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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