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Woodhead Publishing

    • Silk, Mohair, Cashmere and Other Luxury Fibres

      • 1st Edition
      • October 29, 2001
      • R R Franck
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 4 0 8
      • eBook
        9 7 8 1 8 5 5 7 3 7 5 9 4
      Although none of the luxury fibres, including silk, is produced in large quantities, their particular and unique qualities of fineness, softness, warmth and pleasurable handle mean that they occupy a very important place in the luxury apparel and fine furnishing trades.This book covers all aspects of the growth, physical characteristics, production, marketing and consumption of silk, mohair, cashmere, camelhair, Alpaca, Llama, Vicuna, Guanaco, Yak and Musk Ox fibres. The image of these fabrics is of course all important and the book describes in detail those rare occasions when a lower priced and lower quality version of a luxury fibre has damaged its overall reputation. Some natural fibres covered here including spider silk are also increasingly finding applications within the technical textiles sector where their high performance thermal properties and bio-mimetic qualities in particular, are very useful.This is an essential reference for all those involved in any part of the luxury fibre trade.

    • Thermal Technologies in Food Processing

      • 1st Edition
      • April 24, 2001
      • P Richardson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 8 3
      • eBook
        9 7 8 1 8 5 5 7 3 6 6 1 0
      Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

    • Balance Sheet Structures

      • 1st Edition
      • March 20, 2001
      • Anthony N Birts
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 4 7 6
      • eBook
        9 7 8 1 8 5 5 7 3 8 7 7 5
      Balance sheet structures is a practical and comprehensive guide to balance sheet issues. The book begins by covering the financial theory necessary for an understanding of the debt versus equity issue and then focuses on real world issues by discussing answers to the questionsWhy do companies have balance sheets structured as they are?Do industry differences rule the structure?Does a multinational differ greatly from a domestic company?Does management's attitude to risk have any effect?These questions are looked at through a series of case studies, mostly written by those who are responsible for the balance sheet structures they are living with. The book also aims to help the reader understand the interrelationship between debt and equity in terms of the overall value of the company and the impact on the company's cost of capital. It covers the various elements that make up the balance sheet, and the costs and benefits that attach to each and goes on to analyse the interrelationship between the business that the company is in, the maximisation of cash flows and the balance sheet that matches the business reality.Balance sheet structures is an invaluable and concise guide intended for a wide range of interested parties, treasurers, bankers, directors and students of business and economics.

    • E-commerce Law and Practice in Europe

      • 1st Edition
      • April 27, 2001
      • Ian Walden + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 9 0 0 0
      With the massive explosion of e-commerce, and especially the use of the Internet as a transnational and instant medium for business transactions, has come a whole range of new laws and regulations - and, inevitably, a minefield of accompanying uncertainties and potential pitfalls. So what exactly are the legal issues companies need to address, and what are their implications in real terms for the business world?Find the answers in this groundbreaking study undertaken for the European Commission within the framework of the ECLIP project.With a brief to provide practical help for businesses and e-commerce initiatives, this series of cutting-edge reviews examines and evaluates the special rules designed to regulate the Internet - both at a European and at national level in the Member States. It also explains the relevant technological developments and evaluates them against the legal background.This is an essential guide for legal and corporate practitioners alike, as well as software developers and the consultancy community internationally.A publication of the ECLIP network

    • Food Product Development

      • 1st Edition
      • September 18, 2001
      • M Earle + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 6 8 5
      • Paperback
        9 7 8 1 8 4 5 6 9 7 2 2 8
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 9 9
      Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.The first half of the book examines the four core elements of product development:-the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.

    • Extrusion Cooking

      • 1st Edition
      • June 25, 2001
      • R Guy
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 9 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 1 3
      Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.

    • Cross-Border Exposures and Country Risk

      • 1st Edition
      • July 3, 2001
      • Thomas Krayenbuehl
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 8 8 1 2
      The international financial system has come under strain several times in recent years, and analysis has shown that most crises originated from the risks built into cross-border exposures.Assessment and monitoring of cross-border exposures and country risk are essential activities for international lending agencies such as government bodies, banks, multinational corporations and other investors. Inadequate risk management could have a destabilising effect on both lender and borrower and could result in a major international financial crisis.This completely revised edition of Thomas E Krayenbuehl's classic handbook clearly shows how the various players can quantify and manage the complex factors involved in order to minimise the risk and avoid potentially catastrophic consequences. It provides both a rigorous analysis of the current situation and a guide to meeting the challenges of the future.Just some of the things you'll discover…How to succeed in cross-border lending and investment through good assessment, monitoring and hedging of country riskHow the Tequila and Asian crises came about, and the lessons learnedThe likelihood of future crises and the potential causesThe latest problems to beset the international financial systemThe recent developments in cross-border financingWhy the problem of contagion occurs between seemingly unrelated marketsThe enormous need for global capital to bring about sustainable economic development in the developing world, and the role of the major players in fulfilling itThe numerous factors that constitute and influence a specific country riskThe responsibilities of all the parties involved, from the IMF and the World Bank to the industrialised and developing nations, the regulators and the rating agenciesHow this study helps you: This lucid and authoritative handbook will help you to:Understand the problems facing the international financial systemIdentify and assess new investment opportunitiesOptimis... risk composition of cross-border lending or investmentMake sound decisions, minimise risk and achieve better outcomes

    • Structured Trade and Commodity Finance in Emerging Markets

      • 1st Edition
      • July 3, 2001
      • John MacNamara
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 5 4 4 6
      • eBook
        9 7 8 1 8 5 5 7 3 7 2 0 4
      John MacNamara’s timely report looks at the principles and practice of structured trade and commodity finance deals and what can go wrong. It is supported by invaluable case study material.

    • Biscuit, Cracker and Cookie Recipes for the Food Industry

      • 1st Edition
      • January 29, 2001
      • Duncan Manley
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 4 3 9
      • eBook
        9 7 8 1 8 5 5 7 3 6 2 6 9
      Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.

    • EU Food Law

      • 1st Edition
      • June 14, 2001
      • K Goodburn
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 7 6
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 0 6
      Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods.EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.

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