Skip to main content
Elsevier
View Cart

Woodhead Publishing

    • Environmental Aspects of Textile Dyeing

      • 1st Edition
      • R M Christie
      • English
      Textile dyes enhance our environment, bringing colour into our lives. The current range of dyes have been developed to withstand environmental effects, such as degradation by exposure to light and water. However, the industry involved with the application of dyes to textiles has a responsibility to ensure that potential for harm to the environment, for example through residues in waste-streams, and to the consumer is minimised. Written by an international team of contributors, this collection reviews current legislation and key technologies which make textile dyeing more efficient and environmentally friendly.The book begins by detailing European and US legislation relating to textile dyeing. Further chapters cover toxicology, environmentally responsible application of dyes and supercritical fluid textile dyeing. The book concludes with chapters on the reduction of pollution and minimisation of waste, the re-use of spent dyebath, chemical treatment of dye effluent and biotechnological treatment of dye effluent.Environment... aspects of textile dyeing is a standard reference source for manufacturers concerned with developing a sustainable industry.

    • Novel Food Ingredients for Weight Control

      • 1st Edition
      • C J K Henry
      • English
      Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.

    • Improving the Flavour of Cheese

      • 1st Edition
      • B C Weimer
      • English
      Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese.

    • Shape Memory Polymers and Textiles

      • 1st Edition
      • Jinlian Hu
      • English
      Shape memory polymers (SMPs) are smart materials that, as a result of an external stimulus such as temperature, can change from a temporary deformed shape back to an original shape. SMPs are finding an increasing use in such areas as clothing where they respond dynamically to changes in heat and moisture levels, ensuring greater comfort for the wearer. Shape memory polymers and textiles provides an authoritative and comprehensive review of these important new materials and their applications.After an introductory chapter on the concept and definition of shape memory materials, the book reviews methods for synthesising, characterising and modelling SMPs. It goes on to consider the properties of particular materials such as shape memory polyurethane and environmentally-sens... polymer gels. The book concludes by assessing potential applications such as wrinkle-free fabrics and smart fabrics providing improved protection and comfort for the wearer.Shape memory polymers and textiles is a valuable guide to R&D staff in such areas as textile apparel in developing a new generation of smart textiles and other products.

    • Electrochemistry in Light Water Reactors

      Reference Electrodes, Measurement, Corrosion and Tribocorrosion Issues
      • 1st Edition
      • Volume 49
      • R-W Bosch + 2 more
      • English
      There has long been a need for effective methods of measuring corrosion within light water nuclear reactors. This important volume discusses key issues surrounding the development of high temperature reference electrodes and other electrochemical techniques. The book is divided into three parts with part one reviewing the latest developments in the use of reference electrode technology in both pressurised water and boiling water reactors. Parts two and three cover different types of corrosion and tribocorrosion and ways they can be measured using such techniques as electrochemical impedance spectroscopy. Topics covered across the book include in-pile testing, modelling techniques and the tribocorrosion behaviour of stainless steel under reactor conditions.Electroch... in light water reactors is a valuable reference for all those concerned with corrosion problems in this key technology for the power industry.

    • Machine Learning and Data Mining

      • 1st Edition
      • Igor Kononenko + 1 more
      • English
      Data mining is often referred to by real-time users and software solutions providers as knowledge discovery in databases (KDD). Good data mining practice for business intelligence (the art of turning raw software into meaningful information) is demonstrated by the many new techniques and developments in the conversion of fresh scientific discovery into widely accessible software solutions. This book has been written as an introduction to the main issues associated with the basics of machine learning and the algorithms used in data mining.Suitable for advanced undergraduates and their tutors at postgraduate level in a wide area of computer science and technology topics as well as researchers looking to adapt various algorithms for particular data mining tasks. A valuable addition to the libraries and bookshelves of the many companies who are using the principles of data mining (or KDD) to effectively deliver solid business and industry solutions.

    • Amine Unit Corrosion in Refineries

      • 1st Edition
      • Volume 46
      • J Harston + 1 more
      • English
      The corrosion of carbon steels in amine units used for gas treatment in refining operations is a major problem for the petrochemical industry. Maximising amine unit reliability, together with improving throughput, circulation and treatment capacity, requires more effective ways of measuring and predicting corrosion rates. However, there has been a lack of data on corrosion. This valuable report helps to remedy this lack of information by summarising findings from over 30 plants. It covers such amine types as methyl diethanolamine (MDEA), diethanolamine (DEA), monoethanolamine (MEA) and di-isopropanolamine (DIPA), and makes recommendations on materials and process parameters to maximise amine unit efficiency and reliability.

    • Sizing in Clothing

      • 1st Edition
      • S Ashdown
      • English
      The basic concepts behind sizing systems currently used in the manufacture of ready-to-wear garments were originally developed in the 19th century. These systems are frequently based on outdated anthropometric data, they lack standard labelling, and they generally do not accommodate the wide variations of body sizes and proportions that exist in the population. However, major technological improvements have made new population data available worldwide, with the potential to affect the future of sizing in many ways. New developments in computer-aided design and sophisticated mathematical and statistical methods of categorizing different body shapes can also contribute to the development of more effective sizing systems. This important book provides a critical appreciation of the key technological and scientific developments in sizing and their application.The first chapter in the book discusses the history of sizing systems and how this has affected the mass production of ready-to-wear clothing. Chapters two and three review methods for constructing new and adapting existing sizing systems, and the standardisation of national and international sizing systems. Marketing and fit models are reviewed in chapter four whilst chapter five presents an analysis of the grading process used to create size sets. Chapters six and seven discuss fit and sizing strategies in relation to function, and the communication of sizing. Mass customization and a discussion of material properties and their affect on sizing are addressed in chapters eight and nine. Military sizing and the aesthetics of sizing are detailed in chapters ten and eleven. The final chapter reviews the impact on sizing of production systems and specifications.Writt... by an international team of contributors, this book is an essential reference to researchers, designers, students and manufacturers in the clothing and fashion industry.

    • Enzymes

      Biochemistry, Biotechnology, Clinical Chemistry
      • 2nd Edition
      • T Palmer + 1 more
      • English
      In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes. With the assistance of a co-author, this popular student textbook has been updated to include techniques such as membrane chromatography, aqueous phase partitioning, engineering recombinant proteins for purification and due to the rapid advances in bioinformatics/prote... a discussion of the analysis of complex protein mixtures by 2D-electrophoresis and RPHPLC prior to sequencing by mass spectroscopy. Written with the student firmly in mind, no previous knowledge of biochemistry, and little of chemistry, is assumed. It is intended to provide an introduction to enzymology, and a balanced account of all the various theoretical and applied aspects of the subject which are likely to be included in a course.

    • Handbook of Waste Management and Co-Product Recovery in Food Processing

      • 1st Edition
      • Keith W. Waldron
      • English
      The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management.

Browse by Publisher

Academic Press

Butterworth-Heinemann

Chandos

Elsevier

Morgan Kaufmann

Newnes

Syngress