دانلود کتاب Amorphous Food and Pharmaceutical Systems

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. Read more... Content: 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. Abstract: 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