Amorphous Food and Pharmaceutical Systems

Erscheinungsjahr 2002
ISBN: 978-0-85404-866-3
Verlag: RSC Publishing

Buch, Englisch, 360 Seiten, Format (B × H): 154 mm x 239 mm, Gewicht: 1610 g

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.

Zielgruppe

Pharmaceutical Researchers, Materials Scientists

Autoren/Hrsg.

Levine, Harry

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Pharmazeutische Technologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

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.