This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications.
New Polymer Nanocomposites for Environmental Remediation summarizes recent progress in the development of materials' properties, fabrication methods and their applications for treatment of contaminants, pollutant sensing and detection.
Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens.
Natural Health Sciences: A Comprehensive Guide serves as a valuable resource for both healthcare practitioners and business professionals, supporting ongoing professional development by bridging the gap between proponents of traditional or natural health systems and those who follow scientific or medical perspectives.
Advances in Organometallic Chemistry, Volume 69, contains authoritative review articles of world renowned researchers in the field of organometallic chemistry.
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability.
Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer's, Parkinson's, autism, and attention-deficit disorder in children.
Stimuli Responsive Polymeric Membranes: Smart Polymeric Membranes explains the fundamentals and advances in topics relating to the field of membrane science.
Green Sustainable Process for Chemical and Environmental Engineering and Science: Switchable Solvents explores the preparation, properties, chemical processes and applications of this class of green solvents.
Biobased Surfactants: Synthesis, Properties, and Applications, Second Edition, covers biosurfactant synthesis and applications and demonstrates how to reduce manufacturing and purification costs, impurities, and by-products.
Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances.
Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry.
Biotechnology in the Chemical Industry: Towards a Green and Sustainable Future focuses on achievements and prospects for biotechnology in sustainable production of goods and services, especially those that are derived at present mostly from the traditional chemical industry.
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics.
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods.
Green Sustainable Process for Chemical and Environmental Engineering and Science: Biosurfactants for the Bioremediation of Polluted Environments explores the use of biosurfactants in remediation initiatives, reviewing knowledge surrounding the creation and application of biosurfactants for addressing issues related to the release of toxic substances in ecosystems.
Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology.
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.
Fundamental Modelling of Membrane Systems: Membrane and Process Performance summarizes the state-of-the-art modeling approaches for all significant membrane processes, from molecular transport, to process level, helping researchers and students who carry out experimental research save time and accurately interpret experimental data.
Polymer Composites with Functional Nanoparticles: Synthesis, Properties, and Applications reviews the latest research in the area of polymer nanocomposites and functionalized nanoparticles, providing an introduction for those new to the field, and supporting further research and development.
Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization.
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles.
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world.
Rules of Thumb for Chemical Engineers, Sixth Edition, is the most complete guide for chemical and process engineers who need reliable and authoritative solutions to on-the-job problems.
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.
Bottled and Packaged Water, Volume Four in The Science of Beverages series, offers great perspectives on current trends in drinking water research, quality control techniques, packaging strategies, and current concerns in the field, thus revealing the most novel standards in the industry.
Lignin Chemistry and Application systematically discusses the structure, physical and chemical modification of lignin, along with its application in the field of chemicals and materials.
Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups.
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product.
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran.
Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry.
Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain's impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers.
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment.
Written by an author with over 38 years of experience in the chemical and petrochemical process industry, this handbook will present an analysis of the process steps used to produce industrial hydrocarbons from various raw materials.
Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique.
Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry.
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process.
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties.
