Handbook of Industrial Drying, Second Edition, Revised and Expanded


Book Description

Drying of pharmaceutical products, drying of biotechnologicl products, drying of peat and biofuels, druing of fibrous materials, drying ofpulp and paper, of wood and wood products, drying in mineral proces sing, modeling, measurements, and efficeiencies of infrared eryers for paper drying, drying of coal, drying of coated webs, drying of polymersupeheated stema drying, dryer feeder systems, dryer emision control systems, cost estimation methods for dryers, energy aspects in drying safeth aspects of industrial dryers, humidity measurements, control of industrial dryers.




Handbook of Cereal Science and Technology, Revised and Expanded


Book Description

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the




Handbook of Fiber Chemistry, Second Edition, Revised and Expanded


Book Description

"Offers comprehensive coverage of the most important natural and synthetic fibers used in consumer goods, agriculture, industry, medicine, and engineering. Second Edition provides entirely new coverage of topics such as vinyl fibers; mammalian fibers related to wool; cotton, jute, silk, and kenaf fibers; and acrylic fibers."




International Food Safety Handbook


Book Description

"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."




Handbook of Indigenous Fermented Foods, Revised and Expanded


Book Description

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.




Handbook of Flavor Characterization


Book Description

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and







Western Electrician


Book Description




Alternative Sweeteners, Third Edition, Revised and Expanded


Book Description

A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.