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Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country”s l …

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronu …

Provides coverage on the full range of topics associated with polyimides, including structure, polymer fundamentals, and product areas. The text addresses both basic and applied aspects of the …

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 …

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 …

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 …

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical …

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 …

This book summarizes the recent research and development in the field of glass micro- and nanospheres. With special focus on the physics of spherical whispering-gallery mode resonators, it presents s …