технические науки

техническая литература

химия

материаловедение

химия полимеров

The book focusses on the recent technical research accomplishments in the area of polyethylene-based blends, composites and nanocomposites by looking at the various aspects of processing, morphology, properties and applications. In particular, the book details the important developments in areas such as the structure-properties relationship of polyethylene; modification of polyethylene with radiation and ion implantation processes; stabilization of irradiated polyethylene by the introduction of antioxidants; reinforcement of polyethylene through carbon-based materials as additives; characterization of carbon-based polyethylenes composites, polyethylene-based blends with thermoplastic and thermoset; characterization of polyethylene-based thermoplastic and thermoset blends; polyethylene-based blends with natural rubber and synthetic rubber; characterization of polyethylene-based natural rubber and synthetic rubber blends; characterization of polyethylene-based composites. 


эротика и секс

киберпанк

героическая фантастика

эротические рассказы и истории

свадьба

любовный треугольник

миры будущего

семейные хроники

чувство юмора

Polyethylene-Based Blends, Composites and Nanocomposities

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits 


кулинария

медицина и здоровье

Advances in Food Science and Nutrition, Volume 2

This book discusses new developments in an up-to-date, coherent and objective set of chapters by eminent researchers in the area of polypropylene-based biocomposites and bionanocomposites. It covers, biomaterials such as cellulose, chitin, starch, soy protein, hemicelluloses, polylactic acid and polyhydroxyalkanoates. Other important topics such as hybrid biocomposites and bionanocomposites of polypropylene, biodegradation study of polypropylene-based biocomposites and bionanocomposites, polypropylene-based bionanocomposites for packaging applications, polypropylene-based carbon nanomaterials reinforced nanocomposites, degradation and flame retardency of polypropylene-based composites and nanocomposites, are covered as well. 

учебная и научная литература

монографии

цветная металлургия

контроль качества

дефектоскопия

знания и навыки

Polypropylene-Based Biocomposites and Bionanocomposites

Nanomaterials are defined as materials in which at least one length dimension is below 100 nanometers. In this size regime, these materials exhibit particular – and tunable – optical, electrical or mechanical properties that are not present at the macro-scale. This opens up the possibility for a plethora of applications at the interface of materials, chemistry, physics and biology, many of which have already entered the commercial realm. When nanomaterials are blended with other materials not necessarily in the nanometer regime, the resulting nanocomposites can exhibit dramatically different properties than the bulk material alone, leading to an enhanced performance in terms of, for example, increased thermal and mechanical stability. This book presents the synthesis, characterization and applications of nanomaterials and nanocomposites, covering zero-dimensional, elemental nanoparticles, one-dimensional materials such as nanorods and nanowhiskers, two-dimensional materials such as graphene and boron nitride as well as three-dimensional materials such as fullerenes, polyhedral oligomers and zeolites, complemented by bio-based nanomaterials, e.g., cellulose, chitin, starch and proteins. Introductory chapters on the state-of-the-art of nanomaterial research and the chemistry and physics in nanoscience and nanotechnology round off the book.


современная русская литература

Nanomaterials and Nanocomposites. Zero- to Three-Dimensional Materials and Their Composites

Без серии

Visakh P. M.