02652nam 2200637 a 450 991077831050332120200520144314.01-84755-011-8(CKB)1000000000791321(EBL)1185164(SSID)ssj0000379151(PQKBManifestationID)11272909(PQKBTitleCode)TC0000379151(PQKBWorkID)10365113(PQKB)10007075(MiAaPQ)EBC1185164(Au-PeEL)EBL1185164(CaPaEBR)ebr10621194(CaONFJC)MIL872054(OCoLC)843640692(PPN)198476477(EXLCZ)99100000000079132120021119d2002 uy 0engur|n|---|||||txtccrAmorphous food and pharmaceutical systems[electronic resource] /edited by Harry LevineCambridge, U.K. Royal Society of Chemistryc20021 online resource (397 p.)Special publication ;no. 281Proceedings of a conference held May 15-17, 2001, at Churchill College.0-85404-866-9 Includes bibliographical references and index.BK9780854048663-FX001; LevineDuring 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 andSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 281.FoodWater activityCongressesFoodPreservationCongressesAmorphous substancesCongressesPharmaceutical chemistryCongressesFoodWater activityFoodPreservationAmorphous substancesPharmaceutical chemistry530.413Levine Harry1947-1525063Churchill College.MiAaPQMiAaPQMiAaPQBOOK9910778310503321Amorphous food and pharmaceutical systems3766192UNINA