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    • Infinitesimal Methods of Mathematical Analysis

      • 1st Edition
      • J S Pinto
      • English
      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. Surveying modern reformulations of the infinitesimal concept with a thoroughly comprehensive exposition of important and influential hyperreal numbers, the book includes previously unpublished material on the development of hyperfinite theory of Schwartz distributions and its application to generalised Fourier transforms and harmonic analysis. This translation by Roy Hoskins was also greatly assisted by the comments and constructive criticism of Professor Victor Neves, of the University of Aveiro.

    • Staphylococcus Aureus

      Molecular and Clinical Aspects
      • 1st Edition
      • D A Aldeen + 1 more
      • English
      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 pathogenesis. World specialists from America, Germany, Japan, Sweden and the UK contribute knowledge and experience which will be welcome to researchers, practitioners and postgraduate students of immunology, microbiology, bacteriology and pharmacology worldwide.

    • Proteins in Food Processing

      • 1st Edition
      • Rickey Y. Yada
      • English
      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 contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

    • Advanced Polymer Composites for Structural Applications in Construction

      ACIC 2004
      • 1st Edition
      • L C Hollaway
      • English
      Over the past three decades advanced polymer composites have emerged as an attractive construction material for new structures and the strengthening/rehabi... of existing buildings and bridges. The techniques associated with the technology, analysis and design of polymer composites in construction are continually being researched and the progress made with this exciting material will continue at an ever- increasing rate to meet the demands of the construction industry. This volume of proceedings is from the Second ACIC 2004 International Conference, which focused on the application and further exploitation of advanced composites in construction. The conference allowed practising engineers, asset managers, researchers and representative of regulatory bodies to promote the active exchange of scientific and technical information on the rapidly changing scene of advanced composites in construction. This volume focuses on the presentation of new concepts, techniques and case studies, which will lead to greater exploitation of advanced polymer composites and FRP materials for civil engineering infrastructure, rehabilitation and renewal.

    • Handbook of Fibre Rope Technology

      • 1st Edition
      • H A McKenna + 2 more
      • English
      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 and structural mechanics of fibre rope technology and describes the types and properties of modern rope-making materials and constructions.Follow... an introduction to fibre ropes, the Handbook of fibre rope technology takes a comprehensive look at rope-making materials, rope structures, properties and mechanics and covers rope production, focusing on laid strand, braided, low-twist and parallel yarn ropes. Terminations are also introduced and the many uses of rope are illustrated. The key issues surrounding the inspection and retirement of rope are identified and rope testing is thoroughly examined. The final two chapters review rope markets, distribution and liability and provide case studies from the many environments in which fibre rope is used.The Handbook of fibre rope technology is an essential reference for everyone assisting in the design, selection, use, inspection and testing of fibre rope.

    • Detecting Foreign Bodies in Food

      • 1st Edition
      • M Edwards
      • English
      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 fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies.Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound.Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food.

    • Texture in Food

      • 1st Edition
      • B M McKenna + 1 more
      • English
      Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one of Volume 1 reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.The first part of Volume 2 reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.

    • Texture in Food

      Solid Foods
      • 1st Edition
      • David Kilcast
      • English
      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 how it can be controlled to maximise product quality.The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.

    • Handbook of Herbs and Spices

      Volume 2
      • 1st Edition
      • K. V. Peter
      • English
      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 properties, potential health benefits, uses in food processing and quality issues.

    • Analytical Methods for Food Additives

      • 1st Edition
      • R Wood + 3 more
      • English
      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 complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.

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