Y. H. Hui 
Foodborne Disease Handbook, Second Edition [PDF ebook] 
Volume I: Bacterial Pathogens

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 …

Algal and sustainable technologies: Bioenergy, Nannotechnology and Green chemistry is an interdisciplinary overview of the world’s major problems; water scarcity, clean environment and energy and the …

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Relating theory with practice to provide a holistic understanding of the subject and enable critical thinking, this book covers fundamentals of physical metallurgy, materials science, microstructural …

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, …

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world”s best known researchers into membrane technology. The application of membrane technology to chemica …

This indispensable book describes lubricant additives, their synthesis, chemistry, and mode of action. All important areas of application are covered, detailing which lubricants are needed for a part …

In the development of next-generation nanoscale devices, higher speed and lower power operation is the name of the game. Increasing reliance on mobile computers, mobile phone, and other electronic de …

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 …