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Cold-Formed Steel Structures to the AISI Specification reveals the behavior and design of cold-formed steel structures, connections, and systems. It describes the AISI Specification for the Design of …

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to 'quality’, as quality is the responsibility and purpose of every company …

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to …

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new resear …

This book discusses the concept of single polymer composites (SPCs), their preparation, and properties and the main factors which affect the manufacturing of this class of composites. It deals with t …

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 t …

’Combines fundamental theory, systematic experimentation, disciplined research, and logical procedures to simplify the thermoplastic selection process as well as reduce production cost and time. …

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of …

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also …

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their produc …