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Thermodynamics of Phase Equilibria in Food Engineering
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtai...
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Handbook of Secondary Fungal Metabolites
This three-volume set is a desirable reference for a wide range of specialists who study secondary fungal metabolites ranging from pharmaceutical house researchers, agricultural researchers, those involved in food and feed control regulation, and veterinary researchers. It discusses in depth the molecular formula of, the molecular weights of, and fungal/plant source indexes of secondary fungal metabolites.
VIII Latin American Conference on Biomedical Engineering and XLII National Conference on Biomedical Engineering
This book gathers the joint proceedings of the VIII Latin American Conference on Biomedical Engineering (CLAIB 2019) and the XLII National Conference on Biomedical Engineering (CNIB 2019). It reports on the latest findings and technological outcomes in the biomedical engineering field. Topics include: biomedical signal and image processing; biosensors, bioinstrumentation and micro-nanotechnologies; biomaterials and tissue engineering. Advances in biomechanics, biorobotics, neurorehabilitation, medical physics and clinical engineering are also discussed. A special emphasis is given to practice-oriented research and to the implementation of new technologies in clinical settings. The book provides academics and professionals with extensive knowledge on and a timely snapshot of cutting-edge research and developments in the field of biomedical engineering.
THERMEC 2016
Selected peer reviewed papers from the 9th International Conference on Processing & Manufacturing of Advanced Materials, May 29 - June 03, 2016, Graz, Austria
Environmental Analysis Laboratory Handbook
The most comprehensive and up-to-date volume on environmental analysis available today, this is the standard laboratory reference for any environmental or chemical engineer, chemist, or scientist. Today, environmental issues are a great cause of concern at the global level, and universities and other institutions around the world are involved in research on climate change, deforestation, pollution control, and many other issues. Moreover, environmental science and environmental biotechnology are inherent parts of various courses while some universities provide degrees in these fields. Although the environment perspective of water is discussed time and again in research, academic, and non-aca...
Color Atlas of Melanocytic Lesions of the Skin
As essential a text for GPs as for dermatologists, this book is an atlas-like representation of the various forms of melanocytic skin lesions associated with cutaneous melanomas and other pigmented skin tumors. It is a comprehensive and up-to-date text on the practical issues surrounding the management of individuals with these lesions. It encompasses the classical methods of morphology such as the clinical and dermoscopic examination and dermatopathology. The book also deals with the most up-to-date diagnostic approaches such as laser scanning in-vivo microscopy and automated diagnosis. The visual ‘atlas’ includes superb clinical, dermoscopic and histopathologic images.
Science and Technology of Fruit Wine Production
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced...
