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Analytical Reference Book from C.H.I.P.S.

Amorphous Food
and Pharmaceutical Systems

edited by Harry Levine

This reference volume 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)

  • 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.

Contents

  1. Structure and Significance in the Application Technology of Amorphous Materials
  2. Glassy State Dynamics and its Significance for Stabilization of Labile Bioproducts
  3. Theories of Unstable Aqueous Systems: How Can They Help the Technologist?
  4. Progress in Food Processing and Storage
  5. Rational Pharmaceutical Formulation of Amorphous Products
  6. Chemistry in Solid Amorphous Matrices
  7. Residual Water, Its Measurement, and its Effects on Product Stability
  8. Novel Experimental Approaches to Studies of Amorphous Aqueous Systems

Subject Index

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Amorphous Food and Pharmaceutical Systems
edited by Harry Levine
351 pages $207.00 + shipping
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