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Product design and engineering = formulation of gels and pastes /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Product design and engineering/ edited by Ulrich Bröckel, Willi Meier, and Gerhard Wagner.
其他題名:	formulation of gels and pastes /
其他作者:	Bröckel, Ulrich.
出版者:	Weinheim, Germany :Wiley-VCH, : c2013.,
面頁冊數:	1 online resource (xvii, 354 p.)
標題:	Production engineering. -
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9783527654741
ISBN:	9783527654741 (electronic bk.)

Product design and engineering = formulation of gels and pastes /
Product design and engineeringformulation of gels and pastes /[electronic resource] :edited by Ulrich Bröckel, Willi Meier, and Gerhard Wagner. - Weinheim, Germany :Wiley-VCH,c2013. - 1 online resource (xvii, 354 p.)

Includes bibliographical references and index.

Introduction / Gerhard Wagner, Willi Meier, Ulrich Bröckel -- Rheology of Disperse Systems / Norbert Willenbacher, Kristina Georgieva -- Rheology of Cosmetic Emulsions / Rüdiger Brummer -- Rheology Modifiers, Thickeners, and Gels / Tharwat F Tadros -- Use of Rheological Measurements for Assessment and Prediction of the Long-Term Assessment of Creaming and Sedimentation / Tharwat F Tadros -- Prediction of Thermophysical Properties of Liquid Formulated Products / Michele Mattei, Elisa Conte, Georgios M Kontogeorgis, Rafiqul Gani -- Sources of Thermophysical Properties for Efficient Use in Product Design / Richard Sass -- Current Trends in Ionic Liquid Research / Annegret Stark, Martin Wild, Muhammad Ramzan, Muhammad Mohsin Azim, Anne Schmidt -- Gelling of Plant Based Proteins / Navam Hettiarachchy, Arvind Kannan, Christian Schäfer, Gerhard Wagner -- Enzymatically Texturized Plant Proteins for the Food Industry / Christian Schäfer -- Design of Skin Care Products / Wilfried Rähse -- Emulsion Gels in Foods / Arjen Bot, Eckhard Flöter, Heike P Karbstein-Schuchmann, Henelyta Santos Ribeiro.

Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry.

ISBN: 9783527654741 (electronic bk.)Subjects--Topical Terms:

566269
Production engineering.

LC Class. No.: TS176 .B384 2013

Dewey Class. No.: 658.57

Product design and engineering = formulation of gels and pastes /
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020 $a 3527654771 (electronic bk.)
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082 0 4 $a 658.57
245 0 0 $a Product design and engineering $h [electronic resource] : $b formulation of gels and pastes / $c edited by Ulrich Bröckel, Willi Meier, and Gerhard Wagner.
260 $a Weinheim, Germany : $b Wiley-VCH, $c c2013.
300 $a 1 online resource (xvii, 354 p.)
504 $a Includes bibliographical references and index.
505 0 $a Introduction / Gerhard Wagner, Willi Meier, Ulrich Bröckel -- Rheology of Disperse Systems / Norbert Willenbacher, Kristina Georgieva -- Rheology of Cosmetic Emulsions / Rüdiger Brummer -- Rheology Modifiers, Thickeners, and Gels / Tharwat F Tadros -- Use of Rheological Measurements for Assessment and Prediction of the Long-Term Assessment of Creaming and Sedimentation / Tharwat F Tadros -- Prediction of Thermophysical Properties of Liquid Formulated Products / Michele Mattei, Elisa Conte, Georgios M Kontogeorgis, Rafiqul Gani -- Sources of Thermophysical Properties for Efficient Use in Product Design / Richard Sass -- Current Trends in Ionic Liquid Research / Annegret Stark, Martin Wild, Muhammad Ramzan, Muhammad Mohsin Azim, Anne Schmidt -- Gelling of Plant Based Proteins / Navam Hettiarachchy, Arvind Kannan, Christian Schäfer, Gerhard Wagner -- Enzymatically Texturized Plant Proteins for the Food Industry / Christian Schäfer -- Design of Skin Care Products / Wilfried Rähse -- Emulsion Gels in Foods / Arjen Bot, Eckhard Flöter, Heike P Karbstein-Schuchmann, Henelyta Santos Ribeiro.
520 $a Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry.
588 $a Description based on online resource; title from PDF title page (Wiley, viewed August 26, 2013)
650 0 $a Production engineering. $3 566269
650 0 $a Research, Industrial. $3 570758
700 1 $a Bröckel, Ulrich. $3 1000134
700 1 $a Meier, Willi. $3 894620
700 1 $a Wagner, Gerhard. $3 671955
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9783527654741