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Showing posts with label Excipents. Show all posts
Showing posts with label Excipents. Show all posts

Handbook Of Pharmaceutical Excipients, By Raymond C Rowe And Paul J Sheskey


Pharmaceutical dosage forms contain both pharmacologically active compounds and excipients added to aid the formulation and manufacture of the subsequent dosage form for administration to patients. Indeed, the properties of the final dosage form (i.e. its bioavailability and stability) are, for the most part, highly dependent on the excipients chosen, their concentration and interaction with both the active compound and each other.

No longer can excipients be regarded simply as inert or inactive ingredients, and a detailed knowledge not only of the physical and chemical properties but also of the safety, handling and regulatory status of these materials is essential for formulators throughout the world. In addition, the growth of novel forms of delivery has resulted in an increase in the number of the excipients being used and suppliers of excipients have developed novel excipient mixtures and new physical forms to improve their properties. The Handbook of Pharmaceutical Excipients has been conceived as a systematic, comprehensive resource of information on all of these topics

Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant scientists, nutritionists, dieticians, pharmacologists, health care professionals and research scientists.

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Starch, Third Edition: Chemistry and Technology

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. 

* Everything needed to evaluate and apply the appropriate starch-based solution
* Explores the genetics, biochemistry, and physical structure of starches
* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
* Presents new application trends for starch