Автор: Miller Название: Food Chemistry: A Laboratory Manual, Second Editio n ISBN: 0470639318 ISBN-13(EAN): 9780470639313 Издательство: Wiley Рейтинг: Цена: 9338.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: FOOD CHEMISTRY A LABORATORY MANUAL
A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science
In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.
Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.
The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:
A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
Additional experiments, references, and chemical structures
Numerous laboratory exercises sufficient for a one-semester course
Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Автор: Le Pinnet Paul Название: Laboratory Scientific Glassblowing: A Practical Training Method ISBN: 1786342421 ISBN-13(EAN): 9781786342423 Издательство: World Scientific Publishing Рейтинг: Цена: 7603.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Related Title: Laboratory Scientific Glassblowing: Advanced Techniques and Glassblowing's Place in History'If you are interested in learning about glassblowing techniques for scientific glassware, then this book is an incredible opportunity to learn from a master glassblower. Much of this information is passed down in person, and to have it available in a book such as this is a very rare opportunity that you should not pass up.'IEEE Electrical Insulation MagazineThis book explains and demonstrates the methods involved in scientific glassblowing. It describes elementary to advanced glass manipulation together with technical information on its safe use and development in the laboratory. Edited by Paul Le Pinnet (MBE), a scientific glassblower with over 50 years' experience in the field, experts in glassblowing are brought together to explain their methods and approaches used to produce a variety of glassware.Laboratory Scientific Glassblowing is a unique project which updates and develops the traditional art of glassblowing and brings it into the 21st century. New skills and materials are introduced, including descriptions of working with fused silica, on laser profile cutting and on the creation of artistic glassware in a scientific setting. Written specifically as a hands-on reference work, this book can be used as a step-by-step practical guide for practitioners and scientists as well as students and apprentices interested in the field.Contributions from: Michael Baumbach, MD of H Baumbach & Co; Paul Rathmill, Enterprise Q; William Fludgate, MD BioChem Glass (app) Ltd; Ian Pearson (Past Chairman BSSG), Editor, BSSG Journal; Gary Coyne, California State University USA; Konstantin Kraft-Poggensee, Former chairman, German Scientific Glassblowing Society; Keith Holden President of the Australian and New Zealand Glassblowing Society; Phil Murray, Churchill Fellow.
Описание: Searching for laboratory instruments and systems can be daunting and expensive. Sales reps can help, but, ultimately, their loyalty lies elsewhere.
Автор: Le Pinnet Paul Название: Laboratory Scientific Glassblowing: A Practical Training Method ISBN: 1786341972 ISBN-13(EAN): 9781786341976 Издательство: World Scientific Publishing Рейтинг: Цена: 14256.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Related Title: Laboratory Scientific Glassblowing: Advanced Techniques and Glassblowing's Place in History'If you are interested in learning about glassblowing techniques for scientific glassware, then this book is an incredible opportunity to learn from a master glassblower. Much of this information is passed down in person, and to have it available in a book such as this is a very rare opportunity that you should not pass up.'IEEE Electrical Insulation MagazineThis book explains and demonstrates the methods involved in scientific glassblowing. It describes elementary to advanced glass manipulation together with technical information on its safe use and development in the laboratory. Edited by Paul Le Pinnet (MBE), a scientific glassblower with over 50 years' experience in the field, experts in glassblowing are brought together to explain their methods and approaches used to produce a variety of glassware.Laboratory Scientific Glassblowing is a unique project which updates and develops the traditional art of glassblowing and brings it into the 21st century. New skills and materials are introduced, including descriptions of working with fused silica, on laser profile cutting and on the creation of artistic glassware in a scientific setting. Written specifically as a hands-on reference work, this book can be used as a step-by-step practical guide for practitioners and scientists as well as students and apprentices interested in the field.Contributions from: Michael Baumbach, MD of H Baumbach & Co; Paul Rathmill, Enterprise Q; William Fludgate, MD BioChem Glass (app) Ltd; Ian Pearson (Past Chairman BSSG), Editor, BSSG Journal; Gary Coyne, California State University USA; Konstantin Kraft-Poggensee, Former chairman, German Scientific Glassblowing Society; Keith Holden President of the Australian and New Zealand Glassblowing Society; Phil Murray, Churchill Fellow.
Автор: Mohrig Jerry R Название: Laboratory Techniques in Organic Chemistry ISBN: 1464134227 ISBN-13(EAN): 9781464134227 Издательство: Macmillan Learning Рейтинг: Цена: 17620.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The most comprehensive textbook and detailed presentation of the lab techniques organic chemistry students need to know.
Автор: Alfred Bartolucci, Karan P. Singh, Sejong Bae Название: Introduction to Statistical Analysis of Laboratory Data ISBN: 1118736869 ISBN-13(EAN): 9781118736869 Издательство: Wiley Рейтинг: Цена: 16466.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Introduction to Statistical Analysis of Laboratory Data presents a detailed discussion of important statistical concepts and methods of data presentation and analysis
Provides detailed discussions on statistical applications including a comprehensive package of statistical tools that are specific to the laboratory experiment process
Introduces terminology used in many applications such as the interpretation of assay design and validation as well as "fit for purpose" procedures including real world examples
Includes a rigorous review of statistical quality control procedures in laboratory methodologies and influences on capabilities
Presents methodologies used in the areas such as method comparison procedures, limit and bias detection, outlier analysis and detecting sources of variation
Analysis of robustness and ruggedness including multivariate influences on response are introduced to account for controllable/uncontrollable laboratory conditions
Автор: Jan Jager, Rudy Folkersma, Vincent Voet Название: Plastics in the Circular Economy ISBN: 3110666758 ISBN-13(EAN): 9783110666755 Издательство: Walter de Gruyter Рейтинг: Цена: 16727.00 р. Наличие на складе: Нет в наличии.
Описание:
We cannot imagine a world without plastics. Plastic products make our daily life safe, healthy and convenient. Besides all the benefits, the current plastics economy gives rise to environmental concerns with respect to fossil oil depletion and plastic waste accumulation. In a circular economy, however, plastics can be redesigned for reusability and recyclability. This book makes the topic of sustainable plastics approachable for students and career starters alike, describing the nature and chemistry of (bio)polymers as well as how to create a closed loop of plastic materials.
Описание: The new edition of this book addresses the many changes in laboratory design since the previous edition was published in 2001. It focuses on advances in environmental design and green laboratories while bringing up to date all health and safety aspects of lab design.
Автор: Mannino Название: Guidelines for Laboratory Quality Managers ISBN: 3031117239 ISBN-13(EAN): 9783031117237 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements, organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation to distribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers is the guide for accreditation for food control laboratories.
Автор: R?diger Brummer Название: Rheology Essentials of Cosmetic and Food Emulsions ISBN: 3662517566 ISBN-13(EAN): 9783662517567 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.
Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.
