By Harry Levine

Prior to now decade, the significance of amorphous water-soluble elements has been more and more regarded in the meals and pharmaceutical industries. In reaction, Amorphous nutrients and Pharmaceutical platforms brings jointly present prime specialists to give a contribution to this special cross-disciplinary account of the topic. insurance contains: water-compatible amorphous solids (physical, chemical behaviour), low water content material structures (water as plasticizer); purposes in meals and pharmaceutical sciences and industries (processing and balance) in addition to cutting-edge expertise in foodstuff and pharmaceutical structures. This well timed booklet might be welcomed by way of educational and business researchers and execs within the prescription drugs, nutrition, fabrics and polymer sciences. learn more... content material: advent : development in amorphous nutrients and pharmaceutical platforms / H. Levine -- the concept that of "structure" in amorphous solids from the point of view of the pharmaceutical sciences / E. Shalaev and G. Zograj -- Analytical version for the prediction of glass transition temperature of nutrients structures / V. Truong, B.R. Bhandari, T. Howes and B. Adhikari -- Microstructural domain names in meals : influence of parts at the dynamics of water in dough, as studied by means of magnetic resonance spectroscopy / Y. Kou, E. W. Ross and I.A. Taub -- Supplemented country diagram for sucrose from dynamic mechanical thermal research / I. Braga da Cruz, W.M. MacInnes, J.C. Oliveira and F.X. Malcata -- Glassy country dynamics, its value for biostabilisation and the function of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- impression of actual growing old on actual homes of starchy fabrics / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and delivery of gasoline in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- fresh advancements within the thought of amorphous aqueous structures / P.G. Debenedetti and J.R. Errington -- experiences on raffinose hydrates / ok. Kajiwara, A. Motegi, M. Sugie, F. Franks, S. Munekawa, T. Igarashi, and A. Kishi -- comparability among WLF and VTF expressions and similar actual that means / A. Schiraldi -- development in nutrients processing and garage, according to amorphous product know-how / L. Slade and H. Levine -- The impact of microstructure at the complicated glass transition taking place in frozen sucrose version structures and meals / H.D. Gag, ok. Montoya and M.E. Sahagian -- dating among the glass transition, molecular constitution and useful balance of hydrolyzed soy proteins / ok Zylberman and A.M.R. Pilosof -- A examine of vitrification of Australian honeys at assorted moisture contents / P.A. Sopade, B. Bhandari, B. D'Arcy, P. Halley and N. Caffin -- Rational formula layout : can the regulators be trained? / T. Auffret -- Solid-liquid nation diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of elements in frozen suggestions and amorphous freeze-dried protein formulations / K.-I. Izutsu and S. Kojima -- Investigations into the amorphous and crystalline sorts of a improvement compound / D. O'Sullivan, G. Steele and T.K. Austin -- Thermophysical houses of amorphous dehydrated and frozen sugar structures, as tormented by salts / M.F. Mazzobre, M.P. Longinotti, H.R. Corti and M.P. Buera -- Glass-forming skill of polyphosphate compounds and their balance / ok. Kawai, T. Suzuki, T. Hagiwara and R. Takai -- Chemistry in strong amorphous matrices : implication for biostabilization / M.J. Pikal -- Residual water in amorphous solids : dimension and results on balance / D. Lechuga-Ballesteros, D.P. Miller and J. Zhang -- A reduce in water adsorption skill of amorphous starch subjected to lengthy ball-milling is observed via enthalpy rest / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental methods to reviews of amorphous aqueous structures / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied through oscillation DSC, XRD-DSC simultaneous measurements, and Raman spectroscopy / N. Murase, M. Ruike, S. Yoshioka, C. Katagiri and H. Takahashi. summary: up to now decade, the significance of amorphous water-soluble components has been more and more recognized in the nutrition and pharmaceutical industries. In reaction, Amorphous meals and Pharmaceutical platforms brings jointly present prime specialists to give a contribution to this specified cross-disciplinary account of the topic. insurance contains: water-compatible amorphous solids (physical, chemical behaviour), low water content material platforms (water as plasticizer); purposes in foodstuff and pharmaceutical sciences and industries (processing and balance) in addition to state of the art know-how in meals and pharmaceutical platforms. This well timed ebook could be welcomed through educational and commercial researchers and execs within the prescription drugs, meals, fabrics and polymer sciences

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Com List of Amorph 2001 Participants xlii William Macnaughtan University of Nottingham Division of Food Sciences School of Biosciences Sutton Bonington Campus Loughborough, Leics LE12 5RD UK Tel. uk Harry Levine Nabisco Corp. Res P O Box 1944 East Hanover NJ 07936 USA Tel. com Victor Huang Pillsbury Company Department R&D 330 University Ave SE Minneapolis, MN 55414 USA Tel. com Yang Kou University of Massachusetts Dept. Food Science 4 University Park Waltham MA 02453 USA Tel. of Chemical Engineering Princeton, NJ 08544 USA Tel.

A possible reason for liquid/liquid polyamorphism in such systems may be the distinctly different states of molecular conformation which can occur. If this is the case, polyamorphism in general may be characteristic of many glassy carbohydrates under certain sets of conditions, because carbohydrates are known to be able to exist in different conformations. With regard to the second type of ‘polyamorphism’,involving kinetic states of amorphous systems, there are numerous examples that arise from different types of processing, such as milling, freeze-drying or spray-drying.

Com . Michael S Otterburn Cargill Inc. Speciality Food Ingredients 15407 McGinty Road West Wayzata MN 55391 - 2399 USA Tel. com Andrew Edward Bayly Procter & Gamble Newcastle Technical Centre Whitley Road Longbenton Tyne & Wear NZ 12 9TS UK Tel. com Introduction - Progress in Amorphous Food and Pharmaceutical Systems Harry Levine NABISCO R&D, KRAFT FOODS, EAST HANOVER, NEW JERSEY 07936, USA When the conference convener, Felix Franks, asked me to kick-off the opening session by chairing an introductory panel discussion on ‘progress since 1990’, I thought it might be interesting (to all the conferees, not just to me) to begin that discussion by presenting a chronology of key milestones on the subject, from my own personal and admittedly biased perspective.

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