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Chemische Technik – Bücher, CDs, LPs und mehr, Seite 5

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Javid Ahmad Parray, A. K. Haghi, Nusrat Shafi, Mohammad Yaseen Mir
Ozone Technology for Food Processing and Preservation

Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contaminatio…

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Cell-free Macromolecular Synthesis

This book reviews cell-free production systems, exploring the frontiers in cellular engineering and biotechnology. With contributions from experts in the field, the book offers a comprehensive and up-to-d…

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Healthier Meat Products

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals. The perception of meat as a beneficial source of nutrients and a healthy food has …

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Safety Engineering

Safety engineering is an engineering discipline with an interdisciplinary and application-oriented focus. The main focus is on the knowledge-based development and application of methods for the analysis a…

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Wujie Zhang
Biopolymer Engineering

Ch 1. Introduction to Polymers and Biopolymers.- Ch 2. Polymer Synthesis: Step-growth and Chain-growth polymerization.- Ch 3. Biopolymer Synthesis.- Ch 4. Polymer and Biopolymer Characterization.- Ch 5. B…

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Minaka Ono, Ole G. Mouritsen
Traditional Japanese Seasonings and Condiments

Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolution…

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Valorization of Citrus Food Waste

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industriall…

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Pollen Chemistry & Biotechnology

Pollen morphology and anatomy with botanical preferences made by bees: an introduction data.- Amino acids, peptides, and proteins of pollen.- Bee pollen carbohydrates composition and functionality.- Lipid…

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Starch: Progress in Food Applications

This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baki…

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Sustainable Food Systems (Volume I)

Part I. Sustainable Food System: concepts & framework.- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework.- Chapter 2. Sustainable Food System - …

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Oilseed Meal as a Sustainable Contributor to Plant-Based Protein

Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as …

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Aroma and Flavor in Product Development: Characterization, Perception, and Application

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Cha…

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Biotechnological Innovations in Food Processing

Introduction to Biotechnology in Food Processing.- 2. Nutritional Enhancement: Beyond the Basics.- 3. Flavor Engineering: Crafting the Perfect Taste.- 4. Food Safety and Preservation: Innovations for a Sa…

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Bee Ling Tan, Mohd Esa Norhaizan
Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects

Background and Introduction.- Types of Noodles.- Processing of Rice Noodles.- The Raw Materials in Rice Noodles and their Roles.- Factors Influencing Rice Noodles Qualities.- Qualities and Nutritional Val…

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Josip Stjepandi¿, Philipp Kremer, Johannes Lützenberger
Generation and Update of a Digital Twin in a Process Plant

This book covers the most important subjects of digital twin in a process plant, including foundations, methods, achievements, and applications in a brownfield environment. Besides offering a variety of a…

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Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global …

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Nanotechnology in Food Packaging

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information. The book begins …

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Beta-Glucan: Sources, Properties and Applications

Introduction to beta glucans.- Sources of beta glucan.- Methods of extraction of beta glucan.- Chemistry of beta glucan.- Physicochemical properties of beta glucan.- Modification of beta glucan.- Beta glu…

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Guillermo Fernando Barreto, Carlos Daniel Luzi
Applying Multiple-Reaction Stoichiometry to Chemical Reactor Modelling

This book delves into the realm of Chemical Reaction Engineering (CRE) by showcasing the practical application of multiple-reaction stoichiometry. The authors critically assess various approaches commonly…

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Ashok Kumar Verma
Process Design for Chemical and Environmental Engineering

This book discusses the design methodology for chemical process equipment carrying out heat and mass transfer operations and various types of reactors. Process design is an important step before achieving…

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