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 #  AuthorTitleAccn#YearItem Type Claims
1 Mouritsen, Ole G LIFE - AS A MATTER OF FAT I10307 2016 eBook  
2 Abdullah, Zainab Waheed Polyvinyl Alcohol/Halloysite Nanotube Bionanocomposites as Biodegradable Packaging Materials I09609 2020 eBook  
3 Weinek??tter, Ralf Mixing of Solids I11152 2000 eBook  
4 Piazza, Roberto La materia dei sogni I07607 2010 eBook  
5 Duca, Gheorghe Homogeneous Catalysis with Metal Complexes I07262 2012 eBook  
6 Mouritsen, Ole G Life - As a Matter of Fat I06151 2005 eBook  
7 Bourland, Charles T The Astronaut's Cookbook I05647 2010 eBook  
8 Ooraikul Modified Atmosphere Packaging of Food I00975 1991 eBook  
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TitleLIFE - AS A MATTER OF FAT : Lipids in a Membrane Biophysics Perspective
Author(s)Mouritsen, Ole G;Bagatolli, Luis A
PublicationCham, 1. Imprint: Springer 2. Springer International Publishing, 2016.
DescriptionXVII, 298 p : online resource
Abstract NoteThe present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Furthermore, it is shown how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nanotechnology and biomedicine are also described. ?? The first edition of the present book was published in 2005 when lipidomics was still very much an emerging science and lipids about to be recognized as being as important for life as proteins, sugars, and genes. This significantly expanded and revised edition takes into account the tremendous amount of knowledge gained over the past decade. ??In addition, the book now includes more tutorial material on the biochemistry of lipids and the principles of lipid self-assembly. ?? The book is aimed at undergraduate students and young research workers within physics, chemistry, biochemistry, molecular biology, nutrition, as well as pharmaceutical and biomedical sciences. ?? From the reviews of the first edition: ?? "This is a highly interesting book and a pleasure to read. It represents a new and excellent pedagogical introduction to the field of lipids and the biophysics of biological membranes. I reckon that physicists and chemists as well as biologists will benefit from this approach to the field and Mouritsen shows a deep insight into the physical chemistry of lipids." (G??ran Lindblom, Chemistry and Physics of Lipids 2005, vol. 135, page 105-106) ?? "The book takes the reader on an exciting journey through the lipid world, and Mouritsen attracts the attention with a lively style of writing ??? . a comprehensive view of the ???lipid sea??? can be easily achieved, gaining the right perspectives for envisaging future developments in the nascent field of lipidomics." (Carla Ferreri, ChemBioChem, Vol. 6 (8), 2005)
ISBN,Price9783319226149
Keyword(s)1. Amorphous substances 2. Biological and Medical Physics, Biophysics 3. BIOLOGICAL PHYSICS 4. Bioorganic Chemistry 5. BIOPHYSICS 6. Complex fluids 7. EBOOK 8. EBOOK - SPRINGER 9. Food Science 10. Food???Biotechnology 11. Lipidology 12. Lipids 13. Soft and Granular Matter, Complex Fluids and Microfluidics
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2.     
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TitlePolyvinyl Alcohol/Halloysite Nanotube Bionanocomposites as Biodegradable Packaging Materials
Author(s)Abdullah, Zainab Waheed;Dong, Yu
PublicationSingapore, 1. Imprint: Springer 2. Springer Singapore, 2020.
DescriptionIX, 164 p. 116 illus., 60 illus. in color : online resource
Abstract NoteThis book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging. It examines the effect of material composition and nanofiller content on mechanical, thermal and optical properties in relation to their morphological structures, and also comprehensively describes the water resistance, biodegradation and migration rates of such bionanocomposites, as well as their barrier properties in terms of water vapour transmission, and water vapour, air and oxygen permeabilities. Further, this book discusses the use of Nielsen model and Cussler model to predict the relative permeability of bionanocomposites, demonstrating that Nielsen model is more effective and in better agreement with experimental data obtained. Lastly, it discusses the application of bionanocomposite films in food packaging to prolong the shelf life of freshly cut avocados and peaches
ISBN,Price9789811573569
Keyword(s)1. Biotechnology 2. Characterization and Evaluation of Materials 3. EBOOK 4. EBOOK - SPRINGER 5. Environmental engineering 6. Environmental Engineering/Biotechnology 7. Food Science 8. Food???Biotechnology 9. MATERIALS SCIENCE 10. Nanochemistry 11. Nanoscale science 12. Nanoscale Science and Technology 13. NANOSCIENCE 14. Nanostructures 15. NANOTECHNOLOGY 16. Nanotechnology and Microengineering
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I09609     On Shelf    

3.     
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TitleMixing of Solids
Author(s)Weinek??tter, Ralf;Gericke, H
PublicationDordrecht, 1. Imprint: Springer 2. Springer Netherlands, 2000.
DescriptionXVI, 156 p : online resource
Abstract NoteThis book is a welcome edition to the Particle Technology Series, formerly Powder Technology Series. It is the second book in the series which describes powder mixing and we make no excuses for that. The topic of powder mixing is fundamental to powder technology and is one which always aroses interest. That will not change. As powder products become more complex they will pose new mixing problems. The solutions lie in the intelligent use of equipment, an understanding of powder properties and a good knowledge of basic statistics. The authors of this book have presented those three ingredients with great clarity. The book is based on long experience and deep thought, I have enjoyed reading it and am pleased to recommend it. Delft University of Technology, NL-Delft, July 1999 Brian Scarlett, Series Editor IX VII Foreword to the English Edition In response to many enquiries from industrial organisations and institutes involved with the technology of processing bulk materials, we are pleased to present the English edition ,,Mixing of Solids". The text is based on the first edition written in the German language "Mischen von Schiittgiitern" [1]. The English version has been revised and updated to include the most recent re?? search developments, the conclusions of which have been taken into account
ISBN,Price9789401595803
Keyword(s)1. CHEMICAL ENGINEERING 2. CLASSICAL MECHANICS 3. EBOOK 4. EBOOK - SPRINGER 5. Food Science 6. Food???Biotechnology 7. Industrial Chemistry/Chemical Engineering 8. MECHANICAL ENGINEERING 9. MECHANICS
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4.     
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TitleLa materia dei sogni : Sbirciatina su un mondo di cose soffici (lettore compreso)
Author(s)Piazza, Roberto
PublicationMilano, 1. Imprint: Springer 2. Springer Milan, 2010.
DescriptionVIII, 306 pagg : online resource
Abstract NoteDall???aria che respiriamo ai cibi di cui ci nutriamo, dai vestiti che indossiamo ai detersivi con cui li laviamo, dai colori con cui dipingiamo agli schermi su cui li guardiamo, la nostra realt?? quotidiana brulica di cose troppo piccole per essere viste, ma pur sempre enormi rispetto ai mattoni di cui ?? fatto il mondo, gli atomi e le molecole. Oltre ad essere alla radice di molte tecnologie di oggi e di domani, questi piccoli personaggi, ingredienti primari di quelli che gli scienziati chiamano "materiali soffici", "sistemi sovramolecolari", o " fluidi complessi", ci permettono anche di esplorare i segreti con cui la materia si organizza spontaneamente, perch?? anche la Vita altro non ?? se non l???apoteosi di questa incredibile "Terra di Mezzo", a met?? strada tra le molecole e l???Uomo. Sfruttando l???esperienza scientifica accumulata dall???autore nel corso di molti anni, questo libro si propone di guidare il lettore attraverso un lungo, ma non troppo faticoso viaggio nel mondo delle nanoparticelle, dei polimeri, dei tensioattivi, delle emulsioni, dei cristalli liquidi, dei fluidi granulari, delle proteine, delle strutture biologiche, per portarlo a familiarizzare un po??? con molti materiali della vita di tutti i giorni: compresa quella stessa "materia dei sogni" di cui, secondo Shakespeare, tutti siamo fatti
ISBN,Price9788847015975
Keyword(s)1. Amorphous substances 2. Biological and Medical Physics, Biophysics 3. BIOLOGICAL PHYSICS 4. BIOPHYSICS 5. Complex fluids 6. EBOOK 7. EBOOK - SPRINGER 8. Food Science 9. Food???Biotechnology 10. NANOTECHNOLOGY 11. Popular Science, general 12. Popular works 13. Soft and Granular Matter, Complex Fluids and Microfluidics
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5.     
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TitleHomogeneous Catalysis with Metal Complexes : Fundamentals and Applications
Author(s)Duca, Gheorghe
PublicationBerlin, Heidelberg, 1. Imprint: Springer 2. Springer Berlin Heidelberg, 2012.
DescriptionXII, 480 p : online resource
Abstract NoteThe book about homogeneous catalysis with metal complexes deals with the description of the reductive-oxidative, metal complexes?? in a liquid phase (in polar solvents, mainly in water, and less in nonpolar solvents). The exceptional importance of the redox processes in chemical systems, in the reactions occuring in living organisms, the environmental processes, atmosphere, water, soil, and in industrial technologies (especially in food-processing industries) is discussed. The detailed practical aspects of the established regularities are explained for solving the specific practical tasks in various fields of industrial chemistry, biochemistry, medicine, analytical chemistry and ecological chemistry. The main scope of the book is the survey and systematization of the latest advances in homogeneous catalysis with metal complexes. It gives an overview of the research results and practical experience accumulated by the author during the last decade
ISBN,Price9783642246296
Keyword(s)1. Applied and Technical Physics 2. Catalysis 3. CHEMICAL ENGINEERING 4. EBOOK 5. EBOOK - SPRINGER 6. Food Science 7. Food???Biotechnology 8. Industrial Chemistry/Chemical Engineering 9. Interfaces (Physical sciences) 10. Materials???Surfaces 11. PHYSICS 12. Surface and Interface Science, Thin Films 13. Surfaces (Physics) 14. Surfaces and Interfaces, Thin Films 15. THIN FILMS
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6.     
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TitleLife - As a Matter of Fat : The Emerging Science of Lipidomics
Author(s)Mouritsen, Ole G
PublicationBerlin, Heidelberg, 1. Imprint: Springer 2. Springer Berlin Heidelberg, 2005.
DescriptionXIII, 276 p : online resource
Abstract NoteLIFE - as a Matter of Fat Lipidomics is the science of the fats called lipids. Lipids are as important for life as proteins, sugars, and genes. The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. The book is aimed at undergraduate students and young research workers within physics, chemistry, biochemistry, molecular biology, nutrition, as well as pharmaceutical and biomedical sciences. The emphasis is on the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Furthermore, it is shown how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described. The Emerging Science of Lipidomics We have just witnessed a scientific revolution at the end of the 20th century that took us through the genomics era with a focus on sequencing genes and mapping gene products. We are now in the middle of the proteomics era where the multitude of proteins that are encoded in the genes are identified and their functions are unveiled. In front of us we have a new era recognizing the role of lipids. The science of lipidomics is emerging. Lipidomics involves a quantitative experimental and theoretical study of, e.g. lipid and membrane self-assembly, lipid-protein interactions, lipid-gene interactions, and the biophysical properties of lipid structure, function, and dynamics.
ISBN,Price9783540270768
Keyword(s)1. Amorphous substances 2. BIOCHEMISTRY 3. Biochemistry, general 4. Biological and Medical Physics, Biophysics 5. BIOLOGICAL PHYSICS 6. BIOPHYSICS 7. Complex fluids 8. EBOOK 9. EBOOK - SPRINGER 10. Food Science 11. Food???Biotechnology 12. Materials???Surfaces 13. Polymer Sciences 14. Polymers???? 15. Soft and Granular Matter, Complex Fluids and Microfluidics 16. Surfaces and Interfaces, Thin Films 17. THIN FILMS
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7.     
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TitleThe Astronaut's Cookbook : Tales, Recipes, and More
Author(s)Bourland, Charles T;Vogt, Gregory L
PublicationNew York, NY, 1. Imprint: Springer 2. Springer New York, 2010.
DescriptionXI, 220 p : online resource
Abstract NoteEver wanted to know what the astronauts eat when they???re in space? Now, you can do better than that! You can actually make what they eat in your own kitchen! And while you???re waiting for your delicious (hah!) space food to cook, you can read about the history of the space program, space food preparation methods, and even get to know many of the astronauts that have dined in space. Did they find the food appetizing? What did they miss most when they were in space? How did NASA try to improve the food over the years? Charles Bourland is a retired long-time director of the NASA space food program, and Gregory Vogt, also a former NASA education specialist, helped train the astronauts. Both veterans of the U.S. space program have combined here to provide authentic recipes not only of foods that were actually served during various space missions (including Skylab, Apollo, the space shuttle, and the International Space Station) but also some of the astronauts??? favorite recipes and even space recipes from famous TV chefs Rachael Ray and Emeril Lagasse! You will be amused and amazed at the information you find here. And you will be ready to impress your friends and family with your new culinary skills. Finally, you will have a much better understanding of what it really is to live in space, for weeks or even months at a time. Any volunteers for a trip to Mars? If you are a food lover, maybe not after you read this book and serve up some of its culinary treats???
ISBN,Price9781441906243
Keyword(s)1. Aerospace engineering 2. Aerospace Technology and Astronautics 3. ASTRONAUTICS 4. ASTRONOMY 5. EBOOK 6. EBOOK - SPRINGER 7. Food Science 8. Food???Biotechnology 9. Popular Science in Astronomy 10. SPACE SCIENCES 11. Space Sciences (including Extraterrestrial Physics, Space Exploration and Astronautics)
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8.    
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TitleModified Atmosphere Packaging of Food
Author(s)Ooraikul
PublicationNew York, NY, 1. Imprint: Springer 2. Springer US, 1991.
DescriptionXIII, 293 p : online resource
Abstract NoteAt the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written
ISBN,Price9781461521174
Keyword(s)1. EBOOK 2. EBOOK - SPRINGER 3. Food Science 4. Food???Biotechnology
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I00975     On Shelf    

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