THE HERBS OF AYURVEDA , 4 Vols Set

Compiled By Ashok Seth, (Partner, Sheth Brothers (Kayam Churna)

600 Major Herbs In Ayurveda covered , Fully Illustrated with Colorful Photos.

The Herbs of Ayurveda is published in four Volumes , in which 600 Medicinal Herbs have been described with Fully Colourful Photographs. Each Volumes consists of 150 medicinal Herbs which are arranged alphabetically by Latin (Botanical) names.

Books starts with Particulars on what is Ayurveda ? History of Ayurveda, History of Herbs and Pharmacognosy.

Each Volume is divided into three sections.

In Section I : High Quality Photographs of Plant Parts with mother tinctures, oils, gums, latex , etc., are given, while on the right hand side detailed description of same herb is given. ie., English name, Latin Name and its synonyms (if any), followed by different language names (sanskrit, Hindi, Gujarati, Tamil, Malayalam, Telugu and Kannad) for the same herb are given. Other details like Family, distribution, description of plant, chemical constituents , Parts used , medicinal Properties, usages, dose, formulation and special note in which peculiarity or controversy if any is discussed.

In Section II : Resources, includes addresses of educational institutes, research institutions, herberia and Medicinal Gardens, websites related to medicinal plants, parameters on some medicinal herbs about qualitative and quantitative data with guidelines for tests are given according to Indian herbal pharmacopeia , glossary of medicinal and botanical terms. References of books given at the end.

In Section III : Index, which includes index of Botanical names, index of English names, Index of Sanskrit names, Index of Hindi names,Index of Gujarati names with page numbers. In the end contents of each of the 4 volumes are given

This Voluminous Book on medicinal herbs will be useful to students of Ayurveda, Botany, Homeopathy, Naturopathy, unani and pharmacy. It will be also useful to Drug Manufacturers, teachers, Lecturers, Physicians , researchers as well as common laymen.

SKU : DA0238935
Weight : 9 kg

OMA print (21st Edition, 2019) is a three-volume set, hardcover book

New Material in 21st Edition (2019)
40 New Methods
45+ Standard Method
Performance Requirements
15 Final Action Methods
7 Method Modifications

Since 1884, AOAC INTERNATIONAL has ensured the ability of analytical scientists to have confidence in their results through the adoption of methods as AOACOfficialMethodsSM. The Official Methods of Analysis of AOAC INTERNATIONAL is an internationalsource of methods, in which scientists worldwide contribute their expertise to standardsdevelopment, method development, and the systematic evaluation and review of methods.It is the most comprehensive collection of chemical and microbiological methods availablein the world, and many methods within the compendium have notation indicating theiradoption as harmonized international reference methods by the International Organizationfor Standardization (ISO), the International Dairy Federation (IDF), the International Unionof Pure and Applied Chemistry (IUPAC), and the Codex Alimentarius Commission.

SKU : DA0-8i4554536
Weight : 11 kg

Product Details:

Published March 15, 2019
Reference - 423 Pages - 96 B/W Illustration

Summary

This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used for pesticide analysis and quality assurance aspects, and chromatographic and immunoassay methods. The rest of the book describes particular analytical methods used for the determination of pesticides in food and soil, water and air. In addition, the levels of these chemicals found in food, their regulatory aspects and the monitoring of pesticides in the environment are described.

Table of Contents

Pesticides: Classification and Properties.

Sample Handling of Pesticides in Food and Environmental Samples.

Analysis of Pesticides by Chromatographic Techniques Coupled with Mass Spectrometry.

Immunoassays and Biosensors.

Quality Assurance.

Determination of Pesticides in Food of Vegetal Origin.

Determination of Pesticides in Food of Animal Origin.

Determination of Pesticides in Soil. Determination of Pesticides in Water.

Sampling and Analysis of Pesticides in the Atmosphere. Levels of Pesticides in Food and Food Safety Aspects. Monitoring of Pesticides in the Environment.

Editor(s) Bio

Jos L. Tadeo, PhD in chemistry, is a Full Research Professor at the National Institute for Agricultural and Food Research and Technology in Madrid, Spain. He graduated in chemistry in June 1972 from the University of Valencia and began his research career at the Institute of Agrochemistry and Food Technology, Spanish Council for Scienti?c Research, in Valencia, investigating on natural components of plants with insecticide activity. In 1976, he was engaged in the research of analytical methodologies for the determination of pesticide residues in food, water, and soil at the Jealotts Hill Research Station in UK.

In 1977, Dr Tadeo was a research scientist at the Institute for Agricultural Research, in Valencia, where his work focused on the study of chemical composition of citrus fruits and the behavior of fungicides used during postharvest of fruits.

In 1988, he became a senior researcher at the National Institute for Agricultural and Food Research and Technology. During his stay at the Plant Protection Department, the main research lines were the analysis of herbicide residues and the study of their persistence and mobility in soil.

Since 1998 he leads the Environmental Chemistry Laboratory at the Environment Department of the National Institute for Agricultural and Food Research and Technology. His current research is the analysis of pesticides and other contaminants in food and environmental matrices and the evaluation of the exposure to biocides and existing chemicals. His expertise is documented by the publication of over 200 research papers, monographs, and book chapters on these topics, an H index of 36 and the supervision of 10 doctoral thesis. Dr Tadeo has been a member of national and international working groups for the evaluation of chemicals, and he is currently involved in the assessment of biocides at European and international level.

SKU : ME87685544
Weight : 2 kg

Product Details:

Published September 14, 2004 by CRC Press408 Pages 160 B/W IllustrationsBook Description

Principles and Reactions of Protein Extraction, Purification, and Characterization provides the mechanisms and experimental procedures for classic to cutting-edge techniques used in protein extraction, purification, and characterization.

The author presents the principles and reactions behind each procedure and uses tables to compare the different methods. The book also discusses the development of antibodies and immunochemical techniques as tools for characterizing proteins and modified proteins such as glycoproteins. Helpful illustrations, diagrams, and tables effectively transform theoretical concepts into practical knowledge. Along with methodical working procedures for most techniques, the book also offers useful advice on which technique to use and when to apply a particular method.

Presenting the advantages and disadvantages of the various protein techniques, Principles and Reactions of Protein Extraction, Purification, and Characterization enables students and researchers to master the mechanisms behind the protocols and choose the best method for their purposes.

Table of Contents

EXTRACTION OF PROTEIN
Preparation of Buffers for Protein Extraction
Use of Protease Inhibitors in Protein Extraction
Use of Detergents in Protein Extraction
Chemical Lysis for Protein Extraction
Mechanical Lysis for Protein Extraction
Preparation of Extract from Prokaryotes
Extraction of Recombinant Protein from Bacteria
Preparation of Extracts from Yeast
Preparation of Extracts from Eukaryotes
Preparation of Extracts from Plants
Preparation of Membrane Extracts

ESTIMATION OF PROTEIN
Ultraviolet Absorption Methods
Colorimetric Methods
Fluorescent Methods

ELECTROPHORETIC ANALYSES OF PROTEIN
Driving Force of Electrophoresis
Polyacrylamide Gel Electrophoresis (PAGE)
Isoelectric Focusing (IEF)
Two-Dimensional (2-D) Gel Electrophoresis
Western Blotting
Capillary Electrophoresis

PURIFICATION OF PROTEIN
General Consideration and Purification Strategy
Non-Chromatographic Purification of Proteins
Chromatographic Purification of Proteins

ANTIBODIES: STRUCTURES, INTERACTIONS AND PRODUCTION
Immune System and Antibody Response
Structure of Antibodies
Antigen-Antibody Interactions
Production oof Antibodies
Development of Monoclonal Antibodies
Purification of Antibodies

ANTIBODY LABELING, ANTIBODY DETECTION AND IMMUNOCHEMICAL TECHNIQUES
Methods of Labeling Antibodies
Detection of Antibody Binding
Immunochemical Techniques: a Wide Range of Sensitive Assays for Detecting and Quantitating (Semi) Antigen-Antibody Reactions
Immunoprecipitation
Immunohistochemistry
Flow Cytometry

PURIFICATION OF GLYCOPROTEINS AND ANALYSES OF THEIR OLIGOSACCHARIDES
Diagrams and Stereochemistry of Monosaccharides and Oligosaccharides
Purification of Glycoproteins
Release of Oligosaccharides From Glycoproteins
Preparation of Glycopeptides by Proteolytic Cleavage
Estimation of Carbohydrates
Chromatographic Separation and Detection of Sugars
Electrophoretic Separation
Glycan Detection/Differentiation by Lectins
Analyses of Carbohydrate Linkage

SKU : Mrep578900000
Weight : 2 kg

Product Details:

Summary

This book provides insight into the world of pharmaceutical quality systems and the key elements that must be in place to change the business and organizational dynamics from task-oriented procedure-based cultures to truly integrated quality business systems that are self-detecting and correcting. Chapter flow has been changed to adopt a quality systems organization approach, and supporting chapters have been updated based on current hot topics including the impact of the worldwide supply chain complexity and current regulatory trends.

Table of Contents

Preface

Editor

Contributors

1. Status and Applicability of U.S. Regulations: CGMP

Graham P. Bunn

2. Quality Management Systems and Risk Management

Joseph C. Near

3. Management Responsibility and Control

John E. Snyder

4. Organization and Personnel

Graham P. Bunn and Joanna B. Gallant

5. Finished Pharmaceuticals: General Provisions

Graham P. Bunn

6. Production and Process Controls

Jocelyn A. Zephrani

7. Records and Reports

Graham P. Bunn

8. Clinical Trial Supplies

David Stephon

9. Contracting and Outsourcing

Joseph C. Near

10. Buildings and Facilities

Robert Del Ciello

11. Equipment

Robert Del Ciello and Joseph T. Busfield

12. Control of Components and Drug Product Containers and Closures

Graham P. Bunn

13. Holding and Distribution

Andrew Acker

14. Returned and Salvaged Drug Products

Graham P. Bunn

15. Active Pharmaceutical Ingredients

Joseph C. Near

16. Pharmaceutical Excipient Good Manufacturing Practices

Irwin Silverstein

17. Packaging and Labeling Control

Graham P. Bunn

18. Laboratory Controls

Alex M. Hoinowski

19. Microbiological Aspects of Pharmaceutical Aseptic Processing in the Compounding Pharmacy

Dawn McIver

20. CGMP Enforcement Alternatives in the United States

Daniel G. Jarcho and Cathy L. Burgess

21. FDA Inspection Process

Cathy L. Burgess and Daniel G. Jarcho

22. FDA Pre-approval Inspections

Cathy L. Burgess, Justin Mann, and Seth Olson

23. Worldwide Good Manufacturing Practices

Dominic Parry

24. Data Integrity and Fundamental Responsibilities

Randy Hightower and Michele Pruett

Index

SKU : ME885557
Weight : 2 kg

Product Details:

CRC Press
Published March 11, 2019
Reference - 222 Pages - 100 B/W Illustrations

Summary

The Art and Science of Dermal Formulation Developmentis a comprehensive guide to the theory and practice of transdermal and topical formulation development, covering preclinical studies, evaluation, and regulatory approval. It enables the reader to understand the opportunities and challenges in developing products and how risks can be mitigated. Over the last 25 years, expertise in this area has declined whilst drug delivery systems for other administration routes have developed significantly. The advantages offered by transdermal and topical drug delivery remain compelling for sectors including the pharmaceutical industry, personal care, and cosmetics. This text addresses the dearth of expertise and discusses how skin can be a route of delivery and the processes in formulation development, but how such an application is very different to that used for oral, IV, and other administration routes.

Table of Contents

Chapter 1: Structure and Function of Human Skin.

Chapter 2: Theoretical Aspects of Transdermal and Topical Drug Delivery.

Chapter 3: Chemical Modulation of Topical and Transdermal Permeation.

Chapter 4: Physical and Technological Modulation of Topical and Transdermal Drug Delivery.

Chapter 5: Topical and Transdermal Formulation Development.;

Chapter 6: Performance Testing.

Chapter 7: Process Development Considerations for Topical and Transdermal Formulations.

SKU : ME986855
Weight : 1 kg

Author:S. SACCHIDANAND

Year:JANUARY 2022

Edition:5TH

Language:ENGLISH

Pages:3861

S.Sacchidanand
Language	English
Edition	5th Edition

IADVL Textbook Of Dermatology (Set of 3 Volumes) 5th Edition 2021 By Sacchidanand.

Dr. S. Sacchidanand, Professor & former HOD, Department of Dermatology, Bangalore Medical College & Research Institute And Former Registrar (Evaluation) (2007 2010), Rajiv Gandhi University of Health Sciences, Bangalore, Karnataka

SKU : bh986666
Weight : 7 kg

Flavors and Fragrances : chemistry, bioprocessing and sustainability berger, ralf gnter (ed.) 1st edition.
Hardcover edition 2007, 2007, xvi,
648 pages. 236 illus., 5 in color.,

Flavours and Fragrances is an introduction to aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry.

The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described.

A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants.

Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described.

Contents

The flavour and fragrance industrypast, present and future

Flavours: the legal framework

Olfaction, where nutrition, memory and immunity intersect

Chemistry of essential oils

Bioactivity of essential oils and their components

Citrus flavour

Fruits and vegetables of moderate climate

Tropical fruit flavour

Vanilla

Flavour of spirit drinks: raw materials, fermentation, distillation, and ageing

Wine aroma

The Maillard Reaction: source of flavour in thermally processed foods

Chemical conversions of natural precursors

Industrial quality control

Advanced instrumental analysis and electronic noses

Gas chromatography-olfactometry of aroma compounds

Enantioselective and isotope analysiskey steps to flavour authentication

Flavour-isolation techniques

Aroma recovery by organophilic pervaporation

Encapsulation of fragrances and flavours: a way to control odour and aroma in consumer products

Creation and production of liquid and dry flavours

Enzymes and flavour biotechnology

Microbial flavour production

Microbial processes

The production of flavours by plant cell cultures

Genetic engineering of plants and microbial cells for flavour production

Index

X
SKU : DA73

Chemistry and the Sense of SmellCharles S. Sell
(Givaudan)480 pages, Hardcover,March 2014Description

A comprehensive overview of fragrance chemistry

Fragrance materials are universal, from personal care products to household cleaners, laundry products, and more. Although many of the scents themselves are synthesized in a lab, the actual mechanism of odour has long baffled chemists who attempt to model it for research. In Chemistry and the Sense of Smell, industry chemist Charles S. Sell explores the chemistry and biology surrounding the human detection and processing of odour, providing a comprehensive, single-volume guide to the totality of fragrance chemistry.

The correlation between molecular structure and odour is much more complex than initially thought, and the intricacies of the mechanism by which the brain interprets scent signals leaves much to be discovered. This book provides a solid foundation of fragrance chemistry and highlights the relationship between research and industry with topics such as:

• The analysis and characterization of odour
• The role scent plays in our lives
• The design and manufacture of new fragrance ingredients
• The relationship between molecular structure and odour
• The mechanism of olfaction
• Intellectual challenges and the future of the field

Complete with illustrations that clarify difficult concepts and the structures of the molecules under discussion, Chemistry and the Sense of Smell is an all-inclusive guide to the science of scent. For professionals in the fragrance industry or related fields, this book is one resource that should not be overlooked

Table of ContentsPreface vii

Acknowledgments ix

Introduction 1

1 Why Do We Have a Sense of Smell? 4

2 The Mechanism of Olfaction 32

3 Analysis and Characterisation of Odour 188

4 The Sense of Smell in Our Lives 209

5 The Scents of Nature 237

6 Manufacture of Fragrance Ingredients 296

7 The Design of New Fragrance Ingredients 357

8 The Relationship Between Molecular Structure and Odour 388

9 Intellectual Challenges in Fragrance Chemistry and the Future 420

Glossary 428

Index 437

Author Information

CHARLES S. SELL, PHD, has recently retired from Givaudan after thirty-six years in the fragrance industry. His work has covered all aspects of synthetic organic chemistry as applied to the fragrance industry, from discovery of novel materials through process R&D to improvement of established chemical manufacturing processes. His interest in the design of novel fragrance ingredients, coupled with a long-standing interest in the chemistry of living organisms, led to a deepened investigation into olfaction.

SKU : DA09847458
Weight : 2 kg

Distillation: Principles and PracticesJohann G. Stichlmair,James R. Fair544 pagesAugust 1998

DescriptionA completely thorough and up-to-date guide to modern distillation methods and their applications

Distillation has been used for separating liquid mixtures for more than two thousand years, and it continues to be the most widely used separation technique in key industries throughout the industrialized world. Although the basic principles have remained the same since the days of the ancient Egyptians, new distillation and distillation control methods continue to be developed to satisfy a variety of highly specialized requirements.

Encyclopedic in scope, this book provides distillation technicians with a uniquely comprehensive, up-to-date account of distillation methods currently employed in the oil, petrochemical, chemical, and pharmaceutical industries. The authors begin by acquainting readers with the principles of vapor-liquid equilibrium and the essential calculations for determining phase equilibria and equilibrium curves. Subsequent chapters are devoted to practical discussions of virtually all modern distillation methods, including batch, single stage, multistage continuous, multistage batch, and others. A wide array of industrial applications are described, including everything from crude oil distillation and argon recovery from air to water purification and ammonia recovery from wastewater. Special sections deal with the separation of azeotropic mixtures and the energy demand of distillation processes. Concluding chapters are devoted to detailed, extremely well illustrated descriptions of practical equipment design and modern distillation control methods.

Distillation: Principles and Practice is an indispensable working resource for distillation technicians working in the oil, petrochemical, chemical, and pharmaceutical industries.

Table of ContentsVapor-Liquid Equilibrium.

Single-Stage Distillation and Condensation.

Multistage Continuous Distillation (Rectification).

Industrial Distillation Processes.

Multistage Batch Distillation.

Energy Economization in Distillation.

Design and Dimensioning Mass Transfer Equipment.

Control of Distillation Processes.

Index.

Author InformationJOHANN G. STICHLMAIR, PhD, is a professor in the Department of Chemical Engineering at the Technical University of Munich, Germany.

JAMES R. FAIR, PhD, is a professor in the Department of Chemical Engineering at the University of Texas and a member of the University's Separation Research Program.

SKU : ME828456
Weight : 2 kg

Special Indian Reprint

Indian Reprint (c) 2016, July 11, 2005 by CRC Press
Reference - 520 Pages - 122 B/W Illustrations

Features

Provides comprehensive, coherent coverage of topics ranging from flavor chemistry to industry applications and legislation to quality control

Presents principles of flavor chemistry followed by industry practice and specific applications, making it one of the few books to cover both

Discusses complex, real world industry issues such as flavor creation, changes in flavor, and flavor production

SummaryA much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:

Flavor and the Information Age

Food/Flavor interactions

Flavoring materials and flavor potentiators

Changes to food flavors during processing

Off-Flavors in foods

Performance of flavors during processing and storage

Applications of flavorings in processing

One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.

Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.

Table of Contents

FLAVOR CHEMISTRY
An Overview of Flavor Perception
Flavor and the Information Age
Flavor Analysis
Flavor Formation in Fruits and Vegetables
Changes in Food Flavor Due to Processing
Flavor Release from Foods
Off-Flavors and Taints in Foods

FLAVOR TECHNOLOGY
Flavoring Materials
Flavoring Materials Made by Processing
Artificial Flavoring Materials
Flavor Potentiators
Flavorists and Flavor Creation
Flavor Production
Flavor Applications
Flavor Legislation and Religious Dietary Rules
Quality Control

Index

SKU : DA0879798699
Weight : 2 kg

Flavour Science : Recent Advances and Trends

Ed. By Bredie & Peersen

Pages: 662
Dimensions: 240 X 165

Key Features

* Efficiently summarises the current front line research within food flavor

* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Description

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide



Table of Contents :

Flavour Science, 1st Edition

Chapter. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Chapter. 2: Genomics and Biotechnology
Chapter. 3: Flavours Generated by Enzymes and Biological Systems
Chapter. 4: Key Aroma and Taste Components
Chapter. 5: Flavour Changes in Food Production and Storage
Chapter. 6: Flavrous Generated by Thermal Processes
Chapter. 7: Retention and Release
Chapter. 8: Sensory-Instrumental Relationships
Chapter. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences

SKU : ME81
Weight : 2 kg

May 26, 2006 by CRC Press
Reference - 752 Pages - 231 B/W Illustrations

SPECIAL INDIAN REPRINT !

Features

Features the latest information on the nutritional value and disease-preventing properties of polysaccharides

Describes the sources, biosynthesis, molecular structure, and physical properties of food polysaccharides

Details individual food polysaccharides and classifies them according to molecular structure: native and modified starches and starch hydrolysates, and the major NSP

SummaryComprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.

Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.

Whats New in the Second Edition:

Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches

Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis

Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Table of Contents

Introduction,
Alistair M. Stephen and Shirley C. Churms

Starch: Structure, Analysis, and Application,
Henry F. Zobel and Alistair M. Stephen

Modified Starches,
Otto B. Wurzburg

Starch Hydrolysates,
Paul H. Blanchard and Frances R. Katz

Cellulose and Cellulose Derivatives,
Donald G. Coffey, David A. Bell, and Alan Henderson

Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid

Agars,
Norman F. Stanley

Gelling Carrageenans,
Lennart Piculell

Alginates,
Kurt Ingar Draget, Strker T. Moe, Gudmund Skjk-Brk, and Olav Smidsrd

Inulin,
Anne Franck

Pectins: Structure, Functionality, and Uses,
J.A. Lopes da Silva, and M.A. Rao

Bacterial Polysaccharides,
V.J. Morris

Gums and Mucilages,
Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms

Chitosans,
Kjell M. Vrum and Olav Smidsrd

Polysaccharides in Food Emulsions,
George A. van Aken

Polysaccharide Rheology and In-Mouth Perception,
K. Nishinari

Phase Behavior in Mixed Polysaccharide Systems,
Vladimir Tolstoguzov

Dietary Fiber,
Andrew Chesson

Genetic Engineering and Food Crops,
Jennifer A. Thomson

Detection and Determination of Polysaccharides in Foods,
Yolanda Brummer and Steve W. Cui Index

SKU : ME98797654566
Weight : 2 kg

Published 2010- HardBound- 2829 Pages

5 Volumes Set

These Books are a Complete Treatise/ Manual covering all the aspects related to Essential Oils and their Derivatives alongwith Manufacturing Aspects, Properties, Testing and Uses.

This Reference is Essential Reading for all Students persuing M.Sc.(Chemistry) and specialisation in Aromatic and Medicinal Plants and persons doing Doctorate in these Fields.

This Book will also be helpful for Leading Industries Manufacturing Essential Oils and Allied Products.

VOLUME 1 :

Chemistry
Origin and Function of Essential Oils in Plant Life
Flavors and Fragrances
Production of Essential Oils
Design of Equiupment for Essential Oils
Determination of Physical , Chemical and Odour Properties
Detection of Adulterants in Essential Oils
Project Profiles for Manufacture of Essential oils
Uses and Storage

VOLUME 2 :

Constituents of Essential Oils - Hydrocarbons and their Derivatives ,Alcohols , Aldehydes, Ketones, Phenols, esters, Lactones, Coumarins and Coumarones, Furan Derivatives and Oxides , Terpenes , Sesquiterpines and Derivatives of Unknown Constitution

VOLUME 3 :

Genus Citrus , Lemon, Orange, Bergamot, Lime, Tangerine, Balm, Basil, Lavender, Peppermint, Sage, Rose, Cardamom, Pepper, Curcuma, Sandalwood, Ylang Ylang, Jasmine

VOLUME 4 :

Palmorasa , Gingergrass, Lemongrass, Citronella, Cinnamon, Cassia, Camphor, Linaloe, Clove, Eucalyptus, Tea Tree Oil, Ajowan, Caraway, Carrot, Celery, Coriander, Lovage, Geranium, Garlic, Onion, Orris Root, Calamus, Coconut Oil, Thuja, Cypress and Cupressus and Cedarwood

VOLUME 5 :

Cananga, Ylang Ylang, Concrete and Absolute of Jasmine and Lilac, Anise, Magnolia, American Turpentines, Thuja, Cedarwood

Analysis of Important Essential Oils by Capillary Gas Chromatography and Carbon 13 NMR Spectroscopy

SKU : DAi0uukjsd
Weight : 5 kg

SPECIAL INDIAN REPRINT !!

Handbook of Perfumes and Flavors

Author: Dr. Olindo Secondini

Book - Hardback
474 pages

Features

This unique, comprehensive source book provides a thorough guide to the compounding of basic floral perfumes for cosmetics, soaps, disinfectants, deodorants, and flavors for food. Appx. 250 Perfumes Formulations and 750 Flavors Formulations !!

Regardless of scientific and technical education or experience in this field, this book will assist those involved in compounding perfume and flavor for all aspects of their application in the chemical industry.
Contents:

Forewords
Preface
Explanatory Notes

I. Odors
Introduction
Historical Classification of Odors
Subjective Classification of Odors
General Classification of Odorous Substances

II. Natural Essences
Introduction
Constituents of the Essential Oils
Essential Oils Directory

III. Synthetic Essences
Introduction
Materials Employed as Odorants
Chemical Components of Flavors and Perfumes

IV. Aromatic Chemicals
Aromatic Chemicals Used in Flavor and Perfume Compounds

V. Perfumes
Natural Odors Simulated with Aromatic Chemicals
Simulated Flower Scents
Simulated Marine Scents (Algae)
Suggested New Perfumes
Fixatives for Perfumes

VI. Basic Flavoring Materials
Introduction
Natural Flavors Simulated with Synthetic Chemicals
Aromatic Chemicals Used in Flavor Compounding

VII. Solvents
Introduction
Solvents Commonly Used for Flavors and Perfumes

VIII. Colorants for Flavors and Perfumes
Natural Colors
Colors of Common Flavors and Perfumes

IX. Stabilizers

X. Formulary of Perfumes

XI. Formulary of Flavors

XII. Chemical Specifications for Perfume and Flavor Components

XIII. Botanical References for the Formulary

Appendix: List of Unsafe Materials Used in Perfume and Flavor Manufacture
Bibliography and References
Index
SKU : DAu7o7979
Weight : 1 kg

SPECIAL INDIAN REPRINT !

Solvent Extraction Principles and Practice, Revised and ExpandedEditor(s):Jan RydbergPublished:March 3, 2004 by CRC Press, Reprinted 2012
Content:480 Pages
Features

Provides a modern introduction to solvent extraction

Reviews the pysical principles central to the technique

Allocates eight chapters to in-depth discussion of industrial applications in hydrometallurgy, nuclear science, and other areas

Features a new chapter expounding on ionic strength corrections

Summarizes recent advances, such as the documentation of new solvent matrices

Supplements the text with more than 850 literature citations, 200 figures, and 80 tables

Summary

A complete and up-to-date presentation of the fundamental theoretical principles and many applications of solvent extraction, this enhanced Solvent Extraction Principles and Practice, Second Edition includes new coverage of the recent developments in solvent extraction processes, the use of solvent extraction in analytical applications and waste recovery, and computational chemistry methods for modeling the solvent extraction of metal ions. Offering sound scientific and technical descriptions in a format accessible to students and expedient for researchers and engineers, this edition also features a new chapter on ionic strength corrections and contains more than 850 up-to-date literature citations.

Table of Contents

Introduction to Solvent Extraction
Michael Cox and Jan Rydberg

Principles of Solubility and Solutions
Yizhak Marcus

Complexation of Metals
Gregory R. Choppin

Solvent Extraction Equilibria
Jan Rydberg, Gregory R. Choppin, Claude Musikas, and Tatsuya Sekine

Solvent Extraction Kinetics
Pier Roberto Danesi

Ionic Strength Corrections
Ingmar Grenthe and Hans Wanner

Development of Industrial Solvent Extraction Processes
Gordon M. Ritcey

Principles of Industrial Solvent Extraction
Philip J. D. Lloyd

Engineering Design and Calculation of Extractors for LiquidLiquid Systems
Eckhart F. Blass

Extraction of Organic Compounds
Ronald Wennersten

Solvent Extraction in Hydrometallurgy
Michael Cox

Solvent Extraction in Nuclear Science and Technology
Claude Musikas, Wallace W. Schulz, and Jan-Olov Liljenzin

Analytical Applications of Solvent Extraction
Manuel Aguilar, Jos Luis Cortina, and Ana Mara Sastre

The Use of Solvent Extraction in the Recovery of Waste
Michael Cox and Hans Reinhardt

Recent Advances in Solvent Extraction Processes
Susana Prez de Ortiz and David Stuckey

Computational Chemistry in Modeling Solvent Extraction of Metal Ions
Jerzy Narbutt and Marian Czerwinski

Appendix
Index of Compounds

SKU : ME786876786
Weight : 2 kg

The Psychology of FlavourRichard Stevenson312 pages | 17 line figures | 234x156mm978-0-19-953935-2 | Hardback |

• The first monograph devoted to this growing area - the psychology of flavour, showing how flavour is a unique example of multisensory integration
• Shows how our growing knowledge of flavour perception has widespread applied uses - in the health sciences, food science, and cuisine
• Demonstrates how flavour interacts with other cognitive functions, such as memory and learning processes

Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. The processes involved are not just those involved in tasting at the time of eating, but also memory and learning processes - we obviously shun those foods of which we have a negative memory, and favour those we enjoy. Our understanding of the science of flavour has improved in recent years, benefiting psychology, cuisine, food science, oenology, and dietetics.

This book describes what is known about the psychology and biology of flavour. Written by an authority in the field, it is divided into two parts. The first explores what we know about the flavour system; including the role of learning and memory in flavour perception and hedonics; the way in which all the senses that contribute to flavour interact, and our ability to perceive flavour as a whole and as a series of parts. The later chapters examine a range of theoretical issues concerning the flavour system. This includes a look at multisensory processing, and the way in which the mind and brain bind information from discrete sensory systems. It also examines the broader implications of studying flavour for societal problems such as obesity. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians.

Readership: Psychologists and neuroscientists interested in the senses, and multisensory integration; food scientists;

1: Introduction
Flavour and its function in omnivores
Themes and organization of the book
The flavour stimulus - food and drink
Oral anatomy, mastication and swallowing
The interoceptive flavour senses - olfaction, gustation and somatosensation
2: Types of flavour interaction
3: Causes of flavour interaction
4: Wholes and parts
Is flavour a unitary experience?
Wholes into parts
5: Flavour hedonics
6: Theory
Functional approach to flavour
Issues arising
7: Implications
Future directions

SKU : DA90781414
Weight : 1 kg

September 18, 2015 by CRC Press
Reference - 458 Pages - 85 B/W Illustrations

SKU : ME685684545
Weight : 1 kg

SKU : ST8979yuhjhj
Weight : 2 kg

Editor-In-Chief: Meyer R. Rosen
Chemical Publishing
Book - Hardcover
Pub Date: Sept 2015
2600 pages

SKU : DA088879655555
Weight : 6 kg

Chamomile
Industrial Profiles
edited by Rolf Franke and Heinz Schilcher

Features of Chamomile: Industrial Profiles:

Includes detailed descriptions of diverse experimental studies carried out until 2004
Presents concrete details about breeding experiments, cultivation, harvest, and the processing of chamomile flowers
Lists all pharmacopoeias dealing with German and Roman chamomile
Provides more than 800 references to guide the reader to more detailed information
Chamomile: Industrial Profiles provides an interdisciplinary inventory of the scientific level of knowledge about German chamomile as well as Roman chamomile, the two types of chamomile most produced. It includes information for pharmacists and the pharmaceutical industry about chamomile preparations and essential chamomile oil.

Physicians and toxicologists will find detailed descriptions of the latest experimental studies and the use of chamomile preparations in traditional and therapeutic uses. It also includes the latest information of use to growers and pharmaceutical entrepreneurs.

Contents


Legal Situation of German Chamomile
Plant Sources
Active Chemical Constituents of Matricaria Chamomilla L. Syn
Chamomilla Recutita (L.) Rauschert
Cultivation
Abiotic and Biotic Stress Affecting the Common Chamomile
Raw Plant Material and Postharvest Technology
Processing of Raw Material
Storage of the Dry Drug
Chemical Analysis of the Active Principles of Chamomile
Pharmacology and Toxicology
Traditional Use and Therapeutic Indications
Index

SKU : DA40

Chromatography
Concepts and Contrasts
Second edition
by James M. Miller

The first edition of Chromatography: Concepts and Contrasts, published in 1988, was one of the first books to discuss all the different types of chromatography under one cover.

This new second edition continues with these principles but has been updated to include new chapters on sampling and sample preparation, capillary electrophoresis and capillary electrochromatography (CEC), chromatography with mass spec detection, and industrial and governmental practices in regulated industries.

Features:

• Covers extraction, solid phase extraction (SPE), and solid phase microextraction (SPME), and introduces mass spectrometry
• Updated with the latest techniques in chromatography
• Discusses both liquid chromatography (LC)and gas chromatography(GC)

Contents

Impact of Industrial and Government Regulatory Practices on Analytic Chromatography

Introduction to Chromatography

Band Broadening and Kinetics

Physical Forces and Interactions

Optimization and the Achievement of Separation

Comparisons Between Chromatographic Modes

Gas Chromatography

Liquid Chromatography in Columns

Quantitation: Detectors and Methods

Chromatography with Mass Spectral Detection (GC/MS and LC/MS)

Liquid Chromatography on Plane Surfaces

Qualitative Analysis

Capillary Electrophoresis and Capillary Electrochromatography

Sample Preparation

Special Applications

Selection of a Method

Appendix: ICH Glossary
Index

SKU : DA11

Advanced Distillation Technologies: Design, Control and Applications

SKU : ST908u325
Weight : 1 kg

Textbook Of Herbal Cosmetics |
by Vimaladevi M. (Author). BSc, MPharm, PhD

Emiritus Professor of Pharmaceutical Technology
Andhra University

Honorary Chairperson , Auro Pharma, Puducherry

Paperback

Publisher: CBS; 1ST edition (2015)

Language: English

It is a unique book which has been prepared keeping in mind that India has a fascinating beauty culture made of traditional natural herbs bestowed with special health benefits and that in India a huge population is awaiting access to natural cosmetics and cleansing products. Foreigners are becoming more and more interested in MADE IN INDIA herbal cosmetics. India is emerging as one of the most dynamic herbal cosmetic manufacturing countries internationally. This book will be of immense interest not only to the students of pharmacy, cosmetology, and R&D workers but also of cosmetics manufacturers. Microbial and oxidative preservation and prevention of oxidative degradation of the formulations are given.

Contents :

1. Baby Care Products
2. Body Care Products
3.Hair Care Products
4. Dental care and Oral Hygiene Products

Index

SKU : DAOiuy9807979
Weight : 1 kg

Product Details:

Campbell's magnolia is a native to Indian Himalayas. Amalgamation of enchanting looks & radiating warm fragrance. These fragrant white blossoms have smooth, almost velvet-looking petals. Magnolia that grows in the forests of the Himalaya all the way till Burma at altitudes of 2400-3000 m. It is a large deciduous tree, bearing large white or cream, pink scented flowers, mostly on bare branches. Flowers are 13-20 cm across, with 12-15 large white petals, outer ones silvery-haired. Smooth oval leaves are up to a foot long, with silky hairs on the underside when young. Fruit is a cylindrical spike 15-20 cm long, with red seeds. A pink flowered form of Campbell's Magnolia occurs in East Himalayas, and is cultivated around Darjeeling. Flowering: March-April. In Manipuri they ate named Ootahmbal means "tree lotus" - flowers are used as offering in puja.Village Cottage Fine Soap gives a soft tender feel with Butters and Natural Oils. Essential Oils gives a boost to your mood and leaves you Relaxed.

TFM - 76%

Grade 1 Soap

No Animal Testing

Vegan Soap

Cruelty Free

SKU : HD96969544
Weight : 0.1 kg

Product Details:

A short guide to the development, manufacture and sale of modern skin care and skin protection cosmetics

Table of Contents:

1. Skin

2. Hair and Hair care

3. Sunscreens

4. Moisturizers and Humectants

5. Emollients

6. Consistency Agents and Thickners

7. The Preservation of cosmetic preparations

8. Cosmetic Emulsions

9. Regulations in the cosmetic industry

10. History of cosmetic science

SKU : Da68899966

Additional Information:

• Production Capacity: 5
• Delivery Time: Immediate
• Packaging Details: Box

Paperback,234 pagesConsider how aesthetically pleasing soap is and what an intimate role it plays in our everyday lives, with the correct balance of oils, solvents and additives, you can make homemade soap that feels softer, richer and creamier than any commercial brand on the market . Contrary to popular belief, soap making is easy. With some essential pieces of equipment, inexpensive supplies and basic know-how, you're on your way to creating personalized soapsWith its Myriad colors, scents and shapes, soap can brighten any bathroom or kitchen, Even the most basic soap recipe yields spectacular results and the scents, colors and molds you choose can turn the predictable into the unexpected. Soap Fragrances run the gamut from soothing florals to invigorating fruit scents. You can even add some of your favorite perfume or natural dyes such as ground spices and herbs, cocoa powder, rosin and chlorophyll.Discover how fun and easy it can be to create your own unique specialty soaps !CONTENTS : Part 1 Making Transparent Soap

All About Soap

Knowing your Ingredients

Equipment and Safety Precautions

Making Transparent Soaps

Transparent Soaps Recipes

Dyes and Fragrances

Troubleshooting Transparent Soaps

Part II Making Natural Liquid Soaps

Getting Started

A Guide to Basic Techniques

Formulating Blends

Sumptuous Bath and Shower gels

Premium Natural Shampoos

Dyeing and Fragrancing

Troubleshooting Liquid soaps

Bibliography

Glossary

Metric Conversion Chart

Resources

Index

Author :

Catherine Failor has been making soap for more than 20 years. Her experience in graphic design and interest in science has enabled herto test hot-process soap making, a technique not usually accessible to the home soap maker. She has developed new ways to make colorful, scented soaps in the home kitchen, and shares them in her Storey books, Making Transparent Soap and Making Natural Liquid Soaps. Failor'sentrepreneurial ventures include Copra Soap, a specialty soap manufacturing company, and her current venture, Milky Way Molds, producing the finest selection of craft molds in the Milky Way Galaxy

SKU : DA9-88-8-
Weight : 1 kg

Product Details:

March 2009,608Pages

Introduction
After an overview of the fundamentals, limitations, and scope of reactive distillation, this book uses rigorous models for steady-state design and dynamic analysis of different types of reactive distillation columns and quantitatively compares the economics of reactive distillation columns with conventional multi-unit processes. It goes beyond traditional steady-state design that primarily considers the capital investment and energy costs when analyzing the control structure and the dynamic robustness of disturbances, and discusses how to maximize the economic and environmental benefits of reactive distillation technology.TABLE OF CONTENTS

1 Introduction 1

Part I Steady-State Design of Ideal Quaternary System 15

2 Parameter Effects 17

3 Economic Comparison of Reactive Distillation with a Conventional Process 37

4 Neat Operation Versus Using Excess Reactant 71

Part II Steady-State Design of Other Ideal Systems 87

5 Ternary Reactive Distillation Systems 89

6 Ternary Decomposition Reaction 119

Part III Steady-State Design of Real Chemical Systems 145

7 Steady-State Design for Acetic Acid Esterification 147

8 Design of Tame Reactive Distillation Systems 179

9 Design of MTBE and ETBE Reactive Distillation Columns 213

Part IV Control of Ideal Systems 239

10 Control of Quaternary Reactive Distillation Columns 241

11 Control of Excess Reactant Systems 261

12 Control of Ternary Reactive Distillation Columns 293

Part V Control of Real Systems 353

13 Control of Reactive Distillations for Acetic Acid Esterification 355

14 Plantwide Control of Tame Reactive Distillation System 389

ETBE Reactive Distillation Columns 407

Part VI Hydrid and Nonconventional Systems 429

16 Design and Control of Column/Side Reactor Systems 431

17 Effects of Boiling Point Rankings on the Design of Reactive Distillation 487

18 Effects of Feed Tray Locations on Design and Control of Reactive Distillation 519

Appendix Catalog of Types of Real Reactive Distillation Systems 545

References 563

Index 573

SKU : Mrep35666777
Weight : 1 kg

Product Details:

Routledge
Published January 6, 2014
Textbook - 336 Pages - 816 B/W Illustrations

Summary

Now in its fourth edition, Analysing Architecture has become internationally established as the best introduction to architecture. Aimed primarily at those wishing to become professional architects, it also offers those in disciplines related to architecture (from archaeology to stage design, garden design to installation art), a clear and accessible insight into the workings of this rich and fascinating subject. With copious illustrations from his own notebooks, the author dissects examples from around the world and all periods of history to explain underlying strategies in architectural design and show how drawing may be used as a medium for analysis.

This new edition ofAnalysing Architectureis revised and expanded. Notably, the chapter on Basic Elements of Architecture has been enlarged to discuss the powers various architectural elements offer the architect. Three new chapters have been added to the section on Themes in Spatial Organisation, covering Occupying the In-between, Inhabited Wall and Refuge and Prospect. Two new examples a Mud House from Kerala, India and the Mongyo-tei (a tea house) from Kyoto, Japan have been added to the Case Studies at the end of the book. The Select Bibliography has been expanded and the Index revised.

Works of architecture are instruments for managing, orchestrating, modifying our relationship with the world around us. They frame just about everything we do. Architecture is complex, subtle, frustrating but ultimately extremely rewarding. It can be a difficult discipline to get to grips with; nothing in school quite prepares anyone for the particular demands of an architecture course. But this book will help.

Analysing Architectureis the foundation volume of a series of books by Simon Unwin exploring the workings of architecture. Other books in the series includeTwenty Buildings Every Architect Should UnderstandandExercises in Architecture.

Table of Contents

Introduction

How Analysis Helps Design

Architecture as Identification of Place

Basic Elements of Architecture

Modifying Elements of Architecture

Elements Doing More Than One Thing

Using Things That Are There

Primitive Place Types

Architecture as Making Frames

Temples and Cottages

Geometries of Being

Ideal Geometry

Themes in Spatial Organisation:

1. Space and Structure

2. Parallel Walls

3. Stratification

4. Transition, Hierarchy, Heart

5. Occupying the In-between

6. Inhabited Wall

7. Refuge and Prospect Postscript 2013 Postscript 1997-2009

Case studies

1. Iron Age House, Castell Henllys, Wales, UK

2. Royal Villa, Knossos, Crete, Greece

3. Llainfadyn, St. Fagans, Wales, UK

4. Mud House, Thiruvananthapuram, Kerala, India

5. Il Tempietto, Rome, Italy

6. Fitzwilliam College Chapel, Cambridge, England, UK

7. Schminke House, Lbau, Germany

8. Vanna Venturi House, Chestnut Hill, Pennsylvania, USA

9. Woodland Chapel, Stockholm, Sweden

10. House VI, Cornwall, Connecticut, USA

11. The Box, Culver City, California, USA

12. Mongyo-Tei (Tea House), Kyoto, Japan

Acknowledgements

Select Bibliography and References

SKU : ME979444545
Weight : 2 kg

Cost-Contained Regulatory Compliance: For the Pharmaceutical, Biologics, and Medical Device IndustriesSandy WeinbergHardcover296 pagesApril 2011DescriptionThis book guides the reader through FDA regulation guidelines and outlines a comprehensive strategy for cost reduction in regulatory affairs and compliance. This book explains six strategies to cost-effectively comply with FDA regulations while maintaining product safety and improving public access through cost controls. It provides useful and practical guidance through industry case studies from pharmaceutical, biotech, and medical device industries.Table of ContentsPREFACE.

Chapter 1. Controlling Regulatory Costs.

Chapter 2. Clear Operation Definitions of Requirements.

Chapter 3. Pre-Regulatory Audits.

Chapter 4. Quality by Design.

Chapter 5. Outsourcing.

Chapter 6. Electronic Submissions.

Chapter 7. EMEA/FDA Inspections.

Chapter 8. Managing FDA Inspections.

Chapter 9. Risk Assessment.

Chapter 10. Cases.

Chapter 11. Cost Containment Analysis.

Chapter 12. Managing Regulation In Times of Chaos.

Chapter 13. International Regulation.

Chapter 14. Cost Contained Regulatory Compliance.

Chapter 15. Future.

BIBLIOGRAPHY.

INDEX .

Author Information

SANDY WEINBERG, PhD, is a professor of healthcare management at Clayton State University in Atlanta and an international regulatory consultant. He has thirty-five years' regulatory experience, including global executive responsibility at GE Healthcare and Tikvah Therapeutics. Dr. Weinberg has written thirteen books including, most recently, Guidebook for Drug Regulatory Submissions, also from Wiley.

SKU : ME8375455
Weight : 1 kg

Encyclopedia of Analytical Chemistry: Applications, Theory and Instrumentation, Supplementary Volumes S1 - S3Robert A. Meyers (Editor)2188 pagesFebruary 2011DescriptionThe new 3-Volume Supplementary Set for Encyclopedia ofAnalytical Chemistrycontains 95 newarticles (published online in Encyclopedia of Analytical Chemistry (EAC) from 2008 2010), covering subjects which have achieved particular prominence and distinction since the print publication of EAC in 2000. The new 3 Volume Set includes advances in applications and theory ranging from mass spectrometry, atomic, infrared, Raman and X-ray spectroscopy, to nuclear magnetic resonance and imaging, nuclear methods, electrochemistry, and hyphenated techniques.

Provides essential information required to analyze elements and compounds as well as structures in a wide variety of matrices for a range of applications, interpret the results and also gain a thorough knowledge of the theory and instrumentation utilized.

Coverage of key advances includes:

• Proteomics and genomics

Coverage of quantitative proteomics, electrochemical detection, dynamic light scattering, amyloids and protein aggregation measurements to low-cost, high-throughput gene sequencing

• Imaging technologies

Coverage of major new medical and biological techniques including: ultrashort laser pulse medical imaging, quantitative imaging of membrane mechanics with molecular resolution, 3D neutron imaging, scanning near-field ultrasound holography, atomic force microscopy in nanocell biology, biomolecular interactions using nanopore force spectroscopy, scanning electrochemical microscopy and quadrupolar nuclei in biological systems

• Nanotechnology

Expanded coverage of nanotechnology including scanning probe microscopy for imaging nanoparticles and nanocrystals, nanomaterials for electroanalysis, as well as scanning electrochemical microscopy, and scanning near-field ultrasound holography

• Other major advances

There is also comprehensive coverage of advances in environmental monitoring, drinking water analysis, forensic science, electronic absorption and luminescence spectroscopy, infrared spectroscopy, atomic spectroscopy, nuclear magnetic resonance and electrochemistry; as well as specific coverage in pharmaceuticals and drugs, clinical chemistry, X-ray spectrometry, chemometrics, polymers and liquid chromatography

Written at a level appropriate to allow a chemist (organic, polymer, inorganic, biochemist, molecular biologist),physicist or engineerto discover methodology for the analysis of most molecular and biological structures and materials.

Table of ContentsSupplementary Volume 1

Biomedical Spectroscopy.

Biomolecules Analysis.

Clinical Chemistry.

Environment: Water and Waste.

Field-portable Instrumentation.

Forensic Science.

Liquid Chromatography.

Nucleic Acids Structure and Mapping.

Peptides and Proteins.

Pharmaceuticals and Drugs.

Polymers and Rubbers.

Process Instrumental Methods.

Surfaces.

Supplementary Volume 2.

Atomic Spectroscopy.

Electroanalytical Methods.

Electronic Absorption and Luminescence.

Infrared Spectroscopy.

Mass Spectrometry.

Supplementary Volume 3.

Nuclear Magnetic Resonance and Electron Spin Resonance Spectroscopy.

Nuclear Methods.

Raman Spectroscopy.

X-Ray Spectrometry.

General Articles.

Appendices.

Lists of Index.

SKU : ME107
Weight : 5 kg

LC/MS: A Practical User's GuideMarvin McMaster184 pagesJuly 2005DescriptionA practical guide to using and maintaining an LC/MS system

The combination of liquid chromatography (LC) and mass spectrometry (MS) has become the laboratory tool of choice for a broad range of industries that require the separation, analysis, and purification of mixtures of organic compounds.

LC/MS: A Practical User's Guide provides LC/MS users with an easy-to-use, hands-on reference that focuses on the practical applications of LC/MS and introduces the equipment and techniques needed to use LC/MS successfully. Following a thorough explanation of the basic components and operation of the LC/MS system, the author presents empirical methods for optimizing the techniques, maintaining the instrumentation, and choosing the appropriate MS or LC/MS analyzer for any given problem.

LC/MS covers everything users need to know about:

• The latest equipment, including quadrupole, time-of-flight, and ion trap analyzers
• Cutting-edge processes, such as preparing HPLC mobile phases and samples; handling and maintaining a wide variety of silica, zirconium, and polymeric separation columns; interpreting and quantifying mass spectral data; and using MS interfaces
• Current and future applications in the pharmaceutical and agrochemical industries, biotechnology, clinical research, environmental studies, and forensics

An accompanying PowerPoint slide-set on CD-ROM provides vital teaching tools for instructors and new equipment operators. Abundantly illustrated and easily accessible, the text is designed to help students and practitioners acquire optimum proficiency in this powerful and rapidly advancing analytical application.See LessTable of ContentsChapter 1. Introduction to LC/MS.

Chapter 2. The HPLC System.

Chapter 3. The HPLC Column and Separation Modes.

Chapter 4. HPLC and Column Maintenance.

Chapter 5. Sample Preparation and Separations Development.

Chapter 6. LC/MS Interfaces.

Chapter 7. LC/MS Overview.

Chapter 8. The Mass Analyzers.

Chapter 9. Mass Spectrometer Maintence.

Chapter 10. Application Areas for LC/MS.

Chapter 11. Trace Analysis and LC/MS/MS.

Chapter 12. Drug Discovery and Benchtop LC/MS.

Chapter 13. Proteomics: LC/MALDI/TOF and MS/MS Libraries.

Chapter 14. The Future of LC/MS.

Appendix A: LC/MS Frequently Asked Questions.

Appendix B: Solvents and Volatile Buffers for LC/MS.

Appendix C: A Guide to Structure Interpretation.

Appendix D: A Glossary of LC/MS Terms.

Appendix E: LC/MS Selective Reading List.

Author InformationMARVIN C. McMASTER, PhD, is a consultant and adjunct professor of chemistry at the University of MissouriSt. Louis, teaching courses on HPLC, GC/MS, and laboratory computing. He is a former researcher and product developer for DuPont, Kraft Foods, and Ciba-Geigy, and previously worked as a technical sales support specialist for instrument companies. Dr. McMaster is the author of HPLC: A Practical User's Guide and coauthor, with Christopher McMaster, of GC/MS: A Practical User's Guide (both from Wiley).Reviews"In LC/MS: A Practical User's Guide, the author sets out to introduce LC/MS and provide some practical information for using it ... The present offering seeks to provide a practical resource for LC/MS in 150 pages ... The HPLC chapters will serve the beginning technician
Well." (J Am Soc Mass Spectrom, 2011)
SKU : ME77747456
Weight : 1 kg

SPECIAL INDIAN REPRINT !!

Novel Cosmetic Delivery System
edited by Shlomo Magdassi

This innovative reference highlights the uses of delivery systems in cosmetics, analyzing new approaches for obtaining sophisticated cosmetic products and examining the most common methods for enhancing the skin's penetration properties. Covering a wide range of established and burgeoning techniques

Novel Cosmetic Delivery Systems:

describes the skin's effectiveness as a selective barrier to the penetration of compounds
charts the observation, evaluation, and instrumental analysis of the biological effects of cosmetics on the skin
discusses certain problems with product stability that hinder optimal performance
reviews in vivo and in vitro methods for quantifying permeants within the skin
summarizes the methods of preparing novel emulsions and vesicular carriers
focuses on the properties and applications of PFC-based gels
shows how cyclodextrins can be used in cosmetics
profiles the formation and properties of particulate systems
and more!
With over 1200 references, tables, equations, drawings, photographs, and micrographs, Novel Cosmetic Delivery Systems will benefit cosmetic chemists, scientists, and technologists; research and development personnel in cosmetics and fragrance industries; pharmaceutical formulation, colloid, physical, and fragrance chemists; surfactant scientists; fragrance technologists; skin physiologists, pharmacists and pharmacologists; biochemists and biologists; dermatologists; toxicologists; and graduate students in these disciplines.

Contents

Skin and Cosmetic Vehicles
Cosmeceutics and Delivery Systems
The Skin and Its Permeability
Enhancement of Skin Permeation
Skin Hydration

Evaluation of Cosmetic Products
Assessing the Bioactivity of Cosmetic Products and Ingredients
Stability Testing of Cosmetic Products
Quantitation of Penetrant Molecules Within the Skin

Emulsions and Surfactant Association Structures
Multiple Emulsions
Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)
Fluorocarbon Gels
Vapor Pressures of Fragrances After Application: Some Fundamental Factors

Vesicular and Molecular Systems
Liposomes
Liposomes and Follicular Penetration
Cyclodextrins in Cosmetics

Particulate Systems
Microcapsules in Cosmetics
Applications of Polyvinyl Alcohol Microcapsules
Delivery by Nylon Particles

SKU : DA34

SPECIAL INDIAN REPRINT !

Pomegranates
Ancient Roots to Modern Medicine
edited by Navindra P. Seeram

Pomegranates offers an exploration of the biochemistry, health effects, and cultivation of the pomegranate that is as authoritative as it is unparalleled.

Features:

• Presents the latest findings on the potential human health benefits of this exceptionally polyphenol-rich fruit
• Includes a substantial section on commercialization and another on plant growth and improvement

Contents

Biochemistry

• Pomegranate Phytochemicals
• Antioxidative Properties of Pomegranate: In Vitro Studies
• Bioavailability of Pomegranate Polyphenols

Health Effects

• Cardiovascular I: Protection against Cardiovascular Diseases
• Cardiovascular II: Protection Against Stroke
• Cancer I: Anticancer Potential of Pomegranate
• Cancer II: Molecular Mechanisms of Chemoprevention of Cancer by Pomegranate
• Cancer III: Pomegranate and Prostate Cancer Chemoprevention
• Estrogen Studies I: Estrogenic Compounds and Lack of Estrogenic Effects In Vitro
• Estrogen Studies II: Absence of Significant Estrogenic Effects in the Postmenopausal Population
• Antimicrobial Activities of Pomegranate

Commercialization

• Commercialization of Pomegranates: Fresh Fruit, Beverages, and Botanical Extracts
• Plant Growth and Improvement
• Pomegranates: A Botanical Perspective
• Postharvest Biology and Technology of Pomegranates

Index

SKU : DA97879655
Weight : 1 kg

Features

Includes every major type of savory shelf-stable snack product

Covers ingredients, equipment, preparation, processing, and post shaping and drying operations

Features contributors from leading equipment and supplier companies

Provides industry-based information not found in any other reference

Discusses sensory evaluation and quality control

Serves as a handy reference of ingredients specifications and process operating conditions

SummaryProviding a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.




Table of Contents

Contents

Snack Foods Setting

• Industry Scope
• The Snack Industry: History, Domestic and Global Status

Ingredients and General Equipment

• Food Quality of Corn
• Alkaline-Cooked Corn Products
• Starches for Snack Foods
• Oils and Industrial Frying
• Hot Air Dryers

Snack Foods Preparation and Dedicated Equipment

• Potatoes and Potato Chips
• Use of Dried Potatoes in Snack Foods
• Tortilla Chip Processing
• Snack Foods From Formers and High-Shear Extruders
• Snack Foods From Cooking Extruders
• Perfect Pretzel Production
• Popcorn Products
• Snack Foods of Animal Origin
• Rice-Based Snack Foods
• Japanese Snack Foods
• Snack Foods of India

Operations After Shaping and Drying

• Snack Food Seasonings
• Snack Seasonings Application
• Sensory Evaluation in Snack Foods Development and Production
• Product Protection and Packaging Materials
• Snack Foods Filling and Packaging
• Evaluation Methods and Quality Control for Snacks

Appendices
Index
SKU : DA7979866
Weight : 2 kg

May 14, 2012 by CRC Press
Reference - 476 Pages - 93 B/W Illustrations

Features

• Explores nutritional and health aspects of sweeteners in food and drinks
• Examines risk assessment procedures for the evaluation of sweeteners
• Discusses U.S., Japanese, and Indian regulations and other legislation worldwide
• Analyzes environmental and health concerns of genetically modified sugar beet and high fructose corn syrup

Summary

Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives.

Topics include:

• The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols
• Analytical methodologies for determining low-calorie nonnutritive sweeteners
• Honey, syrups, and their physicochemical aspects and applications
• Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate
• Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners
• The impact of sweeteners and sugar alternatives on nutrition and health
• Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup
• Inulin and oligofructose as soluble dietary fibers derived from chicory root

As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry

Table of Contents

Sweeteners in General;
T. Varzakas, A. Labropoulos, and S. Anestis

Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides);
Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti

Sugar Alcohols (Polyols);
G. A. Evrendilek

Low Calorie Nonnutritive Sweeteners;
G.-P. Nikoleli and D. P. Nikolelis

Honey;
A. Labropoulos and S. Anestis

Syrups;
A. Labropoulos and S. Anestis

Other Sweeteners;
T. Varzakas and A. Labropoulos

Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies,
Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet); T. Varzakas and B. zer

Quality Control of Sweeteners: Production, Handling, and Storage;
T. Varzakas

EU, U.S., and Third World Country Regulations and Japanese Legislation;
T. Varzakas
Nutritional and Health Aspects of Sweeteners; T. Varzakas and C. Chryssanthopoulos
Genetically Modified Herbicide-Tolerant Crops and Sugar BeetEnvironmental and Health Concerns; T. Varzakas and V. Pletsa
Bulking and Fat-Replacing Agents; T. Vasiljevic and T. Varzakas
Risk Assessment of Sweeteners Used as Food Additives; A. Mortensen and J. C. Larsen
Index

SKU : ME8t855
Weight : 2 kg

SPECIAL INDIAN REPRINT !!

Cinnamon
and Cassia
The Genus Cinnamomum
by P. N Ravindran,
K. Nirmal-Babu
and M. Shylaja

Cinnamon and Cassia describes:

Srilankan (Ceylon) cinnamon

Chinese cassia

Indonesian cassia

Indian cassia

Camphor

Other useful spices of the Cinnamomum plant

In addition to an extensive bibliography, Cinnamon and Cassia: The Genus Cinnamomum includes an appendix listing recipes that contain cinnamon or cassia as an ingredient.

Cinnamon and Cassia: Genus Cinnamomum will be an invaluable handbook to all professionals and students in the spice industry. This is the only major reference book available on these important spices.

Contents

Botany and Crop Improvement of Cinnamon and Cassia

Chemistry of Cinnamon and Cassia

Cultivation and Management of Cinnamon

Harvesting, Processing, Products and Quality Assessment of Cinnamon

Chinese Cassia

Indonesian Cassia (Indonesian Cinnamon)

Indian Cassia

Camphor Tree Cinnamomum Camphora (Bercht. & Presl.)

Pests and Diseases of Cinnamon and Cassia

Pharmacology and Toxicology of Cinnamon and Cassia

Economics and Marketing of Cinnamon and Cassia

End Uses of Cinnamon

Cinnamon and Cassia, the Future Vision

Other Useful Species of Cinnamomum

Index

SKU : DA57
Weight : 1 kg

SPECIAL INDIAN REPRINT !

Beverages
Technology, Chemistry and Microbiology
by Alan H. Varnam

Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.

Contents

Mineral water and other bottled waters

Fruit juices

Soft drinks

Tea

Coffee

Cocoa and chocolate-based beverages

Alcoholic beverages: I. Beer

Alcoholic beverages: II. Wine

Alcoholic beverages: III. Distilled spirits

Index

SKU : ST8779414
Weight : 1 kg

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

Stephen T. BeckettsThe Science of Chocolateis a staple on the shelves of chocolate makers everywhere. This volume takes a deep look at the mechanics and chemistry behind the chocolate making process, and integrates everything from the history of chocolate to practical issues like packaging and nutrition.

For anyone interested in food science, the book caps off with a series of experiments that demonstrate the physical, chemical, and mathematical principles involved in the process of making chocolate from the bean. A dense but accessible resource, the volume is useful for home chocolate makers and industry professionals alike.

Contents :

Chapter 1 :The History of Chocolate

Chapter 2 :Chocolate IngredientsChapter 3 :Cocoa Bean ProcessingChapter 4 :Liquid Chocolate MakingChapter 5 :Controlling the Flow Properties of Liquid ChocolateChapter 6 :Crystallising the Fat in ChocolateChapter 7 :Manufacturing Chocolate ProductsChapter 8 :Analytical TechniquesChapter 9 :Different Chocolate ProductsChapter 10 :Legislation, Shelf Life and PackagingChapter 11 :Nutrition and HealthChapter 12 :Experiments with Chocolate and Chocolate ProductsGlossarySubject index

SKU : DA887978888
Weight : 1 kg

Rare Book ! Second Hand Copy - Good Condition

Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography

Author(s):

Walter Jennings
Shibamoto

Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles.

Topics range from gas chromatographic system requirements and retention indices to selective detectors, ancillary reactions, and gas chromatography-mass spectrometry.

This text is comprised of six chapters; the first of which provides an overview of the use of glass capillary gas chromatography in qualitative analysis of flavor and fragrance volatiles. The discussion then turns to gas chromatographic system requirements with respect to columns, inlets, detectors, and temperature control. The reader is also introduced to the Kovats retention index system, which utilizes a logarithmic scale to describe the retention behavior of a compound relative to that of the n-paraffin hydrocarbons. The use of selective detectors, such as thermal conductivity, flame ionization, nitrogen-phosphorus, electron capture, and photoionization detectors in qualitative analysis, is also considered.

The final two chapters focus on ancillary reactions in glass capillary gas chromatography and general considerations in gas chromatography-mass spectrometry, including interfacing.

This book is intended primarily for researchers involved in studies of the volatile constituents of fragrances, food, and natural products.

Table of Contents

SKU : DA070796976
Weight : 1 kg