rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Rheology of Biological Soft Matter
    sub title: Fundamentals and Applications
  name:
    name part: Kaneda, Isamu.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: ja
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    reformatting quality: access
    form: remote
    extent: 1 online resource (VIII, 390 p. 222 illus., 45 illus. in color.)
  abstract: In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered. This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields.
  table of contents: Bridging the gap between single molecule unbinding properties and macromolecular rheology -- Zero-Shear Viscosities of Polysaccharide Solutions -- Gel-Solvent Friction -- Swallowing and the rheological properties of soft drink and agar gel -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Rheological Studies on Gelation Kinetics of Powdered Soybean in the presence of Glucono-δ-Lactone -- Linkage between food rheology and human physiology during oral processing -- Gelation characteristics of heat-induced gels mixed meat with fish proteins -- Rheology modifiers for the management of dysphagia -- The effect of Preparation Conditions on the rheological properties of Gomatofu (Sesame tofu) -- Rheology control agents for cosmetics -- Rheological Properties of Personal Lubricants -- Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage -- Physical Properties of Pig Vitreous Body. .
  note: edited by Isamu Kaneda.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Polymers
  subject:
    topic: Chemical engineering
  subject:
    topic: Amorphous substances
  subject:
    topic: Complex fluids
  subject:
    topic: Biomaterials
  related item:
    title info:
      title: Soft and Biological Matter
  identifier: 9784431560807
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record creation date: 161116
    record change date: 20251008112016.0
    record identifier: 100602