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The book gives an introduction to energetic materials and lasers, properties of such materials and the current methods for initiating energetic materials. The following chapters and sections highlight the properties of lasers, and safety aspects of their application. It covers the properties of in-service energetic materials, and also materials with prospects of being used as insensitive ammunitions in future weapon or missiles systems or as detonators in civilian (mining) applications. Because of the diversity of the topics some sections will naturally separate into different levels of expertise and knowledge.
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?
The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv? This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.
For fans of Herv? This's popular volumes and for newcomers to his celebrated approach, "The Science of the Oven" fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.
Written for anyone who is considering implementing or currently using TPM or looking for ways of improving their current process, the second edition focuses on the financial approach to the subject-a methodology that produces quantifiable results allowing a TPM program to be sustainable. Completely revised and updated, this classic reference is the most flexible and comprehensive approach documented to date. Additionally, it offers a significant amount of new material, such as: 1. Various case studies that show how to explain the value of OEE to everyone in the organization from the senior executive to the shop floor personnel. 2. OEE discussions showing how to dollarize results and present the financial terms to executive financial personnel. 3. A clarification of the goals and objectives of TPM, allowing TPM Champions to clearly present a TPM business case to their organizations.4. The pitfalls that may be encountered during TPM implementation and how to avoid or correct these problems.
This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.
This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of this kind of foodstuff. It includes both alphabetical and numerical lists of literature.
Advanced Polymeric Materials: Structure Property Relationships addresses the issues, characterization, durability, processing, and properties of state-of-the-art polymers. In chapters contributed by international experts-all in the vanguard of their respective specialties-it explores four distinct areas of the field that are now undergoing explosive growth: fiber reinforced composites, nanocomposites, polymer blends, and bioengineering. This welcome narrative treatment presents a unique, one-stop opportunity to discover the latest research on polymer modification from laboratories around the world.
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: * Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens * Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens * Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components * Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry * Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Presenting strategies in control policies, this text uses a systems theory approach to predict, simulate and streamline plant operation, conserve fuel and resources, and increase workplace safety in the manufacturing, chemical, petrochemical, petroleum, biochemical and energy industries. Topics of discussion include system theory and chemical/biochemical engineering systems, steady state, unsteady state, and thermodynamic equilibrium, modeling of systems, fundamental laws governing the processes in terms of the state variables, different classifications of physical models, the story of chemical engineering in relation to system theory and mathematical modeling, overall heat balance with single and multiple chemical reactions and single and multiple reactions.
Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water. This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for example fluoride-induced oxidative stress in the liver, effects of fluoride on insulin and preventing fluoride toxicity. Extremely useful for underpinning cross-disciplinary fluorine research, this book provides a fascinating insight for those with an interest in the health and nutritional sciences.
Covering the various aspects of this fast-evolving field, this comprehensive book includes the fundamentals and a comparison of current applications, while focusing on the latest, novel achievements and future directions. The introductory chapters explore the thermodynamic and electrochemical processes to better understand how electrolysis cells work, and how these can be combined to build large electrolysis modules. The book then goes on to discuss the electrolysis process and the characteristics, advantages, drawbacks, and challenges of the main existing electrolysis technologies. Current manufacturers and the main features of commercially available electrolyzers are extensively reviewed. The final chapters then present the possible configurations for integrating water electrolysis units with renewable energy sources in both autonomous and grid-connected systems, and comment on some relevant demonstration projects. Written by an internationally renowned team from academia and industry, the result is an invaluable review of the field and a discussion of known limitations and future perspectives.
Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.
This publication details the isolation of proteins from biological materials, techniques for solid-liquid separation, concentration, crystallization, chromatography, scale-up, process monitoring, product formulation, and regulatory and commercial considerations in protein production. The authors discuss the release of protein from a biological host, selectivity in affinity chromatography, precipitation of proteins (both non-specific and specific), extraction for rapid protein isolation, adsorption as an initial step for the capture of proteins, scale-up and commercial production of recombinant proteins, and process monitoring in downstream processing.
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
AN AUTHORITATIVE GUIDE THAT EXPLAINS THE EFFECTIVENESS AND IMPLEMENTATION OF BOW TIE ANALYSIS, A QUALITATIVE RISK ASSESSMENT AND BARRIER MANAGEMENT METHODOLOGY From a collaborative effort of the Center for Chemical Process Safety (CCPS) and the Energy Institute (EI) comes an invaluable book that puts the focus on a specific qualitative risk management methodology - bow tie barrier analysis. The book contains practical advice for conducting an effective bow tie analysis and offers guidance for creating bow tie diagrams for process safety and risk management. Bow Ties in Risk Management clearly shows how bow tie analysis and diagrams fit into an overall process safety and risk management framework. Implementing the methods outlined in this book will improve the quality of bow tie analysis and bow tie diagrams across an organization and the industry. This important guide: Explains the proven concept of bow tie barrier analysis for the preventing and mitigation of incident pathways, especially related to major accidents Shows how to avoid common pitfalls and is filled with real-world examples Explains the practical application of the bow tie method throughout an organization Reveals how to treat human and organizational factors in a sound and practical manner Includes additional material available online Although this book is written primarily for anyone involved with or responsible for managing process safety risks, this book is applicable to anyone using bow tie risk management practices in other safety and environmental or Enterprise Risk Management applications. It is designed for a wide audience, from beginners with little to no background in barrier management, to experienced professionals who may already be familiar with bow ties, their elements, the methodology, and their relation to risk management. The missions of both the CCPS and EI include developing and disseminating knowledge, skills, and good practices to protect people, property and the environment by bringing the best knowledge and practices to industry, academia, governments and the public around the world through collective wisdom, tools, training and expertise. The CCPS has been at the forefront of documenting and sharing important process safety risk assessment methodologies for more than 30 years. The EI's Technical Work Program addresses the depth and breadth of the energy sector, from fuels and fuels distribution to health and safety, sustainability and the environment. The EI program provides cost-effective, value-adding knowledge on key current and future international issues affecting those in the energy sector.
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.
The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.
Featuring case studies and worked examples that illustrate key concepts in the text, this book contains guidelines for scaleup of laboratory and pilot plant results, methods to derive the correct reaction order, activation energy, or kinetic model from laboratory tests, and theories, correlations, and practical examples for 2- and 3-phase reaction systems, including bubble columns, slurry reactions, trickle-led reactors, and fluidized beds. A comprehensive reference, the book offers strategies to analyze and interpret kinetic data for homogeneous and heterogeneous reactions, practical design procedures, rate equations, and analytical models for improved reactor performance.
Statistical Thinking for Non-Statisticians in Drug Regulation, Second Edition, is a need-to-know guide to understanding statistical methodology, statistical data and results within drug development and clinical trials. It provides non-statisticians working in the pharmaceutical and medical device industries with an accessible introduction to the knowledge they need when working with statistical information and communicating with statisticians. It covers the statistical aspects of design, conduct, analysis and presentation of data from clinical trials in drug regulation and improves the ability to read, understand and critically appraise statistical methodology in papers and reports. As such, it is directly concerned with the day-to-day practice and the regulatory requirements of drug development and clinical trials. Fully conversant with current regulatory requirements, this second edition includes five new chapters covering Bayesian statistics, adaptive designs, observational studies, methods for safety analysis and monitoring and statistics for diagnosis. Authored by a respected lecturer and consultant to the pharmaceutical industry, Statistical Thinking for Non-Statisticians in Drug Regulation is an ideal guide for physicians, clinical research scientists, managers and associates, data managers, medical writers, regulatory personnel and for all non-statisticians working and learning within the pharmaceutical industry.
This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame ionization detection (GC-FID) method, an approach that can help to understand not only the different volatiles contributing to pleasant aroma but also the volatile profile that generates the characteristic cultivar-specific aroma. In addition, the book provides detailed information on diversity, grain morphology, physico-chemical and cooking quality assessment, genetic diversity assessment and marker validation for important quality parameters. As such, it offers a valuable ready reference for agriculture scientists, biochemists, researchers and students involved in quality parameters of rice at the regional and global level.
Compiles experimental approaches from more than a decade of course lectures and laboratory work to predict the performance of materials and corrosion mitigation techniques and assess the accuracy of corrosion monitoring strategies. Electrochemical Techniques in Corrosion Science and Engineering describes the origin, use, and limitations of electrochemical phase diagrams numerous testing schemes for active, passive, and localized corrosion the development and electrochemical characterization of passivity methods in process alteration, failure prediction, and materials selection and offers useful guidelines to assess the efficacy of corrosion inhibitors and coatings for metals and alloys develop effective corrosion prediction models calculate the corrosion rates of various materials determine the resistance of alloys to pitting and crevice corrosion consider current and potential distribution effects on corrosion Considering the effect of environmental and processing conditions on material degradation, Electrochemical Techniques in Corrosion Science and Engineering is an excellent source for mechanical, corrosion, maintenance, metallurgical, materials, chemical, aerospace, manufacturing, industrial, nuclear, plant, project, construction, industrial, civil, environmental, design, process, and product development engineers; materials scientists; surface chemists; applied physicists; architects; and upper-level undergraduate and graduate students in these disciplines.
Comprehensive and accessible, Food Plant Sanitation presents
fundamental principles and applications that are essential for food
production safety. It provides basic, practical information on the
daily operations in a food processing plant and reviews some of the
industry's most recent developments. The book is unique from others
on the topic in that it features the perspectives of more than 30
food safety experts from government, academia, and the food
industry. These authorities cover nine major areas of interest:
This much-needed critical review of the main monitoring techniques
conveys profound knowledge of their fundamentals, possibilities and
limits, strengths and weaknesses when applied to membrane
processes, clearly demonstrating which technique is most suitable
for a given process. A practical approach is adopted throughout,
providing case studies for the monitoring of selected
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