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Handbook of Solvents
A comprehensive, extensive textual analysis of the principles of solvent selection and use, the handbook is intended to help formulators select ideal solvents, safety coordinators to protect workers, and legislators and inspectors to define and implement technically correct public safeguards for use, handling, and disposal.
Methods to Access Quality and Stability of Oils and Fat-Containing Foods
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.
Handbook of Functional Lipids
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b
Handbook of Solvents, Volume 2
This 4th edition of Handbook of Solvents, Volume 2, contains the most comprehensive information ever published on solvents as well as an extensive analysis of the principles of solvent selection and use. The book begins with a discussion of solvents used in over 30 industries which are the main consumers of solvents. The analysis is conducted based on the available data and contains information on the types (and frequently amounts) of solvents used and potential problems and solutions. Picking up where Handbook of Solvents, Volume 1 leaves off, Handbook of Solvents Volume 2 provides information on the methods of analysis of solvents and materials containing solvents, with 2 sections containi...
History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016):
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 378 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Extraction Optimization in Food Engineering
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.
History of Hydrogenation, Shortening and Margarine (1860-2020)
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Asian Foods
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
