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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 …