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Physicochemical Aspects of Food Engineering and Processing
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
The Playing Grounds of College Football
College football teams today play for tens of thousands of fans in palatial stadiums that rival those of pro teams. But most started out in humbler venues, from baseball parks to fairgrounds to cow pastures. This comprehensive guide traces the long and diverse history of playing grounds for more than 1000 varsity football schools, including bowl-eligible teams, as well as those in other divisions (FCS, D2, D3, NAIA).
Illinois Mineral Industry in 1987 and Review of Preliminary Mineral Production Data for 1988
Includes Illinois State Geological Survey (ISGS) publications on the mining and processing of nonfuel industrial and metallic minerals and rocks in the state.
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