Levine Amorphous Food and Pharmaceutical Systems

1. Auflage 2007
ISBN: 978-1-84755-011-8
Verlag: Royal Society of Chemistry
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 360 Seiten

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.

Autoren/Hrsg.

Levine, Harry

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Pharmazeutische Technologie

Inhaltsverzeichnis

Structure and its Significance in the Application Technology of Amorphous Materials;

Glassy State Dynamics and its Significance for Stabilization of Labile Bioproducts;

Theories of Unstable Aqueous Systems: How Can They Help the Technologist?;

Progress in Food Processing and Storage;

Rational Pharmaceutical Formulation of Amorphous Products;

Chemistry in Solid Amorphous Matrices;

Residual Water, Its Measurement, and Its Effects on Product Stability;

Novel Experimental Approaches to Studies of Amorphous Aqueous Systems;

Subject Index.