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1.

図書
図書
1. Physical and chemical data. 3rd ed (v. 1 ; v. 2)
editor, Gerald D. Fasman
出版情報: Cleveland, Ohio ; Boca Raton, Fla. : CRC Press, c1976  2 v. ; 26 cm
シリーズ名: CRC handbook of biochemistry and molecular biology / editor, Gerald D. Fasman ; [D]
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目次情報: 続きを見る
Principles of automation in the dairy industry / W. Kirkland1：
Introduction and historical development / 1.1：
Automation and control of dairy processes / 1.2：
Process equipment / 1.2.1：
Sensors and actuators / 1.2.2：
Electrical cabling, fieldbus technology and smart devices / 1.2.3：
Programmable logic controllers / 1.2.4：
Soft programmable logic controllers and embedded controllers / 1.2.5：
Supervisory control and data acquisition / 1.2.6：
Network communications and systems integration / 1.2.7：
Manufacturing execution systems / 1.2.8：
Enterprise resource planning / 1.2.9：
Designing an automated process line / 1.3：
User requirements specification / 1.3.1：
Functional design specification / 1.3.2：
Design implementation: project management / 1.3.3：
The future / 1.4：
Further reading
Primary milk production / A. L. Kelly2：
Introduction / 2.1：
Global milk production trends / 2.1.1：
Farm production trends / 2.1.2：
Husbandry management and milk quality / 2.2：
Lactation cycle and milk quality / 2.2.1：
Effect of diet on milk composition / 2.2.3：
Influence of genetic factors and breed on milk quality / 2.2.4：
Mastitis, somatic cell counts and milk quality / 2.2.5：
Milking and feeding systems / 2.3：
Milking machines and effects on milk quality / 2.3.1：
Automated concentrate feeding systems / 2.3.2：
Bulk storage, collection and transportation / 2.4：
Milk cooling and storage / 2.4.1：
Milk collection and handling in developing countries / 2.4.2：
Quality payment schmes and quality optimization / 2.5：
Mastitis control strategies / 2.5.1：
Other animal welfare issues / 2.5.2：
Milk payment and acceptance schemes / 2.5.3：
Acknowledgements
References
Liquid milk / D. D. Muir ; A. Y. Tamime3：
Milk composition / 3.1：
Proteins in milk / 3.1.1：
Lactose and minerals / 3.1.2：
Milk fat / 3.1.3：
Heat-treated milk products / 3.2：
Chemical effects / 3.2.1：
Destruction of microorganisms and enzymes / 3.2.2：
Effects on other milk constituents / 3.2.3：
From farm to factory / 3.3：
Milk collection / 3.3.1：
Milk distribution / 3.3.2：
Delivery to the factory / 3.3.3：
Extension of the shelf-life of raw milk / 3.3.4：
At the factory / 3.3.5：
Milk handling in dairies / 3.4：
Reception of milk / 3.4.1：
Milk processing / 3.4.2：
Pasteurisation systems / 3.4.3：
Extended-shelf-life milk / 3.4.4：
High-temperature pasteurisation / 3.4.5：
In-container sterilisation / 3.4.6：
Ultra high temperature (UHT) / 3.4.7：
Recombination technology / 3.5：
Packaging lines and storage / 3.6：
Statistical process control / 3.7：
Acknowledgement
Concentrated and dried dairy products / P. De Jong ; R. E. M. Verdurmen4：
Evaporation / 4.1：
Drying / 4.1.2：
Product and process technology / 4.2：
Evaporated and dried products / 4.2.1：
Process design and operation / 4.2.2：
Quality control / 4.3：
Control of process conditions / 4.3.1：
Control of product properties / 4.3.2：
High fat content dairy products / H. M. P. Ranjith ; K. K. Rajah5：
Properties of milk fat / 5.1：
Melting and crystallisation / 5.1.2：
High fat content emulsions: oil-in-water type / 5.2：
Centrifugal separation / 5.2.1：
Control of fat content in creams / 5.2.2：
Cleaning of milk separators / 5.2.3：
Description of creams / 5.2.4：
Processing of cream / 5.2.5：
Factors affecting cream quality / 5.2.6：
Processing recommendations for high fat content products / 5.3：
Properties required of high fat emulsions for table spreads / 5.3.1：
Butter manufacture / 5.3.2：
Anhydrous milk fat / 5.3.3：
Ghee / 5.3.4：
Butterschmalz / 5.3.5：
Fractionation of milk fat / 5.4：
Yoghurt and other fermented milks / R. K. Robinson ; E. Latrille6：
Background / 6.1：
Classification of fermented milks / 6.2：
Mesophilic microfloras / 6.2.1：
Thermophilic and/or therapeutic microfloras / 6.2.2：
Microfloras including yeasts and lactic acid bacteria / 6.2.3：
Microfloras including moulds and lactic acid bacteria / 6.2.4：
Manufacture of fermented milks / 6.3：
Raw materials / 6.3.1：
Fortification of the milk / 6.3.2：
Heat treatment of the milk / 6.3.3：
Microbiology of the processes / 6.3.4：
Fermentation / 6.3.5：
Final processing / 6.3.6：
Retail products / 6.3.7：
Options for automation and mechanisation / 6.4：
Processing plants / 6.4.1：
Quick chilling, cold storage and retrieval of products / 6.4.4：
Product recovery / 6.4.5：
Automation in handling systems for finished product / 6.4.6：
Recent developments in some fermented-milk products / 6.5：
Long-life yoghurt / 6.5.1：
Strained or concentrated yoghurt / 6.5.2：
Dried fermented milks / 6.5.3：
Frozen yoghurt / 6.5.4：
Drinking yoghurt / 6.5.5：
Process control systems / 6.6：
Controlled variables / 6.6.1：
New reliable sensors for fermentation monitoring / 6.6.3：
Advanced monitoring: prediction of the final process time / 6.6.4：
Statistical process control and future trends / 6.6.5：
Cheddar cheese production / B. A. Law7：
Cheesemaking as process engineering / 7.1：
Coagulation of milk and curd formation / 7.3：
Vat design / 7.3.1：
Cutting and stirring / 7.3.2：
Theoretical aids to the optimisation of the cutting and scalding stage / 7.3.3：
Curd draining, cheddaring, milling and salting / 7.4：
Production of pressed cheese blocks ready for maturation / 7.5：
Storage and maturation of cheese / 7.6：
Semi-hard cheeses / G. Van Den Berg8：
Cheese varieties involved / 8.1：
General technology / 8.1.2：
General historical background / 8.1.3：
Basic technology / 8.2：
Milk handling and processing / 8.3：
Milk fat standardisation / 8.3.1：
Control of sporeformers by bactofugation and microfiltration / 8.3.2：
Pasteurisation / 8.3.3：
Cheese vats and curd production / 8.4：
Horizontal vats / 8.4.1：
Vertical vats / 8.4.2：
Preparation of the curd / 8.4.3：
Instrumentation to control and automate curd cutting time / 8.4.4：
Curd drainage and moulding / 8.5：
Buffer tanks / 8.5.1：
Casomatic systems / 8.5.2：
Pre-pressing vats / 8.5.3：
Pressing / 8.6：
Cheese pressing / 8.6.1：
Mould handling / 8.6.2：
Brining / 8.7：
Brine composition / 8.7.1：
Hygiene measures / 8.7.2：
Brining systems / 8.7.3：
Dry salting / 8.7.4：
Treatment during natural ripening / 8.8：
Cheese handling systems / 8.8.1：
Conditioning of the ripening room / 8.8.2：
Soft fresh cheese and soft ripened cheese / H. Pointurier9：
Characteristics of ripened and fresh soft cheeses / 9.1：
Soft ripened cheeses (les fromages a pate molle) / 9.2.1：
Fresh cheese (fromage frais) / 9.2.2：
The key phases in the process plant for soft cheese manufacture / 9.3：
Soft ripened cheeses / 9.3.1：
Soft fresh cheeses / 9.3.2：
Cottage cheese / 9.3.3：
Mechanisation and automation solutions / 9.4：
Pasta Filata cheeses / O. Salvadori del Prato9.4.1：
General introduction and basic classification / 10.1：
Technology of Pasta Filata cheeses / 10.2：
Mozzarella and soft Pasta Filata cheeses / 10.2.1：
Provolone and hard Pasta Filata cheeses / 10.2.2：
Mechanisation and control of Pasta Filata cheese production / 10.3：
Coagulators or cheese vats / 10.3.1：
Filatrici and moulding machines / 10.3.2：
Hardening and brining / 10.3.3：
Packaging / 10.3.4：
Miscellaneous systems / 10.3.5：
Quality control of Pasta Filata cheese processing / 10.4：
Rheological properties / 10.4.1：
Microstructure / 10.4.2：
Hazard analysis critical control points / 10.4.3：
Membrane processing / H.C. Van der Horst11：
Principles of membrane processes / 11.1：
Process control and automation of membrane processes / 11.2：
Membrane applications for milk / 11.3：
Milk concentration by reverse osmosis / 11.3.1：
Demineralisation by nanofiltration / 11.3.2：
Milk protein standardisation by ultrafiltration / 11.3.3：
Milk protein concentration by ultrafiltration and microfiltration / 11.3.4：
Removal of bacteria, spores and somatic cells from raw milk by microfiltration / 11.3.5：
Applications to cheese / 11.4：
Soft and hard cheese varieties / 11.4.1：
Applications for whey / 11.5：
Concentration of whey by reverse osmosis / 11.5.1：
Demineralisation of whey by nanofiltration / 11.5.2：
Whey protein concentrate production by ultrafiltration / 11.5.3：
Whey protein fractionation / 11.5.4：
Miscellaneous processes / 11.6：
Clarification of brine / 11.6.1：
Recycling of cleaning solutions / 11.6.2：
Nonproduct operations, services and waste handling / L. Robertson12：
Nonproduct operation and maintenance / 12.1：
Plant commissioning / 12.1.1：
Start-up and shut-down / 12.1.2：
Maintenance, including predictive or planned maintenance / 12.1.3：
Cleaning-in-place operation, control and automation / 12.1.4：
Supply and control of services / 12.2：
Water quality / 12.2.1：
Electricity / 12.2.2：
Steam / 12.2.3：
Hot water / 12.2.4：
Chilled water / 12.2.5：
Compressed air / 12.2.6：
Dryer air / 12.2.7：
Cogeneration / 12.2.8：
Waste heat recovery and re-use / 12.2.9：
Waste handling / 12.3：
Legal issues / 12.3.1：
Waste minimisation / 12.3.2：
Waste characterisation / 12.3.3：
Waste product and by-product treatment / 12.3.4：
Nutrient and biological oxygen demand reduction / 12.3.5：
Index
Principles of automation in the dairy industry / W. Kirkland1：
Introduction and historical development / 1.1：
Automation and control of dairy processes / 1.2：
2.

図書
図書
2. Proteins. 3rd ed (v. 1 ; v. 2 ; v. 3)
editor, Gerald D. Fasman
出版情報: Cleveland, Ohio ; Boca Raton, Fla. : CRC Press, c1976  3 v. ; 26 cm
シリーズ名: CRC handbook of biochemistry and molecular biology / editor, Gerald D. Fasman ; [A]
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目次情報: 続きを見る
Adulteration and authenticity of oils and fats: an overview
Authentication of olive oil
Authentication of cocoa butter
Authentication of evening primrose, borage and fish oils
Authentication of milk fat and other animal fats
Analysis of minor components as an aid to authentication
Chemometrics as an aid to authentication
Authenticity of edible oils and fats - the legal position
References
Index
Adulteration and authenticity of oils and fats: an overview
Authentication of olive oil
Authentication of cocoa butter
3.

図書
図書
3. Nucleic acids. 3rd ed (v. 1 ; v. 2)
editor, Gerald D. Fasman
出版情報: Cleveland, Ohio ; Boca Raton, Fla. : CRC Press, c1975-c1976  2 v. ; 26 cm
シリーズ名: CRC handbook of biochemistry and molecular biology / editor, Gerald D. Fasman ; [B]
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Technical and commercial considerations / D. R. Bain ; G. A. Giles1：
Introduction / 1.1：
Properties / 1.2：
Testing and specification / 1.3：
Marketing considerations / 1.4：
Rigid packaging / 1.5：
Flexible packaging / 1.6：
Application areas / 1.7：
Stock keeping unit (SKU) mix / 1.8：
Costs / 1.9：
Support technologies / 1.10：
Packaging without plastics--image, environmental issues and recycling / 1.11：
Conclusion / 1.12：
Reference
Types of plastics materials, barrier properties and applications / D. Brooks2：
Commodity polymers / 2.1：
Polyester / 2.2.1：
Polypropylene / 2.2.2：
Polyethylene / 2.2.3：
Polystyrene / 2.2.4：
Polyvinyl chloride / 2.2.5：
Barrier polymers / 2.3：
Ethylene vinyl alcohol copolymer / 2.3.1：
Polyvinylidene chloride / 2.3.2：
Polyesters / 2.3.3：
Nylon MXD6 / 2.3.4：
Other barrier polymers / 2.3.5：
Technical polymers / 2.4：
Olefin polymers / 2.4.1：
Thermoplastic elastomers / 2.4.2：
Polystyrene copolymers / 2.4.3：
Polyamides / 2.4.4：
Other polymers / 2.4.6：
New and future developments / 2.5：
Single-site catalyst polymers / 2.5.1：
Barrier developments / 2.5.2：
Biodegradable polymers / 2.5.3：
Structural design, CAD/CAM, performance and finite element analysis / H. Hughes3：
Design / 3.1：
CAD/CAM / 3.3：
Computer assisted drawing / 3.3.1：
Computer assisted manufacturing / 3.3.2：
Finite element analysis / 3.3.3：
Further reading
Rapid prototyping and tooling / M. Naylon4：
Overview / 4.1：
Rapid prototyping / 4.2：
Concept modelling / 4.3：
Stereolithography (SL) / 4.4：
Selective laser sintering (SLS) / 4.5：
Laminated object manufacturing (LOM) / 4.6：
Fused deposition modelling (FDM) / 4.7：
Advantages of prototypes / 4.8：
Vacuum casting / 4.9：
RTV silicone tool preparation / 4.9.1：
Vacuum casting RTV polyurethane / 4.9.2：
Use of rapid prototyping in packaging / 4.10：
Keltool inserts / 4.11：
History of Keltool inserts / 4.11.1：
Technology of Keltool inserts / 4.11.3：
Design and decoration formats / M. Shickle4.11.4：
The role of design in determining packaging form and decoration / 5.1：
Managing pack requirements / 5.2：
The material selection process / 5.3：
Brands, product communication and the impact on packaging shape / 5.4：
Brands, products and packs never stand still / 5.5：
Basic / 5.5.1：
Discriminator / 5.5.2：
Energiser / 5.5.3：
Summary / 5.6：
References
Development of flexible plastics packaging / J. Dixon6：
Design criteria / 6.1：
Primary design criteria / 6.2.1：
Secondary design criteria / 6.2.2：
Basic properties of raw materials for flexible packaging / 6.3：
Case studies / 6.4：
Frozen vegetable bag / 6.4.1：
Breakfast cereal liner / 6.4.2：
Tobacco carton overwrap / 6.4.3：
Biscuit roll wrap / 6.4.4：
Potato crisp bag / 6.4.5：
Confectionery countline flow wrap / 6.4.6：
Modified atmosphere tray and lidding / 6.4.7：
Soup sachets / 6.4.8：
Shelf-stable pouch for ready meals / 6.4.9：
The development process / 6.5：
In theory / 6.5.1：
In practice / 6.5.2：
Plastics in active packaging / M. L. Rooney6.5.3：
Overview of active packaging plastics / 7.1：
Plastics with functional additives / 7.3：
Removal of undesirable components / 7.3.1：
Absorbers of odours and food constituents / 7.3.2：
Addition of desired components / 7.3.3：
Reactive polymers / 7.4：
Oxygen scavenging / 7.4.1：
Absorption of odours and food components / 7.4.2：
Antimicrobial surface generation / 7.4.3：
Physical property modification / 7.4.4：
Plastics composite structures / 7.5：
Absorption of water / 7.5.1：
Conclusions / 7.6：
The changing image of plastics packaging in the marketplace / A. Streeter8：
The switch to plastics packaging / 8.1：
Cost / 8.2.1：
The environmental agenda / 8.2.2：
Barrier / 8.2.3：
Shape / 8.2.4：
Decoration / 8.2.5：
SDO (simplicity, diversity and opportunity) / 8.2.6：
The evolution of lifestyle products / 8.3：
Global trends in plastics packaging / 8.4：
The application of flexibles / 8.4.1：
The growth of PET bottles / 8.4.2：
Plastics claiming to be an environmentally beneficial piece of packaging / 8.4.3：
The creative urge / 8.4.4：
Plastics packaging and the environment / T. McCormack8.5：
Sustainable development / 9.1：
Plastics and sustainable development / 9.3：
Economic development / 9.3.1：
Social justice / 9.3.2：
Environmental protection / 9.3.3：
Packaging as a concept / 9.4：
Leverage / 9.5：
The anatomy of a dustbin / 9.6：
The situation without plastics packaging / 9.7：
Waste management (WM) / 9.8：
Prevention / 9.8.1：
Preventative design / 9.8.2：
Technological innovation / 9.8.3：
Packaging trends / 9.9：
Impact of plastics packaging / 9.10：
Total resource savings in packaging through plastics use / 9.11：
Assumptions / 9.11.1：
Plastics waste management / 9.12：
Reuse / 9.12.1：
Recycling of plastics / 9.12.2：
Eco-efficiency model / 9.12.3：
Waste management options / 9.12.4：
Life-cycle analyses (LCA) / 9.13：
Legislation / 9.14：
The Packaging and Packaging Waste Directive (PandPWD) / 9.14.1：
Marking / 9.14.2：
Essential requirements / 9.14.3：
Legislation and the plastics industry approach / 9.14.4：
Acknowledgements / 9.15：
Bibliography
Recycling and reuse of plastics packaging for the consumer market / I. S. Dent10：
The legislative pressures for recycling / 10.1：
The sustainability pressures on packaging / 10.2：
Plastics as a material of choice / 10.3：
Life-cycle analysis / 10.4：
Future legislation / 10.5：
Plastics packaging recycling in the consumer goods sector / 10.6：
Recycling in the US and Japan / 10.7：
Plastics packaging reuse systems / 10.8：
Consumers and reusables / 10.9：
Plastics recycling technology / 10.10：
Technical problems in mechanical recycling / 10.11：
Feedstock recycling / 10.12：
Mechanical recycling technologies / 10.13：
Feedstock recycling technologies / 10.14：
Solvolysis routes / 10.14.1：
Thermolysis routes / 10.14.2：
The German experience / 10.15：
Use in blast furnaces / 10.16：
Other feedstock recycling developments / 10.17：
Polymer cracking process / 10.18：
Texaco gasification process / 10.19：
Degradability / 10.20：
Analysis of polymer usage for plastics packaging in Western Europe / C. CrossAppendix：
Trends in total demand for packaging polymers in all Western Europe / A.1：
Drinks / A.2.1：
Non-foods / A.2.2：
Fresh foods / A.2.3：
Processed foods / A.2.4：
Total polymer demand in consumer goods markets--Western European countries / A.3：
Polymer demand for flexible packaging in consumer goods markets--Western European countries / A.4：
PE / A.4.1：
PP / A.4.2：
Polymer demand for thin-walled plastic containers in consumer goods markets--Western European countries / A.4.3：
PS / A.5.1：
Polymer demand for blown plastic containers in consumer goods markets--Western European countries / A.5.3：
HDPE / A.6.1：
PET / A.6.2：
PE demand for liquid packaging cartons in consumer goods markets--Western European countries / A.6.3：
Polymer demand for plastics closures in consumer goods markets--Western European countries / A.8：
Total polymer demand in industrial markets--Western European countries / A.8.2：
Polymer demand for flexible transit packaging in industrial markets--Western European countries / A.10：
Polymer demand for rigid plastics containers in industrial markets--Western European countries / A.11：
List of Polymers
Index
Technical and commerical considerations
The printing process
Linking lithography to packaging decoration formats
Linking rotogravure printing to packaging decoration formats
Linking flexographic printing to packaging decoration formats
Linking screen printing to packaging decoration formats
Design and manufacture of labels and sleeves
Application of labels and sleeves
Direct printing / decoration on metal
Direct printing on glass
Selecting suitable decoration formats
Graphic design and the launch process
Labelling legislation and barcoding
Future decoration systems
Technical and commercial considerations / D. R. Bain ; G. A. Giles1：
Introduction / 1.1：
Properties / 1.2：
4.

図書
図書
4. Data for biochemical research. 2nd ed (: pbk)
edited by R.M.C. Dawson ... [et al.]
出版情報: Oxford : Clarendon Press, 1969  xii, 654 p. ; 24 cm
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5.

図書
図書
5. Practical handbook of biochemistry and molecular biology
edited by Gerald D. Fasman
出版情報: Boca Raton, Fla. : CRC Press, c1989  601 p. ; 27 cm
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6.

図書
図書
6. Color atlas of biochemistry. 2nd ed., rev. and enl (: GTV ; : TNY)
Jan Koolman, Klaus-Heinrich Roehm ; 215 color plates by Juergen Wirth ; [translator, Michael Robertson]
出版情報: Stuttgart ; New York : Thieme, c2005  x, 467 p. ; 20 cm
シリーズ名: Thieme flexibook ; Basic sciences
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目次情報: 続きを見る
Basics
Biomolecules
Metabolism
Organelles
Molecular Genetics
Tissues and Organs
Nutrition
Growth and Development
Metabolic charts
Basics
Biomolecules
Metabolism
7.

図書
図書
7. Handbook of biochemistry and molecular biology. 4th ed (: Hardback)
edited by Roger L. Lundblad, Fiona M. Macdonald
出版情報: Boca Raton : CRC Press, c2010  xvii, 1080 p. ; 29 cm
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8.

図書
図書
8. The handbook of biochemistry and biophysics
Editor: Henry C. Damm. Associate editor and chairman of advisory board: Paige K. Besch. Director of documentation: Alvin J. Goldwyn
出版情報: Cleveland : World Pub. Co, 1966  xv, 736 p ; 24 cm
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