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Plastics Additives: An AZ Reference $540.07 Although plastics are extremely successful commercially, they would never reach acceptable performance standards either in properties or processing without the incorporation of additives. With the inclusion of additives, plastics can be used in a variety of areas competing directly with other materials, but there are still many challenges to overcome. Some additives are severely restricted by legislation, others interfere with each otherin short their effectiveness varies with circumstances. Plastics Additives explains these issues in an alphabetical format making them easily accessible to readers, enabling them to find specific information on a specific topic. Each additive is the subject of one or more articles, providing a suffinct account of each given topic. An international group of experts in additive and polymer science, from many world class companies and institutes, explain the recent rapid changes in additive technology. They cover novel additives (scorch inhibitors, compatibilizers, surfacemodified particulates etc.), the established varieties (antioxidants, biocides, antistatic agents, nucleating agents, fillers, fibres, impact modifiers, plasticizers) and many others, the articles also consider environmental concerns, interactions between additives and legislative change. With a quick reference guide and introductory articles that provide the nonspecialist and newcomer with relevant information, this reference book is essential reading for anyone concerned with plastics and additives. Author: Pritchard, Geoffrey/ Pritchard, G. Series Title: Polymer Science and Technology Series Number: 1 Binding Type: Hardcover Number of Pages: 656 Publication Date: 1997/11/30 Language: English Dimensions: 9.40 x 6.50 x 1.70 inches |
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Methods of Analysis of Food Components and Additives $318.55 With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis. Author: Otles, Semhi/ Otles Semih/ Otles, Semih Series Title: Chemical and Functional Properties of Food Components Series Binding Type: Hardcover Number of Pages: 456 Publication Date: 2005/02/01 Language: English Dimensions: 9.54 x 6.26 x 1.18 inches |
