Amorphous food and pharmaceutical systems
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Bibliographic Information
Amorphous food and pharmaceutical systems
（Special publication / Royal Society of Chemistry, no. 281）
Royal Society of Chemistry, c2002
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"The proceedings of a conference, sponsored jointly by the bioUpdate Foundation and the Biotechnology Group of the RSC, entitled the Amorphous State - a critical review, held at Churchill College, Cambridge on 15-17 May 2001"
Description and Table of Contents
Description
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.
Table of Contents
- 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.
by "Nielsen BookData"