LEADER 00000cam a2200829Ia 4500 001 ocn237066262 003 OCoLC 005 20160527040920.3 006 m o d 007 cr cn||||||||| 008 080731s2002 enka ob 101 0 eng d 019 226253135|a854960711 020 9781847550118|q(electronic book) 020 1847550118|q(electronic book) 020 |z9780854048663 020 |z0854048669 035 (OCoLC)237066262|z(OCoLC)226253135|z(OCoLC)854960711 037 10.1039/9781847550118|bRoyal Society of Chemistry|nhttp:// www.rsc.org/spr 040 UKRSC|beng|epn|cUKRSC|dUKRSC|dU5D|dCUS|dOKU|dCOO|dOCLCQ |dN$T|dE7B|dOCLCF|dOCLCQ|dNLGGC|dOCLCO|dYDXCP|dIEDUB|dDHA |dOCLCQ|dOCLCO|dOCL|dOCLCO|dOCLCQ|dOCLCO 049 RIDW 050 4 TX553.W3|bA46 2002eb 070 TX553.W3|bA46 2002 072 0 Q500 072 0 Q110 072 0 S000 072 7 SCI|x097000|2bisacsh 072 7 PN|2bicssc 072 7 SCI|2eflch 082 04 530.413|222 090 TX553.W3|bA46 2002eb 245 00 Amorphous food and pharmaceutical systems /|cedited by Harry Levine. 264 1 Cambridge, UK :|bRoyal Society of Chemistry,|c[2002] 264 4 |c©2002 300 1 online resource (xliii, 351 pages) :|billustrations. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Special publication ;|vno. 281 500 Proceedings of a conference held May 15-17, 2001, at Churchill College. 504 Includes bibliographical references and index. 505 0 Introduction : progress in amorphous food and pharmaceutical systems / H. Levine -- The concept of "structure" in amorphous solids from the perspective of the pharmaceutical sciences / E. Shalaev and G. Zograj -- Analytical model for the prediction of glass transition temperature of food systems / V. Truong, B.R. Bhandari, T. Howes and B. Adhikari -- Microstructural domains in foods : effect of constituents on the dynamics of water in dough, as studied by magnetic resonance spectroscopy / Y. Kou, E.W. Ross and I.A. Taub -- Supplemented state diagram for sucrose from dynamic mechanical thermal analysis / I. Braga da Cruz, W.M. MacInnes, J.C. Oliveira and F.X. Malcata -- Glassy state dynamics, its significance for biostabilisation and the role of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- Influence of physical ageing on physical properties of starchy materials / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and transport of gas in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- Recent developments in the theory of amorphous aqueous systems / P.G. Debenedetti and J.R. Errington -- Studies on raffinose hydrates / K. Kajiwara, A. Motegi, M. Sugie, F. Franks, S. Munekawa, T. Igarashi, and A. Kishi -- Comparison between WLF and VTF expressions and related physical meaning / A. Schiraldi -- Progress in food processing and storage, based on amorphous product technology / L. Slade and H. Levine -- The effect of microstructure on the complex glass transition occurring in frozen sucrose model systems and foods / H.D. Gag, K. Montoya and M.E. Sahagian -- Relationship between the glass transition, molecular structure and functional stability of hydrolyzed soy proteins / K Zylberman and A.M.R. Pilosof -- A study of vitrification of Australian honeys at different moisture contents / P.A. Sopade, B. Bhandari, B. D'Arcy, P. Halley and N. Caffin -- Rational formulation design : can the regulators be educated? / T. Auffret -- Solid-liquid state diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of components in frozen solutions and amorphous freeze-dried protein formulations / K.-I. Izutsu and S. Kojima -- Investigations into the amorphous and crystalline forms of a development compound / D. O'Sullivan, G. Steele and T.K. Austin -- Thermophysical properties of amorphous dehydrated and frozen sugar systems, as affected by salts / M.F. Mazzobre, M.P. Longinotti, H.R. Corti and M.P. Buera -- Glass- forming ability of polyphosphate compounds and their stability / K. Kawai, T. Suzuki, T. Hagiwara and R. Takai -- Chemistry in solid amorphous matrices : implication for biostabilization / M.J. Pikal -- Residual water in amorphous solids : measurement and effects on stability / D. Lechuga-Ballesteros, D.P. Miller and J. Zhang -- A decrease in water adsorption ability of amorphous starch subjected to prolonged ball-milling is accompanied by enthalpy relaxation / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental approaches to studies of amorphous aqueous systems / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied by oscillation DSC, XRD-DSC simultaneous measurements, and Raman spectroscopy / N. Murase, M. Ruike, S. Yoshioka, C. Katagiri and H. Takahashi. 520 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. 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food|xWater activity|0https://id.loc.gov/authorities/ subjects/sh85050231|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh99001533 650 0 Food|xPreservation|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh2009125359 650 0 Amorphous substances|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh2009114874 650 0 Pharmaceutical chemistry|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh2008109163 650 2 Chemistry, Pharmaceutical.|0https://id.nlm.nih.gov/mesh/ D002626 650 2 Food Analysis.|0https://id.nlm.nih.gov/mesh/D005504 650 2 Solubility.|0https://id.nlm.nih.gov/mesh/D012995 650 7 Food|xWater activity.|2fast|0https://id.worldcat.org/fast/ 930652 650 7 Food|xPreservation.|2fast|0https://id.worldcat.org/fast/ 930571 650 7 Amorphous substances.|2fast|0https://id.worldcat.org/fast/ 807854 650 7 Pharmaceutical chemistry.|2fast|0https://id.worldcat.org/ fast/1060115 655 2 Congress.|0https://id.nlm.nih.gov/mesh/D016423 655 4 Electronic books. 655 7 Conference papers and proceedings.|2fast|0https:// id.worldcat.org/fast/1423772 655 7 Conference papers and proceedings.|2lcgft|0https:// id.loc.gov/authorities/genreForms/gf2014026068 700 1 Levine, Harry,|d1947-|0https://id.loc.gov/authorities/ names/n91048761 710 2 Churchill College.|0https://id.loc.gov/authorities/names/ n79110575 776 08 |iPrint version:|tAmorphous food and pharmaceutical systems.|dCambridge, UK : Royal Society of Chemistry, ©2002|z0854048669|w(DLC) 2005432669|w(OCoLC)51035451 830 0 Special publication (Royal Society of Chemistry (Great Britain)) ;|0https://id.loc.gov/authorities/names/ n42023070|vno. 281. 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=496167|zOnline eBook. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading this eBook|uhttp:// guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d201606016|cEBSCO|tebscoebooksacademic|lridw 994 92|bRID