Industrial chemistry and chemical engineering

Encompasses the entire range of industrial refractory materials and forms: properties and their measurement, applications, manufacturing, installation and maintenance techniques, quality assurance, and statistical process control.

The author, a seasoned rubber technologist of four decades, provides more than 180 essential rubber formularies, some of which have never been published, that are used by practitioners the world over on a frequent basis.

Sustainability in the Design, Synthesis and Analysis of Chemical Engineering Processes is an edited collection of contributions from leaders in their field.

Carbonic anhydrases (CAs, EC 4.

Ionic Liquids in Separation Technology reports on the most important fundamental and technological advances in separation processes using ionic liquids.

Novel Catalytic and Separation Process Based on Ionic Liquids presents the latest progress on the use of ionic liquids (ILs) in catalytic and separation processes.

Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products.

This book will help industrial process innovators in research, development and commercial start-up to assess the risks of commercial-scale implementation and provide them with practical guidelines and methods to reduce the risks to acceptable levels.

High-technology and environmental applications of the rare-earth elements (REE) have grown dramatically in diversity and importance over the past four decades.

Considering the challenge of sustainability facing our society in the coming decades, catalysis is without any doubt a research area of major importance.

Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology.

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality.

This comprehensive work shows how to design and develop innovative, optimal and sustainable chemical processes by applying the principles of process systems engineering, leading to integrated sustainable processes with 'green' attributes.

Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry.

Dairy products have a prominent position in the development of functional foods.

Texture is one of the most important attributes used by consumers to assess food quality.

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science.

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport.

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results.

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet.

Advances in Polymer Reaction Engineering, Volume 56 in the Advances in Chemical Engineering series is aimed at reporting the latest advances in the field of polymer synthesis.

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate.

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "e;Green Food Processing"e; by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry.

Renewable Energy Powered Desalination Handbook: Applications and Thermodynamics offers a practical handbook on the use of renewable technologies to produce freshwater using sustainable methods.

Biodegradable and Biocompatible Polymer Composites: Processing, Properties and Applications begins by discussing the current state-of-the-art, new challenges and opportunities for various biodegradable and biocompatible polymer composite systems.

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence.

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases.

Charge and Energy Storage in Electrical Double Layers presents the basic scientific concepts and implementation of procedures devised to obtain capacitive energy from changes in the potential of electrical double layers when the salinity of solutions is changed.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

Water Quality Monitoring and Management: Basis, Technology and Case Studies presents recent innovations in operations management for water quality monitoring.

Handbook of Neural Computation explores neural computation applications, ranging from conventional fields of mechanical and civil engineering, to electronics, electrical engineering and computer science.

Domino Effects in the Process Industries discusses state-of-the-art theories, conceptual models, insights and practical issues surrounding large-scale knock-on accidents-so-called domino effects-in the chemical and process industries.

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease.

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters.

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients.

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications.

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets.

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs.

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents.

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods.

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination.

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds.

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake.

Biobased Products and Industries fills the gap between academia and industry by covering all the important aspects of biobased products and their relevant industries in one single reference.

Polymer Blends, Volume 2 aims to show the importance of mixed polymer systems as a major branch of macromolecular science and provides a broad background of principles and practices in this field.

Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers.

Methods in Carbohydrate Chemistry, Volume VI: General Carbohydrate Methods contains a collection of selected methods from the entire field of carbohydrate chemistry.

The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being.

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components.