Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Climate change is now doing far more harm than marooning polar bears on melting chunks of ice--it is damaging the health of people around the world. Brilliantly connecting stories of real people with
There's a silent epidemic in western civilization, and it is right under our noses. Our jaws are getting smaller and our teeth crooked and crowded, creating not only aesthetic challenges but also diff
Our dreams fascinate us as individuals and as a society. What do surveys report people dream about? How about the dreams of the blind? The mentally ill? What does research show about the possibility
The dynamics of 21st century life have created a social environment full of stressful situations. A Journal of The American Psychological Association noted that stress in the workplace has reached a
In Politics, Murder, and Love in Stalin’s Kremlin: The Story of Nikolai Bukharin and Anna Larina, Paul Gregory sheds light on how the world’s first socialist state went terribly wrong and why? it was