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The Oxford Companion to Cheese
The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide. An astonishing 325 authors contributed entries, residing in 35 countries. They included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available.
Phycology-Based Approaches for Wastewater Treatment and Resource Recovery
Algal and phycology-based approaches for wastewater treatment have recently gained interest. Phycology-Based Approaches for Wastewater Treatment and Resource Recovery highlights advanced algal-based technologies developed or being considered for wastewater treatment along with the opportunities that existing technologies can provide at an industrial scale. It covers recent findings on algal-based approaches for the removal of heavy metals, organic pollutants, and other toxicities from sewage and industrial effluents and supplies in-depth analysis on technologies such as biosorption and bioaccumulations. Advanced mathematical modeling approaches to understand waste removal and resource recove...
Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book in...
Biofuels from Algae
This book provides in-depth information on basic and applied aspects of biofuels production from algae. It begins with an introduction to the topic, and follows with the basic scientific aspects of algal cultivation and its use for biofuels production, such as photo bioreactor engineering for microalgae production, open culture systems for biomass production and the economics of biomass production. It provides state-of-the-art information on synthetic biology approaches for algae suitable for biofuels production, followed by algal biomass harvesting, algal oils as fuels, biohydrogen production from algae, formation/production of co-products, and more. The book also covers topics such as meta...
Bioactive Food Peptides in Health and Disease
"Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.
Food Process Engineering
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. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes
Food Process Engineering
"Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation"--
Fundamentals of Biocatalysts
This textbook covers the essentials of cells as biocatalysts, including cell morphology, cell genetics, cell metabolism, cell operation, cell stoichiometry, cell engineering, and cell interaction. A pragmatic and systematic approach is provided to all such topics, from the point of view of a biological engineer – illustrated by criteriously selected and carefully solved problems, proposed at the end of each section. In the first part of this textbook, readers will find a brief historical review of biotechnology; and in the second part, the author explores the performance of biocatalysts, in terms of native features and upon rational manipulation thereof. Whenever appropriate, mathematical ...
Advances in Environmental Science and Engineering
Selected, peer reviewed papers from the 2012 International Conference on Energy and Environmental Protection (ICEEP 2012), June 23-24, 2012, Hohhot, China
Food Process Engineering
Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.
