Industrial chemistry and chemical engineering

Advances in Catalysis, Volume 61, fills the gap between journal papers and textbooks across the diverse areas of catalysis research.

Pretreatment for Reverse Osmosis Desalination is a comprehensive reference on all existing and emerging seawater pretreatment technologies used for desalination.

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods.

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation.

Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens.

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks.

Diet and Nutrition in Dementia and Cognitive Decline offers researchers and clinicians a single authoritative source which outlines the complex interrelationships between cognitive decline, dementia and the way diet can be modified to improve outcomes.

Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health.

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile.

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference.

A Detailed Guide to the New Generation of Smart Process PlantsMaximize plant profitability by minimizing operating costs.

Obesity and Obstetrics, Second Edition, brings together experts to examine the issues and challenges of obesity and obstetrics, also discussing how obesity affects fertility, reproduction and pregnancy.

Emerging Technologies in Environmental Bioremediation introduces emerging bioremediation technologies for the treatment and management of industrial wastes and other environmental pollutants for the sake of environmental sustainability.

Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis.

Lattice Boltzmann Modeling for Chemical Engineering, Volume 56 in the Advances in Chemical Engineering series, highlights new advances in the field, with this new volume presenting interesting chapters on Simulations of homogeneous and heterogeneous chemical reactions, LBM for 3D Chemical Reactors, LBM Simulations of PEM fuel cells, LBM for separation processes, LBM for two-phase flow (bio)reactors, and more.

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists.

Cutting-edge advances in green chemistryBased on data from the United States Patent and Trademark Office, Engineering Green Chemical Processes describes sustainable breakthroughs in chemical research and industrial engineering.

New and Future Developments in Microbial Biotechnology and Bioengineering presents an account of recent developments and applied aspects of fungi and its metabolites for human welfare.

Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet.

Chemistry, Manufacture and Applications of Natural Rubber, Second Edition presents the latest advances in the processing, properties and advanced applications of natural rubber (NR), drawing on state-of-the-art research in the field.

Green Sustainable Process for Chemical and Environmental Engineering and Science: Solid State Synthetic Methods cover recent advances made in the field of solid-state materials synthesis and its various applications.

Advances in Catalysis fills the gap between journal papers and textbooks across the diverse areas of catalysis research.

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products.

Case Studies in the Beer Sector investigates managerial and marketing dynamics in the beer sector.

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds.

Film Properties of Plastics and Elastomers, Fourth Edition is the only data handbook available on the engineering properties of commercial polymeric films.

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience.

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits.

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets.

This book is a good introductory work to nanoparticle technology.

The current status of the science and technology related to coatings, thin films and surface modifications produced by directed energy techniques is assessed in Materials Surface Processing by Directed Energy Techniques.

Handbook of Smart Photocatalytic Materials: Fundamentals, Fabrications and Water Resource Applications provides a best study and practice guide to catalysis materials, covering metal oxides, metal-organic frameworks, plasmonics and hybrids, their green growth and assembly techniques and their characterization.

Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable.

Dielectric Polymer Materials for High-Density Energy Storage begins by introducing the fundamentals and basic theories on the dielectric behavior of material.

Control chemical processes to get the results you wantInvaluable to chemical and environmental engineers as well as process designers, Chemical Process and Design Handbook shows you how to control chemical processes to yield desired effects efficiently and economically.

The issue concentrates on the history and current production practices unique to the specialty wines.

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight.

Tribology of Natural Fiber Polymer Composites, Second Edition, covers the availability and processing of natural fiber polymer composites and their structural, thermal, mechanical and tribological properties and performance.

Biotechnology of Terpenoid Production from Microbial Cell Factories is a unique reference to help researchers, scientists and scholars explore available strategies involved in the production of terpenoid-based, value-added compounds from GRAS status (Generally Recognized as Safe by FDA) microbes to address the associated challenges for the industry.

This is the first book to bring together both the basic theory and proven process engineering practice of AFM.

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology.

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids.

Advances in Food Security and Sustainability takes a scientific look at the challenges, constraints, and solutions necessary to maintain a healthy and accessible food supply in different communities around the world.

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.

What Went Wrong?

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects.

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span.

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

Tools, Techniques and Protocols for Monitoring Environmental Contaminants describes information on the strategic integration of available monitoring methods with molecular techniques, with a focus on omics (DNA, RNA and protein based) and molecular imprinted polymer and nanomaterial based advanced biosensors for environmental applications.