Handbook of Food Science and Technology 3 - Food Biochemistry and Technology, Jeantet
Автор: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé Название: Handbook of Food Science and Technology 1: Food Alteration and Food Quality ISBN: 1848219326 ISBN-13(EAN): 9781848219328 Издательство: Wiley Рейтинг: Цена: 22010.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Автор: Drew Myers Название: Surfactant Science and Technology, 3rd Edition ISBN: 0471680249 ISBN-13(EAN): 9780471680246 Издательство: Wiley Рейтинг: Цена: 23602.00 р. Наличие на складе: Поставка под заказ.
Описание: Provides an introduction to the study and use of surfactants, the molecular nature of the interactions of surface active materials, and the consequences their presence can have on system characteristics and performance. This book is aimed at students and professionals who need a basic understanding of the topic and its potential applications.
Автор: RautenstrauГџ Bernd W., Liehr Thomas Название: FISH Technology ISBN: 3540672761 ISBN-13(EAN): 9783540672760 Издательство: Springer Цена: 24450.00 р. Наличие на складе: Поставка под заказ.
Описание: Fluorescence in situ hybridization (FISH) is a powerful method to directly visualise the localisation of genomic alterations in the nucleus. The technique has been adapted to a wide range of applications in both medicine, especially diagnostic cytogenetics, and biology. Topics described in this manual include: FISH on native human tissues, such as blood, bone marrow, epithelial cells, hair root cells, amniotic fluid cells, human sperm cells; FISH on archival human tissues, e.g. formalin-fixed and paraffin-embedded tissue sections, cryofixed tissue; simultaneous detection of apoptosis and expression of apoptosis-related genes; comparative genomic hybridization; special FISH techniques (Fiber-, PNA-, CO-, NU- and DBD-FISH); FISH on insect cells and yeast; multi-color FISH applications (spectral karyotyping analysis, reverse FISH and FICTION); FISH-related techniques, such as PRINS and microarrays.
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