LEADER 03440nam 2200517 450 001 9910819436303321 005 20200520144314.0 010 $a3-11-058756-4 010 $a3-11-058800-5 024 7 $a10.1515/9783110588002 035 $a(CKB)4100000004244573 035 $a(MiAaPQ)EBC5403153 035 $a(DE-B1597)492626 035 $a(OCoLC)1037980115 035 $a(DE-B1597)9783110588002 035 $a(Au-PeEL)EBL5403153 035 $a(OCoLC)1039699946 035 $a(PPN)25395763X 035 $a(EXLCZ)994100000004244573 100 $a20180628d2018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFormulation science and technology$hVolume 4$iAgrochemicals, paints and coatings and food colloids /$fTharwat F. Tadros 210 1$aBerlin ;$aBoston :$cDe Gruyter,$d[2018] 210 4$d©2018 215 $a1 online resource (300 pages) 225 0 $aFormulation Science and Technology ;$vVolume 4 311 $a3-11-058755-6 327 $tFrontmatter -- $tPreface -- $tContents -- $tPart I: The formulation of agrochemicals -- $t1. Introduction to the formulation of agrochemicals -- $t2. Formulation of emulsifiable concentrates -- $t3. Formulation of emulsion concentrates -- $t4. Formulation of suspension concentrates -- $t5. Oil-based suspension concentrates -- $t6. Formulation of suspoemulsions -- $t7. Formulation of controlled-release systems -- $t8. Formulation of adjuvants -- $tReferences -- $tPart II: The formulation of paints and coatings -- $t9. Formulation of paints and coatings -- $t10. Formulation of film formers -- $t11. Formulation of pigment dispersions for paint application -- $t12. Enhancement of particle deposition and adhesion in paints and coatings -- $t13. Control of the rheology of paint formulations -- $t14. Application of rheological techniques to paint formulations -- $t15. Examples of the flow properties of some commercial paints -- $tReferences -- $tPart III: The formulation of food colloids -- $t16. Introduction to the formulation of food colloids -- $t17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- $t18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- $t19. Surfactant association structures, microemulsions and emulsions in food -- $t20. Rheology of food emulsions -- $t21. Foam formulations in food -- $t22. Food rheology and mouthfeel -- $t23. Practical applications of food colloids -- $tReferences -- $tIndex 330 $aVolume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids. 606 $aColloids$xStability 606 $aAgricultural chemicals 615 0$aColloids$xStability. 615 0$aAgricultural chemicals. 676 $a541.345 700 $aTadros$b Tharwat F.$f1937-$0885066 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910819436303321 996 $aFormulation science and technology$93985112 997 $aUNINA LEADER 01107nam0 2200277 450 001 000037448 005 20250310115402.0 010 $a88-13-24047-3 100 $a20250310d2002----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $a<>joint venture come mezzo per lo sviluppo della conoscenza$egli strumenti di controllo$fRoberto Maglio 210 $aPadova$cCedam$d2002 215 $aVIII, 122 p.$d24 cm 225 2 $aStudi di ragioneria e di economia aziendale. Serie Monografie$fUniversitą degli studi di Napoli 410 0$12001$aStudi di ragioneria e di economia aziendale. Serie Monografie 500 10$a<>joint venture come mezzo per lo sviluppo della conoscenza$9512252 610 1 $aOrganizzazioni$aSocietą in nome collettivo 676 $a658.1$v23$9Aziende, societą 700 1$aMaglio,$bRoberto$0374386 801 0$aIT$bUNIPARTHENOPE$c20250310$gREICAT$2UNIMARC 912 $a000037448 951 $aDISAE 512/399$b9018 ex St.Az.$cNAVA2 996 $aJoint venture come mezzo per lo sviluppo della conoscenza$9512252 997 $aUNIPARTHENOPE