by Steve Taylor
"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific ...
by Dava Sobel
The tenth anniversary edition of the dramatic human story of an epic scientific quest: the search for the solution of how to calculate longitude and the unlikely triumph of an English genius. With a new Foreword by the celebrated astronaut Neil ...
by Harold A. Wittcoff, Bryan G. Reuben & Jeffery S. Plotkin
This new edition offers an updated and expanded version of the previous editions. It explains how the majority of industrial organic chemicals and polymers are derived from seven major building blocks produced from petroleum and natural gas.
Phytochemicals, Primary Metabolites and Value-added Biomass Processing
by Chantal Bergeron, Danielle Julie Carrier & Shri Ramaswamy
In order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from ...
by Pierre Schuck, Anne Dolivet & Romain Jeantet
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and ...
An Introductory Text
by Mike Lancaster
Sustainable development and environmental issues are at the forefront of public and Government concern. Chemistry and Chemical Engineering may offer the solution to many of these challenges, but chemicals can also be part of the problem.