Biomass Processing Technologies, Strezov, Vladimir
Автор: N.J. Zuidam; Viktor Nedovic Название: Encapsulation Technologies for Active Food Ingredients and Food Processing ISBN: 148998349X ISBN-13(EAN): 9781489983497 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: Bouvier Название: Extrusion Processing Technology - Food and Non- Food Biomaterials ISBN: 1444338110 ISBN-13(EAN): 9781444338119 Издательство: Wiley Рейтинг: Цена: 156230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians.
Автор: Strezov Vladimir Название: Biomass Processing Technologies ISBN: 1466566167 ISBN-13(EAN): 9781466566163 Издательство: Taylor&Francis Рейтинг: Цена: 163330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book is a thoroughly up-to-date treatment of all the available technologies for biomass conversion. Each chapter looks at the viability and implementation of each technology with examples of existing equipment and plants. In addition, the text addresses the economics of biomass processing. The book could also be used as a supplementary text for senior undergraduate courses on biomass processing.
Features:
Provides a concise overview of all currently available biomass processing technologies
Includes relatively recent technologies such as Biochar
Contains numerous industry examples and case studies
Covers the science and technology behind biomass processing as well as the economics, including the effect of carbon taxation
Автор: N.J. Zuidam; Viktor Nedovic Название: Encapsulation Technologies for Active Food Ingredients and Food Processing ISBN: 1441910077 ISBN-13(EAN): 9781441910073 Издательство: Springer Рейтинг: Цена: 130610.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: Shrikaant Kulkarni Название: Green Chemistry and Green Engineering ISBN: 1771889004 ISBN-13(EAN): 9781771889001 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The expert authors discuss the myriad opportunities and the challenges facing green chemistry today in both its theoretical and practical implementation. The book expands upon green chemistry concepts with the latest research and new and innovative applications, providing both the breadth and depth researchers need.
Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice Название: Advances in Processing Technologies for Bio-based Nanosystems in Food ISBN: 1138037303 ISBN-13(EAN): 9781138037304 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
Автор: Shekhawat, Dushyant Название: Fuel Cells: Technologies for Fuel Processing ISBN: 0444638474 ISBN-13(EAN): 9780444638472 Издательство: Elsevier Science Рейтинг: Цена: 114530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Fuel Cells: Technologies for Fuel Processing provides an overview of the most important aspects of fuel reforming to the generally interested reader, researcher, technologist, teacher, student, or engineer. The topics covered include all aspects of fuel reforming: fundamental chemistry, different modes of reforming, catalysts, catalyst deactivation, fuel desulfurization, reaction engineering, novel reforming concepts, thermodynamics, heat and mass transfer issues, system design, and recent research and development. While no attempt is made to describe the fuel cell itself, there is sufficient description of the fuel cell to show how it affects the fuel reformer. . By focusing on the fundamentals, this book aims to be a source of information now and in the future. By avoiding time-sensitive information/analysis (e.g., economics) it serves as a single source of information for scientists and engineers in fuel processing technology. The material is presented in such a way that this book will serve as a reference for graduate level courses, fuel cell developers, and fuel cell researchers.
Название: Green chemistry and green engineering ISBN: 177463922X ISBN-13(EAN): 9781774639221 Издательство: Taylor&Francis Рейтинг: Цена: 84710.00 T Наличие на складе: Нет в наличии. Описание: The expert authors discuss the myriad opportunities and the challenges facing green chemistry today in both its theoretical and practical implementation. The book expands upon green chemistry concepts with the latest research and new and innovative applications, providing both the breadth and depth researchers need.
Автор: Mezger, Mark J. Название: Energetic Materials ISBN: 1138032506 ISBN-13(EAN): 9781138032507 Издательство: Taylor&Francis Рейтинг: Цена: 275610.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Joyce Boye; Yves Arcand Название: Green Technologies in Food Production and Processing ISBN: 1489992073 ISBN-13(EAN): 9781489992079 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Автор: Ayeni Название: Bioenergy and Biochemical Processing Technologies ISBN: 3030967204 ISBN-13(EAN): 9783030967208 Издательство: Springer Рейтинг: Цена: 158380.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents novel techniques, current trends, and cutting-edge technologies in energy and biochemical processes. The authors explore recent advances that solve challenges related to the implications and commercialization of these processes by introducing new techniques or modifying existing technologies to meet future demands for food materials, bioproducts, fossil fuels, biofuels, and bioenergy. Divided into three parts, the first section of the book addresses issues related to the utilization and management of energy towards the efficient characterization and conversion of wastes or raw-/bio- materials to useful products. The second section focuses largely on studies on molecular detection of analytes, purification, and characterization of products recovered from biochemical, enzymatic, food, and phytochemicals, as well as biostimulation and bioaugmentation processes. The final section discusses areas related to heat and mass transfer, fuel processing technologies, nanofluids, and their applications.
Автор: Hern?ndez-?lvarez Название: Green Protein Processing Technologies from Plants ISBN: 3031169670 ISBN-13(EAN): 9783031169670 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
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