This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielec...

Traumatic Brain Injury: Methods for Clinical and Forensic Neuropsychiatric Assessment, Third Edition provides physicians and psychologists with a scientifically based schema for the clinical evaluation of traumatic brain injury (TBI). The book assists physicians and psychologists in developing treatment plans for patients who have sustained TBIs an

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on th...