Elsevier science apr 2001 (6 risultati)

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Volume 13 of the Handbook of Magnetic Materials, as the preceding volumes, has a dual purpose. As a textbook it is intended to be of assistance to those who wish to be introduced to a given topic in the field of magnetism without the need to read the vast amount of literature published. As a work of reference it is intended for scientists active in magnetism research. To this dual purpose, Volume 13 of the Handbook is composed of topical review articles written by leading authorities. In each of these articles an extensive description is given in graphical as well as in tabular form, much emphasis being placed on the discussion of the experimental material in the framework of physics, chemistry and material science. In Chapter 1 of this volume a general review of the experimental work on interlayer exchange coupling is presented along with a discussion of the current understanding of this field. There exists an extensive amount of scientific efforts devoted to 4f and 5f systems, including experimental and theoretical, as well as basic and applied research. Chapter 2 aims at reviewing a part of these efforts from the viewpoint of microscopic theory. Special attention is paid to the many new developments in the field. One of the intentions is to bring to the fore the darker areas of DFT theory applications. A review of novel experimental results and first-principle energy-band calculations of MOKE spectra will be presented in Chapter 3. Conventional co-operative phenomena, such as long-range order and elementary excitation, have realisations in nonmagnetic situations. This applies also to the phenomena of geometrical frustration. In Chapter 4 this topic is addressed by developing the basic principles underlying the magnetic phenomena. 596 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality. 312 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This is a comprehensive work by industrial and academic specialists proving up-to-date information on the chemistry, physics, process technology, applications and markets for man-made cellulosic fibres. It covers the properties and applications of viscose rayon, cupprammonium rayon and the new solvent-spun fibres as well as considering their relationships with the natural cellulosics such as cotton and the synthetic polymer fibres such as polyester.This overview of the only truly, naturally recyclable fibres and the latest manufacturing techniques that are being developed to produce them will be of interest to professionals in textile production, research and development, manufacturing chemists and textile technologists.The nonwovens and paper industries that use cellulose as a basic ingredient of their products will also find it valuable as will medical textiles producers and geotextiles engineers. 352 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products. 382 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The hard clam, Mercenaria mercenaria, is an important commercial, recreational and ecological inhabitant of coastal bays along the east and gulf coasts of the United States. This title represents the first state of the art summary of existing knowledge of the hard clam by experts in various disciplines.Containing a compendium of literature on the hard clam, comprehensive chapters on various aspects of its biology as well as summaries of knowledge including the gray literature on this economically important species, this volume represents a comprehensive source of biological information for managers and researchers interested in shallow marine and estuarine ecosystems. Research students and managers charged with maintaining coastal ecosystems will also find a wealth of background material.The first synthesis of available information on the mercenaria mercenaria, this title is a response to the needs of individuals involved in hard clam aquaculture and scientists interested in molluscan biology, coastal ocean ecology and similar fields. Over 2300 documents have been synthesized, and chapter authors have added unpublished information as well as new material. 772 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This dictionary contains terms covering the following fields and subfields: Business economics, economic development and growth, economic history, economic systems, economic thought, financial economics, general economics, industrial organization, international economics, labor and demographic economics, law and economics, macroeconomics and monetary economics, mathematical an quantitative methods, microeconomics, natural resource economics, public economics, social economics, urban, rural and regional economics, welfare.The dictionary is supplemented by an exhaustive list of abbreviations in several languages. It will be an essential reference tool for business people operating within a new economic world order, who wish to understand global trade relations. The wide variety of economic terms presented makes this dictionary unique in the field. 980 pp. Englisch. …