LEADER 05263nam 2200649Ia 450 001 9910456157103321 005 20200520144314.0 010 $a1-282-76031-9 010 $a9786612760310 010 $a981-281-822-7 035 $a(CKB)2490000000001613 035 $a(EBL)1681744 035 $a(OCoLC)729020421 035 $a(SSID)ssj0000413863 035 $a(PQKBManifestationID)11279949 035 $a(PQKBTitleCode)TC0000413863 035 $a(PQKBWorkID)10386234 035 $a(PQKB)11737619 035 $a(MiAaPQ)EBC1681744 035 $a(WSP)00000507 035 $a(Au-PeEL)EBL1681744 035 $a(CaPaEBR)ebr10422378 035 $a(CaONFJC)MIL276031 035 $a(EXLCZ)992490000000001613 100 $a20080910d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe chemistry of inkjet inks$b[electronic resource] /$feditor, Shlomo Magdassi 210 $aNew Jersey ;$aLondon $cWorld Scientific$dc2010 215 $a1 online resource (356 p.) 300 $aDescription based upon print version of record. 311 $a981-281-821-9 320 $aIncludes bibliographical references and index. 327 $aContents; Preface; Part I: Basic Concepts; 1. Inkjet Printing Technologies Alan Hudd; INTRODUCTION; CURRENT AND EMERGING MARKETS; Industrial Inkjet Explained; Technology Trends; Challenges; REFERENCES; 2. Ink Requirements and Formulations Guidelines Shlomo Magdassi; INK PREPARATION AND COMPOSITION; INK DURING STORAGE; Ink Stability; Viscosity; Surface Tension; pH and Electrolytes; Dielectric Properties and Conductivity; Dye/Pigment Content; Foaming and Defoamers; INK-PRINTHEAD PERFORMANCE; Drop Latency and Recoverability; Recoverability; Ori.ce Plate State; Ink Supply and Clogging 327 $aDrop FormationMaterials Compatibility; INK ON SUBSTRATES; SUMMARY; REFERENCES; 3. Equilibrium Wetting Fundamentals Abraham Marmur; INTRODUCTION; WETTING OF IDEAL SURFACES; WETTING OF REAL SURFACES; SUMMARY AND CONCLUSIONS; Assessment of Surface Tension of the Solid; Designing Wetting Processes; REFERENCES; 4. The Behaviour of a Droplet on the Substrate Patrick J. Smith; INTRODUCTION; Droplet Impact; Evaporation of a Sessile Droplet of Solvent at Room Temperature; Evaporation of a Sessile Droplet of Suspension at Room Temperature 327 $aControlling Ink Behaviour on Unstructured Substrates for Droplets and ArraysThe Behaviour of Lines of Droplets on Substrate; CONCLUSIONS; REFERENCES; 5. Tailoring Substrates for Inkjet Printing Moshe Frenkel; INTRODUCTION; Inkjet Inks & Print Quality; PRINT QUALITY SOLUTIONS; Matching Ink & Substrate; Inkjet Substrate; The Principles; The Technology; a. Microporous coatings; b. Swellable coatings; c. FujiFilm; Technology Limitations; Heated Substrate; "Bi-Component Ink" or "Reactive Ink"; Technology Approaches; SUMMARY; REFERENCES; Part II: Formulation and Materials for Inkjet Inks 327 $a6. Pigments for Inkjet Applications Alex Shakhnovich and James BelmontINTRODUCTION; CARBON BLACK; Morphology; Surface Chemistry of Carbon Black; ORGANIC PIGMENTS; DISPERSION METHODS FOR INKJET PIGMENTS (NANOSIZED DISPERSIONS); SURFACE MODIFICATION; Carbon Black; Attached Organic Groups; Organic Pigments; REFERENCES; 7. Formulation and Properties of Waterborne Inkjet Inks Christian Schmid; INTRODUCTION; FIRING INK FROM THE PRINT HEAD; Drop Ejection Cycle; Drop Break-up; Ink on the Ori.ce Plate - Puddling; Resistor Fouling - Kogation and Decel; Nozzle Plugging - Decap 327 $aOther Things that Block NozzlesINK ON PAPER; Drop Impact onto Paper; Optical Density; Image Permanence - Light Fastness; Bleed; Paper Cockle and Curl; Water Fastness and Abrasion Durability; EXAMPLE - BLACK INK FOR PLAIN PAPER; ACKNOWLEDGMENT; REFERENCES; 8. Solvent-Based Inkjet Inks Josh Samuel and Paul Edwards; FORMULATING SOLVENT INKS FOR CONTINUOUS INKJET PRINTERS; Introduction; CIJ Technology and Ink Formulation; Early Ink Formulation History; CIJ Application Areas; CIJ Ink Formulations; Colorants; Polymers; Conductivity Salts; Surfactants; Carrier Solvent 327 $aFORMULATING SOLVENT INKS FOR PIEZO DROP-ON-DEMAND PRINT HEADS 330 $a Modern printing is based on digitizing information and then representing it on a substrate, such as paper, pixel by pixel. One of the most common methods of digital printing is through inkjet printers. The process of inkjet printing is very complicated, and the ink used must meet certain chemical and physicochemical requirements including those related to storage stability; jetting performance; color management; wetting; and adhesion on substrates. Obviously, these requirements - which represent different scientific disciplines such as colloid chemistry, chemical engineering, and physics - in 606 $aPrinting ink 606 $aInk-jet printing 608 $aElectronic books. 615 0$aPrinting ink. 615 0$aInk-jet printing. 676 $a667.5 701 $aMagdassi$b Shlomo$f1954-$0924816 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456157103321 996 $aThe chemistry of inkjet inks$92075786 997 $aUNINA LEADER 05490nam 2200697 a 450 001 9910963106303321 005 20200520144314.0 010 $a9781613447970 010 $a1613447973 010 $a9780857093639 010 $a0857093630 035 $a(CKB)2670000000114645 035 $a(EBL)1584579 035 $a(OCoLC)867317954 035 $a(SSID)ssj0000746350 035 $a(PQKBManifestationID)12288824 035 $a(PQKBTitleCode)TC0000746350 035 $a(PQKBWorkID)10861791 035 $a(PQKB)11751659 035 $a(MiAaPQ)EBC1584579 035 $a(PPN)179861948 035 $a(FR-PaCSA)88819155 035 $a(FRCYB88819155)88819155 035 $a(EXLCZ)992670000000114645 100 $a20110722d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food proteins /$fedited by G.O. Phillips and P.A. Williams 205 $a1st ed. 210 $aCambridge $cWoodhead Pub.$d2011 215 $a1 online resource (457 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 222 300 $aDescription based upon print version of record. 311 08$a9781845697587 311 08$a1845697588 320 $aIncludes bibliographical references and index. 327 $aCover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins 327 $a3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends 327 $a4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins 327 $a6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients 327 $a7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of ?-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins 327 $a9.1 Introduction 330 $aTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 222. 606 $aFood$xProtein content 606 $aProteins 615 0$aFood$xProtein content. 615 0$aProteins. 676 $a664.0015726 701 $aPhillips$b G. O$01699710 701 $aWilliams$b P. A$01123798 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910963106303321 996 $aHandbook of food proteins$94339639 997 $aUNINA