This book discusses the development of spot welding electrode and its fabrication using Cu-WC through a powder metallurgy route. This book consists...

Powder metallurgy is a forming and fabrication technique consisting of three major processing stages. First, the primary material is physically pow...

This book provides readers with a realistic approach concerning important food issues in food processing. Each topic covers physical properties, en...

This book is the first state-of-the-art review that focuses on modelling fungal development in foods, an emerging field in the last decade. The obj...

Hydrogen is one of the most important chemical products, and it is used in a wide series of industrial fields: chemical, petrochemical, metallurgic...

Membrane technology being low-energy consuming and environmentally friendly is considered to be a new generation of the sustainable processes. Dive...

This book has been written in a concise manner to include all fundamental aspects of polymer science including recent inventions in polymerisation'...

In the first chapter, Urška Vrabič Brodnjak, Ph.D., Deja Muck, Ph.D., Helena Gabrijelčič Tomc, Ph.D., and Igor Karlovits, Ph.D. provide a review of...

Proanthocyanidins (PACs), present in a wide variety of food products and beverages, are the second most abundant class of phenolic compounds in our...

Prebiotics is defined as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointe...

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. ...

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production...

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of su...

Vegetable oils are a group of fats derived from seeds, nuts, cereal grains, and fruits. It is important to understand that not all vegetable oils a...

Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for P...

Pyrolysis is the chemical decomposition of organic materials by heating in the absence or controlled amount of oxygen. Pyrolysis and gasification a...

Quercetin is a uniquitous phytochemical and a major flavonoid consumed in the human diet. It is also a part of the active principles of several med...

Food, no matter of what kind, is a substance required for survival. Stripped of any cultural meanings, it is a primary means of biological nourishm...

Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States o...

In this book, the authors gather topical research in the study of the production, consumption and health effects of raw milk. Topics discussed in t...

This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book i...

As chemistry becomes more and more amenable to mathematically rigorous study, it is likely that chemistry will also become an alert and demanding c...

A very large part of metallic materials is used in the wrought form. Several thermomechanical processing (TMP) steps are usually employed to produc...

Recycled Cooking Oil: Processing and Uses reviews the production of polyhydroxyalkanoates (PHA), polyamides (PAs), polyurethanes (PUs) and epoxies,...

This book examines the design technologies and developments in refrigeration systems. Topics discussed include sorption refrigeration systems; impr...

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...

Scandium is a chemical element with symbol Sc and atomic number 21. A silvery-white metallic transition metal, it has historically been sometimes c...

Media attention has focused on recent incidents of fraud relating to seafood where restaurants knowingly serve lower-priced fish than identified on...

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

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...

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...

Silicon nitride (Si3N4) ceramic is used in numerous applications because of its superior properties, such as high-temperature strength, good oxidat...

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...

The study of sonochemistry is concerned with understanding the effect of sonic waves and wave properties on chemical systems. The chemical effects ...

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...