Download Free G F Unger 2213 Book in PDF and EPUB Free Download. You can read online G F Unger 2213 and write the review.

This practical volume highlights traditional, novel, and evolving aspects of the diagnosis and treatment of pulmonary embolism (PE). The contributors comprise an international team of experts. Important aspects of diagnosis, risk stratification, and differential treatment of patients with PE are presented in a concise, yet comprehensive manner. Emphasis is placed on specific issues related to PE, including pregnancy, cancer, thrombophilia, and air travel.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
AEROSOL SCIENCE TECHNOLOGY AND APPLICATIONS Aerosols influence many areas of our daily life. They are at the core of environmental problems such as global warming, photochemical smog and poor air quality. They can also have diverse effects on human health, where exposure occurs in both outdoor and indoor environments. However, aerosols can have beneficial effects too; the delivery of drugs to the lungs, the delivery of fuels for combustion and the production of nanomaterials all rely on aerosols. Advances in particle measurement technologies have made it possible to take advantage of rapid changes in both particle size and concentration. Likewise, aerosols can now be produced in a controlled fashion. Reviewing many technological applications together with the current scientific status of aerosol modelling and measurements, this book includes: Satellite aerosol remote sensing The effects of aerosols on climate change Air pollution and health Pharmaceutical aerosols and pulmonary drug delivery Bioaerosols and hospital infections Particle emissions from vehicles The safety of emerging nanomaterials Radioactive aerosols: tracers of atmospheric processes With the importance of this topic brought to the public's attention after the eruption of the Icelandic volcano Eyjafjallajökull, this book provides a timely, concise and accessible overview of the many facets of aerosol science.
This new edition of the Handbook of Surface and Colloid Chemistry informs you of significant recent developments in the field. It highlights new applications and provides revised insight on surface and colloid chemistry's growing role in industrial innovations. The contributors to each chapter are internationally recognized experts. Several chapter
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a