Emulsions and Oil Treating Equipment, Sanjay Patil
Автор: Andrei S. Dukhin Название: Characterization of Liquids, Dispersions, Emulsions, and Porous Materials Using Ultrasound ISBN: 044463908X ISBN-13(EAN): 9780444639080 Издательство: Elsevier Science Рейтинг: Цена: 196510.00 T Наличие на складе: Поставка под заказ. Описание: Characterization of Liquids, Dispersions, Emulsions and Porous Materials Using Ultrasound, Third Edition, presents a scientific background for novel methods of characterizing homogeneous and heterogeneous liquids (dispersions, emulsions, and gels) as well as porous materials. Homogeneous liquids are characterized in rheological terms, whereas particle-size distribution and zeta potential are parameters of heterogeneous liquids. For porous materials, porosity, pore size, and zeta potential are output characteristics. These methods are based on ultrasound, which opens an opportunity for simplifying the sample preparation by eliminating dilution. This in turn, makes measurements faster, easier, precise, suitable for accurate quality control, PAT, and formulation of complex systems. . This book provides theoretical background of acoustics, rheology, colloid science, electrochemistry, and other relevant scientific fields, describing principles of existing instrumentation and, in particular, commercially available instruments. Finally, the book features an extensive list of existing applications. .
Автор: Shunmugaperumal Tamilvanan Название: Oil-In-Water Nanosized Emulsions for Drug Delivery and Targeting ISBN: 1119585228 ISBN-13(EAN): 9781119585220 Издательство: Wiley Рейтинг: Цена: 210090.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume is a guide for scholars, policymakers, attorneys, teachers, judges, and students interested in the theories, policies, and doctrines of copyright law. Featuring experts from around the world, the handbook offers a systematic, comparative study of copyright in major jurisdictions including the United States, the European Union, and China.
Автор: R?diger Brummer Название: Rheology Essentials of Cosmetic and Food Emulsions ISBN: 3662517566 ISBN-13(EAN): 9783662517567 Издательство: Springer Рейтинг: Цена: 83850.00 T 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.
Автор: Mcclements, David Julian Название: Food emulsions ISBN: 1498726682 ISBN-13(EAN): 9781498726689 Издательство: Taylor&Francis Рейтинг: Цена: 209270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.
See What's New in the Third Edition:
New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
New figures have been included, and previous ones have been redrawn
As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.
Автор: Johan Sj?blom Название: Emulsions ISBN: 9401050856 ISBN-13(EAN): 9789401050852 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Автор: Grumezescu, Alexandru Mih Название: Emulsions ISBN: 0128043067 ISBN-13(EAN): 9780128043066 Издательство: Elsevier Science Рейтинг: Цена: 154960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: "
Emulsions," the third volume of the "Nanotechnology in the Food Industry" series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions.
The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industryIncludes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysisOffers benefits and methods of risk assessment to ensure food safetyPresents cutting-edge encapsulating systems to improve the quality of functional compoundsProvides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field
Introduction.- Selection of Operating Parameters.- Applications of Ultrasonic Emulsification.- Mechanisms of Ultrasonic Emulsification.- Influence of Gas Content.- Ultrasonic Frequency.- Delivery of Anti-Cancer Drugs.- Future Trends and Outlook.- References.
Автор: J.F. Sadoc; N. Rivier Название: Foams and Emulsions ISBN: 0792356160 ISBN-13(EAN): 9780792356165 Издательство: Springer Рейтинг: Цена: 287890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This text provides a general and introductory survey of foams, emulsions and cellular materials. Foams and emulsions are illustrations of some fundamental concepts in statistical thermodynamics, rheology, elasticity and the physics and chemistry of divided media and interfaces.
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