Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Chemical Dispersants for the Control of Oil Spills
| Chemical Dispersants for the Control of Oil Spills |
| Autore | McCarthy L. T |
| Pubbl/distr/stampa | [Place of publication not identified], : American Society for Testing & Materials, 1978 |
| Descrizione fisica | 1 online resource (307 pages) |
| Disciplina | 363.7394 |
| Collana | ASTM special technical publication |
| Soggetto topico |
Dispersing agents
Marine pollution |
| ISBN | 0-8031-4728-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164729803321 |
McCarthy L. T
|
||
| [Place of publication not identified], : American Society for Testing & Materials, 1978 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dispersion characteristics of montmorillonite, kaolinite, and illite clays in waters of varying quality, and their control with phosphate dispersants / / by B.N. Rolfe, R.F. Miller, and I.S. McQueen; prepared in cooperation with Colorado State University
| Dispersion characteristics of montmorillonite, kaolinite, and illite clays in waters of varying quality, and their control with phosphate dispersants / / by B.N. Rolfe, R.F. Miller, and I.S. McQueen; prepared in cooperation with Colorado State University |
| Autore | Rolfe B. N (Bernard N.) |
| Pubbl/distr/stampa | Washington : , : United States Department of the Interior, Geological Survey, , 1960 |
| Descrizione fisica | 1 online resource (48 unnumbered pages) : illustrations |
| Collana |
Geological Survey professional paper
Shorter contributions to general geology |
| Soggetto topico |
Clay minerals - Properties
Dispersing agents Seepage Clay minerals |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910706567803321 |
|
Rolfe B. N (Bernard N.)
|
||
| Washington : , : United States Department of the Interior, Geological Survey, , 1960 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dispersion of crude oil and petroleum products in freshwater [[electronic resource] /] / prepared by Brian A. Wrenn ; EPA Project Officer, Albert D. Venosa
| Dispersion of crude oil and petroleum products in freshwater [[electronic resource] /] / prepared by Brian A. Wrenn ; EPA Project Officer, Albert D. Venosa |
| Autore | Wrenn Brian A |
| Pubbl/distr/stampa | Cincinnati, Ohio : , : National Risk Management Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency, , [2008] |
| Descrizione fisica | 1 online resource (iv, 29 pages) : illustrations (some color) |
| Altri autori (Persone) | VenosaAlbert D |
| Soggetto topico |
Oil spills - Management
Oil pollution of water Dispersing agents Oil pollution of rivers, harbors, etc |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910697914603321 |
|
Wrenn Brian A
|
||
| Cincinnati, Ohio : , : National Risk Management Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency, , [2008] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology / / Viggo Norn
| Emulsifiers in food technology / / Viggo Norn |
| Autore | Norn Viggo |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. |
| Record Nr. | UNINA-9910140511603321 |
|
Norn Viggo
|
||
| Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology / / Viggo Norn
| Emulsifiers in food technology / / Viggo Norn |
| Autore | Norn Viggo |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. |
| Record Nr. | UNINA-9910827078603321 |
|
Norn Viggo
|
||
| Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910143296503321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNISA-996214617003316 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910830986203321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910841384303321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oil dispersants : new ecological approaches / / L. Michael Flaherty, editor
| Oil dispersants : new ecological approaches / / L. Michael Flaherty, editor |
| Pubbl/distr/stampa | Philadelphia : , : ASTM, , 1989 |
| Descrizione fisica | 1 online resource (302 pages) : illustrations |
| Disciplina | 628.1/6833 |
| Altri autori (Persone) | FlahertyL. Michael |
| Collana | STP |
| Soggetto topico |
Oil spills - Environmental aspects
Marine ecology Dispersing agents Oil spills - Environmental aspects - Congresses Marine ecology - Congresses Dispersing agents - Congresses |
| ISBN | 0-8031-5079-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164316103321 |
| Philadelphia : , : ASTM, , 1989 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
