A permanent issue in compulsory education is how to promote students' active working in the classroom. Even if group work is used as one type of wo...

Ruthenium compounds constitute a versatile class of catalysts for important synthetic transformations in organic chemistry. The ability of rutheniu...

This book looks at the latest outbreak of Salmonella Typhimirum which started in September 2008. The illnesses peaked in December 2008, affecting c...

The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume f...

Vegetable oils have been regarded as a new generation feedstock that requires strengthening and developing in the near future. In this book, variou...

The attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nu...

This book, written by Charles Herman Senn (1864-1934) and originally published in 1915, brings the old recipes and techniques of cooking from durin...

Inorganic polymers are large molecules, usually linear or branched chains with atoms other than carbon in their backbone. In this new advanced rese...

Most developed Si-N containing oligomers and polymers are silazaneorganic oligomers and polymers - one of the applicable siliconorganic poly-functi...

The sol-gel process, also known as chemical solution deposition, is a wet-chemical technique widely used in the fields of materials science and cer...

Solanum lycopersicum is the scientific name for cultivated tomatoes. Tomatoes are produced and consumed worldwide. Many scientists are investigatin...

Carbon-carbon bond formation is one of the most important topics in organic synthesis. One of the most powerful methods for constructing a carbon-c...

This book is a collection of articles detailing the very diverse roles of soy-derived compounds. Many cultures around the world have realised the i...

In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheolog...

Soy protein is abundantly present in soybeans, which have in the past been termed as wonder beans. Soy flour, soy protein concentrate and soy prote...

The soybean (Glycine max (L.) Merrill) has become one of the most used agricultural products in the world as an ingredient in human and animal nour...

This book provides current research on the cultivation, nutritional properties and effects on health of soybeans. Chapter One examines the antioxid...

This book presents topical research in the study of the types, uses and health benefits of spices. Topics discussed include the cultivation of sici...

This book describes and discusses some results obtained through the study of the microencapsulation of açai juice by spray drying using different c...

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding o...