As sintering applications march toward a $30 billion global business, the models for sintering have progressed, but generally follow behind observation.
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.
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories.
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.
Hot-Dip Galvanizing of Steel Structures contains practical information that is useful for both researchers in hot-dip galvanizing and engineers, designers, and inspectors.
Braiding is the process of interlacing three or more threads or yarns in a diagonal direction to the product axis in order to obtain thicker, wider or stronger textiles or, in the case of overbraiding, in order to cover a profile.
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.
The Science of Armour Materials comprehensively covers the range of armor materials from steels and light alloys, through glasses and ceramics, to fibers, textiles, and protective apparel.
The use of friction stir processing to locally modify the microstructure to enhanced formability has the potential to alter the manufacturing of structural shapes.
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.
The Handbook of Natural Fibres, Second Edition, Volume One: Types, Properties and Factors Affecting Breeding and Cultivation covers every aspect of natural fibers, their breeding, cultivation, processing and applications.
A proven framework for measuring the supply chain potential of geographic regionsManaging a complex global supply chain requires a strategic assessment of the various factors that can affect decisions on procurement, manufacturing, warehousing, logistics, distribution, and sales.
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.
Handbook of Process Integration (PI): Minimisation of Energy and Water Use, Waste and Emissions, Second Edition provides an up-to-date guide on the latest PI research and applications.
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.
Total Quality Management: Key Concepts and Case Studies provides the full range of management principles and practices that govern the quality function.
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.
Heterogeneous catalysis and mathematical modeling are essential components of the continuing search for better utilization of raw materials and energy, with reduced impact on the environment.
Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press.
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.
Construction Engineering Calculations and Rules of Thumb begins with a brief, but rigorous, introduction to the mathematics behind the equations that is followed by self-contained chapters concerning applications for all aspects of construction engineering.
Current Developments in Biotechnology and Bioengineering: Emerging Organic Micropollutants summarizes the current knowledge of emerging organic micropollutants in wastewater and the possibilities of their removal/elimination.
Polylactic Acid: A Practical Guide for the Processing, Manufacturing, and Applications of PLA, Second Edition, provides a practical guide for engineers and scientists working in PLA and on the development of emerging new products.
Dynamics of Coupled Systems in High-Speed Railways: Theory and Practice presents the relationship between various coupled systems that can affect train operation, including interaction between track and train, the pantograph-catenary system and train, power supply system and train, and airflow and train, with respect to the structure and characteristics of high-speed railway.
