Over the last decade, there has been a significant shift from traditional mechanistic and empirical modelling into statistical and data-driven modelling for applications in reaction engineering.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Value of Information for Healthcare Decision-Making introduces the concept of Value of Information (VOI) use in health policy decision-making to determine the sensitivity of decisions to assumptions, and to prioritise and design future research.
The present book focuses on advancement in the application of heterogeneous catalytic materials for the dehydrogenative synthesis of valuable organic compounds from substrates such as alcohols and simple aliphatic compounds.
Enantioselective C-C Bond Forming Reactions: From Metal Complex-, Organo-, and Bio-catalyzed Perspectives, Volume 73 in the Advances in Catalysis series, highlights new advances in the field, with this new volume presenting interesting chapters on topics such as An introduction to Chirality, Metal-catalyzed stereoselective C-C-bond forming reactions, Enantioselective C-C bond forming reactions promoted by organocatalysts based on unnatural amino acid derivatives, Enantioselective C-C bond formation in complex multicatalytic system, Gold-based multicatalytic systems for enantioselective C-C Bond forming reactions, Novel enzymatic tools for C-C bond formation through the development of new-to-nature biocatalysis, and more.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Over the years, the uses and applications of rare earth elements (REEs) diversified in various fields such as catalysis, production of magnets, glasses, alloys, and electronics.
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product.
Preservation of food is a top priority in today's food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products.
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production.
Municipal Wastewater Treatment: Advanced Technologies in Wastewater Treatment provides updated information on existing technologies for municipal wastewater treatment.
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product.
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique.
Preservation of food is a top priority in today's food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products.
For centuries the vast and versatile pharmacological effects of medicinal plants and their constituents have played vital roles in biological, economic, social, spiritual, cultural and physiological well-being.
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production.
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.
Integrated Agriculture - An Approach for Sustainable Agriculture offers a comprehensive examination of a transformative agricultural paradigm aimed at revolutionizing farming practices worldwide.
Developed in conjunction with several oil companies using experimental data for real reservoir fluids, Phase Behavior of Petroleum Reservoir Fluids introduces industry standard methods for modeling the phase behavior of petroleum reservoir fluids at different stages in the process.
Developed in conjunction with several oil companies using experimental data for real reservoir fluids, Phase Behavior of Petroleum Reservoir Fluids introduces industry standard methods for modeling the phase behavior of petroleum reservoir fluids at different stages in the process.
We rely upon plastics for a great many functions in everyday life, from the cases of consumer electronics to disposable cutlery, plastics are versatile and convenient.
Nanostructured Materials for Food Packaging Applications brings together the latest advances in the preparation of nanostructured materials with the required properties and performance for food packaging applications.
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.
This book covers advanced theories and methods in the field of heat and mass transfer, which are expected to improve thermal systems performance and energy efficiency.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
Formulierungstechnik und Aufbereitung schließt sich der Synthese und Reinigung an, um eine gute Entfaltung eines Wirkstoffes und eine optimale Handels- oder Verkaufsform zu erreichen.
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
The fourth edition of Process Validation in Manufacturing of Biopharmaceuticals is a practical and comprehensive resource illustrating the different approaches for successful validation of biopharmaceutical processes.
New Horizons in Modern Catalysis: Six Different Perspectives, Volume 72 in the Advances in Catalysis series, highlights new advances in the field, with this new volume presenting interesting chapters on Carbanion-functionalized phosphines: New design elements for catalyst development, Molecular Electrocatalysts for Organic Electrosynthesis, Mechanistic aspects of secondary sphere modification in organocatalysis, Earth-Abundant Transition Metal-Catalyzed reactions with Iodine(III) reagents: from catalysis to mechanistic studies, Design of metal nanoparticles for better performance in catalysis, and Computational design of industrially relevant enzymes.
