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Image Analysis of Food Microstructure, Russ, John C.


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Цена: 9798.00р.
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Автор: Russ, John C.
Название:  Image Analysis of Food Microstructure
ISBN: 9780367393595
Издательство: Taylor&Francis
Классификация:
ISBN-10: 036739359X
Обложка/Формат: Paperback
Страницы: 400
Вес: 0.74 кг.
Дата издания: 27.09.2019
Язык: English
Размер: 231 x 155 x 23
Читательская аудитория: Tertiary education (us: college)
Основная тема: Food Chemistry
Ссылка на Издательство: Link
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Поставляется из: Европейский союз
Описание:

Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels.

The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate.

Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.




Continuous Media with Microstructure

Автор: Bettina Albers
Название: Continuous Media with Microstructure
ISBN: 364242564X ISBN-13(EAN): 9783642425646
Издательство: Springer
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Цена: 29209.00 р.
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Описание: This book discusses the extension of classical continuum models. To the first class addressed belong various thermodynamic models of multicomponent systems, and to the second class belong primarily microstructures created by phase transformations.

3D Analysis of the Myocardial Microstructure

Автор: Johanna Maria Ticar
Название: 3D Analysis of the Myocardial Microstructure
ISBN: 3658114231 ISBN-13(EAN): 9783658114237
Издательство: Springer
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Цена: 11101.00 р.
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Описание: The master thesis of Johanna Maria Ticar reveals high-resolution insights into the myocardial microstructure and illustrates that cardiac muscle fibers are straight, running in parallel with one preferred fiber direction, however, deposits such as fat seem to compromise the regular and compact structure.

Microstructure of Metals and Alloys

Автор: Zlateva, Ganka , Martinova, Zlatanka
Название: Microstructure of Metals and Alloys
ISBN: 0367387344 ISBN-13(EAN): 9780367387341
Издательство: Taylor&Francis
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Цена: 10104.00 р.
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Описание:

A teaching tool intended to complement existing books on the theory of materials science, metallurgy, and electron microscopy, this text focuses on metals and alloys. It visualizes key structural elements common to crystalline materials, including crystal lattice imperfections, along with the principles and steps involved in the microstructure development in metallic materials under external influences.

Designed as an atlas, Microstructure of Metals and Alloys contains a collection of carefully selected original transmission electron microscope (TEM) micrographs taken by the authors. These images demonstrate typical crystal lattice defects, elements of the microstructure of metals and alloys, and the basic processes occurring to the crystal structure during plastic deformation, polygonization, recrystallization, and rapid solidification.

The book is organized into six chapters. Each deals with a particular problem in the field of physical metallurgy, and begins with a description of the basic concept and terms. These descriptions enable readers to achieve a better understanding of the essential issues relevant to specific challenges. Providing comprehensive, illustrative coverage of the basic topics in materials science, this important work emphasizes fundamental principles over specific materials, in a manner that is fully consistent with the contemporary tendency in materials science teaching.

The Role of Microstructure in Topical Drug Product Development

Автор: Nigel Langley; Bozena Michniak-Kohn; David W. Osbo
Название: The Role of Microstructure in Topical Drug Product Development
ISBN: 3030173542 ISBN-13(EAN): 9783030173548
Издательство: Springer
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Цена: 22359.00 р.
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Описание: Following the Semi-solid Microstructure Workshop sponsored by BASF and hosted by the Rutgers Center for Dermal Research, a pharmaceutical product development working group was formed. The group, known as the Q3 Working Group, selected the following five areas of focus: Particle/Globule Size and Distribution, Viscosity/Rheology/Spreadability, In Vitro Testing, State of API, State of Excipients. A committee was appointed for each of these five areas. The committees were tasked to review the literature, identify best practices, list experimental details required for an independent lab to duplicate the test, and propose scientific studies that may meaningfully advance this specific area of focus. Each committee has a chair (or co-chairs) that are the lead author(s) of the chapter. The Q3 Working Group members serve as the critical reviewers of each chapter, making suggestions that improve the quality of the document and that make each of the five chapters uniform in scope and content.

Pharmaceutical development scientists that formulate topical products (creams, lotions, gels suspensions, foams, etc) and all the allied raw material suppliers, packaging suppliers, contract laboratories including CROs, CMOs and regulators need access to this book. Overall, the topic of semisolid microstructure is of equal importance to the generic pharmaceutical companies (filing Abbreviated New Drug Applications or ANDAs) and pharmaceutical companies filing New Drug Applications (NDAs). In addition to products applied to the skin, hair, and nails, The Role of Microstructure in Topical Drug Product Development’ crosses over and is essential reading to developers of oral suspensions, ophthalmic ointments and gels, otic suspension, vaginal semisolids and retention enemas.
Dispersion Stability, Microstructure and Phase Transition of Anisotropic Nanodiscs

Автор: Ravi Kumar Pujala
Название: Dispersion Stability, Microstructure and Phase Transition of Anisotropic Nanodiscs
ISBN: 3319045547 ISBN-13(EAN): 9783319045542
Издательство: Springer
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Цена: 18167.00 р.
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Описание: Recognized as an outstanding contribution to the field, this thesis is a comprehensive exploration of physical phenomena in nano clay systems. It features the author`s data on the first experimental observation of a system with high aspect ratio nanodiscs.

Ceramic Microstructures `86

Автор: Joseph A. Pask; Anthony G. Evans
Название: Ceramic Microstructures `86
ISBN: 1461290740 ISBN-13(EAN): 9781461290742
Издательство: Springer
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Цена: 16979.00 р.
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Описание: The Proceedings of the International Materials Symposium on Ceramic Microstructures `86: Role of Interfaces presents a comprehensive coverage of the past decade`s advances in ceramic science and technology related to microstructures.

Diffraction Analysis of the Microstructure of Materials

Автор: Eric J. Mittemeijer; Paolo Scardi
Название: Diffraction Analysis of the Microstructure of Materials
ISBN: 3642073522 ISBN-13(EAN): 9783642073526
Издательство: Springer
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Цена: 32651.00 р.
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Описание: Overview of diffraction methods applied to the analysis of the microstructure of materials.

Gradient Microstructure in Laser Shock Peened Materials: Fundamentals and Applications

Автор: Zhou Liucheng, He Weifeng
Название: Gradient Microstructure in Laser Shock Peened Materials: Fundamentals and Applications
ISBN: 9811617465 ISBN-13(EAN): 9789811617461
Издательство: Springer
Цена: 22359.00 р.
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Описание: This book introduces the fundamentals and principles of laser shock peening (LSP) for aeronautical materials. The main contents of the book include: the characteristics of laser shock wave, the formation mechanism of gradient structures and the strengthening-toughing mechanism by gradient structures.

Gradient Microstructure in Laser Shock Peened Materials

Автор: Zhou
Название: Gradient Microstructure in Laser Shock Peened Materials
ISBN: 981161749X ISBN-13(EAN): 9789811617492
Издательство: Springer
Рейтинг:
Цена: 22359.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book introduces the fundamentals and principles of laser shock peening (LSP) for aeronautical materials. The main contents of the book include: the characteristics of laser shock wave, the formation mechanism of gradient structures and the strengthening-toughing mechanism by gradient structures.

Dispersion Stability, Microstructure and Phase Transition of Anisotropic Nanodiscs

Автор: Ravi Kumar Pujala
Название: Dispersion Stability, Microstructure and Phase Transition of Anisotropic Nanodiscs
ISBN: 3319381954 ISBN-13(EAN): 9783319381954
Издательство: Springer
Рейтинг:
Цена: 13059.00 р.
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Описание: Recognized as an outstanding contribution to the field, this thesis is a comprehensive exploration of physical phenomena in nano clay systems. It features the author`s data on the first experimental observation of a system with high aspect ratio nanodiscs.

Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health

Название: Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health
ISBN: 1788017153 ISBN-13(EAN): 9781788017152
Издательство: Royal Society of Chemistry
Рейтинг:
Цена: 35693.00 р.
Наличие на складе: Поставка под заказ.

Описание: This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.


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