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Civil Engineering Materials Introduction and Laboratory Testing

Civil Engineering Materials Introduction and Laboratory Testing

Civil Engineering Materials: Introduction and Laboratory Testing discusses the properties characterization procedures and analysis techniques of primary civil engineering materials. It presents the latest design considerations and uses of engineering materials as well as theories for fully understanding them through numerous worked mathematical examples. The book also includes important laboratory tests which are clearly described in a step-by-step manner and further illustrated by high-quality figures. Also analysis equations and their applications are presented with appropriate examples and relevant practice problems including Fundamentals of Engineering (FE) styled questions as well those found on the American Concrete Institute (ACI) Concrete Field Testing Technician - Grade I certification exam. Features: Includes numerous worked examples to illustrate the theories presented Presents Fundamentals of Engineering (FE) examination sample questions in each chapter Reviews the ACI Concrete Field Testing Technician - Grade I certification exam Utilizes the latest laboratory testing standards and practices Includes additional resources for instructors teaching related courses This book is intended for students in civil engineering construction engineering civil engineering technology construction management engineering technology and construction management programs. | Civil Engineering Materials Introduction and Laboratory Testing

GBP 99.99
1

Induction Machines Handbook Transients Control Principles Design and Testing

Induction Machines Handbook Transients Control Principles Design and Testing

Induction Machines Handbook: Transients Control Principles Design and Testing presents a practical up-to-date treatment of intricate issues with induction machines (IM) required for design and testing in both rather constant- and variable-speed (with power electronics) drives. It contains ready-to-use industrial design and testing knowledge with numerous case studies to facilitate a thorough assimilation of new knowledge. Individual Chapters 1 through 14 discuss in detail the following: Three- and multiphase IM transients Single-phase source IM transients Super-high-frequency models and behavior of IM Motor specifications and design principles IM design below 100 kW and constant V1 and f1 IM design above 100 kW and constant V1 and f1 IM design principles for variable speed Optimization design Single-phase IM design Three-phase IM generators Single-phase IM generators Linear induction motors Testing of three-phase IMs Single-phase IM testing Fully revised and amply updated to add the new knowledge of the last decade this third edition includes special sections on Multiphase IM models for transients Doubly fed IMs models for transients Cage-rotor synchronized reluctance motors Cage-rotor PM synchronous motor Transient operation of self-excited induction generator Brushless doubly fed induction motor/generators Doubly fed induction generators with D. C. output Linear induction motor control with end effect Recent trends in IM testing with power electronics Cage-PM rotor line-start IM testing Linear induction motor (LIM) testing This up-to-date book discusses in detail the transients control principles and design and testing of various IMs for line-start and variable-speed applications in various topologies with numerous case studies. It will be of direct assistance to academia and industry in conceiving designing fabricating and testing IMs (for the future) of various industries from home appliances through robotics e-transport and renewable energy conversion. | Induction Machines Handbook Transients Control Principles Design and Testing

GBP 140.00
1

Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
1

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
1

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

A popular book in its first edition The Food Chemistry Laboratory: A Manual for Experimental Foods Dietetics and Food Scientists Second Edition continues to provide students with practical knowledge of the fundamentals of designing executing and reporting the results of a research project. Presenting experiments that can be completed in many cases without requiring extensive student laboratory facilities the authors include new exercises in the areas of physical properties lipids proteins and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed approximate time needed for completion and possible complications and/or pitfalls. Tested and refined for over 20 years and performed by thousands of students experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments The Food Chemistry Laboratory Second Edition provides students with information on accessing food chemistry literature research proposal preparation preparing oral and written technical reports and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. | The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

GBP 175.00
1

Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology

The demands of producing high-quality pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms foodborne pathogens and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification characterization and applications. This book explores novel natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food covering antimicrobials derived from microbial sources animal-derived products plants and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition it also provides a variety of photographs diagrams and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described emphasizing collaborative measures of control. Advanced topics in the volume include food processing food security preservation nutritional analysis quality control and maintenance as well as good manufacturing practices in the food industries. Students research scientists academicians and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology food microbiology fermentation technology ethnopharmacology toxicology microbial/medicinal plant products and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials natural and synthetic with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

GBP 110.00
1

Composite Structures Design Mechanics Analysis Manufacturing and Testing

Composite Structures Design Mechanics Analysis Manufacturing and Testing

The primary objective of this book is to bridge this gap by presenting the concepts in composites in an integrated and balanced manner and expose the reader to the total gamut of activities involved in composite product development. It includes the complete know-how for development of a composite product including its design & analysis manufacture and characterization and testing. The book has fourteen chapters that are divided into two parts with part one describing mechanics analytical methods in composites and basic finite element procedure and the second part illustratesr materials manufacturing methods destructive and non-destructive tests and design. | Composite Structures Design Mechanics Analysis Manufacturing and Testing

GBP 94.99
1

Principles of Toxicology Testing

Principles of Toxicology Testing

Nationally toxicology programs have evolved from a traditional exploration of the chemistry and applied toxicity of chemicals and drugs to a more comprehensive study of toxicology and toxicology testing as independent entities. Consequently the second edition of Principles of Toxicology Testing starts with basic toxicological principles including absorption distribution metabolism and elimination of toxins including chemicals and drugs. The book then continues with animal (in vivo) and in vitro toxicology testing methods associated with toxicological analysis and preclinical drug development. As in the first edition the book begins with an introduction into the fundamentals of toxicology (Section I) to prepare readers for the subsequent topics and continues through with a discussion of toxicokinetics and human risk assessment. This introductory material is useful in understanding the applications of toxicology testing. Section II describes the fundamental principles of toxicology testing in animals in greater detail. This section describes acute toxicity studies as well as subchronic and chronic studies performed on animals. Special emphasis is placed on study design and determination of classical indicators for acute and chronic testing such as the LD50. The book examines other short- and long-term animal toxicity testing methodologies including dermal ocular and reproductive toxicity testing. In addition mutagenicity and carcinogenicity studies are also discussed in separate chapters. Section III introduces and discusses in vitro alternatives to animal toxicology tests. This section emphasizes cell culture methodology and cellular methods for acute systemic toxicity target organ toxicity and local toxicity. The contributors present the advantages and disadvantages of alternative methods. They also describe the use of high-throughput screening and its applications the concepts of standardizatio

GBP 175.00
1

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence outbreak consequences control and evaluation of spoilage microorganisms in food providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods such as cereals beans fruits and vegetables and the second part tackles the spoilage microorganisms in animal origin foods like meat poultry seafood powdered milk and egg products. In each chapter the taxonomy of spoilage microorganisms spoilage characteristics consequences and possible mechanisms and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control prevention and management options for spoilage microorganisms are also presented. In addition opportunities and challenges are summarized and predicted in the last part of each chapter. | Food Spoilage Microorganisms Ecology and Control

GBP 170.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

Over three editions this book described the contents of food raw materials and products the chemistry/biochemistry of food components as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality including nutritional value safety and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products. ” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds especially bioactive peptides nucleic acids and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions selecting optimal storage and processing parameters as well as the best use of food raw materials.

GBP 160.00
1

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Edible Food Packaging with Natural Hydrocolloids and Active Agents

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods impact on health and ability to form different packaging such as film casing coating mat pad etc. Similarly natural active compounds were evaluated carefully considering their sources extraction methods regulatory status and compatibility with edible packaging. The book emphasizes the recent developments in methods strategies and technologies employed to enhance the performance of antimicrobial antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover readers are primed for the first time on how to develop a fully natural antimicrobial antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead this is a book that provides systematic knowledge about key methods of evaluating natural resources agro-industrial wastes and by-products for development of edible packaging and concentrates on concepts strategies technologies and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality human health and environmentally friendly practices. | Edible Food Packaging with Natural Hydrocolloids and Active Agents

GBP 140.00
1

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS): Applications Development Legal Issues and Testing outlines the latest research related to autonomous cars and advanced driver-assistance systems including the development testing and verification for real-time situations of sensor fusion sensor placement control algorithms and computer vision. Features: Co-edited by an experienced roboticist and author and an experienced academic Addresses the legal aspect of autonomous driving and ADAS Presents the application of ADAS in autonomous vehicle parking systems With an infinite number of real-time possibilities that need to be addressed the methods and the examples included in this book are a valuable source of information for academic and industrial researchers automotive companies and suppliers. | Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

GBP 130.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Fox and Cameron's Food Science Nutrition & Health

Fox and Cameron's Food Science Nutrition & Health

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style the book deals with a wide range of topics from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible. | Fox and Cameron's Food Science Nutrition & Health

GBP 175.00
1

Food Safety Making Foods Safe and Free From Pathogens

Food Safety Making Foods Safe and Free From Pathogens

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society namely governments food industry consumers and academia and also deals with HACCP GMP practices and Food laws. This book is unique as it has included the causes of food allergies adulteration genetically modified seeds and crops GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency. | Food Safety Making Foods Safe and Free From Pathogens

GBP 99.99
1

Ultraviolet Light in Food Technology Principles and Applications

Ultraviolet Light in Food Technology Principles and Applications

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life more safe and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters-on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated. | Ultraviolet Light in Food Technology Principles and Applications

GBP 160.00
1

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers various regulatory authorities and food industries. Apart from essential nutrients several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless there has been huge progress in agricultural practices and food processing technologies but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence Toxicity and Prevention focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine mushroom toxins phytates tannins oxalates goitrogens gossypol phytohemagglutinins erucic acid saponins cyanogenic glycosides enzyme inhibitors BOAA (lathyrogens) toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry safety and precautions of each toxin Commencing with a brief introduction of food toxins this book is designed in such a way that the readers will be introduced to toxicity safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists food toxicologists university scholars and college students. Furthermore the book will be of immense help for public health officials pharmacologists and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food | Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

GBP 170.00
1

Process Plant Piping Practical Guide to Fabrication Installation Inspection Testing and Commissioning

Process Plant Piping Practical Guide to Fabrication Installation Inspection Testing and Commissioning

This book is designed as a complete guide to manufacturing installation inspection testing and commissioning of process plant piping. It provides exhaustive coverage of the entire piping spool fabrication including receiving material inspection at site material traceability installation of spools at site inspection testing and pre-commissioning activities. In nutshell it serves as a complete guide to piping fabrication and erection. In addition typical formats for use in piping fabrication for effective implementation of QA/QC requirements inspection and test plans and typical procedures for all types of testing are included. Features: Provides an overview of development of piping documentation in process plant design with number of illustrations Gives exposure to various codes used in piping and pipelines within its jurisdiction Quick reference guide to various applicable sections of ASME B 31. 3 provided Coverage of entire construction contractors' scope of work with regard to plant piping Written with special emphasis on practical aspects of construction and final documentation of plant piping for later modifications/investigations This book is aimed at mechanical process and plant construction engineers/supervisors specifically as a guide to all novices in the above disciplines. | Process Plant Piping Practical Guide to Fabrication Installation Inspection Testing and Commissioning

GBP 130.00
1

Alternative Proteins Safety and Food Security Considerations

Alternative Proteins Safety and Food Security Considerations

In the last decade there has been substantial research dedicated towards prospecting physiochemical nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines regulatory issues and recommendations for food safety Additionally this book covers fundamental and recent developments in the production of alternative proteins and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences this book is beneficial to any researcher interested in the the food science and safety of alternative proteins. | Alternative Proteins Safety and Food Security Considerations

GBP 170.00
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Ultrasonic Nondestructive Testing of Materials Theoretical Foundations

Ultrasonic Nondestructive Testing of Materials Theoretical Foundations

Ultrasonic Nondestructive Testing of Materials: Theoretical Foundations explores the mathematical foundations and emerging applications of this testing process which is based on elastic wave propagation in isotropic and anisotropic solids. In covering ultrasonic nondestructive testing methods the book emphasizes the engineering point of view yet it relies on the physics and mathematics aspects involved in elastic wave propagation theory. As a result this resource becomes a missing link in the literature by combining coverage of the theoretical aspects of testing and providing intuitive assessments of numerous standard problems to illustrate fundamental assertions. Content includes a brief description of the theory of acoustic and electromagnetic fields to underline the similarities and differences as compared to elastodynamics. It also covers vector algebra and analysis elastic plane and Rayleigh surface waves and ultrasonic beams as well as transducer radiation inverse scattering and ultrasonic nondestructive imaging. Includes numerical computations to explain wave propagation phenomena and compare results of analytical formulations Although ultrasonic nondestructive testing can often be roughly understood in terms of plane waves and beams this book addresses the key issues of transducer radiation and defect scattering and imaging respectively. The authors physically formulate point source synthesis and in mathematical terms they use representation integrals with Green functions always including intuitive interpretations with mathematical evaluations. Replacing cumbersome index notation with a coordinate-free version this reference offers step-by-step documentation of relevant tensorial elastodynamic cases involving isotropic and anisotropic materials. It provides all necessary mathematical tools readers require to understand the mathematical and physical basis for ultrasonic nondestructive testing. | Ultrasonic Nondestructive Testing of Materials Theoretical Foundations

GBP 94.99
1

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00
1