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
by Julie Carrier, Prof. Shri Ramaswamy & Chantal Bergeron
Part of the Wiley Series in Renewable Resources, this book is a comprehensive reference source devoted to the recovery of valuable phytochemicals from biomass. Following introductory chapters which discuss the concepts of phytochemicals and of ...
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.