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Mass Spectrometry
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The A...
Advances in Carbohydrate Chemistry and Biochemistry
Advances in Carbohydrate Chemistry and Biochemistry
Current Catalog
First multi-year cumulation covers six years: 1965-70.
27th International Congress of Pure and Applied Chemistry
27th International Congress of Pure and Applied Chemistry is a collection of lectures presented at the 27th Congress of the International Union of Pure and Applied Chemistry, held in Helsinki, Finland, on August 27-31, 1979. The event covers a wide range of topics relating to chemistry, including biotechnology and bioengineering; trace element analysis; modern methods in clinical chemistry; and analysis and structure of cell membrane carbohydrates. Chemometrics is also discussed, along with the chemistry and technology of natural polymers and their degradation products. This book consists of 36 chapters and opens with an assessment of prospects for biotechnology amid the resource problems fa...
Polysaccharides
None
Food Macromolecules and Colloids
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special atten...
