Industrial chemistry and chemical engineering Books

""Berechnung und Construction der Triebwerke"" ist ein Buch aus dem Jahr 1874 von Karl Keller. Es besch�����ftigt sich mit der Berechnung und Konstruktion von Triebwerken, insbesondere von Dampfmaschinen. Das Buch ist in f�����nf Kapitel unterteilt, die...

Das Buch ""Beitr�����ge zur Theorie und Praxis der Schwefels�����ure-Fabrikation"" von Friedrich Bode aus dem Jahr 1872 ist ein wichtiger Beitrag zur Chemie und Technologie der Schwefels�����ureherstellung. Es besch�����ftigt sich mit den theoretischen...

""Beitrag zur Berichtigung der Theorie der Turbinen"" ist ein Buch von Johann Andreas Schubert, das im Jahr 1850 ver������ffentlicht wurde. Das Buch befasst sich mit der Theorie und Konstruktion von Turbinen und versucht, bestehende Theorien zu...

""Beitr�����ge zur Geschichte der Pharmazie"" ist ein Buch von Burkhard Reber aus dem Jahr 1899. Es ist eine Sammlung von Aufs�����tzen, die sich mit der Geschichte der Pharmazie besch�����ftigen. Das Buch behandelt Themen wie die Geschichte der...

This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice...

This volume illustrates  advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein...

This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic...

This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins, furans, organochlorie pesticides, toxic elements,...

This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition,...

This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective...

This volume details methods for reproducible procedures for food packaging.  Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls...

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic...

This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques,...

This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the...

This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes,  sustainability, new food products, food waste minimization, re-valorization...

This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography...

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied...

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are...

This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization...

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail...

This volume offers a comprehensive collection of experimental approaches to study Solanum tuberosum (potato). Chapters are divided into five sections covering a general overview of potato, the research fields of  molecular biology, omics...

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the...

This volume provides methods on procedures for assessing the biosafety aspects of probiotics. Chapters are divided into five parts detailing in vitro biosafety assessment, biogenic amine production, D-lactic acid production, toxin...

This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental...

This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast,...

This volume explores the latest techniques and strategies used to study the field of peptide macrocycles. The chapters in this book ae organized into four parts: macrocycles synthesis, combinational library synthesis and screening, macrocycle...

This updated book explores a wide repertoire of tools and approaches that have been created, modified, and applied to the study of L. monocytogenes, forming the basis of our understanding of the bacterium today. Many of these key experimental techniques...

Dieses praxisorientierte Handbuch bietet eine detaillierte Anleitung zur Farbenherstellung und zum Einsatz von Farben in der industriellen Produktion. Georg Zerr beschreibt die Eigenschaften und Anwendungen von Farbstoffen und gibt wertvolle Tipps zur...

This book provides invaluable information to researchers interested in the food industry. The book deals extensively with the analysis and cost of ready-to-serve foods. Gephart provides readers with a comprehensive guide to every stage of the food...

Plongez dans l'histoire de la dynamite, une invention révolutionnaire qui a changé la face du monde au XIXe siècle. Les mémoires d'Alfred Nobel et Louis Roux racontent les difficultés, les réussites et les défis de la Société Générale pour la Fabrication...

Dive into the world of commercial turpentines with this informative guide by renowned chemist Fletcher Pearre Veitch. Covering topics like quality control, chemical analysis, and industrial uses, this book provides valuable information for anyone working...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United...

Dramatic cultural changes have occurred in the areas of food, nutri­ tion, and health in the United States. Today, the clarion call is for fitness with "trim-muscular" in and "skinny-pale" out. The "me generation" has turned...

Reprint of Winery Utilities: Planning, Design and Operation. This is the first reference to integrate the basic planning, design and operational function of the many support systems that make a winery operate successfully...

Environmental issues are of increasing concern to the food industry, as consumers and legislators have forced manufacturers to become more aware of the environmental consequences of their operations. The second edition of...

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of...

This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. ...

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor­ mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on...

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking,...