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Woodhead Publishing

    • Biscuit, Cookie and Cracker Manufacturing Manuals

      • 1st Edition
      • March 10, 1998
      • Duncan Manley
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 2 9 4 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 2 2 1
      This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.

    • Flavours and Fragrances

      • 1st Edition
      • January 1, 1997
      • A D Swift
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 0 8
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 4 9
      This is a compilation of papers presented at the 1997 Flavours and Fragrances conference. The subject matter is intentionally broad, covering areas such as chemoreception, analytical techniques, essential oils and the synthesis of flavour and fragrance materials in the laboratory.

    • Handbook of Indices of Food Quality and Authenticity

      • 1st Edition
      • July 17, 1997
      • R S Singhal + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 9 9 5
      • eBook
        9 7 8 1 8 5 5 7 3 6 4 7 4
      Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent pasthowever, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations anddeveloping new or improved methods for quality evaluation.

    • Dynamics of Mechanical Systems

      • 1st Edition
      • June 1, 1997
      • Carl T. F. Ross
      • English
      • Paperback
        9 7 8 1 8 9 8 5 6 3 3 4 1
      • eBook
        9 7 8 0 8 5 7 0 9 9 7 9 2
      Adopting a step by step methodical approach, the book is aimed at first and second year undergraduates and addresses the mathematical difficulties faced by them. Solution manual free from: http://www.mech.port...

    • Flow-Induced Alignment in Composite Materials

      • 1st Edition
      • October 21, 1997
      • T.D. Papathanasiou + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 5 4 4
      • eBook
        9 7 8 1 8 5 5 7 3 7 4 7 1
      The purpose of aligning short fibres in a fibre-reinforced material is to improve the mechanical properties of the resulting composite. Aligning the fibres, generally in a preferred direction, allows them to contribute as much as possible to reinforcing the material.Flow induced alignment in composite materials details, in a single volume, the science, processing, applications, characterisation and properties of composite materials reinforced with short fibres that have been orientated in a preferred direction by flows arising during processing. The topics discussed include fibre alignment and materials rheology; processes that can produce fibre alignment in polymeric, liquid crystal polymeric, and metallic composites; materials characterization and mechanical properties; and modelling of processes and materials properties.The technology of fibre-reinforced composites is continually evolving and this book provides timely and much needed information about this important class of engineering materials. The bookis an essential reference work for industry and an indispensable guide for the research worker, advanced student and materials scientist.

    • Managing Banking Relationships

      • 1st Edition
      • January 1, 1997
      • Gerald Leahy
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 3 2 6 8
      • eBook
        9 7 8 1 8 4 5 6 9 9 0 5 5
      Managing Banking Relationships is the first publication to look at the principles and practice governing relationships between businesses and their bankers. This book examines the services provided by banks to their corporate clients, and looks at the establishment, maintenance, review and, if necessary, termination of the resulting relationships.Managi... Banking Relationships shows how to build and maintain effective modern banking relationships which are based on flexability, mutual interest and trust. It presents the key aspects to good relationships that are profitable to both sides and also illustrates how to select a bank and review the subsequent relationship.With contributions from leading figures from the banking and corporate treasury community this book is invaluable to corporate treasurers, finance directors, bankers and the financial advisory community.

    • Mossbauer Spectroscopy

      • 1st Edition
      • January 1, 1997
      • A. G. Maddock
      • English
      • eBook
        9 7 8 1 7 8 2 4 2 0 6 0 6
      Mossbauer spectroscopy has proved itself a versatile technique, finding applications in diverse areas of science and industry. Starting from physics and chemistry it spread into biochemistry, mineralogy, biochemistry, corrosion science, geochemistry and archaeology, with applications in industrial and scientific research. The author aims to help advanced university students, professionals and research workers who ask the question "what's in it for us?". After a concise account of experimental techniques, he emphasizes those applications in which there are few, if any, alternative ways of obtaining the same information about electron fields and the nuclei. He explains areas of industrial interest, including the important applications related to tin and iron on which there is much activity in research and development, and interprets the extension of Mossbauer techniques to main group, transitional and other suitable elements. Attention is paid to factors which may lead to misinterpretation of spectra and another chapter covers the complexities of interpreting emission spectra.

    • Liquid Moulding Technologies

      • 1st Edition
      • January 1, 1997
      • C D Rudd + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 4 2 1
      • eBook
        9 7 8 1 8 4 5 6 9 5 4 4 6
      Liquid moulding technologies such as RTM and SRIM are increasingly used for manufacturing composites in a variety of industries. Most interest stems from the automotive industry in the continuing search for weight savings, manufacturing economies and vehicle refinement.Liquid Moulding Technologies provides a unique insight into the development and use of such processes with a comprehensive description of the material, process variants, equipment, control strategies and tooling techniques used. Procedures for materials characterisation, preform and mould design are also described and the text is augmented by a number of case studies for prototype and production parts.This book is an invaluable source for both industrial moulders and those working in research and development.

    • Food Colloids

      • 1st Edition
      • January 1, 1997
      • E. Dickinson + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 3 9
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 6 3
      The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

    • Private Banking

      • 1st Edition
      • November 26, 1997
      • Lucy Weldon
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 9 1 1 6
      The first comprehensive professional guide to the workings and structure of the international private banking marketplace, this book details the services available, the key players, the distinctive characteristics of, pressure upon and trends within this traditionally very closed financial market. It begins with an analysis of the industry including an invaluable guide to private banking providers. The author then goes on to examine the profitability of private banking and then covers the structures and strategies which are necessary for private banking to work. The book concludes with an overview of the market trends and characteristics.

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