Advanced Thermodynamics for Engineers
Publisher: Elsevier
Featured until: July 3rd, 2009
Subject Area: Chemistry & Chemical Engineering
http://www.knovel.com/knovel2/Toc.jsp?BookID=400

Advanced Thermodynamics for Engineers introduces the basic concepts which apply over the whole range of new technologies covered by engineering thermodynamics. The Book considers new approaches to cycles, a detailed study of combustion an analysis of fuel cells, a detailed study of property relationships, and irreversible thermodynamics, whose principles might hold a key to new ways of efficiently converting energy to power.

Worked examples are included in most of the chapters, followed by exercises with solutions. By developing thermodynamics from an explicitly equilibrium perspective, showing how all systems attempt to reach a state of equilibrium, and the effects of these systems when they cannot, the result is an unparalleled insight into the more advanced considerations when converting any form of energy into power.

Modern Food Microbiology (6th Edition)
Publisher: Springer - Verlag
Featured until: July 3rd, 2009
Subject Area: Biochemistry, Biology & Biotechnology
http://www.knovel.com/knovel2/Toc.jsp?BookID=1162

Description: Coverage in this all new sixth edition includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.

This new sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout.