Silvana martini (15 risultati)
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Lingua: Inglese
Editore: Springer, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Lingua: Inglese
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Lingua: Inglese
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Lingua: Inglese
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Editore: Springer Verlag, 2013
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 70 pages. 9.25x6.00x0.25 inches. In Stock.
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Lingua: Inglese
Editore: Springer, Springer, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules.… Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry.
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Lingua: Inglese
Editore: Springer, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Sonocrystallization of Fats | Silvana Martini | Taschenbuch | vi | Englisch | 2013 | Springer | EAN 9781461476924 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Springer New York, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Buchpark, Trebbin, GermaniaBuchpark
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules.… Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry. ¿.
Lingua: Inglese
Editore: Springer, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
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Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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AUDITORIA EM ENFERMAGEM: instrumentos para a Prática do Cuidado
Silvana Silveira Kempfer - Luciara Fabiane Sebold - Jussara Gue Martini
Editore: CRV, 2014
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Da: Distribras, NESPOULS, FranciaDistribras
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Condizione: New. WE CAN PROVIDE ANY BOOK FROM BRAZIL ! ---- All our books are Shipped with Fedex or the Brasilian Post for standard Shipment, Fedex or DHL for expedited shipment. ---- For more information, please contact us. ---- The book will be sent from Brazil. ----- This is a Print on Demand book (POD).
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Lingua: Inglese
Editore: Springer New York Jun 2013, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallizati…on of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry. 72 pp. Englisch.
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Lingua: Inglese
Editore: Springer New York, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Da: moluna, Greven, Germaniamoluna
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Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively… in the past to induce the crystallization of molecules. Until rec.
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Lingua: Inglese
Editore: Springer, Springer Jun 2013, 2013
Serie: Libro 14 di 43 - SpringerBriefs in Food, Health, and Nutrition
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- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization o…f molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry. ¿Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 72 pp. Englisch.
