mohammad hashemi (11 Ergebnisse)

Unknown. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Zustand: Good. Used book that is in clean, average condition without any missing pages.

Zustand: New. pp. 300.

Taschenbuch. Zustand: Neu. Neuware -This book is devoted to investigation of thermomechanical behavior and thermal fatigue failure of structural elements made from polymer¿based nanocomposite reinforced by nanofibers under combined monotonic and harmonic loading. To predict the time dependent and inelastic response of polymer matrix, a semiempirical phenomenological model is proposed. The effect of nanofibers on the overall effective inelastic response of polymer¿based nanocomposite material is carried out by using appropriate homogenization approach. The effect of interface between polymer matrix and nanofiber are modeled by the practical model as imperfect bonded.These results can be applied in prediction of the cyclic fatigue failure of polymer¿based nanocomposite structural elements due to thermal instability. In this book, frequency, temperature and amplitude dependent complex moduli will be used for investigating the influence of dissipative heating on the mechanical and thermal stability of structural elements made from polymer¿based nanocomposite materials.Books on Demand GmbH, Überseering 33, 22297 Hamburg 208 pp. Englisch.

Taschenbuch. Zustand: Neu. Neuware -Polyamines as a very interesting vital compounds are present in all living organism including animals, plants, microbes and human. This book introduces what are the polyamines and their biological effect in the broiler chicken¿s body. The most important function of polyamines is their effects on cell growth, differentiation and normal functioning of every cell-type. Luminal polyamines are important local factors for growth and the development of small intestinal and colonic mucosa. Additionally, the effects of polyamines on calcium homeostasis are accomplished via the activation of calcium sensing receptors.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 184 pp. Englisch.

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

Taschenbuch. Zustand: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 276 pp. Englisch.

Buch. Zustand: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 276 pp. Englisch.

Taschenbuch. Zustand: 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. Zustand: 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.

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