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Inżynieria chemiczna

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Ogólne, słowniki Inżynieria mechaniczna, Inżynieria produkcji Ciepłownictwo, energetyka Elektronika, elektrotechnika, telekomunikacja Inżynieria budowlana, Inżynieria środowiska Inżynieria lotnicza, technologia kosmiczna Inżynieria chemiczna Inne

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Pokrywa Rui M. S. da Cruz: Food Packaging

Rui M. S. da Cruz: Food Packaging

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation …

Pokrywa Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

This illustrative reference presents a systematic approach to solving design problems by listing the needed equations, calculating degrees-of-freedom, developing calculation procedures to generate …

Pokrywa Matteo, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) Bordiga & Leo Nollet: Flavoromics

Matteo, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) Bordiga & Leo Nollet: Flavoromics

Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the …

Pokrywa Sarfaraz K. (Therapeutic Proteins International, LLC, USA) Niazi: Biosimilarity

Sarfaraz K. (Therapeutic Proteins International, LLC, USA) Niazi: Biosimilarity

Summary:The focus of this book is on how the U.S. FDA will approve biosimilar drugs, as learned from recent approvals by the FDA. Understanding the limitations of the statutory limits and …

Pokrywa Maxim Arzhakov: Relaxation in Physical and Mechanical Behavior of Polymers

Maxim Arzhakov: Relaxation in Physical and Mechanical Behavior of Polymers

Explores the nature of relaxation phenomena in polymers on the basis of time-temperature equivalence. Its role in the physical and mechanical behavior of polymers materials and fundamentals of …

Pokrywa S. Furusaki: The Expanding World of Chemical Engineering

S. Furusaki: The Expanding World of Chemical Engineering

This new edition of The Expanding World of ChemicalEngineering provides an overview of recent and future developments in chemical engineering and future aspects in chemical engineering. The book is w …

Pokrywa N. A. Michael Eskin: Quality and Preservation of Fruits

N. A. Michael Eskin: Quality and Preservation of Fruits

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include …

Pokrywa Ann-Charlotte Eliasson & Kare Larsson: Cereals in Breadmaking

Ann-Charlotte Eliasson & Kare Larsson: Cereals in Breadmaking

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current …

Pokrywa Miguel A. Cerqueria & Ricardo N. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) Pereira: Advances in Processing Technologies for Bio-based Nanosystems in Food

Miguel A. Cerqueria & Ricardo N. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) Pereira: Advances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier …

Pokrywa Parmjit (Point Pleasant, New Jersey, USA) Panesar & Harish (Point Pleasant, New Jersey, USA) Sharma: Technologies in Food Processing

Parmjit (Point Pleasant, New Jersey, USA) Panesar & Harish (Point Pleasant, New Jersey, USA) Sharma: Technologies in Food Processing

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qual …

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