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Download Amorphous Food and Pharmaceutical Systems by Harry Levine PDF

By Harry Levine

Prior 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 foodstuff and Pharmaceutical structures brings jointly present best specialists to give a contribution to this particular cross-disciplinary account of the topic. insurance contains: water-compatible amorphous solids (physical, chemical behaviour), low water content material platforms (water as plasticizer); functions in meals and pharmaceutical sciences and industries (processing and balance) in addition to state of the art expertise in foodstuff and pharmaceutical structures. This well timed book should be welcomed by means of educational and business researchers and pros within the prescribed drugs, nutrients, fabrics and polymer sciences. learn more... content material: advent : growth in amorphous foodstuff and pharmaceutical platforms / H. Levine -- the concept that of "structure" in amorphous solids from the viewpoint of the pharmaceutical sciences / E. Shalaev and G. Zograj -- Analytical version for the prediction of glass transition temperature of foodstuff structures / V. Truong, B.R. Bhandari, T. Howes and B. Adhikari -- Microstructural domain names in meals : impact of materials at the dynamics of water in dough, as studied via 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 nation dynamics, its importance for biostabilisation and the function of carbohydrates / R. Parker, Y.M. Gunning, B. Lalloui, T.R. Noel and S.G. Ring -- impact of actual growing old on actual houses of starchy fabrics / D. Lourdin, P. Colonna, G. Brownsey and S. Ring -- Uptake and delivery of fuel in microstructured amorphous matrices / A. Schoonman, J.B. Ubbink, W.M. Maclnnes and H.J. Watzke -- fresh advancements within the conception 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 comparable actual that means / A. Schiraldi -- development in nutrition processing and garage, in line with amorphous product know-how / L. Slade and H. Levine -- The influence 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 sensible balance of hydrolyzed soy proteins / ok Zylberman and A.M.R. Pilosof -- A learn 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 informed? / T. Auffret -- Solid-liquid nation diagrams in pharmaceutical lyophilisation : crystallization of solutes / E. Shalaev and F. Franks -- Miscibility of parts in frozen recommendations 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 / 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 : size 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 followed by way of enthalpy leisure / T. Suzuki, Y.J. Kim, C. Pradistsuwana and R. Takai -- Use, misuse and abuse of experimental ways to reviews of amorphous aqueous structures / D.S. Reid -- Glass transition and ice crystallisation of water in polymer gels studied by way of oscillation DSC, XRD-DSC simultaneous measurements, and Raman spectroscopy / N. Murase, M. Ruike, S. Yoshioka, C. Katagiri and H. Takahashi. summary: 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 nutrition and Pharmaceutical platforms brings jointly present top specialists to give a contribution to this specific 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 nutrients and pharmaceutical sciences and industries (processing and balance) in addition to cutting-edge expertise in nutrition and pharmaceutical platforms. This well timed e-book could be welcomed through educational and commercial researchers and execs within the prescribed drugs, nutrition, fabrics and polymer sciences

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However, at 50 “C below T,, indefinite stability against crystallization can be achieved. Topic 6 - Dynamics, especially of Small Molecules within Amorphous Carbohydrates Translational diffusion of small molecules (with low T,), even including water, at T < Tg of an amorphous carbohydrate matrix of higher T, (due to higher MW) can occur, but will be much slower than the diffusion of the same small molecule in a bulk liquid state. Topic 7 - Model Systems and Analytical Methods After a search for a ‘single best’ method for determination of T,for solid carbohydrates, the consensus was in favor of a combination of techniques, which could include DMTA, DSC (or MDSC), DETA, NMR, ESR, dielectric permittivity, X-ray diffraction, IR/Raman spectroscopy, microscopy, and computer simulation.

For the drug indomethacin. However, at 50 “C below T,, indefinite stability against crystallization can be achieved. Topic 6 - Dynamics, especially of Small Molecules within Amorphous Carbohydrates Translational diffusion of small molecules (with low T,), even including water, at T < Tg of an amorphous carbohydrate matrix of higher T, (due to higher MW) can occur, but will be much slower than the diffusion of the same small molecule in a bulk liquid state. Topic 7 - Model Systems and Analytical Methods After a search for a ‘single best’ method for determination of T,for solid carbohydrates, the consensus was in favor of a combination of techniques, which could include DMTA, DSC (or MDSC), DETA, NMR, ESR, dielectric permittivity, X-ray diffraction, IR/Raman spectroscopy, microscopy, and computer simulation.

Levine and L. ), 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.

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