Glass Transition and Phase Transitions in Food and Biological Materials, Ahmed
Автор: Goyal, Megh R. Название: Nanotechnology Horizons in Food Process Engineering ISBN: 1774910624 ISBN-13(EAN): 9781774910627 Издательство: Taylor&Francis Рейтинг: Цена: 14899.00 р. 21284.00-30% Наличие на складе: Есть (1 шт.)
Автор: Joan Sylvain Baughan Название: Global legislation for food contact materials ISBN: 0128211814 ISBN-13(EAN): 9780128211816 Издательство: Elsevier Science Рейтинг: Цена: 30318.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Follow one girl as she builds a rocket and plans to take her friends on an amazing trip to the Sun and Moon. But will the task prove more difficult than she first thought? Imaginatively illustrated by T.S Spookytooth, this clever and inventive poem was written by eleven-year-old Collins Big Cat 2011 Writing Competition winner Nicole Sharrocks.
Описание: < p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products.
It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Описание: This workshop focuses first on the phase diagrams and phase transitions of materials known to be composed of molecular networks. These phase properties characteristically contain remarkable features, such as intermediate phases that lead to reversibility windows in glass transitions as functions of composition.
Автор: Gekas, Vassilis Название: Transport Phenomena of Foods and Biological Materials ISBN: 0849379016 ISBN-13(EAN): 9780849379017 Издательство: Taylor&Francis Рейтинг: Цена: 56654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Goyal, Megh R. Название: Enzyme Inactivation in Food Processing ISBN: 1774911604 ISBN-13(EAN): 9781774911600 Издательство: Taylor&Francis Рейтинг: Цена: 23580.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ruan, R. Roger Название: Water in Foods and Biological Materials ISBN: 1566765897 ISBN-13(EAN): 9781566765893 Издательство: Taylor&Francis Рейтинг: Цена: 42874.00 р. Наличие на складе: Нет в наличии.
Автор: Plinio Innocenzi Название: The Sol-to-Gel Transition ISBN: 3030200299 ISBN-13(EAN): 9783030200299 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book provides an in-depth introduction to the sol to gel transition in inorganic and hybrid organic-inorganic systems, one of the most important chemical-physical transitions and the basis of the sol-gel process. Familiarity with the fundamental chemistry and physics of this transition is essential for students in chemistry and materials science through academic and industry researchers working on sol-gel-related applications. The book features a didactic approach, using simple and clear language to explain the sol to gel transition and the accompanying processes. The text is also suitable for use in short courses and workshops for graduate students as well as professionals.
This fully revised and updated new edition contains a wealth of new content. In particular, it includes a detailed discussion of the chemistry of transition metal alkoxides and organosilanes, and an extended discussion of the sol to gel transition models.
Автор: Goyal, Megh R. Название: Nanotechnology Horizons in Food Process Engineering ISBN: 1774910985 ISBN-13(EAN): 9781774910986 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Goyal, Megh R. Название: Nanotechnology Horizons in Food Process Engineering ISBN: 1774910608 ISBN-13(EAN): 9781774910603 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ada Altieri Название: Jamming and Glass Transitions ISBN: 3030235998 ISBN-13(EAN): 9783030235994 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The work described in this book originates from a major effort to develop a fundamental theory of the glass and the jamming transitions. The first chapters guide the reader through the phenomenology of supercooled liquids and structural glasses and provide the tools to analyze the most frequently used models able to predict the complex behavior of such systems. A fundamental outcome is a detailed theoretical derivation of an effective thermodynamic potential, along with the study of anomalous vibrational properties of sphere systems. The interested reader can find in these pages a clear and deep analysis of mean-field models as well as the description of advanced beyond-mean-field perturbative expansions. To investigate important second-order phase transitions in lattice models, the last part of the book proposes an innovative theoretical approach, based on a multi-layer construction. The different methods developed in this thesis shed new light on important connections among constraint satisfaction problems, jamming and critical phenomena in complex systems, and lay part of the groundwork for a complete theory of amorphous solids.
Автор: Oluwatosin Ademola Ijabadeniyi Название: Food Science and Technology: Trends and Future Prospects ISBN: 3110667452 ISBN-13(EAN): 9783110667455 Издательство: Walter de Gruyter Цена: 14342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
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