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    • Food Chemical Safety

      Volume 1: Contaminants
      • 1st Edition
      • David Watson
      • English
      Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.

    • Regenerated Cellulose Fibres

      • 1st Edition
      • C Woodings
      • English
      This is a comprehensive work by industrial and academic specialists proving up-to-date information on the chemistry, physics, process technology, applications and markets for man-made cellulosic fibres. It covers the properties and applications of viscose rayon, cupprammonium rayon and the new solvent-spun fibres as well as considering their relationships with the natural cellulosics such as cotton and the synthetic polymer fibres such as polyester.This overview of the only truly, naturally recyclable fibres and the latest manufacturing techniques that are being developed to produce them will be of interest to professionals in textile production, research and development, manufacturing chemists and textile technologists.The nonwovens and paper industries that use cellulose as a basic ingredient of their products will also find it valuable as will medical textiles producers and geotextiles engineers.

    • Knitting Technology

      A Comprehensive Handbook and Practical Guide
      • 3rd Edition
      • D J Spencer
      • English
      The third edition of Knitting Technology, widely recognised as the definitive text on the subject, has been thoroughly revised and updated to include all the latest developments. Beginning with the fundamental principles and moving on to more advanced aspects, it combines in a single comprehensive volume the basics of warp and weft knitting, fabric structures and products, the different types of machines, principles of production and terminology to provide an invaluable reference for textiles students, textile engineers and technicians involved in knitted garment design and manufacture.Fundamen... rules and principles are emphasised throughout. Aspects covered include flat, circular, full fashioned, hosiery, raschel, tricot and crochet production. Development of the various types of knitting machines, their actions and mechanisms as well as the construction, properties and end uses of the products which they manufacture are also included.The book is indexed and referenced in detail and includes numerous labelled diagrams and photographs. Terminology is defined either according to The Textile Institute's terms and definitions or current usage in the industry and is supplemented where necessary by American or continental terminology. Although SI units and the tex yarn count system are explained and used in the text, other systems have also been employed wherever it has been considered that their usage is still important. A number of worked calculations are included to clarify the examples given.Knitting technology is the ideal textbook for a range of textile courses from technician to degree level and The Textile Institute's examinations as well as being an essential companion to all those involved in the knitting industry.

    • E-commerce Law and Practice in Europe

      • 1st Edition
      • Ian Walden + 1 more
      • English
      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

    • Frying

      Improving Quality
      • 1st Edition
      • J B Rossell
      • English
      Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.

    • Thermal Technologies in Food Processing

      • 1st Edition
      • P Richardson
      • English
      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.

    • Baking Problems Solved

      • 1st Edition
      • Stanley P. Cauvain + 1 more
      • English
      When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.

    • Instrumental Methods in Electrochemistry

      • 1st Edition
      • D Pletcher + 4 more
      • English
      Using 372 references and 211 illustrations, this book underlines the fundamentals of electrochemistry essential to the understanding of laboratory experiments. It treats not only the fundamental concepts of electrode reactions, but also covers the methodology and practical application of the many versatile electrochemical techniques available.

    • The Fertilizer Industry

      • 1st Edition
      • Murray Park
      • English
      This is the first comprehensive guide to the workings of an industry of crucial importance to the world’s agricultural economy. Published in association with the International Fertilizer Industry Association, The fertilizer industry looks at the structure of the industry for all the key categories of fertilizer products including nitrogen, phosphate and potash fertilizers. It covers their production and end use, their implications for the environment and considers the patterns and future of the international trade.

    • Cereals Processing Technology

      • 1st Edition
      • G. Owens
      • English
      Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.

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