Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Freeze-Drying Technology in Foods
This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.
Process-Spray
This book describes the latest research on producing functional particles using spray processes. The authors detail micro level elementary processes and phase boundaries, process analysis scaling and modeling, and macro level process functions and particle properties. They include numerical simulations and particulars of experiments for deriving process conditions for particle production.
Advances in Bionanomaterials
This book reports on multidisciplinary research focusing on the analysis, synthesis and design of bionanomaterials. It merges the biophysicists’, the biochemists’ and bioengineers’ perspectives, covering the study of the basic properties of materials and their interaction with biological systems, the development of new devices for medical purposes such as implantable systems, and new algorithms and methods for modeling the mechanical, physical or biological properties of biomaterials. The different chapters, which are based on selected contributions presented at the second edition of BIONAM, held on October 4-7, 2016, in Salerno, Italy, cover both basic and applied research. This inclu...
Food Polymers, Gels and Colloids
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
Freeze-Drying/Lyophilization Of Pharmaceutical & Biological Products, Revised and Expanded
Thoroughly acquainting the reader with freeze-drying fundamentals, Freeze-Drying/Lyophilization of Pharmaceutical and Biological Products, Second Edition carves practical guidelines from the very latest theoretical research, technologies, and industrial procedures. It delineates the best execution of steps from closure preparation and regulatory control of products to equipment sterilization and process validation. With 13 new chapters providing state-of-the-art information, the book unveils innovations currently advancing the field, including LYOGUARD® packaging for bulk freeze-drying and the irradiation of pharmaceutical and biological products.
Freeze-Drying Technology in Foods
This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.
The Philosophers' Madonna
This short novel weaves together the lives of Maria Ripamonti, daughter of impoverished aristocrats shivering in a castle, and Engineer Baronfo, a dyspeptic salesman stressed out by years of getting on and off trains, who has turned to collecting antiquarian tomes of philosophy.
Supercritical Fluid Technology for Drug Product Development
Interconnecting the fundamentals of supercritical fluid (SCF) technologies, their current and anticipated utility in drug delivery, and process engineering advances from related methodological domains and pharmaceutical applications, this volume unlocks the potential of supercritical fluids to further the development of improved pharmaceutical prod
Advances in Food Dehydration
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe
