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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application ... More

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radi... More

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in t... More

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.  Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized m... More

The book provides an extensive coverage of conjugated polymer based nano-composite coatings with advanced anti-corrosive properties. The book gives detailed explanation of corrosion testing methods and techniques to evaluate the corrosion resistance of the coatings. It includes elaborate discussion ... More