Description
Book SynopsisDuring 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.
Trade Review"This book, with the historical background information, reviews and original contributions, should be of interest to a wide audience of scientists and technologies concerned with foods and pharmaceuticals. Students in these areas will also be able to browse through the book with profit ..." * Journal of Texture Studies, Vol 34, No 3, p 347-348 *
Table of ContentsStructure 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.
