Coatings Technology Handbook, Second Edition

Coatings Technology Handbook, Second Edition Review

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Coatings Technology Handbook, Second Edition Feature

Serving as an all-in-one guide to the entire field of coatings technology, this encyclopedic reference covers a diverse range of topics-including basic concepts, coating types, materials, processes, testing, and applications- and summarizes the latest developments and standard coating methods. Helping readers apply the best coatings for their product needs, the book provides the insights and experience of over 100 recognized experts in over 100 chapters to select. Emphasizing an interdisciplinary exchange of ideas and approaches, the book is illustrated with more than 350 drawings and photographs, plus early 1400 literature references, equations, and tables.

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Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology)

Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology) Review

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Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology) Feature

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

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Polyolefin Blends (Wiley Series on Polymer Engineering and Technology)

Polyolefin Blends (Wiley Series on Polymer Engineering and Technology) Review

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Polyolefin Blends (Wiley Series on Polymer Engineering and Technology) Feature

The definitive reference on the properties and applications of polyolefin blends

Polyolefins account for more than half of total plastics consumption in the world. In recent years, usage of and research on polyolefin blends have increased significantly due to new applications in medicine, packaging, and other fields and the development of novel polyolefins. With a special emphasis on nano- and micro-structures of crystals and phase morphology, Polyolefin Blends condenses and consolidates current information on polyolefins so that the reader can compare, select, and integrate a material solution. Focusing exclusively on the fundamental aspects as well as applications of polyolefin blends, this authoritative reference:
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Features an introductory chapter that serves as a guide to polyolefin blends
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Includes chapters covering formulation design, processing, characterization, modeling and simulation, engineering performance properties, and applications
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Covers polyolefin/polyolefin blends and polyolefin/non-polyolefin blends
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Discusses miscibility, phase behavior, functionalization, compatibilization, microstructure, crystallization, hierarchical morphology, and physical and mechanical properties
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Covers new research trends including in-situ reactor blending and reactive processing, such as compatibilization/functionalization in the melt
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Contains practical examples from open literature sources and commercial products

With chapters contributed by leading experts from several countries, this is a must-have reference for scientists and engineers conducting research on polyolefin blends and for professionals in medical, packaging, and other commodity fields. It is also an excellent text for graduate students studying polymer science and polymer processing.

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Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub))

Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)) Review

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Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)) Feature

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

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Chemistry on Modified Oxide and Phosphate Surfaces: Fundamentals and Applications, Volume 17 (Interface Science and Technology)

Chemistry on Modified Oxide and Phosphate Surfaces: Fundamentals and Applications, Volume 17 (Interface Science and Technology) Review

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Chemistry on Modified Oxide and Phosphate Surfaces: Fundamentals and Applications, Volume 17 (Interface Science and Technology) Feature

This title in the authoritative Interface Science and Technology Series presents the key features and applications of modified oxide and phosphate surfaces.

* Examines both basic and applied aspects
* Incorporates examples from recent publications

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Surface Coatings: Science and Technology, 2nd Edition

Surface Coatings: Science and Technology, 2nd Edition Review

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Surface Coatings: Science and Technology, 2nd Edition Feature

Surface Coatings Second Edition Swaraj Paul PP Polymer AB, Sp?nga, Sweden This is a fully revised and up-dated edition of the popular book 'Surface Coatings' first published in 1985. The book provides a comprehensive overview of all aspects of coating technology including composition, preparation and application, and the parameters controlling their ultimate performance. Techniques in their infancy at the time of the first edition, such as the synthesis of industrial resins, have now been developed and their applications are discussed here in detail. The basic principles of paint formulation have been revised and an extra section has been added on new technologies. The new sections have been written by experts working in the industry which gives the book a new dimension; covering both theoretical and practical aspects of the state-of-the-art. The editor has extensive experience in the surface coating field and runs his own research and development company specializing in the chemistry of surface coatings, adhesives and polymeric materials.

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