Extraction and Formulation
Such common foods as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread and biscuits have all been fortified and supplemented with bioactive compounds extracted from herbs. This book explains the fundamental steps for formulating food...
To Be Published September 15th 2015 by CRC Press
To Be Published July 29th 2015 by CRC Press
Public health approaches to palliative care have been growing in policy importance and practice acceptance. This innovative volume explores the major concepts, practice examples, and practice guidelines for this new approach. The goal of ‘comprehensive care’ – seamless support for patients as they...
Published February 14th 2013 by Routledge
Fundamentals and Design
Answering the need for fabrication specifications and analytical standards, this volume is the first complete source of information on the Kelvin probe. In surface engineering, the probe is considered the most powerful non-destructive technique used to understand active and passive surfaces and...
Published January 20th 2010 by CRC Press