Dòng Nội dung
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Agricultural chemicals and the environment. issues and potential solutions / R. E. Hester, Roy M. Harrison editorVolume 43 :
Cambridge, UK : Royal Society of Chemistry, 2017
240 pages. : illustrations, maps ; 24 cm.
Ký hiệu phân loại (DDC): 668.6
Agricultural production is in a period of rapid transformation which has seen an increase in the use of biotechnology, synthetic chemistry, biological chemicals and biopesticides. These disciplines are integrated with improvements in application technology, digital farming and the use of big data. Whilst offering unique opportunities to reduce potential environmental impacts, these advances also raise new environmental concerns. This book provides an overview of the changes occurring in the agricultural industry, highlighting opportunities to address impacts and indicating potential barriers to adoption of the technology. This new edition has been updated to include the very latest in agricultural developments, including organic farming and genetically modified crops. It is of interest to students and academics, as well as farmers and landowners and those working in legislation.
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Colour chemistry / R M Christie; Royal Society of Chemistry (Great Britain)
Cambridge, UK : Royal Society of Chemistry, 2015
xiii, 345 pages. : illustrations (black and white, and colour), charts (including graph) ; 24 cm.
Ký hiệu phân loại (DDC): 547.86
This revised and up-dated second edition provides a current insight into how the fundamental principles of the chemistry of colour are applied in dyes and pigments. The text has been expanded and re-written throughout, while largely maintaining the structure of the first edition. In particular, the chapter on functional dyes has been substantially re-written to embrace the significant developments in chemistry and technology that this area has experienced in the last decade. As industry and society have become increasingly sensitive towards environmental issues, the chapter describing how the colour industry has been responding is expanded to reflect this growing importance. A new chapter is introduced on colour in cosmetics, with particular emphasis on hair dyes, reflecting the growing international, industrial significance of this topic. This chapter is co-written with Dr Olivier Morel.
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The science of sugar confectionery / W P Edwards
London, UK : Royal Society of Chemistry, 2019
xiv, 221 pages. : illustrations ; 23 cm.
Ký hiệu phân loại (DDC): 664.153
Since the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field.
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