Wyniki wyszukiwania:

This monograph is a follow-up material to the first FRPPP book by Gerard Caneba in 2009. It includes additional conceptual results, implementation of the FRRPP process in emulsion media to produce various block copolymers, and other FRRPP-related supplementary topics. Conceptual topics include the application of the quantitative analysis presented in the first FRRPP monograph for the occurrence of the FRRPP process to the polysterene-styrene-ether (PS-S-Ether) and poly(methacrylic acid)-methacrylic acid-water (PMAA-MAA-Water) systems, as well as extensions through unsteady state analysis of...

Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of...

This monograph is a follow-up to the first FRPPP book by Gerard Caneba. It includes additional conceptual results, implementation of the FRRPP process in emulsion media to produce various block copolymers, and other FRRPP-related supplementary topics.