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Fennema's Food Chemistry
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnolo...
Fennema's Food Chemistry
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for profession...
Polymers at Interfaces
This book is concerned with the configuration of polymers at the interfacial zone between two other phases or immiscible components. In recent years, developments in technology combined with increased attention from specialists in a wide range of fields have resulted in a considerable increase in our understanding of the behavior of polymers at interfaces. Inevitably these advances have generated a wealth of literature and although there have been numerous reviews, a critical treatment with adequate descriptions of both theory and experiment, including detailed analysis of the two, has been missing. This text hopes to fill this gap, providing a timely and comprehensive account of the field as it stands today. This long needed work will be invaluable to experts as well as newcomers in the broad field of polymers, interfaces and colloids, both in industry and academia. Whilst industrial laboratories involved in this field will find it indispensable, it will be equally important to anyone with an interest in interfacial polymer or colloidal research.
Physical Principles of Food Preservation
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Food Chemistry, Third Edition
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Engineering Aspects of Food Emulsification and Homogenization
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Upstream Petroleum Fiscal and Valuation Modeling in Excel
Please contact the authors at upstream.petroleum.in.excel@gmail.com for details of how to access the trial version of Crystal Ball, as well as the Excel and other files which are *not* part of the e-book version download. "This is a book no deal team should be without. It is a must for those involved in upstream oil and gas transactions, planning, budgeting, investment appraisal and portfolio management. Its step–by–step approach cuts through complexity, making it comprehensive and understandable by a wide range of users with a wide range of abilities. It can be used as a textbook, an introductory primer or as a handbook that you can dip in and out of or read cover to cover." —Michael ...
Introduction to the Physical Chemistry of Foods
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
