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Amos Nussinovitch Water-Soluble Polymer Applications in Foods


Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.

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Mittal K. L. Adhesion in Microelectronics


This comprehensive book will provide both fundamental and applied aspects of adhesion pertaining to microelectronics in a single and easily accessible source. Among the topics to be covered include; Various theories or mechanisms of adhesion Surface (physical or chemical) characterization of materials as it pertains to adhesion Surface cleaning as it pertains to adhesion Ways to improve adhesion Unraveling of interfacial interactions using an array of pertinent techniques Characterization of interfaces / interphases Polymer-polymer adhesion Metal-polymer adhesion (metallized polymers) Polymer adhesion to various substrates Adhesion of thin films Adhesion of underfills Adhesion of molding compounds Adhesion of different dielectric materials Delamination and reliability issues in packaged devices Interface mechanics and crack propagation Adhesion measurement of thin films and coatings

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Группа авторов Adhesion in Pharmaceutical, Biomedical, and Dental Fields


The phenomenon of adhesion is of cardinal importance in the pharmaceutical, biomedical and dental fields. A few eclectic examples will suffice to underscore the importance/relevance of adhesion in these three areas. For example, the adhesion between powdered solids is of crucial importance in tablet manufacture. The interaction between biodevices (e.g., stents, bio-implants) and body environment dictates the performance of such devices, and there is burgeoning research activity in modifying the surfaces of such implements to render them compatible with bodily components. In the field of dentistry, the modern trend is to shift from retaining of restorative materials by mechanical interlocking to adhesive bonding. This unique book addresses all these three areas in an easily accessible single source. The book contains 15 chapters written by leading experts and is divided into four parts: General Topics; Adhesion in Pharmaceutical Field; Adhesion in Biomedical Field; and Adhesion in Dental Field. The topics covered include: – Theories or mechanisms of adhesion. – Wettability of powders. – Role of surface free energy in tablet strength and powder flow behavior. – Mucoadhesive polymers for drug delivery systems. – Transdermal patches. – Skin adhesion in long-wear cosmetics. – Factors affecting microbial adhesion. – Biofouling and ways to mitigate it. – Adhesion of coatings on surgical tools and bio-implants. – Adhesion in fabrication of microarrays in clinical diagnostics. – Antibacterial polymers for dental adhesives and composites. – Evolution of dental adhesives. – Testing of dental adhesives joints.

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Группа авторов Progress in Adhesion and Adhesives


This book is based on the 13 review articles written by subject experts and published in 2014 in the Journal Reviews of Adhesion and Adhesives. The rationale for publication of this book is that currently the RAA has limited circulation, so this book provides broad exposure and dissemination of the concise, critical, illuminating, and thought-provoking review articles. The subjects of the reviews fall into 4 general areas: 1. Polymer surface modification 2. Biomedical, pharmaceutical and dental fields 3. Adhesives and adhesive joints 4. General Adhesion Aspects The topics covered include: Adhesion of condensed bodies at microscale; imparting adhesion property to silicone material; functionally graded adhesively bonded joints; synthetic adhesives for wood panels; adhesion theories in wood adhesive bonding; adhesion and surface issues in biocomposites and bionanocomposites; adhesion phenomena in pharmaceutical products and applications of AFM; cyanoacrylate adhesives in surgical applications; ways to generate monosort functionalized polyolefin surfaces; nano-enhanced adhesives; bonding dissimilar materials in dentistry; flame treatment of polymeric materials—relevance to adhesion; and mucoadhesive polymers for enhancing retention of ocular drug delivery.

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K. L. Mittal Particle Adhesion and Removal


The book provides a comprehensive and easily accessible reference source covering all important aspects of particle adhesion and removal. The core objective is to cover both fundamental and applied aspects of particle adhesion and removal with emphasis on recent developments. Among the topics to be covered include: 1. Fundamentals of surface forces in particle adhesion and removal. 2. Mechanisms of particle adhesion and removal. 3. Experimental methods (e.g. AFM, SFA,SFM,IFM, etc.) to understand particle-particle and particle-substrate interactions. 4. Mechanics of adhesion of micro- and nanoscale particles. 5. Various factors affecting particle adhesion to a variety of substrates. 6. Surface modification techniques to modulate particle adhesion. 7. Various cleaning methods (both wet & dry) for particle removal. 8. Relevance of particle adhesion in a host of technologies ranging from simple to ultra-sophisticated.

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Группа авторов Progress in Adhesion and Adhesives

K. Mittal L. Progress in Adhesion and Adhesives

Steven Abbott Sticking Together


This popular science title will cover adhesion science in an easily accessible entertaining manner. As well as outlining types of adhesion and their importance in everyday life, the book covers interesting future applications of adhesion and inspiration taken from nature. Ideal for students and the scientifically minded reader this book provides a fascinating introduction to the science of what makes things stick.

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Wulff Possart Adhesion


Emphasizing the most recent developments this book addresses both the basic and applied aspects of adhesion. The authors present the latest results on fundamental aspects, adhesion in biology, chemistry for adhesive formulation, surface chemistry and the pretreatment of adherends, mechanical issues, non-destructive testing and the durability of adhesive joints, as well as advanced technical applications of adhesive joints. Prominent scientists review the current level of knowledge concerning the role of chemical bonds in adhesion, new resins and nanocomposites for adhesives, and about the role played by macromolecular architecture in the properties of hot melt and pressure sensitive adhesives. Written by 34 acknowledged experts from academic and industrial research facilities, this is a valuable source of information for chemists, physicists, biologists and engineers, as well as graduate students interested in fundamental and practical adhesion.

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Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods


Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

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Prof. Amos Nussinovitch | Biochemistry, Food Science and ...

Prof. Amos Nussinovitch Theoretical and practical aspects of food processing and water soluble polymers, including: coating of cells and foods, hydrocolloid glues, hydrocolloid cellular solids and water–soluble polymer uses in foods, cosmetics, medicine, biotechnology and agriculture.

Amos Nussinovitch - Founder and CSO - Sufresca | LinkedIn

View Amos Nussinovitch’s profile on LinkedIn, the world's largest professional community. Amos has 2 jobs listed on their profile. See the complete profile on LinkedIn and discover Amos’ connections and jobs at similar companies.

Amos_Nussinovitch | Biochemistry, Food Science and Nutrition

Prof. Amos Nussinovitch Theoretical and practical aspects of food processing and water soluble polymers, including: coating of cells and foods, hydrocolloid glues, hydrocolloid cellular solids and water–soluble polymer uses in foods, cosmetics, medicine, biotechnology and agriculture. Read more about Prof. Amos Nussinovitch

Suchergebnis auf Amazon.de für: AMOS. NUSSINOVITCH: Bücher

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Prof. Amos Nussinovitch - huji.ac.il

Prof. Amos Nussinovitch Protective coatings for foods, agricultural products and cells             Temperature-stable liquid-core capsules       Cellular dry macro-capsules             Sponges            Composite cellular carriers       Biomaterials as carriers of denitrification bacteria for water treatment in aquariums

Prof. Amos Nussinovitch | The Robert H. Smith

The Robert H. Smith Faculty of Agriculture, Food and Environment. ca1ed59bc49e26365e7fda5b078cc21b. 6128817bf9a4de967c406eb11f241787

amos nussinovitch | kuirejo.de

Die beiden israelischen Forscher Amos Nussinovitch (Autor des Standardwerks „ Hydrocolloid Applications „) und Zvitov-Marabi (Hebrew University of Jerusalem) widmen sich u.a. auch in ihrem aktuellen Aufsatz „ Unique shape, surface and porosity of dried electrified alginate gels “ in der aktuellen Ausgabe (Mai 2008) von Food Hydrocolloids einer weiteren Variable: der Elektrifizierung von natürlichen Gels.

Hydrocolloid Applications | Biochemistry, Food Science and ...

Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He is the son of holocaust survivors. Nussinovitch served as a soldier in the October (Yom Kippur) and Lebanon wars and his heritage and the horrors of war have shaped his life, thoughts and attitudes. He studied Chemistry for a B.Sc. degree at the University of Tel-Aviv, and Food Engineering and Biotechnology for B.Sc., M.Sc. and D.Sc ...

Amos Nussinovitch – Khymos

Tag Amos Nussinovitch. Notable new books from 2013 Martin Lersch; Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science: Khymos is written by Martin Lersch. He’s a chemist by training and brings his chemical curiosity with him wherever he goes. He enjoys being in the kitchen, so at lot at ...

Amos Nussinovitch Inventions, Patents and Patent ...

Amos Nussinovitch has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO). Liquid-core capsules comprising non-crosslinked alginate Patent number: 10413515

Plant Gum Exudates of the World - Amos Nussinovitch ...

Plant Gum Exudates of the World | Amos Nussinovitch | ISBN: 9781420052237 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Nussinovitch, A: Water-Soluble Polymer Applications in ...

Nussinovitch, A: Water-Soluble Polymer Applications in Foods | Amos Nussinovitch | ISBN: 9780632054299 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Polymer Macro- and Micro-Gel Beads: Fundamentals and ...

Bücher bei Weltbild.de: Jetzt Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications von Amos Nussinovitch versandkostenfrei bestellen bei Weltbild.de, Ihrem Bücher-Spezialisten!

List of Publications | Biochemistry, Food Science and ...

Books A. Nussinovitch (1997). (sole author) Hydrocolloid Applications: Gum Technology in The Food and Other Industries. Blackie Academic & Professional, London, United Kingdom. 354 pp. A. Nussinovitch (2003). (sole author) Water Soluble Polymer Applications in Foods. Blackwell Science, Oxford, United Kingdom. 226 pp.

Water-Soluble Polymer Applications in Foods by Amos ...

Water-Soluble Polymer Applications in Foods by Amos Nussinovitch (2003-02-15) | Amos Nussinovitch | ISBN: | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Amos Nussinovitch - The Hebrew University of Jeru ...

View Amos Nussinovitch's business profile as The Robert H. Smith Faculty of Agriculture, Food and Environment at The Hebrew University of Jerusalem. Find contact's direct phone number, email address, work history, and more.

Polymer Macro- and Micro-Gel Beads: Fundamentals and ...

eBook Shop: Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications von Amos Nussinovitch als Download. Jetzt eBook herunterladen & mit Ihrem Tablet oder eBook Reader lesen.

Water-Soluble Polymer Applications in Foods By author Amos ...

[(Water-Soluble Polymer Applications in Foods)] [By (author) Amos Nussinovitch] published on (May, 2005) | Amos Nussinovitch | ISBN: | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Polymer Macro- and Micro-Gel Beads: Fundamentals and ...

Amos Nussinovitch is a Professor of Food Science and Technology at The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem.

Nussinovitch Amos - AbeBooks

Water-Soluble Polymer Applications in Foods by Nussinovitch, Amos and a great selection of related books, art and collectibles available now at AbeBooks.com.

Amos Nussinovitch (Author of Cooking Innovations)

Amos Nussinovitch is the author of Cooking Innovations (4.33 avg rating, 3 ratings, 0 reviews, published 2013), More Cooking Innovations (0.0 avg rating,...

Plant Gum Exudates of the World: ebook jetzt bei Weltbild.de

eBook Shop: Plant Gum Exudates of the World von Amos Nussinovitch als Download. Jetzt eBook herunterladen & bequem mit Ihrem Tablet oder eBook Reader lesen.

20+ Polymer Macro And Micro Gel Beads Fundamentals And ...

fundamentals and applications hardcover by nussinovitch amos isbn 144196617x isbn 13 9781441966179 brand new free shipping this book covers production of 20 Polymer Macro And Micro Gel Beads Fundamentals And aug 30 2020 polymer macro and micro gel beads fundamentals and applications posted by wilbur smithmedia text id d63dc9a1 online pdf ebook epub library polymer macro and micro gel beads ...

Traganth – Wikipedia

Traganth (auch Tragant, Tragakant, Tragantgummi, Gummitragant) ist ein Gummi bzw. ein natürliches Polysaccharid. Es besteht aus dem nach dem Einritzen von Stämmen und Zweigen austretenden und eintrocknenden Pflanzensaft von strauchigen Vertretern der Schmetterlingsblütler-Gattung Tragant (Astragalus) Astragalus gummifer, Astragalus bustillosii und Astragalus tragacantha sowie von ...

eBook: Plant Gum Exudates of the World von Amos ...

Plant Gum Exudates of the World von Amos Nussinovitch (ISBN 978-1-4200-5224-4) online kaufen | Sofort-Download - lehmanns.de

Wiley: Water-Soluble Polymer Applications in Foods - Amos ...

Amos Nussinovitch. ISBN: 978-1-4051-7352-0. 240 pages. April 2008, Wiley-Blackwell. Description. Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the ...

Books by Amos Nussinovitch on Google Play

Enjoy millions of the latest Android apps, games, music, movies, TV, books, magazines & more. Anytime, anywhere, across your devices.

alginat | kuirejo.de

Die beiden israelischen Forscher Amos Nussinovitch (Autor des Standardwerks „ Hydrocolloid Applications „) und Zvitov-Marabi (Hebrew University of Jerusalem) widmen sich u.a. auch in ihrem aktuellen Aufsatz „ Unique shape, surface and porosity of dried electrified alginate gels “ in der aktuellen Ausgabe (Mai 2008) von Food Hydrocolloids einer weiteren Variable: der Elektrifizierung von natürlichen Gels.

MECHANICAL PROPERTIES of A RASPBERRY PRODUCT TEXTURIZED ...

Yulia Shcherbina, Zvi Roth, Amos Nussinovitch, Physical Properties of Gum Karaya-Starch-Essential Oil Patches, AAPS PharmSciTech, 10.1208/s12249-010-9502-0, 11, 3 ...

Sufresca

Professor Amos Nussinovitch studied Chemistry at the University of Tel Aviv, and Food Engineering and Biotechnology at the Technion – Israel Institute of Technology, and has over 30 years of research and teaching experience at the Hebrew University of Jerusalem. Prof. Nussinovitch is the sole author of seven books, the author and co-author of numerous papers and has many patents to his name ...

10+ Polymer Macro And Micro Gel Beads Fundamentals And ...

polymer macro and micro gel beads fundamentals and applications 123 amos nussinovitch institute of biochemistry food science and human nutrition the robert h smith faculty of agriculture food and environment the hebrew university of jerusalem rehovot israel nussiagrihujiacil isbn 978 1 4419 6617 9 e isbn 978 1 4419 6618 6 doi 101007 978 1 4419 6618 6 springer new york dordrecht Polymer Macro ...

Adhesion in Foods (eBook, ePUB) von Amos Nussinovitch ...

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them.

Technology Transfer & IP company Hebrew University ...

Prof. Amos Nussinovitch Researcher interests: Biotechnology and utilization of biomaterials (including hydrocolloid texturization, edible and biodegradable films, living cell coatings; artificial cells, food and synthetic cellular solids, macro-capsule hydrocolloidal carriers); electrical microencapsulation and immobilization; gloss properties of foods.

forschung | kuirejo.de

Die beiden israelischen Forscher Amos Nussinovitch (Autor des Standardwerks „Hydrocolloid Applications„) und Zvitov-Marabi (Hebrew University of Jerusalem) widmen sich u.a. auch in ihrem aktuellen Aufsatz „Unique shape, surface and porosity of dried electrified alginate gels“ in der aktuellen Ausgabe (Mai 2008) von Food Hydrocolloids einer weiteren Variable: der Elektrifizierung von ...

Tailor‐made porous solid foods - Rassis - 1997 ...

A method of controlling the porosity of cellular solid foods and its dependence on solids content were investigated. Freeze‐dehydration of cold‐set alginate gels was used to produce tailor‐made por...

Dezember | 2007 | kuirejo.de

Die beiden israelischen Forscher Amos Nussinovitch (Autor des Standardwerks „Hydrocolloid Applications„) und Zvitov-Marabi (Hebrew University of Jerusalem) widmen sich u.a. auch in ihrem aktuellen Aufsatz „Unique shape, surface and porosity of dried electrified alginate gels“ in der aktuellen Ausgabe (Mai 2008) von Food Hydrocolloids einer weiteren Variable: der Elektrifizierung von ...

physik | kuirejo.de

Die beiden israelischen Forscher Amos Nussinovitch (Autor des Standardwerks „Hydrocolloid Applications„) und Zvitov-Marabi (Hebrew University of Jerusalem) widmen sich u.a. auch in ihrem aktuellen Aufsatz „Unique shape, surface and porosity of dried electrified alginate gels“ in der aktuellen Ausgabe (Mai 2008) von Food Hydrocolloids einer weiteren Variable: der Elektrifizierung von ...

Niembaum – Wikipedia

Vegetative Merkmale. Der Niem ist ein schnellwachsender, (meist) immergrüner Baum, der durchschnittlich Wuchshöhen von meist 15 bis 16, oder bis 20 Metern – unter günstigen Bedingungen bis zu 40 Meter – erreicht. Der Stamm erreicht Durchmesser von bis zu 60 Zentimetern und ist im Allgemeinen relativ kurz und selten höher als 3,5 Meter. . Er kann bis zu 200 Jahre alt werd

Amos Nussinovitch's research works | Hebrew University of ...

Amos Nussinovitch's 5 research works with 30 citations and 491 reads, including: Degradation and bioavailability of dried alginate hydrocolloid capsules in simulated soil system

Compressive Characteristics of Freeze-Dried Agar and ...

A. Nussinovitch, Department of Food Technology, Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel; Search for more papers by this author. R. Velez-Silvestre, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003 ...

Plant Gum Exudates of the World: Sources, Distribution ...

Dr. Amos Nussinovitch works in the Biochemistry and Food Science Department on the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids, including coating of cells and foods, special glues and exudates patches, water-soluble polymer uses in ...

Edible Capsules For Food Texture and Flavor Modification

Amos Nussinovitch – Edible Capsules for Food Texture and Flavor Modification – (TTM #10769) – The researcher developed a food grade (GRAS) bead/capsule that can be produced in different sizes, textures, colors and tastes. These macro-capsules can add a ‘crunch’ to liquid-, gelled-, semi-solid and/or solid foods, enhancing their textures and introduction various additives to these ...

Production, properties, and applications of hydrocolloid ...

The full text of this article hosted at iucr.org is unavailable due to technical difficulties.

More Cooking Innovations: ebook jetzt bei Weltbild.de

eBook Shop: More Cooking Innovations von Madoka Hirashima als Download. Jetzt eBook herunterladen & bequem mit Ihrem Tablet oder eBook Reader lesen.

Cooking Innovations: ebook jetzt bei Weltbild.de als Download

eBook Shop: Cooking Innovations von Madoka Hirashima als Download. Jetzt eBook herunterladen & bequem mit Ihrem Tablet oder eBook Reader lesen.

Traganth - de.LinkFang.org

↑ Amos Nussinovitch: Plant Gum Exudates of the World. CRC Press, 2010, ISBN 978-1-4200-5224-4, S. 227. ↑ E. F. Anthon: Handwörterbuch der chemisch-pharmazeutischen, technisch-chemischen und pharmakognostischen Nomenklaturen.

Changes in Mechanical, Structural, and Denitrifying ...

The denitrifier, Pseudomonas stutzeri, entrapped in chitosan beads, was incubated under denitrifying conditions in a column receiving a continuous supply of full‐growth medium. Biochemical, structura...

Adhesion in Foods | Wiley Online Books

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them.

Robert Hutkins W. Microbiology and Technology of Fermented Foods


While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: • Cultured Dairy Products • Cheese • Meat Fermentation • Fermented Vegetables • Bread Fermentation • Beer Fermentation • Wine Fermentation • Vinegar Fermentation • Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

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Группа авторов Advances in Contact Angle, Wettability and Adhesion

Dan Ben-Amos Folklore Concepts


By defining folklore as artistic communication in small groups, Dan Ben-Amos led the discipline of Folklore in new directions. In Folklore Concepts , Henry Glassie and Elliott Oring have curated a selection of Ben-Amos's groundbreaking essays that explore folklore as a category in cultural communication and as a subject of scholarly research. Ben-Amos's work is well-known for sparking lively debate that often centers on why his definition intrinsically acknowledges tradition rather than expresses its connection forthright. Without tradition among people, there would be no art or communication, and tradition cannot accomplish anything on its own—only people can. Ben-Amos's focus on creative communication in communities is woven into the themes of the theoretical essays in this volume, through which he advocates for a better future for folklore scholarship. Folklore Concepts traces Ben-Amos's consistent efforts over the span of his career to review and critique the definitions, concepts, and practices of Folklore in order to build the field's intellectual history. In examining this history, Folklore Concepts answers foundational questions about what folklorists are doing, how they are doing it, and why.

2791.1 RUR

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Adhesive Primer Adhesion Promoter Increase The Adhesion Bicycle Tire Repair Adhesive Glue Car Wrapping Application Tool

Группа авторов Water Activity in Foods

D. Packham E. Handbook of Adhesion


This second edition of the successful Handbook of Adhesion provides concise and authoritative articles covering many aspects of the science and technology associated with adhesion and adhesives. It is intended to fill a gap between the necessarily simplified treatment of the student textbook and the full and thorough treatment of the research monograph and review article. The articles are structured in such a way, with internal cross-referencing and external literature references, that the reader can build up a broader and deeper understanding, as their needs require. This second edition includes many new articles covering developments which have risen in prominence in the intervening years, such as scanning probe techniques, the surface forces apparatus and the relation between adhesion and fractal surfaces. Advances in understanding polymer – polymer interdiffusion are reflected in articles drawing out the implications for adhesive bonding. In addition, articles derived from the earlier edition have been revised and updated where needed. Throughout the book there is a renewed emphasis on environmental implications of the use of adhesives and sealants. The scope of the Handbook, which features nearly 250 articles from over 60 authors, includes the background science – physics, chemistry and material science – and engineering, and also aspects of adhesion relevant to the use of adhesives, including topics such as: * Sealants and mastics * Paints and coatings * Printing and composite materials * Welding and autohesion * Engineering design The Handbook of Adhesion is intended for scientists and engineers in both academia and industry, requiring an understanding of the various facets of adhesion.

39644.58 RUR

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Joan Marsh Cell Adhesion and Human Disease


Experts in their respective fields present papers concerned with the range of human diseases caused by defective or abnormal functioning of cell adhesion molecules. Discusses new therapeutic approaches to these maladies.

16285.92 RUR

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Michael Ufok Udoekpo Rethinking the Prophetic Critique of Worship in Amos 5 for Contemporary Nigeria and the USA


Father Udoekpo's work offers a thorough review of the theology of worship in the work of Amos of Tekoa, one of Israel's foundational prophets. It critically examines Amos 5 in its socio-historical and literary context and theologically reevaluates the application of Amos's message of ethical worship, judgment, and hope to two contemporary cultures: Nigeria and the United States of America. While intentionally down to earth and engaging in society and religion, this work discusses in a thoughtful and detailed exegetical manner the various sub-units of lamentation (vv. 1-3), the motifs of the remnant, the exhortation to the seek the Lord, justice and righteousness (vv. 4-6; 14-15, 24), judgment, and the notion of the Day of the Lord (vv. 18-20) as they relate to the theology of worship (vv. 21-27) in Amos 5. The author pastorally draws the reader's attention to Amos' view that worship must not be restricted to hypocritical offerings, empty rituals, and songs at sanctuaries, but needs to incorporate ethics of justice, peace, and righteousness practiced in marketplaces and plazas.

2016.35 RUR

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Tori Amos Tori Amos - Under The Pink

Peter Cheung C. Mushrooms as Functional Foods


Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.

11911.99 RUR

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