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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer...
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses...
This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA. Higher education in food science is discussed, including the training of technicians, and European initiatives, including...
The effective and lasting treatment of wood against insect and fungal attack grows in importance as forestry reserves decline and as cost increases feed through to the building trade and other timber users. At the same time, environmental pressures bear ever more...
This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of...
Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the...
Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists. Neil Crosby draws this material into a cohesive text that contains something of interest to a wide range of readers including...
Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre,...
This book provides designers, welding engineers and metallurgists with the essential information for understanding the welding operation and for applying the processes in production. The fundamental electrical, arc and process characteristics are described for various...
Versatility, speed and low cost make wet-stick welding an attractive method for use in underwater repair and construction. This training manual and reference book contains step-by-step procedures for performing basic manual metal arc welding operations together with...
Various forms of thermal pulsing in TIG and MIG welding, and droplet pulsing in the MIG process, are described in detail. The author also discusses some disadvantages of pulsing in order to stress the importance of choosing an appropriate level of technology to fulfil a...
The author presents a unique scheme for selecting processes at the drawing board stage where a need for a connection is usually first perceived. Leading the enquirer through a series of diagrams and tables, he reveals the processes which are feasible for a particular...
An English version of a sucessful German book. Both traditional and modern concepts are described.
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing...
This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional...
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge. This has been achieved...
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of...
This book offers a comprehensive survey of the man-made fibres, including rayons and other natural polymer fibres, and the true synthetic fibres which have made such rapid progress in modern times.
A comprehensive survey of the natural fibres animal, vegetable and mineral on which we depended for our textiles until comparatively recently.
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