The directedself-assembly (DSA) method of patterning for microelectronics uses polymer phase-separation to generate features of less than 20nm, with the positions of self-assembling materials externally guided into the desired pattern. Directed self-assembly of Block Co-polymers for Nano-manufacturing reviews the design, production, applications and future developments needed to facilitate the widescale adoption of this promising technology.
Beginning with a solid overview of the physics and chemistry of block copolymer (BCP) materials, Part 1 covers the synthesis of new materials and new processing methods for DSA.Part 2 then goes on to outline the key modelling and characterization principles of DSA, reviewing templates and patterning using topographical and chemically modified surfaces, line edge roughness and dimensional control, x-ray scattering for characterization, and nanoscale driven assembly. Finally, Part 3 discusses application areas and related issues for DSA in nano-manufacturing, including for basic logic circuit design, the inverse DSA problem, design decomposition and the modelling and analysis of large scale, template self-assembly manufacturing techniques.
Автор: Francisco Aboitiz; Diego Cosmelli Название: From Attention to Goal-Directed Behavior ISBN: 3642089518 ISBN-13(EAN): 9783642089510 Издательство: Springer Рейтинг: Цена: 28732.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume presents an updated view of neurodynamical approaches to attentional mechanisms and related percetual and consciousness questions with a take on neuropsychiatric illnesses which can shed light on these problems, specifically ADHD and schizophrenia
Описание: Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.
Автор: Kilcast, D Название: Sensory Analysis for Food and Beverage Quality Control ISBN: 0081014678 ISBN-13(EAN): 9780081014677 Издательство: Elsevier Science Рейтинг: Цена: 30318.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Название: Flavor, Fragrance, and Odor Analysis ISBN: 1138198579 ISBN-13(EAN): 9781138198579 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.
Topics discussed include
Sequential SBSE, a novel extraction procedure
A simplified method for switching from one-dimensional to two-dimensional GC-MS
How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
Analyzing and combating off-flavors caused by metabolites from microorganisms
A technique for measuring synergy effects between odorants
The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential
The parameters utilized during the production of aqueous formulations rich in pyrazines
How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process
The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.
With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.
Название: Analysis of Sensory Properties in Foods ISBN: 3039214330 ISBN-13(EAN): 9783039214334 Издательство: Неизвестно Рейтинг: Цена: 6901.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.
Автор: Bowman Logan Название: Food Chemistry: Sensory Analysis and Mechanisms ISBN: 1682860876 ISBN-13(EAN): 9781682860878 Издательство: Неизвестно Цена: 23333.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Taste analysis is a complex sensory procedure and many sensory mechanisms are involved in its perception. This book presents all the processes associated with sensory analysis of food in the most comprehensible manner. This book brings together detailed explanations of the various concepts like mechanisms of taste and flavor, evolution of taste organs, multi-sensory perception of flavor, influence of genetics in flavor chemistry and perception, etc. This book presents researches that have transformed this discipline and aided its advancement. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
