Suong V. (Concordia University, Montreal, Quebec, Canada) Hoa 
Analysis for Design of Fiber Reinforced Plastic Vessels [PDF ebook] 

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 …

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 book discusses instrumentation and experimental methods for obtaining detailed information on the structure of various types of flows as well as standard process flow instrumentation suitable …

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 …

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 …

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 …

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 …