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Elsevier

Books in Chemical engineering

The Chemical Engineering collection offers content that combines research with foundational knowledge, practical information, methods and case studies, in a variety of areas, including biochemical engineering, catalysis, filtration & separation, colloids & surface chemistry, electrochemical engineering, energy & transport processes, materials chemistry, metallurgy, process engineering, safety & reliability, sustainable & environmental, to help chemical engineers address the challenges we face today, including climate change, global warming, health and nutrition, and alternative energy.

  • Sanitation in Food Processing

    • 1st Edition
    • John Troller
    • English
    Sanitation in Food Processing is a guide to food process sanitation, which illustrates the principles with timely examples. It discusses the importance of training in food-plant sanitation programs, as well as regulatory programs relating to all aspects of food plant sanitation, including Hazard Analysis Critical Control Point (HACCP), the construction and design of food plants, and prevention of food-borne diseases. Comprised of 19 chapters, this volume begins with an overview of sanitation in food processing, good sanitation practices, and the ways to establish a successful food sanitation program. It then discusses factors to consider in the design and construction of food plants; sanitary design and operation of food processing and service equipment; microbial growth in foods; the importance of personal hygiene; and significant insects in the food industry. The reader is also introduced to ways of controlling insects, rodents, and birds in the food environment, while other chapters address sanitation in food packaging, storage, and transport. The book concludes with a summary of food laws and regulations. This book is a valuable resource for undergraduate and postgraduate students, food sanitarians, and others in the food-processing industry who want to learn more about the ways and means of ensuring the quality and safety of the food we eat.

  • Biotechnology in Invertebrate Pathology and Cell Culture

    • 1st Edition
    • Karl Karamorosch
    • English
    Biotechnology in Invertebrate Pathology and Cell Culture provides information pertinent to genetically manipulated microbial and viral agents, which will benefit those who are interested in the development and uses of pathogens of invertebrates. This book discusses several topics, including fusion of invertebrate cells, safety of viral insecticides, and potential hazards of biocontrol agents. Organized into five parts encompassing 30 chapters, this book starts with an overview of the selection of effective strains and describes the microbial control in sericultural countries. This text then discusses the differences in crystal composition and toxicity of various subspecies, as well as the sporulation-dependen... production of the crystal proteins. Other chapters explore the applications of genetically engineered organisms to biological pest control and discuss the intriguing medical applications through the utilization of invertebrate cell culture and baculoviruses. The final chapter explains the application of biotechnology to insect pathology to increase agricultural productivity. This book is a valuable resource for microbiologists, geneticists, entomologists, parasitologists, virologists, medical researchers, biocontrol researchers, and graduate students.

  • Enzymes in Food Processing

    • 2nd Edition
    • Gerald Reed
    • English
    Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry. Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans. Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.

  • Computers in Chemical and Biochemical Research V2

    • 1st Edition
    • C.E. Klopfenstein
    • English
    Computers in Chemical and Biochemical Research, Volume 2, provides a suitable medium permitting communication of important results of workers in computer-assisted chemistry. The present volume complements its predecessor and includes reviews and original articles about a variety of topics not dealt with earlier. The scope of the series is broad and the articles are designed to provide coverage of state-of-the-art advances and to prevent wasteful duplications of effort. The book contains seven chapters and opens with a survey of the field of pattern recognition in chemistry along with past and future directions. This is followed by separate chapters covering an on-line graphics system as a teaching aid in physical chemistry; financial and hardware analysis and specifications of laboratory minicomputer systems; and the use of these principles in the automation of a clinical laboratory. Subsequent chapters deal with the use of new technology in automation of two specific types of experimental apparatus; and computer automation in gas-liquid chromatography.

  • The Porphyrins V2

    Structure and Synthesis, Part B
    • 1st Edition
    • David Dolphin
    • English
    The Porphyrins, Volume II: Structure and Synthesis, Part B is devoted to the structure and synthesis of porphyrins, their precursors, catabolic derivatives, and related systems. The book also covers nomenclature, history, geochemistry, purification, and structural determination of porphyrins, metalloporphyrins, and mono- and polypyrrolic compounds. This volume is organized into 10 chapters and begins with an overview of hydroporphyrins, paying particular attention to their synthesis and stereochemistry as well as reactivity, spectroscopy, and analogues. This book then discusses the synthesis, properties, thermodynamic stability, and evolution of porphyrinogens. The following chapters focus on porphyrins reversibly modified at the periphery by oxidation (oxophlorins) and by irreversible reactions at the periphery. The synthesis of photoexcited porphyrins, metalloporphyrins, and chlorophylls is covered. In addition, chapters on linear polypyrroles, their metal complexes, and macrocycles other than porphyrins are included. This book should be useful to inorganic, organic, physical, and biochemists interested in porphyrin chemistry and biochemistry.

  • Biochemical Actions of Hormones V5

    • 1st Edition
    • Gerald Litwack
    • English
    Biochemical Actions of Hormones, Volume V explores the nature of interaction of multiple hormones in regulating specific phenotypes. This volume is organized into 11 chapters that include discussions on the developments in the understanding of the biochemistry and molecular biology of hormones. The opening chapters deal with the modifications of chromatin structure by hormones, the regulation of exocytosis, ontogeny of estrogen receptors, and the hormonal regulation of cells of the seminiferous tubule. The discussions then shift to the advances on the progesterone receptor, the role of glucocorticoids in the integration of mammary tumor virus genes, and a model system for estrogen action. Other chapters examine the physiology, molecular action, and biological effects of somatomedins, epidermal growth factors and 1,25-dihydroxyvitami... The remaining chapters focus on multihormone control of mRNA for a specific hepatic protein. This book is of great value to endocrinologists.

  • Chemical and Biochemical Applications of Lasers V1

    • 1st Edition
    • C. Bradley Moore
    • English
    Chemical and Biochemical Applications of Lasers aims to give a general introduction to as well as an evaluation of the successful application of lasers in various areas, especially in the fields of chemistry and biochemistry. The book begins with a basic knowledge of general laser physics and the types of lasers, then moves on to more specific topics that include the Raman spectra of biological materials; laser spectroscopy of gas phase ions; and optical analogs of magnetic spectroscopy. The text also discusses the molecular beams; the energy flow in polyatomic molecules; and the different properties of molecules in relation to electronical excitation and quasi-electric light scattering. Studies of different chemical reactions are also included. The text is recommended for chemists, biochemists, and chemical physicists who want to know more about lasers and its applications to their respective fields. The book will also be helpful for those concerned with the chemical reactions lasers can bring about and for those who want to conduct further studies regarding laser uses.

  • Fragrance Chemistry

    The Science of the Sense of Smell
    • 1st Edition
    • Ernst T. Theimer
    • English
    This book has been prepared as an introduction to the chemistry of odorous molecules. While there exist a number of works of an encyclopedic nature which cover this field, there is none which treats the subjectin an instructional fashion. To fill this gap, a group of scientists, types from the chemical point of view, to present to the reader the panorama of those molecules that stimulate the sense of smell. To make the picture complete, the chapters that are strictly chemical in content are preceded by several that introduce the topics of the physiology of the olfactory system, the current hypotheses on the mechanism of the sense of smell, and the structure-odor relationships in odorous molecules. There is also a treatment of analytical techniques which have become important to fragrance chemical research and testing.

  • Food Engineering

    Principals And Selected Applications
    • 1st Edition
    • Matcel Loncin
    • English
    Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.

  • Applied Industrial Catalysis

    • 1st Edition
    • Bruce Leach
    • English
    Applied Industrial Catalysis, Volume 1 provides a practical description of catalysis by industrial scientists. This book provides information pertinent to industrial catalysis, which is influenced by science, business, economic, markets, and politics. Organized into 10 chapters, this volume starts with an overview of the significance of industrial catalysis and its effect on human lifestyle and environment. This text then describes how to take a laboratory catalyst to successful commercialization with minimum problems. Other chapters consider in detail two major refinery processes, namely, hydrotreating and reforming. The reader is introduced to the specific processes for polyethylene and polypropylene manufacture. This book reviews as well ethylene oxide synthesis and explains oxychlorination of ethylene to ethylene dichloride. The final chapter reviews methanol carbonylation to acetic acid, which is produced by continuously reacting methanol and carbon monoxide in a homogeneous catalytic reactor at <200°C and <500 psi pressure. Industrial scientists and process engineers will find this book useful.

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