Rayner Marilyn (12 results)
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 275.43
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Condition: As New. Unread book in perfect condition.
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 267.97
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Condition: As New. Unread book in perfect condition.
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 300.50
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Condition: New.
Language: English
Published by Taylor & Francis Group 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
£ 309.06
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Condition: New. pp. 256 1st Edition.
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 297.71
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Condition: New.
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: moluna, Greven, , Germanymoluna
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£ 278.68
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Condition: New.
Language: English
Published by CRC Pr I Llc 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: Revaluation Books, Exeter, , United KingdomRevaluation Books
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£ 311.86
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Hardcover. Condition: Brand New. 256 pages. 9.25x6.25x1.00 inches. In Stock.
Language: English
Published by Taylor & Francis Group 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
£ 340.19
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Condition: New. pp. 256.
Landsat data for current land cover and use classifications : Milk River Project 1984 [LeatherBound]
- Hardcover
- Print on Demand
Seller: True World of Books, Delhi, , IndiaTrue World of Books
Contact seller5-star sellerLeatherBound. Condition: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. LeatherBound edition. Condition: New. Reprinted from 1984 edition. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt band…s. A perfect gift for your loved ones. Pages: 76 NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Pages: 76.
Language: English
Published by Taylor & Francis Group 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
- Print on Demand
Seller: Majestic Books, Hounslow, , United KingdomMajestic Books
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£ 295.84
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Condition: New. pp. 256 This item is printed on demand.
Language: English
Published by CRC Press Mai 2015 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermanyBuchWeltWeit Ludwig Meier e.K.
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£ 288.17
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at lea…st) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. 331 pp. Englisch.
Language: English
Published by CRC Press 2015
Series: Contemporary Food Engineering, Book 23 of 59. Book 23 of 59 - Contemporary Food Engineering
- Hardcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 313.10
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) t…hree different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
