Pharmaceutical packaging requires a greater knowledge of materials and a greater intensity of testing than most other packed products, not to mention a sound knowledge of pharmaceutical products and an understanding of regulatory requirements. Structured to meet the needs of the global market, this volume provides an assessment of a wide range of issues. It covers the entire supply chain from conversion of raw materials into packaging materials and then assembled into product packs. Integrating information from many drug delivery systems, the author discusses testing and evaluation and emphasizes traceability and the need to for additional safeguards.

Filling a gap in the market, this two-volume set is the first to present important pharmaceuticals as well as agrochemical pesticides in one handy work.Each of the around 40 chapters covers in a concise manner one class of heterocycles, clearly structured as follows: * Structural formulas of most important examples (market products)* Short background of history or discovery* Typical syntheses of important examples* Mode of action* Characteristic biological activity* Structure-activity relationship* Additional chemistry information (e.g. further transformations, alternative syntheses, metabolic pathways, etc.)* References.A valuable one-stop reference source for researchers in academia and industry as well as for graduate students with career aspirations in the field of pharmaceutical and agrochemical chemistry.

Take advantage of the introductory price available until 31st January 2013 - 205.00 / $330.00 / 229.00, thereafter 245.00 / $405.00 / 299.00

The Handbook of Pharmaceutical Controlled Release Technology reviews the design, fabrication, methodology, administration, and classifications of various drug delivery systems, including matrices, and membrane controlled reservoir, bioerodible, and pendant chain systems. Contains cutting-edge research on the controlled delivery of biomolecules! Discussing the advantages and limitations of controlled release systems, the Handbook of Pharmaceutical Controlled Release Technology -covers oral, transdermal, parenteral, and implantable delivery of drugs -discusses modification methods to achieve desired release kinetics -highlights constraints of system design for practical clinical application -analyzes diffusion equations and mathematical modeling -considers environmental acceptance and tissue compatibility of biopolymeric systems for biologically active agents -evaluates polymers as drug delivery carriers -describes peptide, protein, micro-, and nanoparticulate release systems -examines the cost, comfort, disease control, side effects, and patient compliance of numerous delivery systems and devices -and more!

Black Pepper is the first monograph to be published on this important spice, the most widely-used by mankind. This monograph includes chapters on all aspects of the crop's botany and its improvement, agronomy, chemistry, post harvest technology, processing, diseases, insect pests, marketing, economics and uses. The available information is collected and presented for the use of students, teachers and research workers. All the chapters are written by experts in their fields.

The book -- a veritable 'treasure trove' of all that is known about the crop -- is meant for undergraduate and graduate students, teachers and researchers in the areas of agriculture, horticulture and crop botany. This will serve both as a text book and as a reference book. It is hoped that this monograph will remain the major reference source for all pepper workers for at least the next decade.

Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies and the emergence of potent foodborne pathogens, compromised the efficacy of many antimicrobial interventions. Most technologies also fail to address the problem of bacterial debris remaining on the food surface. Furthermore, some bacteria have the ability to develop resistance to antimicrobial interventions. All such factors contribute to the continuously growing concern of keeping our food safe. Lactoferrin: Natural o Multifunctional o Antimicrobial presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention. THE SOURCE FOR APPLIED SCIENTIFIC INFORMATION ON LACTOFERRIN AS A NATURAL ANTIMICROBIAL INTERVENTION Lactoferrin: Natural o Multifunctional o Antimicrobial details microbial blocking technology to protect foods from harmful microbes. Recently, researchers at the Center for Antimicrobial Research, California State Polytechnic University at Pomona found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface, and by starving bacteria before they can multiply and produce harmful toxins and it also prevents bacteria from re-attaching to food surfaces. As a result this substance has potential to help the agribusiness and food industry supply safer food products to consumers. WHY LACTOFERRIN? Studied for 50 years, lactoferrin is known to have many beneficial biological properties as an integral component of the mammalian innate defense system. Lactoferrin is a broad-spectrum antimicrobial known to inhibit proliferation of bacteria, viruses, fungi, and parasites. Some of its current applications include: dietary supplement, ingredient in infant formula, and a medical treatment to boost the immune system. Because lactoferrin occurs naturally in milk products, it has a long track record of being safely consumed by humans. Convenient and affordable, lactoferrin could revolutionize the field of food antimicrobial science and technology and the way we protect ourselves from foodborne pathogens.

An analysis of polymer and composite rheology. This second edition covers flow properties of thermoplastic and thermoset polymers, and general principles and applications of all phases of polymer rheology, with new chapters on the rheology of particulate and fibre composites. It also includes new and expanded detail on polymer blends and emulsions, foams, reacting systems, and flow through porous media as well as composite processing operations.

The versatility of the emulsion copolymerization reaction and the ability to control the properties of the final latices have led to rapid expansion both in the quantity of polyvinylacetate and vinyl acetate-acrylic copolymer latices and in their applications. Vinyl Acetate Emulsion Polymerization and Copolymerization with Acrylic Monomers provides a collection and logical organization of the published data - much of it formerly found fragmented throughout various journals and little of it referenced in general emulsion polymerization books. To date, no one source has offered chemists and polymer, surface, or colloid specialists the "big picture" of polyvinylacetate-based latices.

Integrating established knowledge with the latest research developments, this book provides the background for understanding the mechanism and kinetics of emulsion polymerization initiated in the aqueous phase and some of the practical problems of latex production. The author presents an overview of industrial practices, new applications, and all of the fundamental material - avoiding theoretical controversies.

With in-depth discussion of the ingredients found in most industrial recipes, Vinyl Acetate Emulsion Polymerization and Copolymerization with Acrylic Monomers helps eliminate costly and time-consuming "trial and error" practices. It serves not only as an introduction for those new to the field, but also as a valuable reference for researchers and applied scientists in both industry and academia.

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

A guide to the issues relevant to the design, analysis, and interpretation of toxicity studies that examine chemicals for use in the environment Statistical Analysis of Ecotoxicity Studies offers a guide to the design, analysis, and interpretation of a range of experiments that are used to assess the toxicity of chemicals. While the book highlights ecotoxicity studies, the methods presented are applicable to the broad range of toxicity studies. The text contains myriad datasets (from laboratory and field research) that clearly illustrate the book's topics. The datasets reveal the techniques, pitfalls, and precautions derived from these studies. The text includes information on recently developed methods for the analysis of severity scores and other ordered responses, as well as extensive power studies of competing tests and computer simulation studies of regression models that offer an understanding of the sensitivity (or lack thereof) of various methods and the quality of parameter estimates from regression models. The authors also discuss the regulatory process indicating how test guidelines are developed and review the statistical methodology in current or pending OECD and USEPA ecotoxicity guidelines. This important guide: Offers the information needed for the design and analysis to a wide array of ecotoxicity experiments and to the development of international test guidelines used to assess the toxicity of chemicals Contains a thorough examination of the statistical issues that arise in toxicity studies, especially ecotoxicity Includes an introduction to toxicity experiments and statistical analysis basics Includes programs in R and excel Covers the analysis of continuous and Quantal data, analysis of data as well as Regulatory Issues Presents additional topics (Mesocosm and Microplate experiments, mixtures of chemicals, benchmark dose models, and limit tests) as well as software Written for directors, scientists, regulators, and technicians, Statistical Analysis of Ecotoxicity Studies provides a sound understanding of the technical and practical issues in designing, analyzing, and interpreting toxicity studies to support or challenge chemicals for use in the environment.

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

This long-awaited, revised and updated reference/text combines a thorough description of the origin and application of fundamental chemical kinetics through an assessment of realistic reactor problems with an expanded discussion of kinetics and its relation to chemical thermodynamics. Provides exercises of gradiating difficulty that range from simple applications of equations and concepts developed in the text to open-ended situations drawing on creative thinking Adds a host of worked-out illustrations and a notation list after each chapter, reinforcing important concepts Retaining the careful organization and logical progression of ideas that characterized the first edition, the Second Edition of Reaction Kinetics and Reactor Design clarifies chain and polymerization reactions in greater depth contains new material on microbial and enzyme kinetics and adsorption-desorption theory streamlines the presentation of the derivations arising from the kinetic theory of gases addresses transport effect in catalytic reactions explains gas-solid noncatalytic reactions covers the development of two-phase reactor theory based on plug flow, mixing cell, and dispersion models introduces theory and design of fluid slurry and trickle beds examines catalyst deactivation phenomena, ion exchange, and chromatographic reactors and more Including over 1450 equations for developing rational chemical reactor designs and analysis models, the Second Edition of Reaction Kinetics and Reactor Design is an excellent reference for chemical, mechanical, petroleum, plant, process, civil, and design engineers, and an ideal text for upper-level undergraduate and graduate students in these disciplines.

The latest methods for troubleshooting and maintaining process equipment

Applicable to a broad range of technicians and industries and fully updated throughout, "A Working Guide to Process Equipment," Fourth Edition, explains how to diagnose, troubleshoot, and correct problems with chemical and petroleum refining process equipment. Nine new chapters cover: Tray design details Shell-and-tube heat exchanger design details Relief valve system design Vapor lock and exchanger flooding in steam systems Steam generation operating and design details Wastewater strippers Thermodynamics -- how it applies to process equipment Centrifugal pumps -- reducing seal and bearing failures Hand calculations for distillation towers Vapor -- liquid equilibrium, absorption, and stripping calculations

Filled with examples and illustrations, this practical resource demonstrates how theory applies to solving real-world plant operation problems. Selected hand calculation methods are also provided.

Comprehensive coverage includes:
Distillation Tower Trays * Tower Pressure Control * Distillation Towers * Reboilers * Tower Internals * Instruments * Packed Towers * Steam and Condensate Systems * Bubble Point and Dew Point * Steam Strippers * Draw-Off Nozzle Hydraulics * Pumparounds and Tower Heat Flows * Condensers and Tower Pressure Control * Air Coolers * Deaerators and Steam Systems * Steam Generation * Wastewater Strippers * Vacuum Systems * Steam Turbines * Surface Condensers * Shell-and-Tube Heat Exchangers * Fired Heaters * Refrigeration Systems * Cooling Water Systems * Catalytic Effects * Centrifugal Pumps * Control Valves * Separators * Centrifugal Compressors and Surge * Reciprocating Compressors * Corrosion * Fluid Flow in Pipes * Super-Fractionation Stage * Computer Control * Field Troubleshooting

"Summarizes research and progress in understanding the fundamental molecular properties of polycarbonates by covering history, theory, modeling, and spectroscopy. Offers the first comprehensive survey of polycarbonates in over 30 years."

This text aims to offer the best of ion exchange science conducted in the countries of the former Soviet Union. It reviews the multidisciplinary study at the nexus of physical, organic, inorganic and biological chemistries, and progresses from theoretical fundamentals to practical applications in manufacturing, mineral refining and environmental clean-up. The text examines advances and phenomena observed in ion-exchange systems.

Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today's food system. In Size Matters, Charlie Arnot provides thought provoking insight into how the food system lost consumer trust, what can be done to restore it, and the remarkable changes taking place on farms and in food companies, supermarkets and restaurants every day as technology and consumer demand drive radical change. The very systems and technologies that are mistrusted by consumers are driving a revolution that empowers individual consumers to find the perfect recipe of taste and nutrition to meet their specific needs and desires. Size Matters pulls back the curtain to examine the irony, competing priorities and new realities that shape today's food system.

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, o surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. * Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. * Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. * Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. * Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. * Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Discussing the latest processes involved in researching yield generation, Wheat: Ecology and Physiology of Yield Determination will help you design various types of crop production systems for maximum yield. Featuring information on developing high-yielding, low-input, and quality-oriented systems, this book offers you both physiological and ecological approaches that will help you understand the crop as well as increase its production. Discussing aspects of wheat growth for specific regions around the world, Wheat provides you with information that will improve the size and quality of your crops, including: how temperature, vernalization, and the photoperiod affect the development of wheat using the correct amount of nitrogen fertilizers for wheat crops an explanation of the reproduction and nitrogen cycles of wheat how elements and conditions such as lipids, proteins, nitrogen, and climate enhance grain quality estimating and determining optimal sowing dates examining factors that may affect wheat yield-density relationships, such as planting arrangement and date of sowing preventing seed decay and examining effects of mildews and leaf blights examining historical trends of the crop to see what further research needs to be done You'll also receive information on the genetic gains in wheat research that are improving the physiological traits and numerical components of this essential grain. Within Wheat, you'll find data and methods from international experts in the field that will improve the yield and growth of the world's most important crop.

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.
Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages.
This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Intended primarily for undergraduate chemical-engineering students, this book also includes material which bridges the gap between undergraduate and graduate requirements. The introduction contains a listing of the principal types of reactors employed in the chemical industry, with diagrams and examples of their use. There is then a brief exploration of the concepts employed in later sections for modelling and sizing reactors, followed by basic information on stoichiometry and thermodynamics, and the kinetics of homogeneous and catalyzed reactions. Subsequent chapters are devoted to reactor sizing and modelling in some simple situations, and more detailed coverage of the design and operation of the principal reactor types.

"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."

"Highlights the uses of delivery systems in cosmetics, analyzing new approaches for obtaining sophisticated cosmetic products and examining the most common methods for enhancing the skin's penetration properties. Covers a wide range of established and burgeoning techniques."

Designed for introductory undergraduate courses in fluid mechanics for chemical engineers, this stand-alone textbook illustrates the fundamental concepts and analytical strategies in a rigorous and systematic, yet mathematically accessible manner. Using both traditional and novel applications, it examines key topics such as viscous stresses, surface tension, and the microscopic analysis of incompressible flows which enables students to understand what is important physically in a novel situation and how to use such insights in modeling. The many modern worked examples and end-of-chapter problems provide calculation practice, build confidence in analyzing physical systems, and help develop engineering judgment. The book also features a self-contained summary of the mathematics needed to understand vectors and tensors, and explains solution methods for partial differential equations. Including a full solutions manual for instructors available at www.cambridge.org/deen, this balanced textbook is the ideal resource for a one-semester course.

Plastics and rubber materials, or polymers, are increasingly the first choice of engineers when reliable, cost-effective performance and safety are essential. The volume of polymers used in the Western economy now exceeds that of metals, which requires today's engineering students to have a thorough grounding in the properties and applications of polymeric materials. The first chapters of Engineering with Polymers explain what polymers are, how they behave, and how articles are made from them. The authors then show how the standard engineering techniques of stress analysis, structures, fluid mechanics, heat transfer and design can be adopted or adapted to cover plastics and rubber materials. The book ends with chapters detailing interactions between processing and properties, and a description of a variety of approaches to designing plastics products, from practical advice to the use or further development of theoretical principles, backed up by examples and case studies. The book is aimed at mechanical engineering students and design engineers in industry and also at materials' and chemical engineers.

Written by twenty-eight experts, filled with recommendations that can immediately be put into action, this book provides the strategies and tactics required to link and harmonize manufacturing processes with GMP to achieve optimum operability and cost-effective regulatory compliance. Drawn from name brand and generic companies and regulatory and contract organizations across the globe, the contributing authors bring readers a combined 450+ years of hands-on experience. They offer thought-provoking questions to help readers diagnose their company's challenges, needs, and available options, all with the single purpose of achieving their ultimate goals: quality, high productivity, and profitability.