Fundamentals of Food Freezing, Norman W. Desrosier
Автор: Byong H. Lee Название: Fundamentals of Food Biotechnology ISBN: 1118384954 ISBN-13(EAN): 9781118384954 Издательство: Wiley Рейтинг: Цена: 171020.00 T Наличие на складе: Поставка под заказ. Описание: Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.
Автор: Pham, Quang Tuan Название: Food Freezing and Thawing Calculations ISBN: 1493905562 ISBN-13(EAN): 9781493905560 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process.
Автор: William B. Bald Название: Food Freezing ISBN: 1447134486 ISBN-13(EAN): 9781447134480 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990.
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: Sylvain Deville Название: Freezing Colloids: Observations, Principles, Control, and Use ISBN: 3319505130 ISBN-13(EAN): 9783319505138 Издательство: Springer Рейтинг: Цена: 204970.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field.
Название: Fundamentals of Food Process Engineering ISBN: 1461570573 ISBN-13(EAN): 9781461570578 Издательство: Springer Рейтинг: Цена: 74490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.
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: Maier Название: Plasmonics: Fundamentals and Applications ISBN: 0387331506 ISBN-13(EAN): 9780387331508 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Considered a major field of photonics, plasmonics offers the potential to confine and guide light below the diffraction limit and promises a new generation of highly miniaturized photonic devices.
Автор: Polavarapu Название: Chiroptical Spectroscopy: Fundamentals and Applications ISBN: 1420092464 ISBN-13(EAN): 9781420092462 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Нет в наличии. Описание: This book details chiroptical spectroscopic methods: electronic circular dichroism (ECD), optical rotatory dispersion (ORD), vibrational circular dichroism (VCD), and vibrational Raman optical activity (VROA). For each technique, the text presents experimental methods for measurements and theoretical methods for analyzing the experimental data. It also includes a set of experiments that can be adopted for undergraduate teaching laboratories. Each chapter is written in an easy-to-follow format for novice readers, with necessary theoretical formalism in appendices for advanced readers.
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