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[null,null,"Titolo",null,"Amorphous food and pharmaceutical systems [[electronic resource] /] / edited by Harry Levine"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, U.K., : Royal Society of Chemistry, c2002"]
[null,null,"ISBN",null,"1-84755-011-8"]
[null,null,"Descrizione fisica",null,"1 online resource (397 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 281"]
[null,null,"Disciplina",null,"530.413"]
[null,null,"Soggetti",null,"Food - Water activity"]
[{"$nulls":4},"Food - Preservation"]
[{"$nulls":4},"Amorphous substances"]
[{"$nulls":4},"Pharmaceutical chemistry"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Proceedings of a conference held May 15-17, 2001, at Churchill College."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"BK9780854048663-FX001; Levine"]
[null,null,null,"Sommario/riassunto","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"]