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Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.
This first book to focus on a comprehensive description on DMFC
electrocatalysis draws a clear picture of the current status of
DMFC technology, especially the advances, challenges and
perspectives in the field. Leading researchers from universities,
government laboratories and fuel cell industries in North America,
Europe and Asia share their knowledge and information on recent
advances in the fundamental theories, experimental methodologies
and research achievements. In order to help readers better
understand the science and technology of the subject, some
important and representative figures, tables, photos, and
comprehensive lists of reference papers are also included, such
that all the information needed on this topic may be easily
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers' food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for "natural" products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
The authoritative reference on catalytic chemical vapor deposition, written by the inventor of the technology. This comprehensive book covers a wide scope of Cat-CVD and related technologies from the fundamentals to the many applications, including the design of a Cat-CVD apparatus. Featuring contributions from four senior leaders in the field, including the father of catalytic chemical vapor deposition, it also introduces some of the techniques used in the observation of Cat-CVD related phenomena so that readers can understand the concepts of such techniques. Catalytic Chemical Vapor Deposition: Technology and Applications of Cat-CVD begins by reviewing the analytical tools for elucidating the chemical reactions in Cat-CVD, such as laser-induced fluorescence and deep ultra-violet absorption, and explains in detail the underlying physics and chemistry of the Cat-CVD technology. Subsequently it provides an overview of the synthesis and properties of Cat-CVD-prepared inorganic and organic thin films. The last parts of this unique book are devoted to the design and operation of Cat-CVD apparatuses and the applications. Provides coherent coverage of the fundamentals and applications of catalytic chemical vapor deposition (Cat-CVD) Assembles in one place the state of the art of this rapidly growing field, allowing new researchers to get an overview that is difficult to obtain solely from journal articles Presents comparisons of different Cat-CVD methods which are usually not found in research papers Bridges academic and industrial research, showing how CVD can be scaled up from the lab to large-scale industrial utilization in the high-tech industry. Catalytic Chemical Vapor Deposition: Technology and Applications is an excellent one-stop resource for researchers and engineers working on or entering the field of Cat-CVD, Hot-Wire CVD, iCVD, and related technologies.
An important resource that puts the focus on the chemical engineering aspects of biomedical engineering In the past 50 years remarkable achievements have been advanced in the fields of biomedical and chemical engineering. With contributions from leading chemical engineers, Biomedical Engineering Challenges reviews the recent research and discovery that sits at the interface of engineering and biology. The authors explore the principles and practices that are applied to the ever-expanding array of such new areas as gene-therapy delivery, biosensor design, and the development of improved therapeutic compounds, imaging agents, and drug delivery vehicles. Filled with illustrative case studies, this important resource examines such important work as methods of growing human cells and tissues outside the body in order to repair or replace damaged tissues. In addition, the text covers a range of topics including the challenges faced with developing artificial lungs, kidneys, and livers; advances in 3D cell culture systems; and chemical reaction methodologies for biomedical imagining analysis. This vital resource: Covers interdisciplinary research at the interface between chemical engineering, biology, and chemistry Provides a series of valuable case studies describing current themes in biomedical engineering Explores chemical engineering principles such as mass transfer, bioreactor technologies as applied to problems such as cell culture, tissue engineering, and biomedical imaging Written from the point of view of chemical engineers, this authoritative guide offers a broad-ranging but concise overview of research at the interface of chemical engineering and biology.
Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry.
Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.
The first systematic reference on the topic with an emphasis on the characteristics and dimension of the reinforcement. This first of three volumes, authored by leading researchers in the field from academia, government, industry, as well as private research institutions around the globe, focuses on macro and micro composites. Clearly divided into three sections, the first offers an introduction to polymer composites, discussing the state of the art, new challenges, and opportunities of various polymer composite systems, as well as preparation and manufacturing techniques. The second part looks at macro systems, with an emphasis on fiber reinforced polymer composites, textile composites, and polymer hybrid composites. Likewise, the final section deals with micro systems, including micro particle reinforced polymer composites, the synthesis, surface modification and characterization of micro particulate fillers and flakes as well as filled polymer micro composites, plus applications and the recovery, recycling and life cycle analysis of synthetic polymeric composites.
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. * Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products * Takes a practical approach integrating the latest scientific and technological advances in a handy working resource * Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products * Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Clearly structured in five major sections on applications, this
monograph covers such hot technologies as nanotechnology, solar
cell technology, biomedical and clinical applications, and
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
Crystallization is an important technique for separation and purification of substances as well as for product design in chemical, pharmaceutical and biotechnological process industries. This ready reference and handbook draws on research work and industrial practice of a large group of experts in the various areas of industrial crystallization processes, capturing the essence of current trends, the markets, design tools and technologies in this key field. Along the way, it outlines trouble free production, provides laboratory controls, analyses case studies and discusses new challenges.First the instrumentation and techniques used to measure the crystal size distribution, the nucleation and solubility points, and the chemical composition of the solid and liquid phase are outlined. Then the main techniques adopted to control industrial crystallizers, starting from fundamental approaches to the most advanced ones, including the multivariable predictive control are described. An overview of the main crystallizer types is given with details of the main control schemes adopted in industry as well as the more suitable sensors and actuators.
The gold standard for industrial research now completely revised in
line with current trends in the field, with all contributions
extensively updated or rewritten.
Mucoadhesion defined as attachment of synthetic or natural materials to mucosal tissues has been widely exploited in pharmaceutical forms. This multi-author book provides an up-to-date account of current research on mucoadhesive materials and drug delivery systems. The introductory section describes the structure and physiology of various mucosal surfaces (oral, nasal, ocular, gastrointestinal and vaginal mucosa). This is followed by chapters on the various methods used to study mucoadhesion and to characterise mucoadhesive properties of various dosage forms. The final section will summarise information on traditional and novel types of mucoadhesive materials, such as chitosan, thiomers, and liposome-based formulations. This book is unique as there is currently no modern book considering mucoadhesion - all other existing books on the topic are either narrowly focused or more than 10 years old. Furthermore, each contributor offers specialist perspectives from a variety of global locations in both industrial and academic research centres.
This handbook and ready reference highlights a couple of basic aspects of recently developed new methods in modern crop protection research, authored by renowned experts from major agrochemical companies. Organized into four major parts that trace the key phases of the compound development process, the first section addresses compound design, while the second covers newly developed methods for the identification of the mode of action of agrochemical compounds. The third part describes methods used in improving the bioavailability of compounds, and the final section looks at modern methods for risk assessment. As a result, the agrochemical developer will find here a valuable toolbox of advanced methods, complete with first-hand practical advice and copious examples from current industrial practice.
With a focus on actual industrial processes, e.g. the production of light alkenes, synthesis gas, fine chemicals, polyethene, it encourages the reader to think "out of the box" and invent and develop novel unit operations and processes. Reflecting today's emphasis on sustainability, this edition contains new coverage of biomass as an alternative to fossil fuels, and process intensification.
The second edition includes: New chapters on Process Intensification and Processes for the Conversion of BiomassUpdated and expanded chapters throughout with 35% new material overallText boxes containing case studies and examples from various different industries, e.g. synthesis loop designs, Sasol I Plant, Kaminsky catalysts, production of Ibuprofen, click chemistry, ammonia synthesis, fluid catalytic crackingQuestions throughout to stimulate debate and keep students awake Richly illustrated chapters with improved figures and flow diagrams
"Chemical Process Technology, Second Edition" is a comprehensive introduction, linking the fundamental theory and concepts to the applied nature of the subject. It will be invaluable to students of chemical engineering, biotechnology and industrial chemistry, as well as practising chemical engineers.
From reviews of the first edition:
""The authors have blended process technology, chemistry and thermodynamics in an elegant manner... Overall this is a welcome addition to books on chemical technology."" - The Chemist
""Impressively wide-ranging and comprehensive... an excellent textbook for students, with a combination of fundamental knowledge and technology."" - Chemistry in Britain (now Chemistry World)
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Offering comprehensive coverage of this hot topic, this two-volume handbook and ready reference treats a wide range of important aspects, from synthesis and catalytic properties of carbon materials to their applications as metal-free catalysts in various important reactions and industrial processes. Following a look at recent advances in the development of carbon materials as carbon-based metal-free catalysts, subsequent sections deal with a mechanistic understanding for the molecular design of efficient carbon-based metal-free catalysts, with a special emphasis on heteroatom-doped carbon nanotubes, graphene, and graphite. Examples of important catalytic processes covered include clean energy conversion and storage, environmental protection, and synthetic chemistry. With contributions from world-leading scientists, this is an indispensable source of information for academic and industrial researchers in catalysis, green chemistry, electrochemistry, materials science, nanotechnology, energy technology, and chemical engineering, as well as graduates and scientists entering the field.
This book presents new developments in non-local mathematical modeling and mathematical analysis on the behavior of solutions with novel technical tools. Theoretical backgrounds in mechanics, thermo-dynamics, game theory, and theoretical biology are examined in details. It starts off with a review and summary of the basic ideas of mathematical modeling frequently used in the sciences and engineering. The authors then employ a number of models in bio-science and material science to demonstrate applications, and provide recent advanced studies, both on deterministic non-local partial differential equations and on some of their stochastic counterparts used in engineering. Mathematical models applied in engineering, chemistry, and biology are subject to conservation laws. For instance, decrease or increase in thermodynamic quantities and non-local partial differential equations, associated with the conserved physical quantities as parameters. These present novel mathematical objects are engaged with rich mathematical structures, in accordance with the interactions between species or individuals, self-organization, pattern formation, hysteresis. These models are based on various laws of physics, such as mechanics of continuum, electro-magnetic theory, and thermodynamics. This is why many areas of mathematics, calculus of variation, dynamical systems, integrable systems, blow-up analysis, and energy methods are indispensable in understanding and analyzing these phenomena. This book aims for researchers and upper grade students in mathematics, engineering, physics, economics, and biology.
Membrane reactors combine membrane functions such as separation, reactant distribution, and catalyst support with chemical reactions in a single unit. The benefits of this approach include enhanced conversion, increased yield, and selectivity, as well as a more compact and cost-effect design of reactor system. Hence, membrane reactors are an effective route toward chemical process intensification. This book covers all types of porous membrane reactors, including ceramic, silica, carbon, zeolite, and dense metallic reactors such as Pd or Pd-alloy, oxygen ion-conducting, and proton-conducting ceramics. For each type of membrane reactor, the membrane transport principles, membrane fabrication, configuration and operation of membrane reactors, and their current and potential applications are described comprehensively. A summary of the critical issues and hurdles for each membrane reaction process is also provided, with the aim of encouraging successful commercial applications. The audience for Inorganic Membrane Reactors includes advanced students, industrial and academic researchers, and engineers with an interest in membrane reactors.
Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods. This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis of the late 1990s, and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups at EU and national levels. The authors explore how these interests deal with the conundrum of continuing to stimulate a corporately organised and increasingly globalised food system at the same time as creating a public and consumer-based legitimate framework for it. The analysis develops a new model and synthesis of food policy and regulation which reassesses these public/private sector responsibilities with new evidence and theoretical insights.
Nanoscale pattern transfer technology using molds is a rapidly advancing area and one that has seen much recent attention due to its potential for use in nanotechnology industries and applications. However, because of these rapid advances, it can be difficult to keep up with the technological trends and the latest cutting-edge methods. In order to fully understand these pioneering technologies, a comprehensive understanding of the basic science and an overview of the techniques are required. Nanoimprint Technology: Nanotransfer for Thermoplastic and Photocurable Polymers covers the latest nanotransfer science based on polymer behaviour. Polymer fluid dynamics are described in detail, and injection moulding, nanoimprint lithography and micro contact printing are also discussed. Cutting-edge nanotransfer technologies and applications are also considered and future trends in industry are examined. Key features: Covers the fundamentals of nanoimprint technology Presents cutting-edge techniques and applications Provides industrial examples and describes the mold fabrication process Considers nanotransfer of thermoplastics by simulation Describes the design and evaluation of UV curable polymer Nanoimprint Technology: Nanotransfer for Thermoplastic and Photocurable Polymers is a comprehensive reference for industry engineers as well as graduate and undergraduate students, and is a useful source of information for anyone looking to improve their understanding of nanotransfer mechanisms and methods.
Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.
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