Food Engineering: Integrated Approaches, Gustavo F. Guti?rrez-Lopez; Jorge Welti-Chanes; Ef
Автор: Mccabe Название: Unit operations of chemical engineering ISBN: 0071247106 ISBN-13(EAN): 9780071247108 Издательство: McGraw-Hill Рейтинг: Цена: 10123.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Includes separate chapters that are devoted to each of the principle unit operations, grouped into 4 sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids. This book contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples.
Описание: By guiding in the application of techniques and tools for predicting ADMET outcomes in drug candidates, Predictive ADMET offers a road map for drug discovery scientists to generate effective and safe drugs for unmet medical needs.
Автор: Myer Kutz Название: Handbook of Farm, Dairy and Food Machinery Engineering, ISBN: 012385881X ISBN-13(EAN): 9780123858818 Издательство: Elsevier Science Рейтинг: Цена: 26757.00 р. Наличие на складе: Поставка под заказ.
Описание: Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more.
Описание: This groundbreaking, multidisciplinary work is one of the first books to cover Nanotheragnostics, the new developmental edge of nanomedicine. Through a collection of authoritative chapters, the book reports on nanoscopic therapeutic systems that incorporate therapeutic agents, molecular targeting, and diagnostic imaging capabilities.
Автор: Abraham Название: Green Chemistry and Engineering: A Path to Sustainability ISBN: 0470413263 ISBN-13(EAN): 9780470413265 Издательство: Wiley Рейтинг: Цена: 13298.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: * Presents the same concepts commonly taught in undergraduate general chemistry and general engineering courses (organic, inorganic, analytical, and biochemistry, with applications to environmental and materials science) but with a green perspective.
Автор: Sieniutycz, Stanislaw Название: Thermodynamic Approaches in Engineering Systems ISBN: 012805462X ISBN-13(EAN): 9780128054628 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Thermodynamic Approaches in Engineering Systems responds to the need for a synthesizing volume that throws light upon the extensive field of thermodynamics from a chemical engineering perspective that applies basic ideas and key results from the field to chemical engineering problems.
This book outlines and interprets the most valuable achievements in applied non-equilibrium thermodynamics obtained within the recent fifty years. It synthesizes nontrivial achievements of thermodynamics in important branches of chemical and biochemical engineering. Readers will gain an update on what has been achieved, what new research problems could be stated, and what kind of further studies should be developed within specialized research.
Автор: Eric J. Mittemeijer Название: Thermochemical Surface Engineering of Steels, ISBN: 0857095927 ISBN-13(EAN): 9780857095923 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Поставка под заказ.
Описание: Thermochemical surface engineering significantly improves the properties of steels. Edited by two of the world`s leading authorities, this important book summarises the range of techniques and their applications. It covers nitriding, nitrocarburizing and carburizing.
Автор: Al Malah Kamal I.M. Название: Aspen Plus: Chemical Engineering Applications ISBN: 1119131235 ISBN-13(EAN): 9781119131236 Издательство: Wiley Рейтинг: Цена: 19958.00 р. Наличие на складе: Поставка под заказ.
Описание:
Facilitates the process of learning and later mastering Aspen Plus(R) with step by step examples and succinct explanations
Step-by-step textbook for identifying solutions to various process engineering problems via screenshots of the Aspen Plus(R) platforms in parallel with the related text
Includes end-of-chapter problems and term project problems
Includes online exam and quiz problems for instructors that are parametrized (i.e., adjustable) so that each student will have a standalone version
Includes extra online material for students such as Aspen Plus(R)-related files that are used in the working tutorials throughout the entire textbook
Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto Название: Advances in Food Process Engineering Research and Applications ISBN: 1489979476 ISBN-13(EAN): 9781489979476 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.
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).
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