Biotechnology of Food and Feed Additives, Holger Zorn; Peter Czermak

Автор: G.F. Edwards; E. L?ck
Название: Antimicrobial Food Additives
ISBN: 3642965725 ISBN-13(EAN): 9783642965722
Издательство: Springer
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Цена: 14365.00 р.
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Название: Additives In Polymers, Analysis And
ISBN: 1771881283 ISBN-13(EAN): 9781771881289
Издательство: Taylor&Francis
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Цена: 19140.00 р.
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Описание:

Additives are selected depending on the type of polymers to which they will be added or the application for which they will be used. The appropriate selection of additives helps develop value-added plastics with improved durability as well as other advantages. This research book provides a range of modern techniques and new research on the use of additives in a variety of applications. The methods and instrumentation described represent modern analytical techniques useful to researchers, product development specialists, and quality control experts in polymer synthesis and manufacturing. Engineers, polymer scientists, and technicians will find this volume useful in selecting approaches and techniques applicable to characterizing molecular, compositional, rheological, and thermodynamic properties of elastomers and plastics.

Автор: Mahendra K. Sharma
Название: Surface Phenomena and Additives in Water-Based Coatings and Printing Technology
ISBN: 1489923632 ISBN-13(EAN): 9781489923639
Издательство: Springer
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Цена: 23508.00 р.
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Название: Microbial production of food ingredients and additives
ISBN: 0128115203 ISBN-13(EAN): 9780128115206
Издательство: Elsevier Science
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Цена: 19875.00 р.
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Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.