Microbial Lipids: Processes, Products, and Innovations brings together experienced authors on microbial lipids bioproduction, introducing the reader to key aspects from lipid chemistry and biochemistry to industrial production by fungi, yeast and microalgae.
Mit der neuen Lebensmittelhygiene-Verordnung vom August 1997, die die EG-Richtlinie auf nationaler Ebene umsetzt, wird die lebensmittelhygienische Verantwortung den Betrieben übertragen.
The third edition of Bubbles, Drops, and Particles in Non-Newtonian Fluids provides comprehensive coverage of the scientific foundations and the latest advances in particle motion in non-Newtonian media.
This book introduces a new and powerful approach based on rigorous process simulations conducted with professional simulators like HYSYS to predict the performance of supersonic separators (SS).
Transition Metal-Catalyzed Benzofuran Synthesis: Transition Metal-Catalyzed Heterocycle Synthesis Series provides an overview of benzofuran, describing properties of these heterocycle compounds and the traditional synthetic procedures used for them.
As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management.
The Encyclopedia of Systems and Control collects a broad range of short expository articles that describe the current state of the art in the central topics of control and systems engineering as well as in many of the related fields in which control is an enabling technology.
Offers a detailed introduction to the fundamental phenomena that govern cell adhesion and describes bioengineering processes that employ cell adhesion, focusing on both biochemical and biomedical applications.
This book provides comprehensive coverage of the current state-of-the-art in soft magnetic materials and related applications, with particular focus on amorphous and nanocrystalline magnetic wires and ribbons and sensor applications.
Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients.
This book comprehensively covers the chemical and physical properties and manufacturing and handling procedures of glycerine and the use of this material in cosmetic and personal care products and in other industrial areas such as testing laboratories and manufacturing and marketing sectors.
This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products.
30 tutorials and more than 100 exercises in chemoinformatics, supported by online software and data sets Chemoinformatics is widely used in both academic and industrial chemical and biochemical research worldwide.
This book covers lignin, a renewable source of carbonaceous material derived from biomass, which is a subject of research, development and innovation in both academia and industry.
This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food.
Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land.
Fluoroelastomers Handbook: The Definitive User's Guide and Databook is a comprehensive reference on fluoroelastomer chemistry, processing technology, and applications.
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology.
As the ability to produce nanomaterials advances, it becomes more important to understand how the energy of the atoms in these materials is affected by their reduced dimensions.
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference.
Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection.
Stereoelectronic Effects illustrates the utility of stereoelectronic concepts using structure and reactivity of organic molecules An advanced textbook that provides an up-to-date overview of the field, starting from the fundamental principles Presents a large selection of modern examples of stereoelectronic effects in organic reactivity Shows practical applications of stereoelectronic effects in asymmetric catalysis, photochemical processes, bioorganic chemistry and biochemistry, inorganic and organometallic reactivity, supramolecular chemistry and materials science
Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated.
This book comprises selected papers on advances in the field of health and environment safety that were presented at the International Conference on Advances in the field of Health, Safety, Fire, Environment, Allied sciences and engineering (HSFEA 2020).
Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology.
