Yadunandan dar (43 resultados)

Hardcover. Condición: VG. used hardcover copy in illustrated boards, no jacket, as issued. light shelfwear, corners perhaps slightly bumped. pages and binding are clean, straight and tight. there are no marks to the text or other serious flaws.

25 cm. XIII, 194 p., Ill. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Stamped. Slight damage to the cover. Sprache: Englisch.…

Condición: New.

Condición: New.

Condición: New. pp. 210.

Condición: New.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This monograph is a follow-up material to the first FRRPP book by Gerard Caneba in 2009. It includes additional conceptual results, implementation of the FRRPP process in emulsion media to produce various block copolymers, and other FRRPP-related supplementary topics. Conceptual topics include the application of the quantitative analysis presented in the first FRRPP monograph for the occurrence of the FRRPP process to the polysterene-styrene-ether (PS-S-Ether) and poly(methacrylic acid)-methacrylic acid-water (PMAA-MAA-Water) systems, as well as extensions through unsteady state analysis of the occurrence of flat temperature profiles. Also, the generalization of the quantitative analysis is done to consider molecular weight effects, especially based on changes of the phase envelope to an hourglass type. Topics in implementation of the FRRPP process from pre-emulsions of monomers and the solvent/precipitant are highlighted. Additional FRRPP topics are included in this monograph that pertain to more recent efforts of Gerard Caneba, such as oil spill control, oil dispersant system, and caustic sludge remediation from emulsion-based FRRPP materials, hydrolysis of vinyl acetate-acrylic acid-based copolymers, and other polymer modification studies from FRRPP-based emulsions.…

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This monograph is a follow-up material to the first FRRPP book by Gerard Caneba in 2009. It includes additional conceptual results, implementation of the FRRPP process in emulsion media to produce various block copolymers, and other FRRPP-related supplementary topics. Conceptual topics include the application of the quantitative analysis presented in the first FRRPP monograph for the occurrence of the FRRPP process to the polysterene-styrene-ether (PS-S-Ether) and poly(methacrylic acid)-methacrylic acid-water (PMAA-MAA-Water) systems, as well as extensions through unsteady state analysis of the occurrence of flat temperature profiles. Also, the generalization of the quantitative analysis is done to consider molecular weight effects, especially based on changes of the phase envelope to an hourglass type. Topics in implementation of the FRRPP process from pre-emulsions of monomers and the solvent/precipitant are highlighted. Additional FRRPP topics are included in this monograph that pertain to more recent efforts of Gerard Caneba, such as oil spill control, oil dispersant system, and caustic sludge remediation from emulsion-based FRRPP materials, hydrolysis of vinyl acetate-acrylic acid-based copolymers, and other polymer modification studies from FRRPP-based emulsions. …

Hardcover. Condición: Brand New. 2011 edition. 194 pages. 9.25x6.25x0.50 inches. In Stock.

Condición: New.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: new.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 464.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 464.

Hardback. Condición: New. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of applicationsegments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.…

Hardcover. Condición: new. Hardcover. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of applicationsegments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. Editor(s): Dar, Yadunandan; Light, Joseph. Series: Institute of Food Technologists Series. Num Pages: 464 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 175 x 27. Weight in Grams: 1044. . 2014. 1st Edition. Hardcover. . . . . …

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Gebunden. Condición: New.

Condición: New. Brand new! Please provide a physical shipping address.

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Brand New. 452 pages. 10.00x7.00x1.00 inches. In Stock.

Condición: New. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. Editor(s): Dar, Yadunandan; Light, Joseph. Series: Institute of Food Technologists Series. Num Pages: 464 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 175 x 27. Weight in Grams: 1044. . 2014. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. …