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Handbook of Hydraulic Fluid Technology
This text aims to facilitate a broader understanding of the total hydraulic system, including hardware, fluid properties and testing, and hydraulic lubricants. It provides a comprehensive and rigorous overview of hydraulic fluid technology and evaluates the ecological benefits of water as an important alternative technology. Equations, tables and illustrations are used to clarify and reinforce essential concepts.
Pulse Chemistry and Technology
Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starche...
Fermentation
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Quality and Preservation of Vegetables
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
Methods of Analysis of Food Components and Additives
With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the tech...
Biobased Lubricants and Greases
Due to the rise in petroleum prices as well as increasing environmental concerns, there is a need to develop biochemicals and bioproducts that offer realistic alternatives to their traditional counterparts; this book will address the lack of a centralized resource of information on lubricants and greases from renewable sources, and will be useful to a wide audience in industry and academia. It is based on 20 years of research and development at the UNI-NABL Center, and discusses the various types of vegetable oils available, comparing their characteristics, properties and benefits against those of typical petroleum oils as well as discussing common evaluation tests and giving examples and ca...
Sorghum
The newest addition to the Wiley Series in Crop Science, this book is an all-in-one guide to sorghum, one of the eight major grain crops grown worldwide. While presenting information in adequate detail for scientists, it is also an invaluable reference for growers, processors, and grain merchants.
Biomass to Biofuels
Focusing on the key challenges that still impede the realization of the billion-ton renewable fuels vision, this book integrates technological development and business development rationales to highlight the key technological.developments that are necessary to industrialize biofuels on a global scale. Technological issues addressed in this work include fermentation and downstream processing technologies, as compared to current industrial practice and process economics. Business issues that provide the lens through which the technological review is performed span the entire biofuel value chain, from financial mechanisms to fund biotechnology start-ups in the biofuel arena up to large green field manufacturing projects, to raw material farming, collection and transport to the bioconversion plant, manufacturing, product recovery, storage, and transport to the point of sale. Emphasis has been placed throughout the book on providing a global view that takes into account the intrinsic characteristics of various biofuels markets from Brazil, the EU, the US, or Japan, to emerging economies as agricultural development and biofuel development appear undissociably linked.
Sorghum
Sorghum is among the top five cereals and one of the key crops in global food security efforts. Sorghum is a resilient crop under high-stress environments, ensuring productivity and access to food when other crops fail. Scientists see the potential of sorghum as a main staple food in a future challenged by climate change. The contributors provide a comprehensive review of sorghum knowledge. The discussion covers genetic improvements, development of new hybrids, biotechnology, and physiological modifications. Production topics include water and nutrient management, rotations, and pest control. Final end uses, sorghum as a bioenergy crop, markets, and the future of sorghum are presented. IN PRESS! This book is being published according to the “Just Published” model, with more chapters to be published online as they are completed.
Sesame
The first comprehensive review of sesame and its close relative, Sesame: the genus Sesamum covers ethnographic data, modern use, linguistic analysis of sesame names from around the world, market size, export and import data, geographical sources, use in the food and cosmetic industries, and much more. The book includes a historical review of the genus Sesamum that reveals its place in present-day traditions and cultivation in Africa and Asia. Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethnobotanical monograph draws on folk sources, reviews the phytochemistry of Sesamum, and presents extensive references.
