Sebert, P. ed.
Comparative High Pressure Biology
Science Publishers 2010.1
570 pp.(H)
ISBN 1-57808-638-8
16,000円
Contents
1. Protein Kinetics under High Pressure/ 2. Protein Folding and Aggregation under Pressure/ 3. Pressure and Heat Shock Proteins/ 4. Pressure Perturbation of Artificial and Natural Membranes/ 5. High Pressure and Food Conservation/ 6. Pressure Effects on Cells/ 7. Pressure Sensing: Depth Sensors and Depth Usage/ 8. Pressure Effects on Mammalian Central Nervous System/ 9. Pressure and Osmoregulation/ 10. Muscle Function and High Hydrostatic Pressure/ 11. Pressure and Reactive Oxygen Species/ 12. Piezophilic Prokaryotes/ 13. Effects of the Deep Sea Environment on Invertebrates/ 14. Fish and Pressure/ 15. Pressure Tolerance in Diving Mammals and Birds/ 16. Introduction to the Effects of Pressure on Human Organisms and Other Mammals/ 17. Ventilatory and Circulatory Responses to Diving/ 18. Inert Gas Narcosis/ 19. The High Pressure Nervous Syndrome/ 20. Hyperbaric Oxygen Therapy/ 21. High Hydrostatic Pressure and Cancer/ 22. Working Under Pressure/ Index/
* High pressure biology is an old, fascinating and stimulating field of research. One of the major reasons for the interest in studying high pressure is that this environmental factor also plays an important role in thermodynamics and consequently in biology. Pressure, from a biological perspective, has a bearing on all living creatures. The book presents a panoramic view of this subject from molecules to the overall organism, via the cells and unicellular species, invertebrates and vertebrates, ectotherms and endotherms. This book provides not only the more recent results in each of its chapters but also suggests new directions for research. *
Benedek, I. & Feldstein, M. M. ed.
Fundamentals of Pressure Sensitivity
CRC Press 2008.10
370 pp.(H)
ISBN 1-4200-5937-8
14,000円
Contents
1.Introduction/ 2.History/ 3.Definition or Pressure Sensitivity and Characterization of Pressure-Sensitive Behavior/ 4.Chemical and Macromolecularbasis of Pressure Sensitivity/ 5.Physical and Mechanical Basis of Pressure Sensitivity/ 6.Abbreviation/ Index/
* Discussing the definition of pressure sensitivity and characterization of pressure-sensitive behavior, Volume 1 of the Handbook of Pressure-Sensitive Adhesives and Products presents the underlying theory behind the main criteria of pressure sensitivity, including Dahlquist criterion, free volume theory, and fibrillation theory, and the pressure-sensitive performance characteristics defined by tack, peel resistance, and shear resistance. It describes the chemical and macromolecular basis of pressure sensitivity as determined by molecular mobility and its parameters and molecular structure and its regulation. The book also addresses the physical and mechanical basis of pressure sensitivity along with the mechanical properties of pressure-sensitive adhesives and products that correlate to their adhesive, converting, and end-use performance characteristics. *
Doona, C. & Feeherry, F. ed.
High Pressure Processing of Foods
Blackwell Pub. 2007.11
272 pp.(H)
ISBN 0-8138-0944-4
24,800円
Contents
1. Introduction to High Pressure Processing of Foods/ 2. Germination of Spores of Bacillus subtilis by High Pressure/ 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure/ 4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate/ temperature 5. Pressure and heat resistance of Clostridium botulinum and other endospores/ 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing/ 7. Sensitization of microorganisms to high-pressure processing by phenolic compounds/ 8. Functional genomics for optimal microbiological stability of processed food products/ 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting/ 10. Consumer Evaluations of High Pressure Processed Foods/ 11. Compression Heating and Temperature Control in High Pressure Processing Detailed contents/ Index/
* In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP. *
Wohlfarth, C.
CRC Handbook of Thermodynamic Data of Polymer Solutions at
Elevated Pressures
高圧ポリマー溶液の熱力学データ便覧
CRC Press 2005.
641 pp.(H)
ISBN 0-8493-3246-x
35,000円
Contents
1.Introduction/ 2.Vapor-Liquid Equilibrium (VLE) Data and Gas Solubilities at Elevated Pressures/ 3.Liquid-Liquid Equilibrium (LLE) Data of Polymer Solutions at Elevated Pressures/ 4.High-Pressure Fluid Phase Equilibirum (HPPE) Data of Polymer Solutions/ 5.Enthalpy Changes in Polymer Solutions at Elevated Pressures/ 6.PVT Data of Polymers and Solutions/ 7.Pressure Dependence of the Second Virial Coefficients (A2) of Polymer Solutions/ Appendices/ Index/ *
798-2 登録日 10.01.28
