Account
Orders
Advanced search
Starch is both a major component of plant foods and an important ingredient for the food industry.Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one...
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal...
Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research...
There are certain key alloys, stainless steels, nickel alloys and low alloy steels that are of paramount importance to the power generation, petrochemical and oil and gas industries. In one fully comprehensive guide, The alloy tree addresses the significance of such...
Since the first book published by Woodhead on the global sugar business (The international sugar trade) was released in 1996, the world sugar market has undergone fundamental change. Over the past decade the industry's key economic and policy drivers have created a new...
Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis...
The Asian-Australasian Association for Composite Materials (AACM) has been playing a leading role in the field of composite science and technology since its inception in 1997. AACM aims to encourage the interchange of knowledge in all aspects of composite materials both...
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during...
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including...
Staphylococcus aureus is resident in skin and nasal membranes with a formidable pathogenic potential to cause a variety of community and hospital acquired infections. This authoritative survey covers the impact of genome sequences into our understanding of MRSA and MSSA...
This modern introduction to infinitesimal methods is a translation of the book Métodos Infinitesimais de Análise Matemática by José Sousa Pinto of the University of Aveiro, Portugal and is aimed at final year or graduate level students with a background in calculus....
Over the past three decades advanced polymer composites have emerged as an attractive construction material for new structures and the strengthening/rehabilitation of existing buildings and bridges. The techniques associated with the technology, analysis and design of...
Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities.Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal...
The field of fibre rope technology has witnessed incredible change and technological advance over the last few decades. At the forefront of this change has been the development of synthetic fibres and modern types of rope construction. This handbook updates the history...
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributorsProteins in food processing reviews how proteins may be used to enhance the...
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and...
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and...
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or...
Today it is as essential as ever to design, develop and produce saleable and commercially sound woven fabrics within considerable financial restraints. However, in teaching woven fabric design, emphasis appears to have shifted away from the practicalities of cloth...
Exhaustive, authoritative and comprehensive, using 160 statistical tables, this book addresses the fundamental structure of materials and remediation, and looks at the properties of water and water-induced degradation and deterioration, with chapters on moisture effects...
Les livres numériques peuvent être téléchargés depuis l'ebookstore Numilog ou directement depuis une tablette ou smartphone.
PDF : format reprenant la maquette originale du livre ; lecture recommandée sur ordinateur et tablette EPUB : format de texte repositionnable ; lecture sur tous supports (ordinateur, tablette, smartphone, liseuse)
DRM Adobe LCP
LCP DRM Adobe
Sign up to get our latest ebook recommendations and special offers