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Advances in Laser Materials Processing
| Advances in Laser Materials Processing |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (238 p.) |
| Soggetto topico |
History of engineering & technology
Technology: general issues |
| Soggetto non controllato |
anticorrosion steel
area rate atmospheric plasma sources biomimetic model bionic crack blocked unit brake pads cast irons cement-based material chemical analysis composition corrosion susceptibility defocusing dielectric barrier discharge ductile iron energy excess hardness heat diffusion high entropy alloy laser beam mode laser bionic unit laser cladding laser melting laser polishing laser powder bed fusion laser remelting laser scabbling laser treatment mechanical properties microroughness microstructural analysis microstructure n/a nickel alloy numerical simulation offset phase transformation power density distribution profiling quadratic laser spot repair discontinuously selective laser melting specific energy stress relief heat treatment surface cleaning surface roughness surface wear tensile properties tensile test thermal conductivity thermal fatigue crack thermal properties titanium alloy tool steel 1.2379 ultrasonic peening wear wear resistance |
| ISBN |
9783036548883
3036548882 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619468203321 |
| MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Innovation as a Means of Developing Healthier and More Sustainable Foods
| Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| Autore | Rabadán Adrián |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (160 p.) |
| Soggetto topico | Business strategy |
| Soggetto non controllato |
agri-food marketing
antioxidant capacity antioxidants carbohydrates chemical composition chia choice experiment color consumer behaviour crocetin Crocus sativus L. economic and social crisis enzyme activity flax food by-product food innovation food labelling food neophobia food technology neophobia fruit waste functional food GM foods ham health innovation LC-mass spectrometry lulo fruit juice melon-seed oil microstructural analysis minerals neophobia novel foods obesity oil extraction yield oil stability pecan nut oil pH phytochemicals polyphenolic profile polyphenols poppy process innovation product innovation proteins proximate composition pulsed electric fields saffron safranal screw press sensorial quality sesame slices soybean oil spermidine sustainability tocopherols tocotrienols tree nuts unsaturated fatty acids vacuum impregnation volatile compounds willingness to pay wine neophobia scale |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557419503321 |
Rabadán Adrián
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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