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Calorimetry is one of the oldest areas of physical chemistry. The date on which calorimetry came into being may be taken as 13 June 1783, the day on which Lavoisier and Laplace …

Collagen is the main fibrous structural protein in the extracellular matrix and connective tissue of animals. It is a primary building block of bones, tendons, skin, hair, …

Volume 11 provides in an authoritative and timely manner in 16 stimulating chapters, written by 40 internationally recognized experts from 11 nations, and supported by more than …

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of …

This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and …

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and …

Advances in Geophysics serial highlights new advances in the field with this new volume presenting interesting chapters. Each chapter is written by an international board of …

This work covers topics ranging from fundamental studies of solubilization to practical technological applications of the phenomenon. It reviews the solubilization of organic …

This unique and long-awaited handbook on this important topic in the hot field of stereoselective organic synthesis covers several types of nucleophiles. Top international authors …

Written by a scientist and researcher with more than 25 years of experience in the field, this serves as a complete guide to catalyst activity loss during the hydroprocessing of …