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Bacterial Starter Cultures for Food

Bacterial Starter Cultures for Food

This book brings together information concerning starter culture bacteria in the manufacture of many milk meat vegetable and bakery products. The characteristics and functions of these bacteria in the production of cultured foods as well as factors which affect their performance are discussed in detail. Topics include the role of plasmids in starter culture bacteria the function of these bacteria as food preservatives nutritional and health benefits and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians. | Bacterial Starter Cultures for Food

GBP 180.00
1

Handbook of Research on Food Science and Technology 3 Volume Set

Handbook of Research on Food Science and Technology 3 Volume Set

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. | Handbook of Research on Food Science and Technology 3 Volume Set

GBP 347.00
1

Handbook of Food Preservation

Handbook of Food Preservation

The processing of food is no longer simple or straightforward but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life minimize risk protect the environment and improve functional sensory and nutritional properties. Since 1999 when the first edition of this book was published it has facilitated readers’ understanding of the methods technology and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation basic terminologies and sequential steps of treatments including types of equipment required. In addition chapters present how preservation method affects the products reaction kinetics and selected prediction models related to food stability what conditions need be applied for best quality and safety and applications of these preservation methods in different food products. This book emphasizes practical cost-effective and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes such as fermentation antimicrobials antioxidants pH-lowering and nitrite Explains comprehensive preservation by controlling of water structure and atmosphere such as water activity glass transition state diagram drying smoking edible coating encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy such as microwave ultrasound ohmic heating light irradiation pulsed electric field high pressure and magnetic field Revised updated and expanded with 18 new chapters the Handbook of Food Preservation Third Edition remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists technologists and engineers.

GBP 205.00
1

Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid continuous cost-effective reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products novel and emerging tools used for spray drying of antioxidant rich products optimized conditions used for extraction and production of herbal powders by using spray drying techniques and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts procedure flow sheets tables figures photos and a list of spray drying equipment suppliers This book will benefit entrepreneurs food scientists academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

GBP 230.00
1

Handbook of Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1

Food Process Engineering Safety Assurance and Complements

Food Process Engineering Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start and the most relevant intrinsic and extrinsic factors are reviewed followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented as is the case of handling cleaning disinfection and rinsing and effluent treatment and packaging complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large and safety and complementary operations in particular with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes | Food Process Engineering Safety Assurance and Complements

GBP 200.00
1

Introducing Food Science

Introducing Food Science

Written as an introductory food science textbook that excites students and fosters learning the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back Remember This! and Looking Ahead it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked while adding updated information as well as new tables figures exercises and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments class discussions and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives providing a true flavor of food science and preparing students for future studies in this field.

GBP 180.00
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Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

The third edition of the Handbook of Membrane Separations: Chemical Pharmaceutical Food and Biotechnological Applications provides a comprehensive discussion of membrane applications. Fully updated to include the latest advancements in membrane science and technology it is a one-of-its-kind overview of the existing literature. This fully illustrated handbook is written by experts and professionals in membrane applications from around the world. Key Features: Includes entirely new chapters on organic solvent-resistant nanofiltration membrane condensers membrane-reactors in hydrogen production membrane materials for haemodialysis and integrated membrane distillation Covers the full spectrum of membrane technology and its advancements Explores membrane applications in a range of fields from biotechnological and food processing to industrial waste management and environmental engineering This book will appeal to both newcomers to membrane science as well as engineers and scientists looking to expand their knowledge on upcoming advancements in the field. | Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

GBP 240.00
1

Digital Photography Best Practices and Workflow Handbook A Guide to Staying Ahead of the Workflow Curve

Digital Photography Best Practices and Workflow Handbook A Guide to Staying Ahead of the Workflow Curve

Managing your digital photos can be one of the most unavoidable headaches. With so many existing workflow practices based on specific software rather than a universal view of the entire image file processing ecology you need something that can make the process less overwhelming. Patricia Russotti and Richard Anderson provide you with the best workflow practices for planning and capturing to archiving you digital photography and everything in between. This easy-to-follow design paired with detailed charts and beautiful photos will give you the tools you need to perfect your workflow. This handbook is software version independent and focuses more on the key fundamentals that are a constant from software to software. Furthermore stay current with the accompanying website (www. dpBestflow. org) that provides resources and links for ever changing technology and the latest advances in workflow and interviews with professional photographers. Co-published with the American Society of Media Photographers and dpBestflow (A U. S. Library of Congress funded project) Digital Photography Best Practices and Workflow Handbook is the most trusted resource for digital photographers and digital imaging artists. | Digital Photography Best Practices and Workflow Handbook A Guide to Staying Ahead of the Workflow Curve

GBP 180.00
1

The Routledge International Handbook of Shared Parenting and Best Interest of the Child

The Routledge International Handbook of Shared Parenting and Best Interest of the Child

This multidisciplinary volume offers an essential comprehensive study of perspectives on the scope and application of the best interests of the child and focuses mainly on its application in relation to child custody. With expert contributions from psychological sociological and legal perspectives it offers scientific analysis and debate on whether it should be the primary consideration in deciding child custody cases in cases of divorce or separation or whether it should be one of several primary considerations. It explores complex dilemmas inherent in shared parenting and whether the advantages it offers children are sufficient when compared to attributing custody to one parent and limiting visitation rights of the other. Offering a comprehensive analysis of this complex topic chapters provide detailed insight into the current state of research in this area as well as expert guidelines aimed at resolving the controversies when parents agree or disagree over their children’s living arrangements. Cutting-edge topics explored include: transnational shared parenting; alternative dispute resolution; breastfeeding parents; religious disputes between parents and the psychological social and economic factors that affect shared parenting. The Routledge International Handbook of Shared Parenting and Best Interest of the Child will be essential reading for scholars and graduate students in law psychology sociology and economics interested in shared parenting and family law.

GBP 205.00
1

Medical Regulatory Affairs An International Handbook for Medical Devices and Healthcare Products

Medical Regulatory Affairs An International Handbook for Medical Devices and Healthcare Products

This handbook covers medical device regulatory systems in different countries ISO standards for medical devices clinical trial and regulatory requirements and documentation for application. It is the first to cover the medical device regulatory affairs in Asia. Experts from influential international regulatory bodies including the US Food and Drug Administration (FDA) UK Medicines and Healthcare Products Regulatory Agency Japan Pharmaceuticals and Medical Devices Agency Saudi Food and Drug Authority Korea Testing Laboratory Taiwan FDA World Health Organization Asian Harmonization Working Party Regulatory Affairs Professionals Society and British Standards Institution have contributed to the book. Government bodies the medical device industry academics students and general readers will find the book immensely useful for understanding the global regulatory environment and in their research and development projects. | Medical Regulatory Affairs An International Handbook for Medical Devices and Healthcare Products

GBP 193.00
1

Enzymatic Technologies for Marine Polysaccharides

Enzymatic Technologies for Marine Polysaccharides

The bioactivity potential of marine polysaccharides has long been considered an underexploited aspect. These molecules found in seaweed microalgae bacteria and animal fish (shellfish mollusks etc. ) and the derived oligosaccharides need to be explored thoroughly with an interdisciplinary approach. They are an extraordinary source of chemical diversity and the literature highlights many applicative fields including the food industry cosmetics biomedicine agriculture environmental protection wastewater management etc. More recently a new challenge has emerged: the exploitation of marine biomass as the source of sustainable energy to participate in the future replacement of fossil resources. Enzymatic Technologies for Marine Polysaccharides provides insight into the recent research developments of marine polysaccharides and their current and potential applications. The first section of the book explores the diversity of marine polysaccharides from various angles including a description of the chemical complexity and current applications and new perspectives in food pharmaceutical cosmetics and biomaterials offered by recent research. Efficient valorization of the marine polysaccharide biomass requires a rigorous analysis of the polysaccharides structure and their biological properties. The second section of the book concerns the development of extraction techniques and the improvement of the methods aimed at the characterization of their structure and function. Finally the third and last section of the book articulates the enzymatic technologies from the discovery of novel enzymes to their production pipelines related to the fields of biorefinery food pharmaceutics and other fine chemicals. Presents the latest research in marine oligosaccharides and polysaccharides Written by world-class researchers in marine enzyme technology Discusses the latest developments in extraction methods Presents a detailed overview of enzymatic routes for modification production and synthesis of marine oligosaccharides Contains extensive references at the end of each chapter to enhance further study

GBP 200.00
1

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous ever-changing requirements. Items such as meat and poultry products food packages and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant. The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements. This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text but also provides hundreds of regulatory citations referenced by topic. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest. | FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

GBP 210.00
1

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet but due to the potential diversity of their sources this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research Handbook of Dairy Foods Analysis Second Edition compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides prebiotics and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides preservatives activity of endogenous enzymes and sensory perception of dairy foods and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk cheese butter yogurt and ice cream Analysis of nutritional quality includes prebiotics probiotics essential amino acids bioactive peptides and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities including color texture and flavor. Covering the gamut of dairy analysis techniques the book discusses current methods for the analysis of chemical and nutritional compounds and the detection of microorganisms allergens contaminants and/or other adulterations including those of environmental origin or introduced during processing. Other methodologies used to evaluate color texture and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities Fidel Toldrá and Leo M. L. Nollet this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research processing and manufacturing industries.

GBP 205.00
1

Problem Solving for Engineers

Problem Solving for Engineers

Whatever their discipline engineers are routinely called upon to develop solutions to all kinds of problems. To do so effectively they need a systematic and disciplined approach that considers a range of alternatives taking into account all relevant factors before selecting the best solution. In Problem Solving for Engineers David Carmichael demonstrates just such an approach involving problem definition generation of alternative solutions and ultimately the analysis and selection of a preferred solution. David Carmichael introduces the fundamental concepts needed to think systematically and undertake methodical problem solving. He argues that the most rational way to develop a framework for problem solving is by using a systems studies viewpoint. He then outlines systems methodology modeling and the various configurations for analysis synthesis and investigation. Building on this the book details a systematic process for problem solving and demonstrates how problem solving and decision making lie within a systems synthesis configuration. Carefully designed as a self-learning resource the book contains exercises throughout that reinforce the material and encourage readers to think and apply the concepts. It covers decision making in the presence of uncertainty and multiple criteria including that involving sustainability with its blend of economic social and environmental considerations. It also characterizes and tackles the specific problem solving of management planning and design. The book provides for the first time a rational framework for problem solving with an engineering orientation.

GBP 180.00
1

Rick Sammon's Creative Visualization for Photographers Composition exposure lighting learning experimenting setting goals motivation and more

Rick Sammon's Creative Visualization for Photographers Composition exposure lighting learning experimenting setting goals motivation and more

The difference between seeing and looking is essential�much like the difference in music between hearing and listening. In Creative Visualization master photographer photo educator and photo instructor Rick Sammon presents his proven methodology for creative digital photography. His signature inspiring and motivating approach opens creative avenues for photographers in a variety of genres. With easy-to-follow examples Sammon shows you how simple changes�with visualization composition post-processing and more�can mean the difference between a snapshot and a great shot. This book illustrated with more than 300 of Rick�s photographs includes invaluable information about exposure composition subject choice lighting mood and depth. In the Food for Thought section Rick offers guidelines for setting goals getting motivated connecting with a subject learning painting with light thinking like a painter and more. In Develop Your Creative Vision Rick takes you on an exploration of composition exposure making images with impact creating a mood altering reality and pursuing your passion. Corrective and creative image processing techniques as well as HDR EDR panoramas and black-and-white imaging are covered in the Image Processing Specialties section. Rick also shares a chapter on self-assignments � photo challenges � that you can use to expand your photographic horizons. Canon Explorer of Light and master photographer Rick Sammon shares the secrets behind learning to see photographically to make the necessary changes that will have a noticeable impact on your photographs Includes easy-to-follow instruction for post-processing techniques in Lightroom and Photoshop. Tips for making the best HDR and EDR images are also included as well as illustrations of how plug-ins can help photographers awaken the artist within. Uses clear | Rick Sammon's Creative Visualization for Photographers Composition exposure lighting learning experimenting setting goals motivation and more

GBP 180.00
1

Sustainable Horticulture 2 Volume Set

Sustainable Horticulture 2 Volume Set

This timely two-volume compendium Sustainable Horticulture addresses the most important topics facing horticulture around the world today. The volumes cover a wide range of topical issues and trends in sustainable horticulture today: Volume 1: Diversity Production and Crop Improvements and Volume 2: Food Health and Nutrition. Global food demand is expected to be double by 2050 while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture a major sector of agriculture is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments. | Sustainable Horticulture 2 Volume Set

GBP 231.00
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Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry biology and physics of food preparation along with the physiology of food consumption. As such it represents the first attempt at a comprehensive reference in molecular gastronomy along with a practical guide through selected examples to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience either addressing food science in general in a light way and/or dealing with modern cooking techniques and recipes no book exists so far that encompasses the whole molecular gastronomy field providing a strong interdisciplinary background in the physics biology and chemistry of food and food preparation along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics chemistry and biology) and technology as well as all the key cooking issues (ingredients tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia with entries in alphabetical order gathering the contributions of more than 100 authors all leading scientists in food sciences providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels from elementary introduction to deep scientific formalism in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs as well as food and culinary science students and all lay people interested in gastronomy. | Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

GBP 205.00
1

Handbook of Egg Science and Technology

Handbook of Egg Science and Technology

Eggs are one of the most popular foods worldwide due to their great taste and versatility economical value and high nutritional content. The egg plays an important role in the human diet both for the nutritional value of its many components (e. g. proteins vitamins minerals choline specific long chain fatty acids) as well for its wide range of functional characteristics including foaming gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production processing and commercialization as well as research. Since the beginning of the 21st century the global production of eggs has grown by 69. 5% farm production systems have evolved to improve the welfare of laying hens many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology covering topics such as world egg production marketing of eggs chemistry of egg components functional properties of egg components egg processing egg product development eggshell quality grading egg microbiology egg pasteurization egg nutrition and bioactive components egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries egg business consultants regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry R&D sectors as well as experts in the field of food and nutrition.

GBP 210.00
1

Character Animation Fundamentals Developing Skills for 2D and 3D Character Animation

Character Animation Fundamentals Developing Skills for 2D and 3D Character Animation

Expand your animation toolkit and remain competitive in the industry with this leading resource for 2D and 3D character animation techniques. Apply the industry's best practices to your own workflows and develop 2D 3D and hybrid characters with ease. With side by side comparisons of 2D and 3D character design improve your character animation and master traditional principles and processes including weight and balance timing and walks. Develop characters inspired by humans birds fish snakes and four legged animals. Breathe life into your character and develop a characters personality with chapters on acting voice-synching and facial expressions. Expertly integrate core animation techniques with your software of choice featuring step-by-step tutorials highlighting 3ds Max Maya and Blender workflows. Adapt the tips tricks and techniques for unique projects like character design for rotoscoping and motion capture. Advance beyond the fundamentals of 2D and 3D character animation with the companion website which includes short demonstration movies 2D and 3D exercises and fully rigged character models. | Character Animation Fundamentals Developing Skills for 2D and 3D Character Animation

GBP 180.00
1

Tradecraft Primer A Framework for Aspiring Interrogators

Tradecraft Primer A Framework for Aspiring Interrogators

Tradecraft Primer: A Framework for Aspiring Interrogators is a timely and relevant reference manual for a new generation of professionals as we enter a new era in our nation‘s interrogation programs. A must-read for anyone thinking of entering the interrogation profession whether in law enforcement the military or intelligence it provides fresh insights from the latest empirical-based studies that will enhance your results and contribute to best practices. It challenges past beliefs and legacy interrogation practices of previous generations by capturing novel approaches that no longer rely on physical and psychological coercion unethical or questionable ruses or abusive mistreatment. Importantly this primer also opens the door to valuable lessons from contemporary experts in human motivation and more effective social influence methodologies and tactics while you learn of the art and science behind rapport-building effective communication constructs and the influence of interpersonal and intrapersonal dynamics for use inside the interrogation room. In addition it captures the interrogation cycle as a handy reference graphic. By reading this primer you will learn how to reduce incidences of false confessions mitigate eyewitness misidentification and gain simple contemporary insights to outsmart liars and discern truth-tellers from deceivers. As an advocate for a sea change in the way our nation‘s interrogation programs are run and managed this primer encourages a team approach to interrogations and emphasizes active engagement and oversight by supervisors in efforts to corroborate interrogation outcomes. It also asserts the need for the adoption of a common code of ethics shared among all practitioners an ethical code created in deference to our nation‘s Constitution statutes international treaties and the policies of our nation‘s leaders. One that encompasses the pledge and built on two underlying principles: | Tradecraft Primer A Framework for Aspiring Interrogators

GBP 180.00
1

Introduction to High Performance Computing for Scientists and Engineers

Introduction to High Performance Computing for Scientists and Engineers

Written by high performance computing (HPC) experts Introduction to High Performance Computing for Scientists and Engineers provides a solid introduction to current mainstream computer architecture dominant parallel programming models and useful optimization strategies for scientific HPC. From working in a scientific computing center the authors gained a unique perspective on the requirements and attitudes of users as well as manufacturers of parallel computers. The text first introduces the architecture of modern cache-based microprocessors and discusses their inherent performance limitations before describing general optimization strategies for serial code on cache-based architectures. It next covers shared- and distributed-memory parallel computer architectures and the most relevant network topologies. After discussing parallel computing on a theoretical level the authors show how to avoid or ameliorate typical performance problems connected with OpenMP. They then present cache-coherent non-uniform memory access (ccNUMA) optimization techniques examine distributed-memory parallel programming with message passing interface (MPI) and explain how to write efficient MPI code. The final chapter focuses on hybrid programming with MPI and OpenMP. Users of high performance computers often have no idea what factors limit time to solution and whether it makes sense to think about optimization at all. This book facilitates an intuitive understanding of performance limitations without relying on heavy computer science knowledge. It also prepares readers for studying more advanced literature. Read about the authors' recent honor: Informatics Europe Curriculum Best Practices Award for Parallelism and Concurrency.

GBP 180.00
1

The Case Against the Global Economy And for a Turn Towards Localization

The Case Against the Global Economy And for a Turn Towards Localization

The greatest political debate of our time is about the blind rush towards a single global economy its consequences for jobs democracy human well-being and cultural diversity and its impact on the natural world that sustains us. Its effects will be profound and irreversible but globalization itself is not inevitable. In The Case Against the Global Economy 24 leading economic agricultural cultural and environmental authorities drawn from across the world argue that free trade and economic globalization are producing exactly the opposite results to those promised. From a detailed analysis of the new global economy its structures and its full social and ecological implications they show how it is undermining our liberty our security and our well-being and is devastating the planet. First published in the USA in 1996 in an edition focused on North America the book won the American Political Science Association award for the Best Book in Ecological and Transformational Politics. This completely revised and updated international edition presents a passionate and persuasive case for the need to reverse course away from globalization and towards a revitalized democracy local self-sufficiency and ecological health. | The Case Against the Global Economy And for a Turn Towards Localization

GBP 180.00
1