Mohammad hashemi (78 résultats)

Softcover. Etat : Very Good. Minor wear only. The pages are clean and crisp with no highlighting or writing detected. Ships from Canada. Satisfaction guaranteed with 30-day return policy.; 214 X 13 X 277 millimeters; 216 pages; R0 s0 LC0.

Paperback. Etat : New.

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Etat : As New. Unread book in perfect condition.

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Etat : New. In English.

Hardcover. Etat : Brand New. 290 pages. Persian Farsi language. 7.50x0.69x9.25 inches. In Stock.

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Etat : New. Presents information on the micropollutants that threaten all living organisms, showing the importance and relevance of this topic Assesses the effects of micropollutants on surface and groundwater Provides solutions for the remov.

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Hardback. Etat : New. New Book, Direct from Publisher.

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Etat : As New. Unread book in perfect condition.

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Taschenbuch. Etat : Neu. Physicochemical and Enzymatic Modification of Gums | Synthesis, Characterization and Application | Hadi Hashemi Gahruie (u. a.) | Taschenbuch | x | Englisch | 2023 | Springer | EAN 9783030879983 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Etat : As New. Unread book in perfect condition.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives.Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers. …

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives.Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers. …

Etat : New. 1st ed. 2021 edition NO-PA16APR2015-KAP.

Paperback. Etat : Brand New. 278 pages. 9.25x6.10x0.58 inches. In Stock.

paperback. Etat : New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Etat : Neu. Dietary Polyamines in Chickens Health and Nutrition | digestibility, intestinal morphology, antibody production, tibia parameters and tissue polyamines concentration | Seyed Mohammad Hashemi (u. a.) | Taschenbuch | 184 S. | Englisch | 2013 | Scholars' Press | EAN 9783639703023 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

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