Amorphous Food And Pharmaceutical Systems

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Amorphous Food and Pharmaceutical Systems

Harry Levine
Amorphous Food and Pharmaceutical Systems Book PDF

Author : Harry Levine
Publisher : Royal Society of Chemistry
Page : 360 pages
File Size : 40,7 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550118

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Amorphous Food and Pharmaceutical Systems by Harry Levine Pdf

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.

Pharmaceutical Amorphous Solid Dispersions

Ann Newman
Pharmaceutical Amorphous Solid Dispersions Book PDF

Author : Ann Newman
Publisher : John Wiley & Sons
Page : 504 pages
File Size : 50,7 Mb
Release : 2015-02-27
Category : Science
ISBN : 9781118901380

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Pharmaceutical Amorphous Solid Dispersions by Ann Newman Pdf

Providing a roadmap from early to late stages of drug development,this book overviews amorphous solid dispersion technology – aleading platform to deliver poorly water soluble drugs, a majorhurdle in today’s pharmaceutical industry. • Helps readers understand amorphous solid dispersionsand apply techniques to particular pharmaceutical systems • Covers physical and chemical properties, screening,scale-up, formulation, drug product manufacture, intellectualproperty, and regulatory considerations • Has an appendix with structure and propertyinformation for polymers commonly used in drug development and withmarketed drugs developed using the amorphous sold dispersionapproach • Addresses global regulatory issues including USAregulations, ICH guidelines, and patent concerns around theworld

Water Properties in Food, Health, Pharmaceutical and Biological Systems

David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Water Properties in Food Health Pharmaceutical and Biological Systems Book PDF

Author : David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Publisher : John Wiley & Sons
Page : 802 pages
File Size : 41,5 Mb
Release : 2010-07-06
Category : Technology & Engineering
ISBN : 9780813812731

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Water Properties in Food, Health, Pharmaceutical and Biological Systems by David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein Pdf

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Water Properties of Food, Pharmaceutical, and Biological Materials

Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Water Properties of Food Pharmaceutical and Biological Materials Book PDF

Author : Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Publisher : CRC Press
Page : 789 pages
File Size : 50,5 Mb
Release : 2006-01-13
Category : Technology & Engineering
ISBN : 9781420001181

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Water Properties of Food, Pharmaceutical, and Biological Materials by Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti Pdf

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Water Stress in Biological Chemical Pharmaceutical and Food Systems Book PDF

Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 667 pages
File Size : 55,9 Mb
Release : 2015-07-23
Category : Science
ISBN : 9781493925780

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems by Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas Pdf

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems and the exploitation of this understanding in improved raw materials, products and processes in the food, agro food or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.

Handbook of Frozen Food Processing and Packaging

Da-Wen Sun
Handbook of Frozen Food Processing and Packaging Book PDF

Author : Da-Wen Sun
Publisher : CRC Press
Page : 758 pages
File Size : 41,8 Mb
Release : 2005-11-14
Category : Technology & Engineering
ISBN : 9781420027402

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Handbook of Frozen Food Processing and Packaging by Da-Wen Sun Pdf

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Water Activity in Foods

Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Water Activity in Foods Book PDF

Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 45,8 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470376362

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Water Activity in Foods by Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza Pdf

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Freeze-drying of Pharmaceuticals and Biopharmaceuticals

Felix Franks,Tony Auffret
Freeze drying of Pharmaceuticals and Biopharmaceuticals Book PDF

Author : Felix Franks,Tony Auffret
Publisher : Royal Society of Chemistry
Page : 220 pages
File Size : 54,7 Mb
Release : 2008
Category : Medical
ISBN : 9780854041510

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Freeze-drying of Pharmaceuticals and Biopharmaceuticals by Felix Franks,Tony Auffret Pdf

Aimed at product and process developers in the biopharmaceutical industry and academia, this is the first book to describe freeze-drying, as related to the pharmaceutical industry.

Advances in Food and Nutrition Research

Steve Taylor
Advances in Food and Nutrition Research Book PDF

Author : Steve Taylor
Publisher : Gulf Professional Publishing
Page : 328 pages
File Size : 49,9 Mb
Release : 2004-10-13
Category : Medical
ISBN : 0120164485

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Advances in Food and Nutrition Research by Steve Taylor Pdf

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

Amorphous Drugs

Marzena Rams-Baron,Renata Jachowicz,Elena Boldyreva,Deliang Zhou,Witold Jamroz,Marian Paluch
Amorphous Drugs Book PDF

Author : Marzena Rams-Baron,Renata Jachowicz,Elena Boldyreva,Deliang Zhou,Witold Jamroz,Marian Paluch
Publisher : Springer
Page : 230 pages
File Size : 46,6 Mb
Release : 2018-02-09
Category : Science
ISBN : 9783319720029

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Amorphous Drugs by Marzena Rams-Baron,Renata Jachowicz,Elena Boldyreva,Deliang Zhou,Witold Jamroz,Marian Paluch Pdf

This book explains theoretical and technological aspects of amorphous drug formulations. It is intended for all those wishing to increase their knowledge in the field of amorphous pharmaceuticals. Conversion of crystalline material into the amorphous state, as described in this book, is a way to overcome limited water solubility of drug formulations, in this way enhancing the chemical activity and bioavailability inside the body. Written by experts from various fields and backgrounds, the book introduces to fundamental physical aspects (explaining differences between the ordered and the disordered solid states, the enhancement of solubility resulting from drugs amorphization, physical instability and how it can be overcome) as well as preparation and formulation procedures to produce and stabilize amorphous pharmaceuticals. Readers will thus gain a well-funded understanding and find a multi-faceted discussion of the properties and advantages of amorphous drugs and of the challenges in producing and stabilizing them. The book is an ideal source of information for researchers and students as well as professionals engaged in research and development of amorphous pharmaceutical products.

Polymorphism in the Pharmaceutical Industry

Rolf Hilfiker,Markus von Raumer
Polymorphism in the Pharmaceutical Industry Book PDF

Author : Rolf Hilfiker,Markus von Raumer
Publisher : John Wiley & Sons
Page : 512 pages
File Size : 41,8 Mb
Release : 2019-04-29
Category : Science
ISBN : 9783527340408

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Polymorphism in the Pharmaceutical Industry by Rolf Hilfiker,Markus von Raumer Pdf

"Polymorphism in the Pharmaceutical Industry - Solid Form and Drug Development" highlights the relevance of polymorphism in modern pharmaceutical chemistry, with a focus on quality by design (QbD) concepts. It covers all important issues by way of case studies, ranging from properties and crystallization, via thermodynamics, analytics and theoretical modelling right up to patent issues. As such, the book underscores the importance of solid-state chemistry within chemical and pharmaceutical development. It emphasizes why solid-state issues are important, the approaches needed to avoid problems and the opportunities offered by solid-state properties. The authors include true polymorphs as well as solvates and hydrates, while providing information on physicochemical properties, crystallization thermodynamics, quantum-mechanical modelling, and up-scaling. Important analytical tools to characterize solid-state forms and to quantify mixtures are summarized, and case studies on solid-state development processes in industry are also provided. Written by acknowledged experts in the field, this is a high-quality reference for researchers, project managers and quality assurance managers in pharmaceutical, agrochemical and fine chemical companies as well as for academics and newcomers to organic solid-state chemistry.

Advances in Food Dehydration

Cristina Ratti
Advances in Food Dehydration Book PDF

Author : Cristina Ratti
Publisher : CRC Press
Page : 488 pages
File Size : 40,5 Mb
Release : 2008-11-21
Category : Technology & Engineering
ISBN : 9781420052534

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Advances in Food Dehydration by Cristina Ratti Pdf

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe

Food Properties Handbook

M. Shafiur Rahman
Food Properties Handbook Book PDF

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 880 pages
File Size : 54,5 Mb
Release : 2009-05-28
Category : Technology & Engineering
ISBN : 9781420003093

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Food Properties Handbook by M. Shafiur Rahman Pdf

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat

Thermodynamics of Phase Equilibria in Food Engineering

Camila Gambini Pereira
Thermodynamics of Phase Equilibria in Food Engineering Book PDF

Author : Camila Gambini Pereira
Publisher : Academic Press
Page : 682 pages
File Size : 46,6 Mb
Release : 2018-10-17
Category : Technology & Engineering
ISBN : 9780128115572

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Thermodynamics of Phase Equilibria in Food Engineering by Camila Gambini Pereira Pdf

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

Breadmaking

Stanley P. Cauvain
Breadmaking Book PDF

Author : Stanley P. Cauvain
Publisher : Elsevier
Page : 831 pages
File Size : 41,8 Mb
Release : 2012-04-25
Category : Technology & Engineering
ISBN : 9780857095695

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Breadmaking by Stanley P. Cauvain Pdf

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology