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...

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...