Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.

Monodispersed Particles, Second Edition, covers all aspects of monodispersed particles, including inorganic and polymer particles and their composites. The book consists of four parts: fundamentals, preparation, analyses, and applications. Specifically, the fundamental part covers the theoretical insight into the surface energy of particles and its application to the formulation of the new theories of nucleation, growth and habit formation of monodispersed particles. In addition, the theories of recrystallization and solid-solution formation are introduced. These fundamental theories are applied to the precise control of their size, size distribution, shape, internal structure, and composition, leading to the design of diverse monodispersed functional particles widely used in basic science and modern industry. This second edition is fully updated and revised, detailing new theories and recent progress in the field of nanoparticles, including advanced nucleation theory, arrested growth mechanism for monodispersed nanoparticles, and energetics of habit formation. Additionally, the text covers in-depth insights into the anisotropic growth of Au and Ag nanoparticles, the formation mechanisms of polycrystalline Au spheres, iron oxide nanoparticles in heat-up and hot-injection processes, amorphous TiO2 spheres in a sol-gel system, anatase TiO2 in a gel-sol system and their shape control, AgCl nanoparticles in a reverse micelle system, organic-inorganic hybrid liquid crystals, and extensive biomedical applications.

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

Science and Engineering of Short Fibre Reinforced Polymer Composites, Second Edition, provides the latest information on the 'short fiber reinforced composites' (SFRP) that have found extensive applications in automobiles, business machines, durable consumer items, sporting goods and electrical industries due to their low cost, easy processing and superior mechanical properties over parent polymers. This updated edition presents new developments in this field of research and includes new chapters on electrical conductivity, structural monitoring, functional properties, self-healing, finite element method techniques, multi-scale SFRCs, and both modern computational and process engineering methods.

Nanomaterials-Based Coatings: Fundamentals and Applications presents the fundamental concepts and applications of nanomaterial-based coatings in anticorrosion, antiwear, antibacterial, antifungal, self-cleaning, superhydrophobic, super hard, super heat resistance, solar reflective, photocatalytic and radar absorbing coatings. It is an important resource for those seeking to understand the underlying phenomenal and fundamental mechanisms through which nanoparticles interact with polymeric and metallic matrices to create stronger coatings. As nanomaterials-enforced coatings are smarter, stronger and more durable, the information listed in this book will helps readers understand their usage and further applications.

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

Unimolecular Kinetics: Part 2: Collisional Energy Transfer and the Master Equation, Volume 43 in Elsevier's Comprehensive Molecular Kinetics series, addresses collision energy transfer and the effects it has on gas phase reactions, particularly at low gas density. Such systems include combustion, industrial gas phase processes and atmospheric/environmental processes. The book also discusses The Master Equation to give a good overview of the mechanics underpinning unimolecular kinetics. This new volume will be of interest to researchers investigating gas phase processes which involve unimolecular reactions and the related intermolecular reactions.

Hydrogels Based on Natural Polymers presents the latest research on natural polymer-based hydrogels, covering fundamentals, preparation methods, synthetic pathways, advanced properties, major application areas, and novel characterization techniques. The advantages and disadvantages of each natural polymer-based hydrogel are also discussed, enabling preparation tactics for specific properties and applications. Sections cover fundamentals, development, characteristics, structures and properties. Additional chapters cover presentation methods and properties based on natural polymers, including physical and chemical properties, stimuli-responsive properties, self-healing properties, and biological properties. The final section presents major applications areas, including the biomedical field, agriculture, water treatments, and the food industry. This is a highly valuable resource for academic researchers, scientists and advanced students working with hydrogels and natural polymers, as well as across the fields of polymer science, polymer chemistry, plastics engineering, biopolymers and biomaterials. The detailed information will also be of great interest to scientists and R&D professionals, product designers, technicians and engineers across industries.

Green Sustainable Processes for Chemical and Environmental Engineering and Science: Supercritical Carbon Dioxide as Green Solvent provides an in-depth review on the area of green processes for the industry, focusing on the separation, purification and extraction of medicinal, biological and bioactive compounds utilizing supercritical carbon dioxide as a green solvent and their applications in pharmaceuticals, polymers, leather, paper, water filtration, textiles and more. Chapters explore polymerization, polymer composite production, polymer blending, particle production, microcellular foaming, polymer processing using supercritical carbon dioxide, and a method for the production of micro- and nano-scale particles using supercritical carbon dioxide that focuses on the pharmaceutical industry. A brief introduction and limitations to the practical use of supercritical carbon dioxide as a reaction medium are also discussed, as are the applications of supercritical carbon dioxide in the semiconductor processing industry for wafer processing and its advantages and obstacles.

New Developments for Nanosensors in Pharmaceutical Analysis presents an overview of developments in nanosensor usage in pharmaceutical analysis, thereby helping pharmaceutical companies attain reliable, precise, and accurate analysis of pharmaceuticals. This book presents very simple, precise, sensitive, selective, fast, and relatively inexpensive methods for pre-treatment, prior to analysis. These methods may be considered for further application in clinical studies and assays. The book includes the manufacturing of sensors for pharmaceutical analysis at nano- or smaller scales, and gives simple and relatable designs for the fabrication of sensors. Twelve chapters cover an introduction to the topic, immobilization techniques, mechanism effect of nanomaterials on structure, optical nanosensors for pharmaceutical detection, chemical nanosensors in pharmaceutical analysis, noble metal nanoparticles in electrochemical analysis of drugs, photo-electrochemical nanosensors for drug analysis, molecularly imprinted polymer based nanosensors for pharmaceutical analysis, nanomaterials for drug delivery systems, nanomaterials enriched nucleic acid-based biosensors, nanosensors in biomarker detection, and nanomaterials-based enzyme biosensors for electrochemical applications.

High-Performance Elastomeric Materials Reinforced by Nanocarbons: Multifunctional Properties and Industrial Applications provides detailed information on the latest techniques and state-of-the-art developments regarding elastomeric materials reinforced by nano-carbon. The book supports academic researchers and postgraduate students who are looking to further advance the research and study of high-performance, multifunctional materials. In addition, it enables those in industry to improve manufacture and end products by using these materials.

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques.

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.

This book comprises of six sections giving the state of the art information in the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, Future prospects of functional food. The book is exclusively targeted for food scientists and technologists, and scientists working in related fields. The book also presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.

Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek ways to effectively replenish key nutrients after strenuous activity-while also balancing calories and vitamin intake-sports and energy drinks is one of the fastest growing markets in the industry. From protein to fruit, athlete to adolescent consumption, this book explores the key issues and challenges in developing products that meet consumer demand in a safe-and-effective manner. This series takes a multidisciplinary approach to help research and development professionals understand the scientific complexities of these unique beverages. As demand for sports and energy drinks is growing and with a more competitive market, this timely and useful resource will equip industry professionals with the tools they need to create new and innovative health-promoting products.

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students.

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.

Advances in Food Security and Sustainability, Volume Four, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities. This ongoing series addresses a wide range of issues on food sustainability and security, with this release focusing on The Evolution of Food Security Policy in Lao PDR: Continuity and Change in the Era of the Sustainable Development Goals, Food System Resilience and Diversity, A Pliable Pillar: How the Social Dimension of Sustainability Has Been Framed in UK Public Food Policy, and much more.

Current Trends and Future Developments on (Bio-) Membranes: Microporous Membrane and Membrane Reactors focuses on the structure, preparation, characterization and applications of microporous membranes and membrane reactors, including transport mechanisms through a range of microporous membranes. It is a key reference text for R&D managers who are interested in the development of gas separation and water/waste treatment technologies, but is also well-suited for academic researchers and postgraduate students working in the broader area of strategic material production, separation and purification. Users will find comprehensive coverage of current methods, their characterization and properties, and various applications in gas separation and water treatment.

Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing strategies, consumer behavior, and strategies for transforming coffee consumption, production and retailing. The book presents the importance of an academician-practitioner perspective to bridge the gap between scholars and managers, and between business schools and the entrepreneurial world. Appropriate for researchers in the fields of food retail and producing, food marketing, consumer behavior, consumer science, agribusiness marketing and strategy, food industry strategy, undergraduate and post-graduate students studying marketing, consumer behavior, strategy, agribusiness marketing and strategy, practitioners in the food industry, marketing managers, and marketing and strategy consultants, this book is a must-read for those contributing to the coffee industry.