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Original Essays | November 9, 2009

Jesse Bullington: IMG Abash'd the Devil Stood



I don't believe in evil. It's a word I use, certainly, because words are shortcuts and we all take the short way round from time to time, but that's... Continue »
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Other titles in the Food Science and Technology series:

  1. Biological and Bioenvironmental Heat and Mass Transfer
  2. Characterization of Cereals and Flours
  3. Computer Vision Technology for Food Quality Evaluation
  4. Engineering Properties of Foods, Third Edition
  5. Enzymes in Food Processing
  6. Fat Crystals Networks with DVD
  7. Fatty Acids in Foods and Their Health Implications, Third Edition
  8. Food Plant Design
  9. Food Polysaccharides, Second Edition
  10. Food Process Design Ent
  11. Food Protein Analysis
  12. Gluten-Free Cereal Products and Beverages
  13. Handbook of Flavor Characterization
  14. Handbook of Food and Beverage Fermentation Technology
  15. Handbook of Food Enzymology
  16. Handbook of Food Preservation
  17. Handbook of Frozen Foods
  18. Handbook of Vegetable Preservation and Processing
  19. Industrialization of Indigenous Fermented Foods, Second Edition,
  20. International Handbook of Foodborne Pathogens
  21. Introduction to Food Toxicology
  22. Lactic Acid Bacteria
  23. Microwaves in the Food Processing Industry
  24. Milk Proteins: From Expression to Food
  25. Novel Food Processing Technologies
  26. Postharvest Handling: A Systems Approach
  27. Postharvest Physiology and Pathology of Vegetables, Second Edition,
  28. Radionuclide Concentrations in Food and the Environment
  29. Sensory Evaluation Practices 3RD Edition
  30. Sensory-Directed Flavor Analysis
  31. Statistical Methods in Food & Consumer Research
  32. The Chemistry and Technology of Pectin
  33. Vitamin Analysis for the Health and Food Sciences, Second Edition
  34. Vitamin E
  35. Waste Management for the Food Industries
  36. What Can Nanotechnology Learn from Biotechnology?: Social and Ethical Lessons for Nanoscience from the Debate Over Agrifood Biotechnology and Gmos
  37. Wine Tasting: A Professional Handbook
  38. The Superior Project Manager
  39. Handbook of Functional Gastrointestinal Disorders
  40. Bismuth-Based High-Temperature Superconductors
  41. Misused Statistics 2ND Edition
  42. Numerical Solution of Markov Chains
  43. Therapeutic Applications of NSAIDS
  44. Aspartame
  45. Chronic Myelogenous Leukemia
  46. Consumer Testing and Evaluation of Personal Care Products Ces
  47. New Acrolides, Azalides, and Streptogramins in Clinical Practice Esign
  48. Practical Guide to Infrared Microspectroscopy
  49. Cell Adhesion in Bioprocessing and Biotechnology
  50. Food Texture
  51. Monoclonal Antibodies in Diagnostic Immunohistochemistry
  52. Omega-3 Fatty Acids in Health and Disease
  53. Seafood
  54. Food Processing Operations and Scale-Up
  55. Fish Quality Control by Computer Vision
  56. Arc Welding Automation Processing
  57. Acesulfame-K
  58. Clostridium Botulinum
  59. Reliability Improvement with Design of Experiment, Second Edition, Reserving Mappings
  60. Handbook of Debt Management
  61. Chromatographic Science Series #65: Analyzing Food for Nutrition Labeling and Hazardous Contaminants
  62. Signal Transduction in Lung Cells
  63. Industrial Applications of Microemulsions
  64. Organizational Behavior and Public Management, Third Edition,
  65. Statistics, Textbooks and Monographs #68: Safety of Irradiated Foods, Second Edition,
  66. Handbook of Fruit Science and Technology
  67. Food Antioxidants (Monographs and Textbooks in Pure and Applied Mathematics)
  68. Powdered Detergents
  69. Freezing Effects on Food Quality
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  71. Polymer-Surfactant Systems
  72. Algorithms for Computer-Aided Design of Multivariable Control Systems
  73. Handbook of Vegetable Science and Technology
  74. Polysaccharide Association Structures in Food
  75. Modern Digital Control Systems, Second Edition
  76. Spice Science and Technology Tion
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  78. Statistics, Textbooks and Monographs #95: International Food Safety Handbook
  79. Fatty Acids in Foods and Their Health Implications, Second Edition,
  80. Fluorinated Surfactants and Repellents, Second Edition, Volume 3
  81. Safe Handling of Foods Finite Volume Methods
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  84. Drug Residues in Foods
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  86. Green Tea
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Food Science and Technology #69: Synthesis of Porous Materials

by Mario L. Occelli

Synopses & Reviews

Publisher Comments:

"Based on the American Chemical Society's Symposium on the synthesis of zeolites, expanded layered compounds, and other microporous solids held recently in Anaheim, California. Describes up-to-date advances in porous materials preparation. Integrates numerous new results in a single-source volume."

Book News Annotation:

The proceedings of the third ACS international symposium, which focused on the synthesis of zeolites, expanded layered compounds, and other microporous solids, with an emphasis on crystallization mechanisms and synthesis strategies. The 43 papers include reports on many new materials such as silica-based solids, aliminophosphates, and related phases. Papers on the synthesis of ordered mesoporous solids such as the MCM-41 type materials emphasize the mechanism of their formation and the incorporation of transition elements in their framework. Other topics include the preparation of two cobalt-substituted zincophosphate molecular sieves, the kilogram-scale production of EMT zeolite, and fatty acid chains in lithium aluminum layered double hydroxides as a new class of gas chromatographic stationary phase. The date and location of the symposium are not noted. The CiP data shows the title as Synthesis of Microporous Materials....
Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN:
9780824797591
Subtitle:
Zeolites: Clays, and Nanostructures
Author:
Occelli, Mario L.
Author:
Occelli, Occelli
Publisher:
CRC Press
Subject:
Chemistry - General
Subject:
Engineering - General
Subject:
Engineering - Chemical & Biochemical
Subject:
Congresses
Subject:
Zeolites
Subject:
Chemical & Biochemical
Subject:
Zeolites -- Congresses.
Subject:
Molecular sieves -- Congresses.
Series:
Food Science and Technology
Series Volume:
69
Publication Date:
January 1996
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
744
Dimensions:
9.30x5.94x1.54 in. 2.49 lbs.

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