Kejuruteraan Kimia

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include …

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current …

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier …

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qual …

This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food …

This text examines the thermal and catalytic processes involved in the refining of petroleum including visbreaking, coking, pyrolysis, catalytic cracking, oligomerization, alkylation, hydrofining, …

This complete reference book covers topics in heat and mass transfer, containing extensive information in the form of interesting and realistic examples, problems, charts, tables, illustrations, and …

This unique reference/text presents the basic theory and practical applications of metabolic engineering (ME). It offers systematic analysis of complex metabolic pathways and ways of employing recomb …

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. …

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world”s best known researchers into membrane technology. The application of membrane technology to …