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Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta
| Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta |
| Pubbl/distr/stampa | Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] |
| Descrizione fisica | 1 online resource (470 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
P. MVisakh
IturriagaLaura B RibottaPablo Daniel |
| Soggetto topico |
Food - Analysis
Nutrition |
| ISBN |
1-118-86560-X
1-118-86563-4 1-118-86553-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities; 1.1 Potato Production, Composition and Starch Processing; 1.2 Milk and Different Types of Milk Products; 1.3 Processing and Preservation of Meat, Poultry and Seafood; 1.4 Food Ingredients; 1.5 Fruits and Fruit Processing; 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 1.7 Indispensable Tools in Food Science and Nutrition; 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration
1.9 New Trends in Sensory Characterization of Food Products1.10 Effect of Food Processing on Bioactive Compounds; 1.11 Recent Advances in Storage Technologies for Fresh Fruits; 1.12 Ultrasound Applications in Food Technology; References; 2 Potato: Production, Composition and Starch Processing; 2.1 Introduction; 2.2 Composition; 2.3 Starch Production; 2.4 Starch Properties; References; 3 Milk and Different Types of Milk Products; 3.1 Introduction; 3.2 Milk Production and Quality; 3.3.1 Effect of Animal Diet on Milk Productivity; 3.2.2 Organic Milk; 3.3 Types of Milk Products 3.3.1 Liquid Milk as Beverage3.3.2 Cream; 3.3.3 Butter; 3.3.4 Ice Cream; 3.3.5 Fermented Milk Product; 3.4 Conclusion; References; 4 Processing and Preservation of Meat, Poultry and Seafood; 4.1 Introduction; 4.2 Food Quality Characteristics; 4.3 Deterioration and Microbial Contamination; 4.4 Physical Methods of Preservation; 4.4.1 Preliminary Processes; 4.4.2 Water Spray-Washings; 4.4.3 Control of Temperature; 4.4.4 Control of Moisture; 4.4.5 Radiation Technologies; 4.4.6 Other Technologies; 4.5 Chemical Methods of Preservation; 4.5.1 Curing; 4.5.2 Smoking; 4.5.3 Other Methods/Compounds 4.6 Microbiological Contributions to Meat Preservation4.6.1 Competition; 4.6.2 Fermentation; 4.6.3 Bacteriocins; 4.7 Hurdle Combinations of Methods; 4.8 Atmosphere Inside Package; Acknowledgments; References; 5 Food Ingredients; 5.1 Introduction; 5.2 Useful Terminology and Definitions; 5.3 Food Additives; 5.4 Novel and Natural Plant-Based Ingredients; 5.5 Properties and Applications of Plant-Derived Ingredients; 5.6 Conclusion and Future Prospects; References; 6 Fruits and Fruit Processing; 6.1 Introduction; 6.2 Fruits; 6.2.1 Low Temperature; 6.2.2 Modified and Controlled Atmosphere Storage 6.2.3 Modified Atmosphere Packaging6.2.4 Edible Coatings; 6.3 Fruit Processing; 6.3.1 Factors Affecting Fruit Conservation Method; 6.3.2 Traditional Preservation Methods; 6.3.3 Modern Preservation Methods with Minimal Processing; References; 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 7.1 Introduction; 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action); 7.3 Natural Antioxidants; 7.3.1 Sources of Natural Antioxidants; 7.3.2 Uses of Natural Antioxidants; 7.4 Overview of Methods Used to Measure Total Antioxidant Activity 7.4.1 Measurement of Antioxidant Activity |
| Record Nr. | UNINA-9910138976503321 |
| Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta
| Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta |
| Pubbl/distr/stampa | Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] |
| Descrizione fisica | 1 online resource (470 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
P. MVisakh
IturriagaLaura B RibottaPablo Daniel |
| Soggetto topico |
Food - Analysis
Nutrition |
| ISBN |
1-118-86560-X
1-118-86563-4 1-118-86553-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities; 1.1 Potato Production, Composition and Starch Processing; 1.2 Milk and Different Types of Milk Products; 1.3 Processing and Preservation of Meat, Poultry and Seafood; 1.4 Food Ingredients; 1.5 Fruits and Fruit Processing; 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 1.7 Indispensable Tools in Food Science and Nutrition; 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration
1.9 New Trends in Sensory Characterization of Food Products1.10 Effect of Food Processing on Bioactive Compounds; 1.11 Recent Advances in Storage Technologies for Fresh Fruits; 1.12 Ultrasound Applications in Food Technology; References; 2 Potato: Production, Composition and Starch Processing; 2.1 Introduction; 2.2 Composition; 2.3 Starch Production; 2.4 Starch Properties; References; 3 Milk and Different Types of Milk Products; 3.1 Introduction; 3.2 Milk Production and Quality; 3.3.1 Effect of Animal Diet on Milk Productivity; 3.2.2 Organic Milk; 3.3 Types of Milk Products 3.3.1 Liquid Milk as Beverage3.3.2 Cream; 3.3.3 Butter; 3.3.4 Ice Cream; 3.3.5 Fermented Milk Product; 3.4 Conclusion; References; 4 Processing and Preservation of Meat, Poultry and Seafood; 4.1 Introduction; 4.2 Food Quality Characteristics; 4.3 Deterioration and Microbial Contamination; 4.4 Physical Methods of Preservation; 4.4.1 Preliminary Processes; 4.4.2 Water Spray-Washings; 4.4.3 Control of Temperature; 4.4.4 Control of Moisture; 4.4.5 Radiation Technologies; 4.4.6 Other Technologies; 4.5 Chemical Methods of Preservation; 4.5.1 Curing; 4.5.2 Smoking; 4.5.3 Other Methods/Compounds 4.6 Microbiological Contributions to Meat Preservation4.6.1 Competition; 4.6.2 Fermentation; 4.6.3 Bacteriocins; 4.7 Hurdle Combinations of Methods; 4.8 Atmosphere Inside Package; Acknowledgments; References; 5 Food Ingredients; 5.1 Introduction; 5.2 Useful Terminology and Definitions; 5.3 Food Additives; 5.4 Novel and Natural Plant-Based Ingredients; 5.5 Properties and Applications of Plant-Derived Ingredients; 5.6 Conclusion and Future Prospects; References; 6 Fruits and Fruit Processing; 6.1 Introduction; 6.2 Fruits; 6.2.1 Low Temperature; 6.2.2 Modified and Controlled Atmosphere Storage 6.2.3 Modified Atmosphere Packaging6.2.4 Edible Coatings; 6.3 Fruit Processing; 6.3.1 Factors Affecting Fruit Conservation Method; 6.3.2 Traditional Preservation Methods; 6.3.3 Modern Preservation Methods with Minimal Processing; References; 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 7.1 Introduction; 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action); 7.3 Natural Antioxidants; 7.3.1 Sources of Natural Antioxidants; 7.3.2 Uses of Natural Antioxidants; 7.4 Overview of Methods Used to Measure Total Antioxidant Activity 7.4.1 Measurement of Antioxidant Activity |
| Record Nr. | UNINA-9910806911203321 |
| Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910141636503321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in foodscience and technology . Volume 1 / / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 / / edited by Visakh P.M. ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910828769903321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Behavior of materials under impact, explosion, high pressures and dynamic strain rates / / Maxim Yu. Orlov, Visakh P. M., editors
| Behavior of materials under impact, explosion, high pressures and dynamic strain rates / / Maxim Yu. Orlov, Visakh P. M., editors |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2023] |
| Descrizione fisica | 1 online resource (307 pages) |
| Disciplina | 620.11242 |
| Collana | Advanced structured materials |
| Soggetto topico |
Materials - Compression testing
Materials - Dynamic testing |
| ISBN | 3-031-17073-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910627270403321 |
| Cham, Switzerland : , : Springer, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bio monomers for green polymeric composites materials / / edited by Dr. P.M. Visakh, Oguz Bayraktar, Gopalakrishnan Menon
| Bio monomers for green polymeric composites materials / / edited by Dr. P.M. Visakh, Oguz Bayraktar, Gopalakrishnan Menon |
| Pubbl/distr/stampa | Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2019] |
| Descrizione fisica | 1 online resource (249 pages) |
| Disciplina | 610.28 |
| Soggetto topico | Biomedical materials |
| ISBN |
1-5231-3282-5
1-119-30169-6 1-119-30170-X 1-119-30171-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910555255303321 |
| Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bio monomers for green polymeric composites materials / / edited by Dr. P.M. Visakh, Oguz Bayraktar, Gopalakrishnan Menon
| Bio monomers for green polymeric composites materials / / edited by Dr. P.M. Visakh, Oguz Bayraktar, Gopalakrishnan Menon |
| Pubbl/distr/stampa | Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2019] |
| Descrizione fisica | 1 online resource (249 pages) |
| Disciplina | 610.28 |
| Soggetto topico | Biomedical materials |
| ISBN |
1-5231-3282-5
1-119-30169-6 1-119-30170-X 1-119-30171-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830941903321 |
| Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of engineering and specialty thermoplastics . Vol. 3 Polyethers and polyesters [[electronic resource] /] / Sabu Thomas and Visakh P.M
| Handbook of engineering and specialty thermoplastics . Vol. 3 Polyethers and polyesters [[electronic resource] /] / Sabu Thomas and Visakh P.M |
| Autore | Thomas Sabu |
| Pubbl/distr/stampa | Hoboken N.J., : Wiley, 2011 |
| Descrizione fisica | 1 online resource (564 p.) |
| Disciplina |
668.423
668.4234 |
| Altri autori (Persone) | P. MVisakh |
| Collana | Wiley-Scrivener |
| Soggetto topico |
Polyethers
Polyesters |
| ISBN |
1-283-17700-5
9786613177001 1-118-10472-2 1-118-10473-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Engineering and Specialty Thermoplastics: Polyethers and Polyesters; Contents; List of Contributors; 1. Engineering and Specialty Thermoplastics: Polyethers and Polyesters; 1.1 Introduction; 1.2 Polyesters Synthesis; 1.3 Polyethers; 1.3.1 Aromatic Polyethers; 1.4 Individual Polyethers and Polyesters and Their Application; 1.4.1 Poly (Phenylene Oxide); 1.4.2 Polyether Ether Ketone; 1.4.3 Poly(Ethylene Terephthalate); 1.4.4 Poly(Butylene Terephthalate); 1.4.5 Polyesters Containing Cyclohexanedimethanol Units; 1.4.6. Liquid Crystal Polyesters; 1.4.7 Polylactide
1.4.8 Thermoplastic Copolyester Elastomers (TPEEs)1.4.9 Polycarbonate (PC); 1.5 New Challenges and Opportunities; References; 2. Poly(phenylene oxide); 2.1 Introduction and History; 2.2 Monomer; 2.3 Polymerization and Mechanism; 2.4 Properties; 2.5 Compounding and Special Additives; 2.6 Processing; 2.7 Applications; 2.8 Environmental Impact and Recycling; 2.9 Recent Developments in Poly Phenylene Oxide Based Blends and Composites and Their Applications; References; 3. Polyether Ether Ketone; 3.1 Introduction and History; 3.2 Polymerization and Fabrication; 3.3 Properties 3.3.1 Solution Properties3.3.2 Thermal Properties; 3.3.2.1 Melting and Crystallization; 3.3.2.2 Crystallization Kinetics; 3.3.2.3 Spherulites; 3.3.2.4 Decomposition; 3.3.3 Mechanical Properties; 3.3.3.1 Tensile Properties; 3.3.3.2 Fracture Toughness; 3.3.3.3 Tensile Creep; 3.3.3.4 Compressive Properties; 3.3.3.5 Taylor Impact; 3.3.3.6 Tribological Behavior; 3.4 Chemical Properties; 3.5 Environmental Resistance; 3.6 Compounding and Special Additives; 3.7 Processing; 3.8 Applications; 3.9 Environmental Impact and Recycling 3.10 Recent Developments in PEEK Based Blends and Composites and Their ApplicationsReferences; 4. Poly(ethylene terephthalate); 4.1 Introduction and History; 4.2 Polymerization and Fabrication; 4.2.1 First Step: Prepolymerization; 4.2.2 Second Step: Polycondensation; 4.2.3 Solid-State Polymerization; 4.3 Solid-State Properties; 4.3.1 Mechanical Properties; 4.3.2 Thermal Properties; 4.3.3 Gas Barrier Properties; 4.3.4 Other Physical Properties; 4.4 Chemical Stability; 4.4.1 Solubility and Chemical Resistance of PET; 4.4.2 Hydrolytic Degradation of PET; 4.4.2 Thermal Degradation of PET 4.4.3 Thermo-oxidative Degradation of PET4.5 Compounding and Special Additives; 4.6 Processing; 4.6.1 Extrusion; 4.6.2 Injection Molding; 4.6.3 Blow Molding; 4.7 Applications; 4.7.1 PET Fibers; 4.7.2 PET Films; 4.7.3 PET Bottles; 4.8 Environmental Impact and Recycling; 4.8.1 Generality about PET Recycling; 4.8.2 Chemical Recycling of PET; 4.8.2.1 Methanolysis; 4.8.2.2 Glycolysis; 4.8.2.3 Hydrolysis; 4.8.2.4 Others methods; 4.8.3 Mechanical Recycling; 4.8.4 Recent Developments in PET Recycling 4.9 Recent Developments in Poly(ethylene terephthalate) Based Blends and Composites and Their Applications |
| Record Nr. | UNINA-9910139642603321 |
Thomas Sabu
|
||
| Hoboken N.J., : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of engineering and specialty thermoplastics . Vol. 3 Polyethers and polyesters / / Sabu Thomas and Visakh P.M
| Handbook of engineering and specialty thermoplastics . Vol. 3 Polyethers and polyesters / / Sabu Thomas and Visakh P.M |
| Autore | Thomas Sabu |
| Pubbl/distr/stampa | Hoboken N.J., : Wiley, 2011 |
| Descrizione fisica | 1 online resource (564 p.) |
| Disciplina |
668.423
668.4234 |
| Altri autori (Persone) | P. MVisakh |
| Collana | Wiley-Scrivener |
| Soggetto topico |
Polyethers
Polyesters |
| ISBN |
1-283-17700-5
9786613177001 1-118-10472-2 1-118-10473-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Engineering and Specialty Thermoplastics: Polyethers and Polyesters; Contents; List of Contributors; 1. Engineering and Specialty Thermoplastics: Polyethers and Polyesters; 1.1 Introduction; 1.2 Polyesters Synthesis; 1.3 Polyethers; 1.3.1 Aromatic Polyethers; 1.4 Individual Polyethers and Polyesters and Their Application; 1.4.1 Poly (Phenylene Oxide); 1.4.2 Polyether Ether Ketone; 1.4.3 Poly(Ethylene Terephthalate); 1.4.4 Poly(Butylene Terephthalate); 1.4.5 Polyesters Containing Cyclohexanedimethanol Units; 1.4.6. Liquid Crystal Polyesters; 1.4.7 Polylactide
1.4.8 Thermoplastic Copolyester Elastomers (TPEEs)1.4.9 Polycarbonate (PC); 1.5 New Challenges and Opportunities; References; 2. Poly(phenylene oxide); 2.1 Introduction and History; 2.2 Monomer; 2.3 Polymerization and Mechanism; 2.4 Properties; 2.5 Compounding and Special Additives; 2.6 Processing; 2.7 Applications; 2.8 Environmental Impact and Recycling; 2.9 Recent Developments in Poly Phenylene Oxide Based Blends and Composites and Their Applications; References; 3. Polyether Ether Ketone; 3.1 Introduction and History; 3.2 Polymerization and Fabrication; 3.3 Properties 3.3.1 Solution Properties3.3.2 Thermal Properties; 3.3.2.1 Melting and Crystallization; 3.3.2.2 Crystallization Kinetics; 3.3.2.3 Spherulites; 3.3.2.4 Decomposition; 3.3.3 Mechanical Properties; 3.3.3.1 Tensile Properties; 3.3.3.2 Fracture Toughness; 3.3.3.3 Tensile Creep; 3.3.3.4 Compressive Properties; 3.3.3.5 Taylor Impact; 3.3.3.6 Tribological Behavior; 3.4 Chemical Properties; 3.5 Environmental Resistance; 3.6 Compounding and Special Additives; 3.7 Processing; 3.8 Applications; 3.9 Environmental Impact and Recycling 3.10 Recent Developments in PEEK Based Blends and Composites and Their ApplicationsReferences; 4. Poly(ethylene terephthalate); 4.1 Introduction and History; 4.2 Polymerization and Fabrication; 4.2.1 First Step: Prepolymerization; 4.2.2 Second Step: Polycondensation; 4.2.3 Solid-State Polymerization; 4.3 Solid-State Properties; 4.3.1 Mechanical Properties; 4.3.2 Thermal Properties; 4.3.3 Gas Barrier Properties; 4.3.4 Other Physical Properties; 4.4 Chemical Stability; 4.4.1 Solubility and Chemical Resistance of PET; 4.4.2 Hydrolytic Degradation of PET; 4.4.2 Thermal Degradation of PET 4.4.3 Thermo-oxidative Degradation of PET4.5 Compounding and Special Additives; 4.6 Processing; 4.6.1 Extrusion; 4.6.2 Injection Molding; 4.6.3 Blow Molding; 4.7 Applications; 4.7.1 PET Fibers; 4.7.2 PET Films; 4.7.3 PET Bottles; 4.8 Environmental Impact and Recycling; 4.8.1 Generality about PET Recycling; 4.8.2 Chemical Recycling of PET; 4.8.2.1 Methanolysis; 4.8.2.2 Glycolysis; 4.8.2.3 Hydrolysis; 4.8.2.4 Others methods; 4.8.3 Mechanical Recycling; 4.8.4 Recent Developments in PET Recycling 4.9 Recent Developments in Poly(ethylene terephthalate) Based Blends and Composites and Their Applications |
| Record Nr. | UNINA-9910822808403321 |
|
Thomas Sabu
|
||
| Hoboken N.J., : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High performance polymers and their nanocomposites / / edited by Visakh P. M. and Semkin A. O
| High performance polymers and their nanocomposites / / edited by Visakh P. M. and Semkin A. O |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Scrivener Publishing, Wiley, , [2019] |
| Descrizione fisica | 1 online resource (401 pages) |
| Disciplina | 668.9 |
| Soggetto topico |
Polymers
Polymeric composites |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-36391-8
1-119-36381-0 1-119-36388-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910467618003321 |
| Hoboken, New Jersey : , : Scrivener Publishing, Wiley, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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