Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Pharmaceutical Salts and Co-crystals
This book covers the hot topic of pharmaceutical salts and co-crystals focusing on the following essential aspects: an overview of fundamental aspects on salts and co-crystals, racemic resolution via diastereomer separation, optimization of relevant physico-chemical parameters, and strengthening of intellectual property.
Profiles of Drug Substances, Excipients, and Related Methodology
Profiles of Drug Substances, Excipients, and Related Methodology, Volume 44, presents comprehensive reviews of drug substances and additional materials, with critical review chapters that summarize information related to the characterization of drug substances and excipients. The series encompasses review articles, with this release focusing on Cefpodoxime proxetil, Levetiracetam, Paclitaxel, Sorafenib, Sucrose octaacetate, Thiouracil, Topiramate, Spectrophotometric analysis, and Cocrystal Systems of Pharmaceutical Interest: 2012-2014. - Contains contributions from leading authorities - Informs and updates on all the latest developments in the field of drug substances, excipients and methodologies
Polymorphism in the Pharmaceutical Industry
"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...
English Wycliffite Sermons
This third volume completes the text of the cycle of 294 English Wycliffite sermons; the first two volumes appeared in 1983 and 1987 respectively. The 120 sermons here were intended to provide material for all the weekday occasions for which the Sarum rite offers a separate gospel reading; such complete coverage of ferial days is unparalleled in English medieval homiliaries, and seems unknown elsewhere in contemporary European cycles of sermons. The introduction to the present book, which is intended to be used along with the material in the previous volumes, describes the state of the text in these manuscripts and their relation to each other. Two further chapters consider questions relating to the whole cycle: the fidelity of the biblical translation in the sermons to the Vulgate texts; and the complicated issue of the relation between these English sermons and the Latin sermons of John Wyclif himself (this chapter is by Pamela Gradon). A fourth volume will provide a commentary on the individual sermons, consider the recurrent issues discussed within them, and offer suggestions concerning the origins of the collection.
The Spirit of Luc Boltanski
What is the relevance of Luc Boltanski’s ‘pragmatic sociology of critique’ to central issues in contemporary social and political analysis? In seeking to respond to this question, this book contains critical commentaries from prominent social theorists attempting to map out the influence and broad scope of Boltanski’s oeuvre.
Handbook of Meat, Poultry and Seafood Quality
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Mathematical Reviews
None
Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...
