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Stanbury Peter F.: Principles of
Fermentation Technology

Principles of Fermentation Technology

Sustainable Packaging for Food Products is a volume in the series "Sustainable Food Packaging", and explores the role, history, and functions of food packaging, delving into the various materials and regulations that are used in the industry. Divided into three sections, the first one provides an overview of food packaging, including its role in the industry, the history of food packaging, and the regulations and standards that govern its use. The second section focuses on packaging for specific food products, including fruits and vegetables, dairy products, meat and poultry, baked goods, snacks, confectionery, beverages, frozen foods, and pet food. Each chapter explores the unique challenges of packaging these products and the innovative solutions that have been developed to address them. The third section covers innovative and sustainable packaging solutions, including new and emerging materials and technologies, sustainable packaging design and materials, and packaging waste reduction and recycling. Case studies of successful packaging innovations and sustainability initiatives in the food industry are also included. With the growing importance of sustainability and increasing innovations in food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

Sustainable Packaging for Food Products

This book encompasses a holistic approach towards sustainable agricultural production technologies that result in maximum profit for the farming community.

Agroecology and Integrated Farming System

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

Introduction to Food Chemistry, Second Edition

This book answers important questions such as: How is carbon related to the origin of life? Do all carbon allotropes have the same origin? How is carbon machined in the micro/nano regime? What are carbon micro/nano devices? How are polymers carbonized without burning? Where is Fullerene in carbon's phase diagram?

Micro- and Nanofabrication with Carbon

Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfils this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns. As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level. The second edition features much greater emphasis on the sustainable development goals which have now become so central to the cosmetics industry and society more generally, linked to critical environmental and safety concerns which are also increasingly central to the field. This book will appeal to chemical engineers, chemists, physical chemists and cosmetic chemists in cosmetics research and development, as well as dermatologists and toxicologists.

Theoretical Principles and Applications

Cosmetic Science and Technology

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

Dictionary of Nutraceuticals and Functional Foods, Second Edition

This book connects oropharyngeal structure to metabolic disease through the practice of teledontics, a new interdisciplinary integrative medical/dental approach for treatment of obstructive sleep apnea. It relates oxygen needs of the body and other nutritional requirements focusing on how oxygen insufficiency leads to health comorbidities.

With Teledontics/Telegnathics

Pediatric Treatment of Sleep Apnea

Computation and Analysis of Turbulent Flows

Turbulence and Transition in Supersonic and Hypersonic Flows explains how to understand and mathematically model these phenomena, with an emphasis on the unique challenges and features that the compressibility of the fluid introduces. This timely book responds to an increase in research interest in this topic, explaining how to use the latest numerical methods as well as providing important background theory. It covers both the problem of how a laminar boundary layer transitions to turbulence in the supersonic and hypersonic regime and the problem of how compressibility of a fluid affects turbulence. Compressible flows are important in many areas of engineering, including external aerodynamics, internal flows in propulsion and power generation applications, flows in supercritical fluids, and many others.

Turbulence and Transition in Supersonic and Hypersonic Flows

Food and Nutritional Toxicology, Second Edition

Culinary Math

Functional Foods and Nutraceuticals

Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.

Extraction and Characterization Techniques

Seaweed Bioactives

Principles of Fermentation Technology

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