Автор: Ishida, Hatsuo Название: Handbook of Benzoxazine Resins ISBN: 044463844X ISBN-13(EAN): 9780444638441 Издательство: Elsevier Science Рейтинг: Цена: 252650.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This handbook provides a wide overview of the field, fundamental understanding of the synthetic methods and structure/property correlation, as well as studies related to applications in a wide range of subjects. The handbook also provides 1H and 13C NMR spectra, FTIR spectra, DSC and TGA thermograms to aid in research activities. Additional tables on key NMR and FTIR frequencies unique to benzoxazine, heat of polymerization, Tg, and char yield will greatly aid in thechoice of proper benzoxazine for aspecific application.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 146147776X ISBN-13(EAN): 9781461477761 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 1489977244 ISBN-13(EAN): 9781489977243 Издательство: Springer Рейтинг: Цена: 214280.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Handbook of Fire and Explosion Protection Engineering Principles for the Oil, Gas, Chemical, and Related Facilities, Fourth Edition, discusses high-level risk analysis and advanced technical considerations, such as process control, emergency shut-downs, and evaluation procedures. As more engineers and managers are adopting risk-based approaches to minimize risk, maximize profits, and keep operations running smoothly, this reference encompasses all the critical equipment and standards necessary for the process industries, including oil and gas. Updated with new information covering fire and explosion resistant systems, drainage systems, and human factors, this book delivers the equipment standards needed to protect today's petrochemical assets and facilities.
Provides tactics on how to revise and upgrade company policies to support safer designs and equipment
Helps readers understand the latest in fire suppression and explosion risks for a process plant in a single source
Updates on how to evaluate concerns, thus helping engineers and managers process operating requests and estimate practical cost benefit factors
Автор: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.
Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Автор: Phillips Glyn O., Williams Peter a., Phillips G. O. Название: Handbook of Food Proteins ISBN: 0081016697 ISBN-13(EAN): 9780081016695 Издательство: Elsevier Science Рейтинг: Цена: 190890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.
Автор: Mandy L. Corrigan; Arlene A. Escuro; Donald F. Kir Название: Handbook of Clinical Nutrition and Stroke ISBN: 1627039392 ISBN-13(EAN): 9781627039390 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Handbook of Clinical Nutrition and Stroke is a comprehensive reference on nutrition for the multidisciplinary team caring for stroke patients. Targeting physicians, nurse practitioners, clinical dietitians, and advanced allied health and medical students, this volume provides an introduction on the different types of stroke, associated risk factors, and uniquely featured global perspectives on stroke. In addition to discussing stroke risk factors, the book expands upon treatment and management from the acute care setting through rehabilitation, captures the lifespan of patients affected by stroke, and discusses the progression of the nutrition care plan. Containing the most up-to-date, evidence based information currently available, Handbook of Clinical Nutrition and Stroke is a valuable resource for clinicians working with the stroke population.
Автор: Christopher G. J. Baker Название: Handbook of Food Factory Design ISBN: 1493948849 ISBN-13(EAN): 9781493948840 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
Автор: Sadeghbeigi, Reza Название: Fluid Catalytic Cracking Handbook ISBN: 0128126639 ISBN-13(EAN): 9780128126639 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Fluid Catalytic Cracking Handbook: An Expert Guide to the Practical Operation, Design, and Optimization of FCC Units, Fourth Edition, enables readers to maximize the profitability and reliability of fluid catalytic cracking operations by covering all stages of FCC, including their design, operation, troubleshooting and optimization. It includes valuable chapters on FCC Main Fractionator and Gas Plant and Process Engineering Tools that provide engineers with the relevant tools they need to fully optimize processes and operations. This book presents technologies and processes that will improve the profitability and reliability of FCC units, along with lessons from Mr. Sadeghbeigi's 30 years of field experience.
The book provides a valuable reference for experienced engineers, but is also an ideal reference for those who are developing their skills and knowledge base.
Автор: Myer Kutz Название: Handbook of farm, dairy and food machinery engineering ISBN: 0128148039 ISBN-13(EAN): 9780128148037 Издательство: Elsevier Science Рейтинг: Цена: 258260.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more.
The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts.
Fully revised and updated to reflect the latest in food production machinery, including new chapters on UAS Applications, Microwave Processing of Foods, and Postharvest Treatment of Fresh Produce
Presents real-world application scenarios and provides efficient access to information
Includes the design of machinery and facilities, as well as the theoretical basis for determining and predicting behavior of foods as they are handled and processed
Автор: Leonid Burstein Название: Handbook of Research on Advancements in Manufacturing, Materials, and Mechanical Engineering ISBN: 1799849392 ISBN-13(EAN): 9781799849391 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 283670.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Production, new materials development, and mechanics are the central subjects of modern industry and advanced science. With a very broad reach across several different disciplines, selecting the most forward-thinking research to review can be a hefty task, especially for study in niche applications that receive little coverage. For those subjects, collecting the research available is of utmost importance.
The Handbook of Research on Advancements in Manufacturing, Materials, and Mechanical Engineering is an essential reference source that examines emerging obstacles in these fields of engineering and the methods and tools used to find solutions. Featuring coverage of a broad range of topics including fabricating procedures, automated control, and material selection, this book is ideally designed for academics; tribology and materials researchers; mechanical, physics, and materials engineers; professionals in related industries; scientists; and students.
Автор: Rogers, Lauren Название: Discrimination Testing in Sensory Science ISBN: 0081010095 ISBN-13(EAN): 9780081010099 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Нет в наличии. Описание: Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control.
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