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    • Chemical Finishing of Textiles

      • 1st Edition
      • W D Schindler + 1 more
      • English
      The role of the textile finisher has become increasingly demanding, and now requires a careful balance between the compatibility of different finishing products and treatments and the application processes used to provide textiles with desirable properties. In one comprehensive book, Chemical finishing of textiles details the fundamentals of final chemical finishing, covering the range of effects that result from the interplay between chemical structures and finishing products.After an introductory chapter covering the importance of chemical finishing, the following chapters focus on particular finishing techniques, from softening, easy-care and permanent press, non-slip and soil-release, to flame-retardant, antistatic and antimicrobial. Within each chapter, sections include an introduction, mechanisms, chemistries, applications, evaluations and troubleshooting. The book concludes with a chapter on the future trends in chemical finishing.Chemical finishing of textiles is an essential reference for all academic and industrial textile chemists and for those studying textile education programmes.

    • Starch in Food

      Structure, Function and Applications
      • 1st Edition
      • A-C Eliasson
      • English
      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 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry.

    • Mycotoxins in Food

      Detection and Control
      • 1st Edition
      • N Magan + 1 more
      • English
      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 on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.Mycotoxin... in food is a standard reference for all those concerned with ensuring the safety of food.

    • Improving the thermal Processing of Foods

      • 1st Edition
      • P Richardson
      • English
      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 processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.

    • The Alloy Tree

      A Guide to Low-Alloy Steels, Stainless Steels and Nickel-Base Alloys
      • 1st Edition
      • C Farrar
      • English
      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 alloys and their role in these fundamental industries.The book begins with a short introduction and a master flow diagram, the “alloy tree”, which shows the interrelationship between the main alloy groups. This is followed by ten chapters, each describing how stainless steels, nickel alloys and some low alloy steels have evolved from plain carbon steel. Adopting a narrative style, each chapter explains the background, development, key properties and applications of the alloy type. Abbreviations, specifications, product forms, alloying costs and types of corrosion are covered in the extensive appendices and a full bibliography and sources of further information conclude the book.The alloy tree is an important reference for Metallurgists and Materials Engineers and for those mechanical and chemical engineers who have an interest in the alloys used in their industries.

    • The World Sugar Market

      • 1st Edition
      • Sergey Gudoshnikov + 2 more
      • English
      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 regional distribution of sugar production that has had an enormous impact on the price finding process as well as changing the type of sugar on offer to the world market. Brazil has become a dominant supplier whilst Cuba’s production has collapsed to the pre World War One level; Russia has become the world’s greatest importer and structural surpluses have seen stocks rise to historic highs and the world price fall to a level below the production costs of some of the most competitive exporters.The world sugar market focuses on these changes by identifying, describing and assessing the key industry drivers and their future potential impact on the market. Part one provides an overview – covering the history of sugar production and consumption, cultivation of beet and cane and the current state of the market for sugar and alternative sweeteners. Part two focuses on identifying, describing and assessing the key market drivers, both economic and political, on sugar demand. Part is devoted to a similar analysis of sugar supply, whilst part four covers the future for the sugar markets.The world sugar market is aimed at a wide audience from the sugar specialist looking for in-depth information on a specific topic to the newcomer needing to gain an overview of the current state-of-play and future for the world sugar market. The book is published in collaboration with the International Sugar Organization whose statistics and studies are used extensively throughout.

    • Functional Foods, Ageing and Degenerative Disease

      • 1st Edition
      • C Remacle + 1 more
      • English
      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 and obesity to immune system disorders and cancer.The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.Funct... foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease.

    • Composite Technologies for 2020

      Proceedings of the Fourth Asian-Australasian Conference on Composite Materials (Accm 4)
      • 1st Edition
      • L Ye + 2 more
      • English
      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 in the scientific and engineering communities. Following the success of the first three ACCM conferences ACCM 4 was held in Sydney, Australia, in July 2004. Composite technologies for 2020 provides current state-of-the-art achievements and recent advances in composite science and technologies bringing together leading experts and innovators in the field. Nearly 200 selected papers, classified under 18 different categories ranging from general manufacturing and processing techniques to the latest and hottest topics such as nano-composites and eco-bio composites. Together they represent an authorative documentation of current advances in the field of composite materials.

    • Poultry Meat Processing and Quality

      • 1st Edition
      • G Mead
      • English
      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 production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

    • Understanding and Measuring the Shelf-Life of Food

      • 1st Edition
      • R. Steele
      • English
      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 individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.

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