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Rheology Essentials of Cosmetic and Food Emulsions

Rüdiger Brummer

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ISBN 10 : 3662517566 ISBN 13 : 9783662517567

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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N� de r�f. du vendeur ria9783662517567_lsuk

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Rheology Essentials of Cosmetic and Food Emulsions

Brummer, Rudiger

Edit� par Springer 2016-08 (2016)

ISBN 10 : 3662517566 ISBN 13 : 9783662517567

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Description du livre PF. Etat : New. N� de r�f. du vendeur 6666-IUK-9783662517567

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Rheology Essentials of Cosmetic and Food Emulsions

R�diger Brummer

Edit� par Springer Berlin Heidelberg Aug 2016 (2016)

ISBN 10 : 3662517566 ISBN 13 : 9783662517567

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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks. 200 pp. Englisch. N� de r�f. du vendeur 9783662517567

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Rheology Essentials of Cosmetic and Food Emulsions

R�diger Brummer

Edit� par Springer Berlin Heidelberg (2016)

ISBN 10 : 3662517566 ISBN 13 : 9783662517567

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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Practice orientedDetailed description of the use of modern viscometerMany pictures, graphs and tables help the reader in his daily workCosmetic emulsions exist today in many forms for a wide variety of applications, including fac. N� de r�f. du vendeur 449138189

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Rheology Essentials of Cosmetic and Food Emulsions

R�diger Brummer

Edit� par Springer Berlin Heidelberg (2016)

ISBN 10 : 3662517566 ISBN 13 : 9783662517567

Neuf Taschenbuch Quantit� disponible : 1

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Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks. N� de r�f. du vendeur 9783662517567

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