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Elsevier

Woodhead Publishing

  • Handbook of Yarn Production

    Technology, Science and Economics
    • 1st Edition
    • Peter R. Lord
    • English
    Written by one of the world's leading experts, Handbook of yarn production: technology, science and economics is an authoritative and comprehensive guide to textile yarn manufacturing. The book is designed to allow readers to explore the subject in various levels of detail. The first three chapters provide an overview of yarn production, products and key principles. The major part of the book then reviews in detail the production processes for short-staple, long-staple and filament yarns.There are also chapters on quality control and the economics of staple-yarn production.The final part of the book consists of a series of appendices which provide in-depth analysis of key topics with detailed technical data and worked examples which is an invaluable reference in itself for anyone concerned with the behaviour, performance and economics of a textile mill.Handbook of yarn production: technology, science and economics is a standard work for both yarn manufacturers and those researching and studying in this important area of the textile industry.

  • Texture in Food

    Semi-Solid Foods
    • 1st Edition
    • B M McKenna
    • English
    Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book 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 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.With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.

  • Wind Over Waves

    Forecasting and Fundamentals of Applications
    • 1st Edition
    • S G Sajjadi + 1 more
    • English
    This book addresses ocean wave processes and turbulence as they affect oceanography, meteorology, marine and coastal engineering. It will enable applied mathematicians, seafarers, and all others affected by these phenomena to predict and control wave effects on shipping safety, weather forecasting, offshore structures, sediment pollution, and ice dynamics in polar regions. The focus is on analytical and computational methods for solving equations of motion and studying non-linear aspects of waves and turbulence. Results included show how sudden gusts and winds over waves can modify the mechanisms of wave-breaking and oceanic turbulence.The book records the proceedings of the Wind Over Waves conference of the Institute of Mathematics and its Applications at Churchill College, Cambridge. Co-sponsors with the IMA are the Institute of Civil Engineers and the Royal Meteorological Society.

  • Natural Antimicrobials for the Minimal Processing of Foods

    • 1st Edition
    • S Roller
    • English
    Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

  • Measure Theory and Integration

    • 2nd Edition
    • G De Barra
    • English
    This text approaches integration via measure theory as opposed to measure theory via integration, an approach which makes it easier to grasp the subject. Apart from its central importance to pure mathematics, the material is also relevant to applied mathematics and probability, with proof of the mathematics set out clearly and in considerable detail. Numerous worked examples necessary for teaching and learning at undergraduate level constitute a strong feature of the book, and after studying statements of results of the theorems, students should be able to attempt the 300 problem exercises which test comprehension and for which detailed solutions are provided.

  • Detecting Pathogens in Food

    • 1st Edition
    • Thomas A. McMeekin
    • English
    Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.Detectin... pathogens in food is a standard reference for all those concerned in ensuring the safety of food.

  • Novel Food Packaging Techniques

    • 1st Edition
    • R Ahvenainen
    • English
    Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

  • Environmental Impact of Textiles

    Production, Processes and Protection
    • 1st Edition
    • K Slater
    • English
    Environmental impact of textiles examines what effects all phases of textile production and use have on the environment, from growing or making fibres to discarding a product after its useful life has ended. It looks at the physical environment affected by these processes, including resource depletion, pollution and energy use; the biological environment, by considering what happens as a result of manufacture, and the social environment as it impinges on our psychological, physical and physiological comfort, as well as our financial well-being.It pulls together a wide range of examples drawn from a diverse collection of sources and integrates them to form a new and coherent set of ideas. This comprehensive approach has not been undertaken before and has never previously been associated with textile production and use.In addition to its analysis of the environmental impact of textile manufacturing activity, the book also considers the degradation suffered by textile materials within the environment whether by air pollution, wind, water and other agents.Environmental impact of textiles provides a complete survey of how developments in the textile industry and consumers of its products have affected the environment in the past. The book also covers recent solutions adopted by the industry in the hope that some alleviation of the problems can be achieved without sacrificing high textile production targets and the ways in which the industry is responding to the environmental challenge. It will be an essential reference for anyone involved and concerned with its future environmental footprint.

  • Mathematical Modelling

    A Way of Life - ICTMA 11
    • 1st Edition
    • S J Lamon + 2 more
    • English
    Mathematical modelling is often spoken of as a way of life, referring to habits of mind and to dependence on the power of mathematics to describe, explain, predict and control real phenomena. This book aims to encourage teachers to provide opportunities for students to model a variety of real phenomena appropriately matched to students’ mathematical backgrounds and interests from early stages of mathematical education. Habits, misconceptions, and mindsets about mathematics can present obstacles to university students’ acceptance of a ‘‘models-and-modelli... perspective’’ at this stage of mathematics education. Without prior experience in building, interpreting and applying mathematical models, many students may never come to view and regard modelling as a way of life. The book records presentations at the ICTMA 11 conference held in Milwaukee, Wisconsin in 2003.

  • Phytochemical Functional Foods

    • 1st Edition
    • I T Johnson + 1 more
    • English
    Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.Phytochemic... functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

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