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Woodhead Publishing

  • Flavours and Fragrances

    • 1st Edition
    • A D Swift
    • English
    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.

  • Carcinogenicity of Inorganic Substances

    Risks From Occupational Exposure
    • 1st Edition
    • J H Duffus
    • English
    Focuses on the state of scientific knowledge about the carcinogenicity of metals, their compounds and other inorganic substances. It provides a valuable guide for chemists involved in risk assessment, health and safety and toxicology.

  • Food Colloids

    Proteins, Lipids and Polysaccharides
    • 1st Edition
    • E. Dickinson + 1 more
    • English
    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.

  • Humic Substances, Peats and Sludges

    Health and Environmental Aspects
    • 1st Edition
    • M H B Hayes + 1 more
    • English
    Based on the contributions given at a leading international conference, this volume concentrates on developments in the environmentally-frie... disposal of sludges and on the reawakened interest in composting which has emerged as a result of significant European directives.

  • Fatigue Design of Welded Joints and Components

    Recommendations of IIW Joint Working Group XIII - XV
    • 1st Edition
    • A Hobbacher
    • English
    These recommendations present general methods for the assessment of fatigue damage in welded components, which may affect the limit states of a structure, such as ultimate limit state and serviceability limited state. Fatigue resistance data is given for welded components made of wrought or extruded products of ferritic/pearlitic or banitic structural steels up to fy = 700 Mpa and of aluminium alloys commonly used for welded structures.

  • Heat Treatment of Welded Steel Structures

    • 1st Edition
    • D Croft
    • English
    An updated, revised and expanded version of Professor Burdekin's earlier work of the same title, this book explains this branch of thermal engineering in clear, practical terms. It concentrates on steels - the most predominant engineering media - and is essential reading for all those involved in the study or practice of welding high performance steel structures.

  • Short Fibre-Polymer Composites

    • 1st Edition
    • S K De + 1 more
    • English
    Provides a detailed insight into short fibres of different types (metallic and organic) in a polymer matrix, as well as reporting on the design considerations and applications of such composites. It relates unparalleled research into a diverse range of composites.

  • Commercial Contracts

    A Practical Guide to Deals, Contracts, Agreements and Promises
    • 1st Edition
    • Chris Thorpe + 1 more
    • English
    This book aims to explain the principles of contract law for the businessman, and to put those principles into their commercial context. Anyone involved in commercial transactions needs at least a basic understanding of the principles of contract law – the legal framework for all commercial activity. A lack of such a basic understanding at best results in a business which is less competitive and ultimately less profitable than it should be, and at worst can have expensive and sometimes disastrous commercial consequences.

  • A Complete Course in Canning and Related Processes

    • 1st Edition
    • D L Downing
    • English
    These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

  • A Complete Course in Canning and Related Processes

    Fundamental Information on Canning
    • 13th Edition
    • D L Downing
    • English
    The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

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