Sách tham khảo (Tất cả)
Managing food safety risks in the agri-food industries / Jan Mei Soon, Richard Baines Đầu mục:1 Tài liệu số:0

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R

Introduction to toxicology and food / Tomris Altuğ Đầu mục:1 Tài liệu số:0

The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers"--Those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists

Dairy science and technology / Pieter Walstra, Jan T. M. Wouters, T. J. Geurts Đầu mục:1 Tài liệu số:0

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.

Electric, Optical & Magnetic Properties of Nanostructures / Thomas Garm Pedersen, Lars Diekhoner Đầu mục:0 Tài liệu số:0

Properties are essentially about cause and effect. A material left completely undisturbed doesn’t display its properties. However, if we probe something the response will reveal the characteristic properties of the object. Here, probing should be understood in its broadest sense. If we look at something it is probed by the light reflected or transmitted by the object.

Semiconductor Physics / K. W. Böer, Udo W. Pohl Đầu mục:0 Tài liệu số:1

This handbook gives a complete and detailed survey of the field of semiconductor physics. It addresses every fundamental principle, the most important research topics and results, as well as conventional and emerging new areas of application. Additionally it provides all essential reference material on crystalline bulk, low-dimensional, and amorphous semiconductors, including valuable data on their optical, transport, and dynamic properties.

Applications of Liquid Chromatography in Analysis of Pharmaceuticals and Natural Products / Jan Oszmiansk, Sabina Lachowicz-Wiśniewska Đầu mục:0 Tài liệu số:1

Introducing this special issue of Pharmaceutics, titled “Applications of liquid chromatography in the analysis of pharmaceuticals and natural products”. Plants produce a variety of phytochemicals, which are secondary metabolites that confirm their identity and are used to produce natural pharmaceuticals, among other things. The use of modern chromatographic techniques allows precise quantitative and qualitative determination of the above-mentioned phytochemicals and their natural products. Liquid chromatography is one of the most effective and powerful specific techniques due to its convenience and strong separation capabilities as well as its wide range of material applications for identification.

Bao bì dược phẩm : Theo hướng dẫn GMP-WHO và nguyên tắc GMP-bao bì dược phẩm / Đặng Văn Giáp Đầu mục:0 Tài liệu số:1

Trình bày về các khái niệm và giải pháp về chất lượng dược phẩm, bao bì dược phẩm theo hướng dẫn GMP-WHO, bao bì dược phẩm dạng cuộn màng mỏng và dạng chai lọ bảng chất dẻo, bao bì dược phẩm bằng thủy tinh & phụ tùng bao bì.

Information security : risk management : Management systems : the ISO/IEC 27001:2022 standard : the ISO/IEC 27002:2022 controls / Cesare Gallotti; Stefano Ramacciotti, Massimo ... Đầu mục:1 Tài liệu số:0

In this book, the following subjects are included: information security, the risk assessment and treatment processes (with practical examples), the information security controls. The text is based on the 2022 editions of the ISO/IEC 27001 and the ISO/IEC 27002 standards

Quality assurance in Vietnamese higher education : policy and practice in the 21st century / Cuong Huu Nguyen, Mahsood Shah Đầu mục:0 Tài liệu số:1

This book provides a comprehensive overview of quality assurance in Vietnamese higher education under the centralised management of the government after 15 years of development. By implementing quality assurance and accreditation mechanisms, the Vietnamese government expected to be able to control and improve the quality of the higher education system. The editors and contributors therefore examine and analyse policies and practices related to the establishment and development of Vietnam's quality assurance system. Amongst other things, the chapters investigate drivers of quality assurance, stakeholders engaged in quality assurance and the future of quality assurance in Vietnamese higher education in benchmarking with other quality assurance systems in the region and across the world.

Seafood processing : adding value through quick freezing, retortable packaging, and cook-chilling / V. Venugopal Đầu mục:1 Tài liệu số:0

Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.