Handbook Of Fiber Chemistry Second Edition Revised And Expanded
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| Author | : Menachem Lewin |
| Publisher | : CRC Press |
| Total Pages | : 1122 |
| Release | : 1998-02-26 |
| Genre | : Science |
| ISBN | : 9780824794712 |
"Offers comprehensive coverage of the most important natural and synthetic fibers used in consumer goods, agriculture, industry, medicine, and engineering. Second Edition provides entirely new coverage of topics such as vinyl fibers; mammalian fibers related to wool; cotton, jute, silk, and kenaf fibers; and acrylic fibers."
| Author | : Menachem Lewin |
| Publisher | : CRC Press |
| Total Pages | : 1058 |
| Release | : 2006-11-15 |
| Genre | : Science |
| ISBN | : 1420015273 |
The Handbook of Fiber Chemistry, Third Edition provides complete coverage of scientific and technological principles for all major natural and synthetic fibers. Incorporating new scientific techniques, instruments, characterization, and processing methods, the book features important technological advances from the past decade, particularly
| Author | : Phillip J. Wakelyn |
| Publisher | : CRC Press |
| Total Pages | : 176 |
| Release | : 2006-12-15 |
| Genre | : Science |
| ISBN | : 1420045881 |
Annual cotton production exceeds 25 million metric tons and accounts for more than 40 percent of the textile fiber consumed worldwide. A key textile fiber for over 5000 years, this complex carbohydrate is also one of the leading crops to benefit from genetic engineering. Cotton Fiber Chemistry and Technology offers a modern examination of co
| Author | : Leo M.L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 1074 |
| Release | : 2000-04-05 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824784607 |
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
| Author | : Lewin |
| Publisher | : CRC Press |
| Total Pages | : 320 |
| Release | : 1996-07-09 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824794705 |
"Maintains and enhances the high standards set in Parts A, B, and C. Provides comprehensive coverage of both recently developed and potentially available fibers emphasizing completely new applications. Examines the latest advances in bicomponent specialty fibers and ultra-high-strength/high-modulus fibers."
| Author | : Da-Wen Sun |
| Publisher | : CRC Press |
| Total Pages | : 662 |
| Release | : 2005-12-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1420027379 |
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
| Author | : P. Walstra |
| Publisher | : CRC Press |
| Total Pages | : 808 |
| Release | : 2005-09-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1420028014 |
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div
| Author | : Anilkumar G. Gaonkar |
| Publisher | : CRC Press |
| Total Pages | : 574 |
| Release | : 2016-04-19 |
| Genre | : Technology & Engineering |
| ISBN | : 1420028138 |
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
| Author | : George F.M. Ball |
| Publisher | : CRC Press |
| Total Pages | : 820 |
| Release | : 2005-11-01 |
| Genre | : Medical |
| ISBN | : 1420026976 |
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
| Author | : Vazhiyil Venugopal |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2005-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1420027395 |
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
