Advanced Nanomaterials for Catalysis and Energy: Synthesis, Characterization and Applications outlines new approaches to the synthesis of nanomaterials (synthesis in flow conditions, laser electrodispersion of single metals or alloys on carbon or oxide supports, mechanochemistry, sol-gel routes, etc.) to provide systems with a narrow particle size distribution, controlled metal-support interaction and nanocomposites with uniform spatial distribution of domains of different phases, even in dense sintered materials. Methods for characterization of real structure and surface properties of nanomaterials are discussed, including synchrotron radiation diffraction and X-ray photoelectron spectroscopy studies, neutronography, transmission/scanning electron microscopy with elemental analysis, and more. The book covers the effect of nanosystems' composition, bulk and surface properties, metal-support interaction, particle size and morphology, deposition density, etc. on their functional properties (transport features, catalytic activity and reaction mechanism). Finally, it includes examples of various developed nanostructured solid electrolytes and mixed ionic-electronic conductors as materials in solid oxide fuel cells and asymmetric supported membranes for oxygen and hydrogen separation.

The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.

Metals are used at an extremely high rate in the industrial and manufacturing fields. Exemplary properties including strength and ductility have made this material highly dynamic; however, the risk of corrosion remains a vital issue. The study of corrosion prevention has attracted interest from researchers and professionals as new technologies are emerging that can assist in the prevention of material destruction. However, research is lacking on the application of these protective technologies within specific fields. New Challenges and Industrial Applications for Corrosion Prevention and Control provides emerging research exploring the theoretical and practical aspects of protective methods against corrosion and the implementation of these techniques within a wide span of professional disciplines. Featuring coverage on a broad range of topics such as molecular modeling, surface treatments, and biomaterials, this book is ideally designed for engineers, industrial chemists, material scientists, researchers, engineers, academicians, practitioners, and students seeking current research on the technological advancements in corrosion protection in various professional scopes.

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases. Each chapter features an overview, and the book includes coverage of microalgae biology, harmful algae, the use of microalgae in alcohol and food, and as sources of macronutrients, micronutrients, vitamins, and minerals. The historical use of microalgae, in addition to its potential use as a nutraceutical and cosmeceutical, is also addressed. The book provides coverage of relevant, up-to-date research as assembled by a group of contributors who are dedicated to the advancement of microalgae use in health, diet and nutrition.

Fundamental Modelling of Membrane Systems: Membrane and Process Performance summarizes the state-of-the-art modeling approaches for all significant membrane processes, from molecular transport, to process level, helping researchers and students who carry out experimental research save time and accurately interpret experimental data. The book provides an overview of the different membrane technologies, handling micro-, ultra-, and nanofiltration, reverse and forward osmosis, pervaporation, gas permeation, supported liquid membranes, membrane contactors, membrane bioreactors and ion-exchange membrane systems. Examples of hybrid membrane systems are also included.

Current Trends and Future Developments on (Bio-) Membranes: Photocatalytic Membranes and Photocatalytic Membrane Reactors offers a comprehensive review on the state-of-the-art in the area of PMs and PMRs. The book gives an overview of the basis of photocatalysis and membrane separation and the basic aspects of photocatalytic membranes and photocatalytic membrane reactors, along with their applications, modeling, and the economic aspects of PMs and PMRs. The book addresses the main issues associated with PMRs design and tries to predict how long it will be before laboratory scale models can be scaled to the PMR industry.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure-function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.

Heat resistant layers are meant to withstand high temperatures while also protecting against all types of corrosion and oxidation. Therefore, the micro-structure and behavior of such layers is essential in understanding the functionality of these materials in order to make improvements. Production, Properties, and Applications of High Temperature Coatings is a critical academic publication which examines the methods of creation, characteristics, and behavior of materials used in heat resistant layers. Featuring coverage on a wide range of topics such as, thermal spray methods, sol-gel coatings, and surface nanoengineering, this book is geared toward students, academicians, engineers, and researchers seeking relevant research on the methodology and materials for producing effective heat resistant layers.

Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with selected case studies on modelling in the cooling chamber and explains the economic implications an evaporative structure can bring. Edited by a team of specialists, the book also explains the strong dependence of the technology's performance on environmental conditions, and hence the limits on temperature control in the preservation of post-harvest agriculture products. Evaporative coolers are an ancient technology, invented long before the introduction of chemical refrigerants as used in modern fridges or cooling towers. This two volume set covers the topic, with practical applications, construction techniques, and operation of the technology.

This book contains s written by young enthusiastic scientists, teachers and researchers who are involved in research, teaching and extension of modern scientific agricultural principles and practices in different parts of India. Attempts have been made to cover various aspects of modern agriculture viz. genetic improvement of crop plants, modern methods in plant breeding, seed science, ground water resources management, integrated farming systems, horticultural crops, biological control for sustainable agriculture, underutilized fruit plants health enhancing foods, role of enzymes in food processing, bioinformatics and molecular diagnostics etc., but still many facets lingering due to vast nature of agriculture itself. The major aim of this book is to provide glimpse of important arena to enhance food and nutritional security in a sustainable way.

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students.

Handbook of Surface Improvement and Modification contains information on several groups of additives and the modification processes which determine the surface properties of many materials. These additives can modify or improve scratch and mar resistance, improve gloss or flatten the surface, increase or decrease tack and inhibit staining. The mechanisms of damage, protection and property improvements are also discussed, making this an essential handbook for engineers, researchers and technicians interested in using additives to modify and improve the surface properties of materials. A companion book entitled Databook of Surface Modification Additives has also been published. It contains information and data on the additives commercially available to improve materials by the above-listed modifications. Both books do not repeat information. In this book, the focus is on the methods and mechanisms which are known to be responsible for the enhancement of material properties with the use of additives.

Databook of Surface Modification Additives contains data on 7 groups of additives, including anti-scratch and mar-preventing additives, gloss enhancement and surface matting additives, additives for formation of tack-free surface and tackifiers, and stain inhibiting additives. The information on each adhesion promoter is divided into five sections, including General Information, Physical Properties, Health and Safety, Ecological Properties and Use and Performance. This databook will be an extremely useful source of data for engineers, researchers and technicians interested in using additives to modify and improve the surface properties of materials.

Marine Antioxidants: Preparations, Syntheses, and Applications provides the most updated and comprehensive knowledge on utilizing marine-derived substances for cosmeceutical, pharmaceutical and nutraceutical developments. The book delivers the isolation procedures and biological activity of marine-derived antioxidant substances as discussed by international experts on antioxidant material from actinobacteria, crustaceans, diatoms, fish, microalgae, microbes, and mangrove-associated marine organisms and seagrasses. In addition, the book details marine-derived bioactive antioxidants substances in the form of proteins, peptides, polysaccharides and lipids. Finally, the book provides the latest information on the mechanistic pathways of antioxidant substances with various diseases and nutritional perspectives. This is an essential resource for marine biotechnologists and marine biologists who want to better understand isolation procedures and antioxidant applications. Researchers interested in pharmaceutical nutrients, polymer science, and cosmeceuticals industries scientists, as well as students and academics, will also benefit from this book.

Databook of Adhesion Promoters contains data on the most important adhesion promoter products in use today. The information on each adhesion promoter is divided into five sections: General Information, Physical Properties, Health and Safety, Ecological Properties, and Use and Performance. This databook is an extremely useful source of data for engineers, technicians and researchers involved in development, manufacture, legislation or the production of a variety of products. Adhesion promoters form a very important group of additives without which many industrial products cannot perform according to requirements. Silanes originally formed the most widely used group of adhesion promoters, but increasing numbers of new additives have been entering the market, increasing the options and possibilities. These additives are needed for a variety of products in which silanes do not function or are too expensive, or where better performance can be achieved with the new additive.