Vademecum for Vitamin Formulations PDF Download
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Author: Volker Bühler
Publisher: CRC Press
ISBN: 3804718345
Category : Pharmaceutical chemistry
Languages : en
Pages : 144
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Book Description
How do you formulate a vitamin product? Even today there is still a gap in knowledge of the pharmaceutical technology of vitamins. Reader has easy access to a wealth of information because of the alphabetical format. Many specific formulations are given. Vitamins and excipients with their influence on the bioavailability of vitamins and stability of vitamin preparations are discussed in detail. Several new formulations and a large chapter on multivitamin solutions were added in the revised edition. Enclosed CD-ROM offers optimal access to all specific formulations and crosslinked information on excipients in conjunction with vitamins.
Author: Volker Bühler
Publisher: CRC Press
ISBN: 3804718345
Category : Pharmaceutical chemistry
Languages : en
Pages : 144
Get Book Here
Book Description
How do you formulate a vitamin product? Even today there is still a gap in knowledge of the pharmaceutical technology of vitamins. Reader has easy access to a wealth of information because of the alphabetical format. Many specific formulations are given. Vitamins and excipients with their influence on the bioavailability of vitamins and stability of vitamin preparations are discussed in detail. Several new formulations and a large chapter on multivitamin solutions were added in the revised edition. Enclosed CD-ROM offers optimal access to all specific formulations and crosslinked information on excipients in conjunction with vitamins.
Author: Ejike R. Egwuekwe
Publisher: iUniverse
ISBN: 1532095562
Category : Medical
Languages : en
Pages : 210
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Book Description
Yes! What you are holding in your hands is the right book. It is an easy to read, user-friendly book that helps the reader understand breast cancer risks and how to minimize the risks and possibly prevent breast cancer from occuring in an individual person. The book provides diagrams, tables, and full-color images that are easy-to-follow. These are helpful in illustrating some points and concepts in various chapters of the book. Chapter summaries give overviews of important points . These are helpful in reinforcing understanding and retention of the matrial information gleaned from the book.
Author: Volker Bühler
Publisher: Springer Science & Business Media
ISBN: 9783540234128
Category : Health & Fitness
Languages : en
Pages : 272
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Book Description
The book describes the properties, analytical methods and the applications of different polyvinylpyrrolidone excipients (povidone, crospovidone, copovidone etc.) for use in pharmaceutical preparations. This group of excipients is one of the most important excipients used in modern technology to produce drugs. The book is intended for all persons working in the research, development and quality control of drugs. It gives a survey of all applications in solid, liquid and semisolid dosage forms including many drug formulation examples and more than 600 references to the literature.
Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
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Category :
Languages : en
Pages : 516
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Category : Food industry and trade
Languages : en
Pages : 652
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Author: National Library of Medicine (U.S.)
Publisher:
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Category : Medicine
Languages : en
Pages : 1178
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Author: National Library of Medicine (U.S.)
Publisher:
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Category : Medicine
Languages : en
Pages : 1144
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Book Description
First multi-year cumulation covers six years: 1965-70.
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Category : Nutrition
Languages : en
Pages : 712
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Book Description
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Category : Agricultural pests
Languages : en
Pages : 968
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Book Description
