Bøger af Ioana Stanciu

The book with the title "Rheology of bakery products" is structured in 3 chapters. Chapter one includes the nutritional value of food products with sub-chapters on the quality of food products, the chemical composition of food and the energy value of food. Subchapter two includes raw and auxiliary materials used to obtain flour, bakery and pastry products, wheat and rye flour, water, flours, salt, sugars (sweeteners) and sugar products, food fats, milk and milk by-products, eggs, fruits and vegetables, improvers used in baking, stimulants, spices, dyes and flavors, oil seeds and premixes.

The book with the title "Rheology of varnishes and paints" is structured in four chapters. Chapter one includes general considerations regarding varnishes and paints: introduction pelliculogens, structural components, the cross-linking-drying process, forms of presentation and classification of varnishes and paints according to the position in the painting system. Chapter two structural components of paints. Chapter three the basic concepts of rheology. Chapter four covers applied rheology in the protective and decorative coating industry.

The book entitled "Biopolymers" is structured in 3 chapters. Chapter one includes the classification of biopolymers as well as the main types of biopolymers (biodegradable natural polymers and biopolymers based on synthetic materials). Biopolymers based on synthetic materials is: polyglycolide acid (PGA), polylactide acid (PLA), poly (lactide-co-glycolide), polycaprolacton, poly dioxanone, polyurethane, polyhydroxybutyrate (PHB), polyhydroxyval-erate (PHV) and copolymers, polyanhydried and poly( orthoesters). Chapter two includes the use of biopolymers in medicine, surgery, food biopolymers and the use of biopolymers in industry.

The book entitled " Rheology of essential oils and animal fat" is structured in 13 chapters and includes the rheology of essential oils, animal fat and vegetal oils. Chapter 1 includes all herbs with coverage, description, use. Chapters two and three include the chemical composition of medicinal plants, pharmacodynamic action, contraindications, precautions, side effects and / or side effects and products. Chapter 4 covers the rheology of medicinal plants. The following chapters include animal and vegetable fats as well as commercial fats. Chapters 12 and 13 cover the rheology of animal fats and the rheology of plant fluids.

The book entitled "Rheology of cosmetic creams, lotions and shampoos" is structured in 15 chapters and includes the rheology of cosmetics, lotions and shampoos. Chapter 1 covers the basics of rheology. Chapter 2 presents a rheological study of lotions and cosmetics. Chapter 3 includes the study of cosmetics. Other chapters include the study of cosmetics and creams. The final chapters include the classification of shampoos, their composition as well as the rheological study. The last chapter the final conclusions.