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,...