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Handbook of HPLC
High performance liquid chromatography (HPLC) is one of the most widespread analytical and preparative scale separation techniques used for both scientific investigations and industrial and biomedical analysis. Now in its second edition, this revised and updated version of the Handbook of HPLC examines the new advances made in this field since the
Index Medicus
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.
The Emergence of Liberation Theology
Liberation theology is a school of Roman Catholic thought which teaches that a primary duty of the church must be to promote social and economic justice. In this book, Christian Smith explains how and why the liberation theology movement emerged and succeeded when and where it did.
Handbook of Food Analysis Instruments
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Evaluation Technologies for Food Quality
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. - Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies - Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry - Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
PCBs
Though polychlorinated biphenyls (PCBs) have been banned in the United States for more than thirty years, the toxic effects of their presence in local environments continue to be a significant public health concern. PCBs: Human and Environmental Disposition and Toxicology brings together more than fifty established specialists on PCB toxicity to discuss recent trends and specialized investigations of PCB influences on the environment and on humans. Renowned scientists including Paul S. Cooke, Takeshi Nakano, Tomas Trnovec, Deborah C. Rice, Linda S. Birnbaum, and Charles S. Wong present cutting-edge research on Hudson River PCBs, human contamination, homologue profiles, high PCB exposure in Slovakia, and PCB effects on the thyroid hormone, nutrition, and estrogen levels in humans and animals. Focusing on the detection, movement, metabolism, toxicity, remediation, and risk assessment of PCB contamination, this multi-disciplinary study is a valuable resource for regulatory agencies and scientists working with PCBs.
Chemical Analysis of Food: Techniques and Applications
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by exper...
Emiliana de Zubeldía
Esta biografía de Emiliana de Zubeldía, destacada pianista y compositora de origen vasco, recoge las voces de alumnos, familiares, amigos, reseñas de sus conciertos, sus escritos y documentos donde plasmó sus planes de enseñanza e ideas de sus maestros, para integrar una historia que ya forma parte de la Universidad de Sonora. Su vida encarna la idea filosófica de María Zambrano: el arte como necesidad humana.
