H. LevineE. Shalaev and G. ZografiV. Truong and B.R. Bhandari and T. Howes and B. AdhikariY. Kou and E.W. Ross and I.A. TaubI. Braga da Cruz and W.M. MacInnes and J.C. Oliveira and F.X. MalcataR. Parker and Y.M. Gunning and B. Lalloue and T.R. Noel and S.G. RingD. Lourdin and P. Colonna and G. Brownsey and S. RingA. Schoonman and J.B. Ubbink and W.M. MacInnes and H.J. WatzkeP.G. Debenedetti and J.R. ErringtonK. Kajiwara and A. Motegi and M. Sugie and F. Franks and S. Munekawa and T. Igarashi and A. KishiA. SchiraldiL. Slade and H. LevineH.D. Goff and K. Montoya and M.E. SahagianV. Zylberman and A.M.R. PilosofP.A. Sopade and B. Bhandari and B. D'Arcy and P. Halley and N. CaffinT. AuffretE. Shalaev and F. FranksK.-I. Izutsu and S. KojimaD. O'Sullivan and G. Steele and T.K. AustinM.F. Mazzobre and M.P. Longinotti and H.R. Corti and M.P. BueraK. Kawai and T. Suzuki and T. Hagiwara and R. TakaiM.J. PikalD. Lechuga-Ballesteros and D.P. Miller and J. ZhangT. Suzuki and Y.J. Kim and C. Pradistsuwana and R. TakaiD.S. ReidN. Murase and M. Ruike and S. Yoshioka and C. Katagiri and H. Takahashi

Introduction--Progress in Amorphous Food and Pharmaceutical Systems	p. 1
Structure and its Significance in the Application Technology of Amorphous Materials
The Concept of 'Structure' in Amorphous Solids from the Perspective of the Pharmaceutical Sciences	p. 11
Analytical Model for the Prediction of Glass Transition Temperature of Food Systems	p. 31
Microstructural Domains in Foods: Effect of Constitutents on the Dynamics of Water in Dough, as Studied by Magnetic Resonance Spectroscopy	p. 48
Supplemented State Diagram for Sucrose from Dynamic Mechanical Thermal Analysis	p. 59
Glassy State Dynamics and its Significance for Stabilization of Labile Bioproducts
Glassy State Dynamics, its Significance for Biostabilisation and the Role of Carbohydrates	p. 73
Influence of Physical Ageing on Physical Properties of Starchy Materials	p. 88
Uptake and Transport of Gas in Microstructured Amorphous Matrices	p. 98
Theories of Unstable Aqueous Systems: How Can They Help the Technologist?
Recent Developments in the Theory of Amorphous Aqueous Systems	p. 115
Studies on Raffinose Hydrates	p. 121
Comparison between WLF and VTF Expressions and Related Physical Meaning	p. 131
Progress in Food Processing and Storage
Progress in Food Processing and Storage, Based on Amorphous Product Technology	p. 139
The Effect of Microstructure on the Complex Glass Transition Occurring in Frozen Sucrose Model Systems and Foods	p. 145
Relationship between the Glass Transition, Molecular Structure and Functional Stability of Hydrolyzed Soy Proteins	p. 158
A Study of Vitrification of Australian Honeys at Different Moisture Contents	p. 169
Rational Pharmaceutical Formulation of Amorphous Products
Rational Formulation Design--Can the Regulators be Educated?	p. 187
Solid--Liquid State Diagrams in Pharmaceutical Lyophilisation: Crystallization of Solutes	p. 200
Miscibility of Components in Frozen Solutions and Amorphous Freeze-dried Protein Formulations	p. 216
Investigations into the Amorphous and Crystalline Forms of a Development Compound	p. 220
Thermophysical Properties of Amorphous Dehydrated and Frozen Sugar Systems, as Affected by Salts	p. 231
Glass-forming Ability of Polyphosphate Compounds and Their Stability	p. 244
Chemistry in Solid Amorphous Matrices
Chemistry in Solid Amorphous Matrices: Implication for Biostabilization	p. 257
Residual Water, its Measurement, and its Effects on Product Stability
Residual Water in Amorphous Solids: Measurement and Effects on Stability	p. 275
A Decrease in Water Adsorption Ability of Amorphous Starch Subjected to Prolonged Ball-milling is Accompanied by Enthalpy Relaxation	p. 317
Novel Experimental Approaches to Studies of Amorphous Aqueous Systems
Use, Misuse and Abuse of Experimental Approaches to Studies of Amorphous Aqueous Systems	p. 325
Glass Transition and Ice Crystallisation of Water in Polymer Gels, Studied by Oscillation DSC, XRD--DSC Simultaneous Measurements, and Raman Spectroscopy	p. 339
Subject Index	p. 347