Gaurav Chaudhary – författare

The most comprehensive and up-to-date treatment of all the possible aspects for biofeedstock processing and the production of energy from biofeedstocksBiofuels production is one of the most extensively studied fields in the energy sector that can provide an alternative energy source and bring the energy industry closer to sustainability. Biomass-based fuel production, or renewable fuels, are becoming increasingly important as a potential solution for man-made climate change, depleted oil reserves, and the dangers involved with hydraulic fracturing (or "fracking"). The price of oil will always be volatile and changeable, and, as long as industry and private citizens around the world need energy, there will be a need for alternative energy sources. The area known as "biofuels and biofeedstocks" is one of the most important and quickly growing pieces of the "energy pie."But biofuels and biofeedstocks are constantly changing, and new processes are constantly being created, changed, and improved upon. The area is rapidly changing and always innovative. It is important, therefore, that books like the volumes in this series are published and the information widely disseminated to keep the industry informed of the state-of-the-art.This first volume in this groundbreaking new series is a collection of papers from some of the world's foremost authorities on biofeedstocks and biofuels, covering biofeedstocks and how they are processed. It is a must-have for any engineer, scientist, technician, or student working in this area.

This second volume in the Advances in Biofeedstocks and Biofuels series focuses on the latest and most up-to-date technologies and processes involved in the production of biofuels.Biofuels production is one of the most extensively studied fields in the energy sector that can provide an alternative energy source and bring the energy industry closer to sustainability. Biomass-based fuel production, or renewable fuels, are becoming increasingly important as a potential solution for man-made climate change, depleted oil reserves, and the dangers involved with hydraulic fracturing (or "fracking"). The price of oil will always be volatile and changeable, and, as long as industry and private citizens around the world need energy, there will be a need for alternative energy sources. The area known as "biofuels and biofeedstocks" is one of the most important and quickly growing pieces of the "energy pie."Biofuels and biofeedstocks are constantly changing, and new processes are constantly being created, changed, and improved upon. The area is rapidly changing and always innovative. It is important, therefore, that books like the volumes in this series are published and the information widely disseminated to keep the industry informed of the state-of-the-art.This second volume in the Advances in Biofeedstocks and Biofuels series focuses on the production of biofuel, covering all of the major biofuels, such as biodiesel, biohydrogen, bioethanol, and others. This engaging text touches on all of the most important new processes and technologies, providing the most up-to-date coverage of the science available to industry. It is a must-have for any engineer or scientist working with biofuel technology.

Biofuels production is one of the most extensively studied fields in the energy sector that can provide an alternative energy source and bring the energy industry closer to sustainability. Biomass-based fuel production, or renewable fuels, are becoming increasingly important as a potential solution for man-made climate change, depleted oil reserves, and the dangers involved with hydraulic fracturing (or "fracking"). The price of oil will always be volatile and changeable, and, so long as industry and private citizens around the world need energy, there will be a need for alternative energy sources. The area known as "biofuels and biofeedstocks" is one of the most important and quickly growing pieces of the "energy pie."Biofuels and biofeedstocks are constantly changing, and new processes are constantly being created, changed, and improved upon. The area is rapidly changing and always innovative.  It is important, therefore, that books like the volumes in this series are published and the information widely disseminated to keep the industry informed of the state-of-the-art.This third volume in the Advances in Biofeedstocks and Biofuels series focuses on the production of liquid biofuel, covering all of the major biofuels, such as biodiesel, biobutanol, bioethanol, and others.  This engaging text touches on all of the most important new processes and technologies, providing the most up-to-date coverage of the science available to industry. It is a must-have for any engineer or scientist working with biofuel technology.

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirementsProvides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sourcesAcquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefitsAudience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today. Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Microbes in the Food IndustryThis newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals.Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes.The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.