Nonthermal

Nonthermal 電子書籍
Nonthermal Food
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商品	説明	価格
Emerging Thermal and Nonthermal Technologies in Food Processing【電子書籍】楽天Kobo電子書籍ストア	＜p＞This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing.＜/p＞＜p＞Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	26,043円
Nonthermal Plasma Technology for Food and Food Products【電子書籍】楽天Kobo電子書籍ストア	＜p＞Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products. This new volume explores the techniques and methods of processing food products without subjecting them to heat treatment, using the promising cutting-edge technology of cold plasma for food preservation and food safety. The book discusses the design and generation of cold plasma along with the interaction with food molecules and covers applications in agri-food systems such as in solid foods, liquid foods, and food packaging. It presents the effects of cold plasma on starch modification, food surface modification, and its influence on toxin reduction. It also reports on advances and research being conducted to deal with simulation, modeling, and emerging other combination technologies. A chapter also reports on adopting cold plasma for spaceflight-grown produce.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	39,076円
Nonthermal Plasma Surface Modification of Materials NONTHERMAL PLASMA SURFACE MODI [ Masaaki Okubo ] 楽天ブックス	NONTHERMAL PLASMA SURFACE MODI Masaaki Okubo SPRINGER NATURE2023 Hardcover 2023 English ISBN：9789819945054 洋書 Computers & Science（コンピューター＆科学） Science	43,648円
Nonthermal Food Engineering Operations【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜strong＞NONTHERMAL FOOD ENGINEERING OPERATIONS＜/strong＞＜/p＞＜p＞＜strong＞Presenting cutting-edge information on new and emerging food engineering processes, ＜em＞Nonthermal Food Engineering Operations,＜/em＞ the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.＜/strong＞＜/p＞＜p＞“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.＜/p＞＜p＞As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.＜/p＞＜p＞During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	31,538円
Nonthermal Light-Based Technologies in Food Processing【電子書籍】楽天Kobo電子書籍ストア	＜p＞Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics along with prolonging its shelf-life. This new volume, ＜em＞Nonthermal Light-Based Technologies in Food Processing＜/em＞, explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development.＜/p＞＜p＞In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations.＜/p＞＜p＞This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	39,076円
Handbook of Research on Food Processing and Preservation Technologies Volume 2: Nonthermal Food Preservation and Novel Processing Strategies【電子書籍】楽天Kobo電子書籍ストア	＜p＞In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.＜/p＞＜p＞This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application.＜/p＞＜p＞The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported.＜/p＞＜p＞This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies.＜/p＞＜p＞Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	27,671円
Handbook of Research on Food Processing and Preservation Technologies Volume 1: Nonthermal and Innovative Food Processing Methods【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜em＞Handbook of Research on Food Processing and Preservation Technologies＜/em＞ will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.＜/p＞＜p＞The first volume in this set, ＜em＞Nonthermal and Innovative Food Processing Methods＜/em＞, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.＜/p＞＜p＞The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	27,671円
Materials Interaction with Femtosecond Lasers Theory and Ultra-Large-Scale Simulations of Thermal and Nonthermal Pheomena【電子書籍】[ Bernd Bauerhenne ] 楽天Kobo電子書籍ストア	＜p＞This book presents a unified view of the response of materials as a result of femtosecond laser excitation, introducing a general theory that captures both ultrashort-time non-thermal and long-time thermal phenomena. It includes a novel method for performing ultra-large-scale molecular dynamics simulations extending into experimental and technological spatial dimensions with ab-initio precision. For this, it introduces a new class of interatomic potentials, constructed from ab-initio data with the help of a self-learning algorithm, and verified by direct comparison with experiments in two different materials ー the semiconductor silicon and the semimetal antimony.＜/p＞＜p＞In addition to a detailed description of the new concepts introduced, as well as giving a timely review of ultrafast phenomena, the book provides a rigorous introduction to the field of laser?matter interaction and ab-initio description of solids, delivering a complete and self-contained examination of the topic from thevery first principles. It explains, step by step from the basic physical principles, the underlying concepts in quantum mechanics, solid-state physics, thermodynamics, statistical mechanics, and electrodynamics, introducing all necessary mathematical theorems as well as their proofs. A collection of appendices provide the reader with an appropriate review of many fundamental mathematical concepts, as well as important analytical and numerical parameters used in the simulations.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	19,447円
Nonthermal Plasmas for Materials Processing【電子書籍】[ J?rg Florian Friedrich ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞NONTHERMAL PLASMAS FOR MATERIALS PROCESSING＜/strong＞＜/p＞＜p＞＜strong＞This unique book covers the physical and chemical aspects of plasma chemistry with polymers and gives new insights into the interaction of physics and chemistry of nonthermal plasmas and their applications in materials science for physicists and chemists.＜/strong＞＜/p＞＜p＞The properties and characteristics of plasmas, elementary (collision) processes in the gas phase, plasma surface interactions, gas discharge plasmas and technical plasma sources, atmospheric plasmas, plasma diagnostics, polymers and plasmas, plasma polymerization, post-plasma processes, plasma, and wet-chemical processing, plasma-induced generation of functional groups, and the chemical reactions on these groups along with a few exemplary applications are discussed in this comprehensive but condensed state-of-the-art book on plasma chemistry and its dependence on plasma physics.＜/p＞＜p＞While plasma physics, plasma chemistry, and polymer science are often handled separately, the aim of the authors is to harmoniously join the physics and chemistry of low-pressure and atmospheric-pressure plasmas with polymer surface chemistry and polymerization and to compare such chemistry with classic chemistry.＜/p＞＜p＞Readers will find in these chapters＜/p＞＜ul＞＜li＞Interaction of plasma physics and chemistry in plasmas and at the surface of polymers;＜/li＞＜li＞Explanation and interpretation of physical and chemical mechanisms on plasma polymerization and polymer surface modification;＜/li＞＜li＞Introduction of modern techniques in plasma diagnostics, surface analysis of solids, and special behavior of polymers on exposure to plasmas;＜/li＞＜li＞Discussion of the conflict of energy-rich plasma species with permanent energy supply and the much lower binding energies in polymers and alternatives to avoid random polymer decomposition＜/li＞＜li＞Technical applications such as adhesion, cleaning, wettability, textile modification, coatings, films, etc. New perspectives are explained about how to use selective and mild processes to allow post-plasma chemistry on non-degraded polymer surfaces.＜/li＞＜/ul＞＜p＞＜strong＞Audience＜/strong＞＜/p＞＜p＞Physicists, polymer chemists, materials scientists, industrial engineers in biomedicine, coatings, printing, etc.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	32,497円
Nonthermal Plasma Chemistry and Physics【電子書籍】楽天Kobo電子書籍ストア	＜p＞In addition to introducing the basics of plasma physics, Nonthermal Plasma Chemistry and Physics is a comprehensive presentation of recent developments in the rapidly growing field of nonthermal plasma chemistry. The book offers a detailed discussion of the fundamentals of plasma chemical reactions and modeling, nonthermal plasma sources, relevant＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	40,704円
Industrial Plasma Engineering Volume 2: Applications to Nonthermal Plasma Processing【電子書籍】[ J Reece Roth ] 楽天Kobo電子書籍ストア	＜p＞Written by a leading expert in the field, Industrial Plasma Engineering, Volume 2: Applications to Nonthermal Plasma Processing provides a background in the principles and applications of low temperature, partially ionized Lorentzian plasmas that are used industrially. The book also presents a description of plasma-related processes and devices tha＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	15,792円
Nonthermal Food Processing, Safety, and Preservation【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜strong＞NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION＜/strong＞＜/p＞＜p＞＜strong＞This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.＜/strong＞＜/p＞＜p＞Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	31,538円
Packaging for Nonthermal Processing of Food【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜strong＞A comprehensive review of the many new developments in the growing food processing and packaging field＜/strong＞＜/p＞＜p＞Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.＜/p＞＜p＞＜em＞Packaging for Nonthermal Processing of Food, Second Edition＜/em＞ provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe.＜/p＞＜ul＞＜li＞Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others＜/li＞＜li＞Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging＜/li＞＜li＞Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies＜/li＞＜li＞Editors and contributors bring a valuable mix of industry and research experience＜/li＞＜/ul＞＜p＞＜em＞Packaging for Nonthermal Processing of Food, Second Edition＜/em＞ offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	25,554円
Emerging Technologies for the Food Industry Volume 2: Advances in Nonthermal Processing Technologies【電子書籍】楽天Kobo電子書籍ストア	＜p＞With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.＜/p＞＜p＞Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.＜/p＞＜p＞The other volumes in the series are ＜em＞Volume 1: Fundamentals of Food Processing Technology,＜/em＞ which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and ＜em＞Volume 3: ICT Applications and Future Trends in Food Processing＜/em＞, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	29,299円
Nonthermal Plasma Surface Modification of Materials【電子書籍】[ Masaaki Okubo ] 楽天Kobo電子書籍ストア	＜p＞This book describes the fundamentals and applicability of the atmospheric-pressure non-thermal plasma surface modification of materials. Non-thermal plasma modification is an effective procedure for chemical activation. In this book, the principles of non-thermal plasma surface modification and its application to various machine parts are described. By reading this book, technologists from a variety of fields can learn about plasma generation and surface treatment technology, which will assist them in performing advanced procedures.＜/p＞＜p＞This book also explains the basics of atmospheric-pressure plasma and the principle of plasma treatment in an easy-to-understand manner and also provides examples of the application of atmospheric-pressure plasma surface modification technologies to plastics, glass, polymers, and metals. After reading this book, readers can get the knowledge that researchers need to apply the methodology to meet their own research goals.＜/p＞＜p＞The book is self-contained in the sense that it spans the divide between the fundamentals and more advanced content regarding applications. Many engineers and graduate students working in this field get many helps.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	17,016円
Thermal and Nonthermal Encapsulation Methods【電子書籍】[ Magdalini Krokida ] 楽天Kobo電子書籍ストア	＜p＞Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	15,792円
Nonthermal Processing Technologies for Food【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜strong＞Preserve food without invasive processing with these groundbreaking technologies＜/strong＞＜/p＞＜p＞Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety.＜/p＞＜p＞＜em＞Nonthermal Processing Technologies for Food＜/em＞ provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the “pathway to commercialization” for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind.＜/p＞＜p＞Readers of the second edition of ＜em＞Nonthermal Processing Technologies for Food＜/em＞ will also find:＜/p＞＜ul＞＜li＞Examples of process design which make the book useful as a reference＜/li＞＜li＞Detailed discussion of technologies including high pressure processing, pulsed electric field processing, irradiation, and more＜/li＞＜li＞15 brand new chapters covering new and emerging technologies＜/li＞＜/ul＞＜p＞＜em＞Nonthermal Processing Technologies for Food＜/em＞ is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	29,838円
Nonthermal Processing in Agri-Food-Bio Sciences Sustainability and Future Goals【電子書籍】楽天Kobo電子書籍ストア	＜p＞This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: ＜em＞Sustainability and Future Goals＜/em＞ aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.＜/p＞＜p＞The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.＜/p＞＜p＞The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	18,231円
CHROME HEARTS(クロムハーツ) サイズ:L SAILIN ON THERMAL ヘンリーネックバック刺繍ロゴ長袖カットソーレッド【新古品/中古】【程度S】【カラーレッド】【取扱店舗OneStyle新宿店】ブランド買取・販売　BRING	CHROME HEARTS(クロムハーツ)SAILIN ON THERMAL ヘンリーネックバック刺繍ロゴ長袖カットソーレッドブランド CHROME HEARTS 品名 SAILIN ON THERMAL ヘンリーネックバック刺繍ロゴ長袖カットソーレッド表記サイズ L サイズガイドはコチラ実寸着丈：71センチ身幅：52センチ肩幅：51センチ袖丈：61センチ素材表記画像参照/原産国：アメリカ製カラーレッド商品状態新品同様品または試着程度の使用感有り金具部分にくすみ有り付属品：写真に写っているものがすべてになります。備考：- ※撮影されていないダメージがある場合もございます。画像をご用意いたしますので、お気軽にご相談くださいませ。 ※商品本体の状態についての掲載となります。付属品の品質や状態は掲載には含まない場合がございますので、ご不明点がございましたらお問合せくださいませ。商品番号 7225J070005※お問い合わせの際は、こちらの商品番号をお伝えいただくとスムーズです。注意事項 ※掲載商品は実店舗等で同時販売しており、欠品になる場合がございます。恐れ入りますがその際はキャンセルとなりますため、予めご了承くださいませ。 ※原則、お客様都合でのキャンセル・返品はお受けできません。 ≪返品について詳しくはこちらをご覧くださいませ。≫ ご利用の際はショッピングガイドを必ずご一読の上、ご購入へお進みくださいませ。状態ランク S N 新品～未使用品新品未開封品になります。 S 新品同様品または試着程度の使用感があります。 A 使用感の少ない比較的状態の良い中古品になります。 B 着用感があり若干の汚れ・ダメージが見受けられる中古品になります。 C 汚れ・ダメージが多数見受けられ難がある中古品になります。【取扱店舗】 OneStyle 新宿店 TEL: 03-5944-0860 このブランドの他の商品を見る	237,087円
クロムハーツ CHROME HEARTS コットン SALIN ON THERMAL ヘンリーネックバック刺繍ロゴ長袖カットソートップスレッド M【中古】【正規品保証】 retro	商品詳細カラー：レッド素材：組成表示をご覧ください付属品：なしダメージ箇所：首元、肩周り等に毛羽立ち、香水のようなニオイ ※中古品ですので、本体や付属品に記載のないダメージがある場合もございます。予めご了承ください。商品状態A：使用感が少なく、目立つ傷やダメージがないものサイズ M総丈：約67cm肩幅：約44cm身幅：約46cm袖丈：約66cm※平置き最大部分採寸 ※誤差1~2cm程はご容赦ください	169,950円
Phonon Thermal Transport in Silicon-Based Nanomaterials【電子書籍】[ Hai-Peng Li ] 楽天Kobo電子書籍ストア	＜p＞In this Brief, authors introduce the advance in theoretical and experimental techniques for determining the thermal conductivity in nanomaterials, and focus on review of their recent theoretical studies on the thermal properties of silicon?based nanomaterials, such as zero?dimensional silicon nanoclusters, one?dimensional silicon nanowires, and graphenelike two?dimensional silicene. The specific subject matters covered include: size effect of thermal stability and phonon thermal transport in spherical silicon nanoclusters, surface effects of phonon thermal transport in silicon nanowires, and defects effects of phonon thermal transport in silicene. The results obtained are supplemented by numerical calculations, presented as tables and figures. The potential applications of these findings in nanoelectrics and thermoelectric energy conversion are also discussed. In this regard, this Brief represents an authoritative, systematic, and detailed description of the current status of phonon thermal transport in silicon?based nanomaterials. This Brief should be a highly valuable reference for young scientists and postgraduate students active in the fields of nanoscale thermal transport and silicon-based nanomaterials.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	6,076円