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Elsevier

Woodhead Publishing

  • 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.

  • 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.

  • 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.

  • Tamime and Robinson's Yoghurt

    Science and Technology
    • 3rd Edition
    • A. Y. Tamime + 1 more
    • English
    Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Development... in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

  • Corrosion of Metallic Heritage Artefacts

    Investigation, Conservation and Prediction of Long Term Behaviour
    • 1st Edition
    • Volume 48
    • P Dillmann + 3 more
    • English
    Understanding long term corrosion processes is critical in many areas, including archaeology and conservation. This important book reviews key themes such as the processes underlying corrosion over long periods, how corrosion rates can be measured and materials conserved.After an overview of the study and conservation of metal archaeological artefacts, a group of chapters reviews long term corrosion in metals such as steel, iron and bronze. Other chapters review the impact of environmental factors on corrosion rates. The book also considers instrumental techniques for measuring corrosion such as electrochemistry and scanning electron microscopy, as well as ways of modelling corrosion processes. There is also coverage of the effectiveness of corrosion inhibitors.With its distinguished editors and contributors, Corrosion of metallic heritage artefacts improves our understanding of long term corrosion and its effects. It provides a valuable reference for those involved in archaeology and conservation, as well as those dealing with the long term storage of nuclear and other waste.

  • Modelling Microorganisms in Food

    • 1st Edition
    • Stanley Brul + 2 more
    • English
    Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling.Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment.The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology.Modelli... microorganisms in food is a standard reference for all those in the field of food microbiology.

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