Author: JEAN BRIANT
Publisher: Editions TECHNIP
ISBN: 9782710805786
Category : Macromolecules
Languages : fr
Pages : 364
Get Book Here
Book Description
Les phénomènes d’interface jouent un rôle important dans de nombreux domaines de l’industrie pétrolière. Les auteurs ont rassemblé dans cet ouvrage quelques-uns des aspects les plus intéressants pour l’industrie pétrolière et pour d’autres branches de la recherche et de l’industrie. Table des matières : Généralités sur les phénomènes de surface. Méthodes de mesure de la tension superficielle ou interfaciale. Composés tensio-actifs en solution aqueuse : notions sur les phénomènes d’adsorption, de micellisation et de solubilisation. Interface solide-liquide. Interface solide-liquide - aspects nouveaux. Les phénomènes électriques aux interfaces. Introduction à l’étude des émulsions. Chimie des agents de surface. Les applications des agents de surface. Bibliographie.
Author: Jacques Denis
Publisher: Editions OPHRYS
ISBN: 9782710811060
Category : Lubricating oils
Languages : en
Pages : 444
Get Book Here
Book Description
Author: Anne-Marie Pensé-Lhéritier
Publisher: John Wiley & Sons
ISBN: 1118616561
Category : Technology & Engineering
Languages : en
Pages : 217
Get Book Here
Book Description
This book deals with the formulation of industrial products Its field of application goes from food-processing industry to the industry of elastomers showing that the principles of development follow always the same methodology.
Author: Dongyou Liu
Publisher: CRC Press
ISBN: 1351120360
Category : Science
Languages : en
Pages : 704
Get Book Here
Book Description
The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of molecular technologies, molecular food microbiology extends and greatly improves on phenotypically based food microbiology, leading to the development of better diagnostics for foodborne infections and intoxications, and contributing to the design of more effective therapeutics and prophylaxes against foodborne diseases. Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their utility in helping solve practical problems that food microbiology is facing now and in the future, the remaining chapters present detailed moleuclar analyses of selective foodborne viruses, bacteria, fungi and parasites. Key Features: Contains a state of art overview on moleuclar techniques applicable to food microbiology research and development Presents in-depth molecular analysis of selective foodborne viruses, bacteria, fungi and parasites Highlights the utility of molecular tecniques for accurate diagnosis and effective control of foodborne diseases Includes expert contributions from international scientists involved in molecular food microbiology research Represents a highly informative textbook for students majoring in food, medical, and veterinary microbiology Offers a contemporary reference for scholars and educators wishing to keep abreast with the latest developments in molecular food microbiology With contributions from international scientists involved in molecular food microbiology research, this book constitutes an informative textbook for undergraduates and postgraduates majoring in food, medical, and veterinary microbiology; represents an indispensable guide for food, medical, and veterinary scientists engaged in molecular food microbiology research and development; and offers a contemporary update for scholars and educators trying to keep in touch with the latest developments in molecular food microbiology.
Author:
Publisher:
ISBN:
Category : Detergents
Languages : en
Pages : 718
Get Book Here
Book Description
Author: Jens-Boie Suck
Publisher: Springer Science & Business Media
ISBN: 9783540642244
Category : Science
Languages : en
Pages : 592
Get Book Here
Book Description
The book provides an introduction to all aspects of the physics of quasicrystals. The chapters, each written by an expert in this field, cover quasiperiodic tilings and the modeling of the atomic structure of quasicrystals. The electronic density of states and the calculation of the electronic structure play a key role in this introduction, as does an extensive discussion of the atomic dynamics. The study of defects in quasicrystals by high resolution electron microscopy and the computer simulations of defects and fracture in decorated tilings are important subjects for the application of these aperiodic crystals.
Author: Christopher C. Berndt
Publisher: ASM International
ISBN: 1615032304
Category : Technology & Engineering
Languages : en
Pages : 1338
Get Book Here
Book Description
Author: Milton J. Rosen
Publisher: John Wiley & Sons
ISBN: 0471670553
Category : Technology & Engineering
Languages : en
Pages : 500
Get Book Here
Book Description
This book is the premier text on the properties and applications ofsurfactants. The third edition is completely updated and revised,including new information on gemini surfactants (a new type ofpowerful surfactant), superspreading (or superwetting) by aqueoussurfactant solutions of highly hydrophobic surfaces (important inagricultural applications), and dynamic surface tension (animportant interfacial property not covered in the first twoeditions). * Clearly explains the mechanisms by which surfactants operate ininterfacial processes * Uses a minimum of mathematics in explanation of topics, making iteasy-to-understand and very user-friendly * Problems are included at the end of each chapter * Includes many tables of data as reference that are not compiledelsewhere * Milton J Rosen is an expert in the field of Surfactant research
Author: Charles Onwulata
Publisher: CRC Press
ISBN: 1420028308
Category : Technology & Engineering
Languages : en
Pages : 528
Get Book Here
Book Description
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author:
Publisher:
ISBN:
Category : Textile fabrics
Languages : en
Pages : 456
Get Book Here
Book Description
