Автор: Birdi, K. S. (KSB Consultant, Holte, Denmark) Название: Surface and Colloid Сhemistry. ISBN: 142009503X ISBN-13(EAN): 9781420095036 Издательство: Taylor&Francis Рейтинг: Цена: 94090.00 T Наличие на складе: Есть Описание: Grounded in real applications, this volume provides an introduction to the fundamentals and applications of surface and colloid chemistry. Presenting an overview of liquid surfaces, it also describes the liquid - solid interface phenomena, colloid chemistry systems, emulsion science aspects, and more complex issues.
Автор: Tyrell John A Название: Fundamentals of Industrial Chemistry ISBN: 1118617568 ISBN-13(EAN): 9781118617564 Издательство: Wiley Рейтинг: Цена: 81260.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book discusses the connectivity between major chemicals, showing how a chemical is made along with why and some of the business considerations. Not intended to give expert detail on all areas, the textbook puts chemical industry topics in context and ties together many of the principles chemistry majors learn across more specific courses.
Автор: Fox P.F., McSweeney P.L.H. Название: Advanced Dairy Chemistry Volume 2: Lipids ISBN: 0387263640 ISBN-13(EAN): 9780387263649 Издательство: Springer Рейтинг: Цена: 200260.00 T Наличие на складе: Невозможна поставка. Описание: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Автор: Abraham Название: Green Chemistry and Engineering: A Path to Sustainability ISBN: 0470413263 ISBN-13(EAN): 9780470413265 Издательство: Wiley Рейтинг: Цена: 88650.00 T 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: Demetzos, Costas Название: Pharmaceutical Nanotechnology: Fundamentals and Practical Applications ISBN: 981100790X ISBN-13(EAN): 9789811007903 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Невозможна поставка. Описание: This textbook explains the fundamental aspects of nanotechnology and fills the gap between bio-inspired nanotechnological systems and functionality of living organisms, introducing new insights to their physicochemical, biophysical and thermodynamic behaviour. Addressed to all those involved in recent advances in pharmaceutics, this book is divided in three major parts: Part A refers to the physicochemical and thermodynamics aspects of nanosystems, wherein their biophysical behaviour is correlated with that of the cells of living organisms; Part B refers to the application of nanotechnology in imaging, diagnostics and therapeutics; Part C is focused on issues regarding safety and nanotoxicity of nanosystems, and the regulatory framework that surrounds these. The text promotes the concept that biophysics, thermodynamics and nanotechnology are considered to be emerging tools that, when approached within regulatory boundaries, provide new and integrated knowledge for the production of new medicines. In 2018, Prof. Demetzos was honored with an award by the Order of Sciences of the Academy of Athens for his scientific contribution in Pharmaceutical Nanotechnology.
Автор: Fox P. F. Название: Dairy Chemistry and Biochemistry ISBN: 3319148915 ISBN-13(EAN): 9783319148915 Издательство: Springer Рейтинг: Цена: 79190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
Автор: Patrick F. Fox; Paul L. H. McSweeney Название: Advanced Dairy Chemistry Volume 2: Lipids ISBN: 1461498309 ISBN-13(EAN): 9781461498308 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Автор: Fox Patrick F., McSweeney Paul Название: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B ISBN: 0306472716 ISBN-13(EAN): 9780306472718 Издательство: Springer Рейтинг: Цена: 204040.00 T Наличие на складе: Поставка под заказ. Описание: Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins–all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
Автор: Robert Jenness; Elmer H. Marth; Noble P. Wong; Mar Название: Fundamentals of Dairy Chemistry ISBN: 0834213605 ISBN-13(EAN): 9780834213609 Издательство: Springer Рейтинг: Цена: 243800.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Pharmaceutical Chemistry ISBN: 0199655308 ISBN-13(EAN): 9780199655304 Издательство: Oxford Academ Рейтинг: Цена: 35890.00 T Наличие на складе: Поставка под заказ. Описание: Pharmaceutical Chemistry provides a wide-ranging overview of organic chemistry as applied to the study and practice of pharmacy. Drugs are simply chemicals, so to fully understand their manufacture, formulation, and the way they work in our bodies, an understanding of organic compounds and their reactions is essential.
Автор: Patrick F. Fox, Название: Fundamentals of Cheese Science ISBN: 1489976795 ISBN-13(EAN): 9781489976796 Издательство: Springer Рейтинг: Цена: 158380.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Автор: P. F. Fox; T. Uniacke-Lowe; P. L. H. McSweeney; J. Название: Dairy Chemistry and Biochemistry ISBN: 3319374362 ISBN-13(EAN): 9783319374369 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
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