By Harry Levine
In the past decade, the significance of amorphous water-soluble ingredients has been more and more regarded in the foodstuff and pharmaceutical industries. In reaction, Amorphous nutrients and Pharmaceutical structures brings jointly present best specialists to give a contribution to this particular cross-disciplinary account of the topic. insurance comprises: water-compatible amorphous solids (physical, chemical behaviour), low water content material structures (water as plasticizer); functions in nutrition and pharmaceutical sciences and industries (processing and balance) besides state of the art know-how in nutrients and pharmaceutical structures. This well timed booklet might be welcomed via educational and commercial researchers and execs within the prescription drugs, foodstuff, fabrics and polymer sciences. learn more... content material: creation : development in amorphous meals 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 : impact of components at the dynamics of water in dough, as studied through 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 kingdom dynamics, its value for biostabilisation and the function of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- impact of actual getting older on actual houses of starchy fabrics / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and shipping of fuel in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- fresh advancements within the concept of amorphous aqueous platforms / 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 which means / A. Schiraldi -- development in foodstuff processing and garage, in keeping with amorphous product expertise / L. Slade and H. Levine -- The influence of microstructure at the advanced glass transition taking place in frozen sucrose version structures and meals / H.D. Gag, okay. Montoya and M.E. Sahagian -- dating among the glass transition, molecular constitution and practical balance of hydrolyzed soy proteins / ok Zylberman and A.M.R. Pilosof -- A learn of vitrification of Australian honeys at diversified moisture contents / P.A. Sopade, B. Bhandari, B. D'Arcy, P. Halley and N. Caffin -- Rational formula layout : can the regulators be informed? / T. Auffret -- Solid-liquid kingdom diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of elements in frozen strategies and amorphous freeze-dried protein formulations / K.-I. Izutsu and S. Kojima -- Investigations into the amorphous and crystalline kinds 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 / okay. Kawai, T. Suzuki, T. Hagiwara and R. Takai -- Chemistry in stable 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 lessen in water adsorption skill of amorphous starch subjected to lengthy ball-milling is observed by way of enthalpy rest / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental techniques to reports of amorphous aqueous structures / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied by means of 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 elements has been more and more known in the foodstuff and pharmaceutical industries. In reaction, Amorphous foodstuff and Pharmaceutical structures brings jointly present prime specialists to give a contribution to this distinct cross-disciplinary account of the topic. assurance comprises: water-compatible amorphous solids (physical, chemical behaviour), low water content material structures (water as plasticizer); purposes in foodstuff and pharmaceutical sciences and industries (processing and balance) in addition to state of the art know-how in nutrition and pharmaceutical platforms. This well timed book can be welcomed by way of educational and business researchers and pros within the prescription drugs, meals, fabrics and polymer sciences
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Extra info for Amorphous Food and Pharmaceutical Systems
Water Relationships in Foods, Plenum Press, New York, 1991. 12. L. Slade and H. Levine, Crit. Reus. Food Sci. , 1991,30, 115. 13. V. J. ), The Glassy State in Foods, Nottingham University Press, Loughborough, UK, 1993. 14. F. Franks, personal communication, 2001. , MADISON, WI 53705 1 Introduction Partially or completely amorphous pharmaceutical materials are often created during the manufacture of dosage forms, when an initially highly crystalline bulk drug is processed by standard methods, such as milling, compaction, wet granulation, freeze-drying and spray-drying.
There at Nabisco, working under an enlightened team of R&D managers, Louise and I were enthusiastically encouraged, for a number of good-for-thecompany reasons, to continue and expand our external scientific activities in the areas of publishing papers, presenting talks, and teaching our short course, as well as organizing conferences and symposia. Among the latter was a major international symposium in 1989 on Water Relationships in Foods, which we were invited to organize on behalf of the American Chemical Society’s Agriculture and Food Division.
Edu xli List of Amorph 2001 Participants Louise Slade Nabisco Corp. Res. com Alex Fowler University of Massachusetts@Harvard Mechanical Engineering Dartmouth North Dartmouth, MA 02747 USA Tel. edu David S Reid University of California Food Science & Technology One Shields Avenue Davis, California 95616-8571 USA Tel. edu Julian Blair Quadrant Healthcare Research 1 Mere Way Ruddington Nottingham NG11 6JS UK Tel. uk Steve Ablett Unilever Research Measurement Science Colworth Laboratory Sharnbrook Bedford MK44 1LQ UK Tel.