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200 00$aAmorphous food and pharmaceutical systems$b[electronic resource] /$fedited by Harry Levine
210   $aCambridge, U.K. $cRoyal Society of Chemistry$dc2002
215   $a1 online resource (397 p.)
225 1 $aSpecial publication ;$vno. 281
300   $aProceedings of a conference held May 15-17, 2001, at Churchill College.
311   $a0-85404-866-9 
320   $aIncludes bibliographical references and index.
327   $aBK9780854048663-FX001; Levine
330   $aDuring the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmaceutical Systems brings together current leading experts to contribute to this unique cross-disciplinary account of the subject. Coverage includes: water-compatible amorphous solids (physical, chemical behaviour), low water content systems (water as plasticizer); applications in food and pharmaceutical sciences and industries (processing and stability) along with state-of-the-art technology in food and
410  0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 281.
606   $aFood$xWater activity$vCongresses
606   $aFood$xPreservation$vCongresses
606   $aAmorphous substances$vCongresses
606   $aPharmaceutical chemistry$vCongresses
615  0$aFood$xWater activity
615  0$aFood$xPreservation
615  0$aAmorphous substances
615  0$aPharmaceutical chemistry
676   $a530.413
701   $aLevine$b Harry$f1947-$01525063
712 02$aChurchill College.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910778310503321
996   $aAmorphous food and pharmaceutical systems$93766192
997   $aUNINA