Austin -- Thermophysical houses of amorphous dehydrated and frozen sugar platforms, as plagued by salts / M.F. Mazzobre, M.P. Longinotti, H.R. Corti and M.P. Buera -- Glass-forming skill of polyphosphate compounds and their balance / okay. Kawai, T. Suzuki, T. Hagiwara and R. Takai -- Chemistry in strong amorphous matrices : implication for biostabilization / M.J. Pikal -- Residual water in amorphous solids : dimension and results on balance / D. Lechuga-Ballesteros, D.P. Miller and J. Zhang -- A reduce in water adsorption skill of amorphous starch subjected to lengthy ball-milling is followed via enthalpy leisure / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental ways to reports of amorphous aqueous platforms / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied via oscillation DSC, XRD-DSC simultaneous measurements, and Raman spectroscopy / N. Murase, M. Ruike, S. Yoshioka, C. Katagiri and H. Takahashi. summary: in the past decade, the significance of amorphous water-soluble components has been more and more known in the nutrition and pharmaceutical industries. In reaction, Amorphous nutrition and Pharmaceutical platforms brings jointly present prime specialists to give a contribution to this certain cross-disciplinary account of the topic. assurance comprises: water-compatible amorphous solids (physical, chemical behaviour), low water content material platforms (water as plasticizer); functions in nutrients and pharmaceutical sciences and industries (processing and balance) besides state of the art expertise in nutrients and pharmaceutical platforms. This well timed book can be welcomed through educational and commercial researchers and pros within the prescription drugs, meals, fabrics and polymer sciences

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Extra resources for Amorphous Food and Pharmaceutical Systems

Example text

G. enthalpy relaxation) and chemical reactivity actually exist.

Franks, S. Munekawa, T. Igarashi and A. Kishi 121 Comparison between WLF and VTF Expressions and Related Physical Meaning A. Schiraldi 131 Progress in Food Processing and Storage Progress in Food Processing and Storage, Based on Amorphous Product Technology L. Slade and H . D. Gag, K . E. R. A. Sopade, B. Bhandari, B. D’Arcy, P. Halley and N . CafJin 169 Rational Pharmaceutical Formulation of Amorphous Products Rational Formulation Design - Can the Regulators be Educated? T. Auffret Solid-Liquid State Diagrams in Pharmaceutical Lyophilisation: Crystallization of Solutes E.

S. M. R. Cattoir, J . Phys. , 1928,32,1366. 8. S. E. E. W. Richardson, Physics, 1934,5,193. 9. C. van den Berg. Vapour Sorption Equilibria and Other Water-Starch Interactions: A Physico-Chemical Approach, PhD thesis, Agricultural University, Wageningen, Netherlands. 10. L. Slade and H. Levine, Faraday Division, Royal Society of Chemistry, Industrial Physical Chemistry Group, Conference on Concept of Water Activity, Cambridge, UK, 1985. 11. H. Levine and L. ), Water Relationships in Foods, Plenum Press, New York, 1991.

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Amorphous Food and Pharmaceutical Systems by Harry Levine


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