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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

af

  • Forlagets pris kr. 1.529,95
  • Leveringstid 4-8 hverdage
  • Forventet levering 03-05-2018
Bog, hardback (kr. 999,95)
  1. Beskrivelse

    Illustrated; Illustrations, unspecified

    Udgivelsesdato:
    03-01-2017
    Leveringstid:
    4-8 hverdage
    Rating:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    03-01-2017
    Sprog:
    Engelsk
    ISBN13:
    9780128052570
    Sidetal:
    376
    Vægt:
    950
    Bredde:
    216
    Længde:
    276
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Bibliotekernes beskrivelse

      STEELS: Metallurgy and Applications provides a metallurgical understanding of commercial steel grades and the design, manufacturing and service requirements that govern their application. The properties of different steels are described, detailing the effect of composition, processing and heat treatment. Where appropriate an introduction is given to standard specifications and design codes provided on component manufacture and property requirements for successful service performance.The book deals with steel products in some depth, in four chapters covering wide strip, structural steels, engineering and stainless steel grades. At the begining of each chapter an overview is given which details important features of the grades and a historical perspective of their development. Also featured are up to date information on steel prices and specifications.David Llewellyn has over thirty years experience in the steel industry and is currently lecturing in the Materials Engineering Department at University College Swansea.'..the book unfolds into an easily readable and a valuable source of highly relevant and contemporary information on steels' - METALS AND MATERIALS'.. a high quality product from all points of view' - INSTITUTE OF METALS AND MATERIALS AUSTRALASIA features up to date information on steel prices and specifications.Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

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