Search results for ""author feng chen""
Taylor & Francis Inc Hybrid Nanomaterials: Design, Synthesis, and Biomedical Applications
Over the last decade, an unprecedented expansion in the field of nanomedicine has resulted in the development of new nanomaterials for diagnosis and therapy of various diseases such as cancer. This book covers the design, synthesis and applications of various functionally-hybridized nanomaterials for biomedical applications. It includes strategies for design and synthesis of hybrid nanomaterials, surface engineering of various nanoparticle-based hybrid nanosystems for cancer imaging and therapy, toxicity aspects of nanomaterials and the challenges in translation research of hybrid nanomaterials.
£230.00
CABI Publishing Plants as a Source of Natural Antioxidants
A comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.
£49.45
CABI Publishing Plants as a Source of Natural Antioxidants
A comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.
£98.80
John Wiley & Sons Inc Turbulent Drag Reduction by Surfactant Additives
Turbulent drag reduction by additives has long been a hot research topic. This phenomenon is inherently associated with multifold expertise. Solutions of drag-reducing additives are usually viscoelastic fluids having complicated rheological properties. Exploring the characteristics of drag-reduced turbulent flows calls for uniquely designed experimental and numerical simulation techniques and elaborate theoretical considerations. Pertinently understanding the turbulent drag reduction mechanism necessities mastering the fundamentals of turbulence and establishing a proper relationship between turbulence and the rheological properties induced by additives. Promoting the applications of the drag reduction phenomenon requires the knowledge from different fields such as chemical engineering, mechanical engineering, municipal engineering, and so on. This book gives a thorough elucidation of the turbulence characteristics and rheological behaviors, theories, special techniques and application issues for drag-reducing flows by surfactant additives based on the state-of-the-art of scientific research results through the latest experimental studies, numerical simulations and theoretical analyses. Covers turbulent drag reduction, heat transfer reduction, complex rheology and the real-world applications of drag reduction Introduces advanced testing techniques, such as PIV, LDA, and their applications in current experiments, illustrated with multiple diagrams and equations Real-world examples of the topic’s increasingly important industrial applications enable readers to implement cost- and energy-saving measures Explains the tools before presenting the research results, to give readers coverage of the subject from both theoretical and experimental viewpoints Consolidates interdisciplinary information on turbulent drag reduction by additives Turbulent Drag Reduction by Surfactant Additives is geared for researchers, graduate students, and engineers in the fields of Fluid Mechanics, Mechanical Engineering, Turbulence, Chemical Engineering, Municipal Engineering. Researchers and practitioners involved in the fields of Flow Control, Chemistry, Computational Fluid Dynamics, Experimental Fluid Dynamics, and Rheology will also find this book to be a much-needed reference on the topic.
£153.95
John Wiley and Sons Ltd Handbook of Meat, Poultry and Seafood Quality
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
£190.95
John Wiley & Sons Inc Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
£298.95
