New Advances in Analytical Chemistry, Volume 3 presents recent developments in various spectroscopic techniques such as NMR spectroscopy and mass spectroscopy in the form of comprehensive reviews written by leading authorities in the field. With new and updated information. the book is invaluable to both research students and postdoctoral workers who wish to keep abreast of frontiers in analytical techniques. Each chapter provides a broad overall account of recent developments, so that the readers can stay current not only with the authors own contributions but also with contributions of...
New Advances in Analytical Chemistry, Volume 3 presents recent developments in various spectroscopic techniques such as NMR spectroscopy and mass spec...
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.
Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview...
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process au...
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups,...
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from sev...
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised,...
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have develop...
