846 results (0,23173 seconds)

Show all filters

Brand

Show all

Merchant

Price (EUR)

Reset filter

Products
From
Shops

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

The Routledge Handbook of Language Testing

The Routledge Handbook of Language Testing

This second edition of The Routledge Handbook of Language Testing provides an updated and comprehensive account of the area of language testing and assessment. The volume brings together 35 authoritative articles divided into ten sections written by 51 leading specialists from around the world. There are five entirely new chapters covering the four skills: reading writing listening and speaking as well as a new entry on corpus linguistics and language testing. The remaining 30 chapters have been revised often extensively or entirely rewritten with new authorship teams at the helm reflecting new generations of expertise in the field. With a dedicated section on technology in language testing reflecting current trends in the field the Handbook also includes an extended epilogue written by Harding and Fulcher contemplating what has changed between the first and second editions and charting a trajectory for the field of language testing and assessment. Providing a basis for discussion project work and the design of both language tests themselves and related validation research this Handbook represents an invaluable resource for students researchers and practitioners working in language testing and assessment and the wider field of language education.

GBP 205.00
1

Cone Penetration Testing 2018 Proceedings of the 4th International Symposium on Cone Penetration Testing (CPT'18) 21-22 June 2018 Delft

Cone Penetration Testing 2018 Proceedings of the 4th International Symposium on Cone Penetration Testing (CPT'18) 21-22 June 2018 Delft

Cone Penetration Testing 2018 contains the proceedings of the 4th International Symposium on Cone Penetration Testing (CPT’18 Delft The Netherlands 21-22 June 2018) and presents the latest developments relating to the use of cone penetration testing in geotechnical engineering. It focuses on the solution of geotechnical challenges using the cone penetration test (CPT) CPT add-on measurements and companion in-situ penetration tools (such as full flow and free fall penetrometers) with an emphasis on practical experience and application of research findings. The peer-reviewed papers have been authored by academics researchers and practitioners from many countries worldwide and cover numerous important aspects ranging from the development of innovative theoretical and numerical methods of interpretation to real field applications. This is an Open Access ebook and can be found on www. taylorfrancis. com. | Cone Penetration Testing 2018 Proceedings of the 4th International Symposium on Cone Penetration Testing (CPT'18) 21-22 June 2018 Delft

GBP 240.00
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

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

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

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

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
1

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

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

Instrumentation for Trace Organic Monitoring

Instrumentation for Trace Organic Monitoring

Instrumentation for Trace Organic Monitoring provides comprehensive coverage of instrumental analysis techniques for trace organic analytes in environmental analysis. Sampling/sample preparation is discussed in addition to mass spectrometry techniques including GC-MS HRMS LCMS APIMS and MS-MS. This important book also covers new chromatography techniques supercritical fluid solid-phase extraction and ion mobility spectrometry which is a new ultra-sensitive technique. Difficult problems such as dioxin/furan analysis organometallic speciation atmospheric organic vapors water analysis and flyash toxicity testing are addressed.

GBP 205.00
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

Soil Analysis Handbook of Reference Methods

Soil Analysis Handbook of Reference Methods

For more than 30 years soil testing has been widely used as a basis for determining lime and fertilizer needs. Today a number of procedures are used for determining everything from soil pH and lime requirement to the level of extractable nutrient elements. And as the number of cropped fields being tested increases more and more farmers and growers will come to rely on soil test results. But if soil testing is to be an effective means of evaluating the fertility status of soils standardization of methodology is essential. No single test is appropriate for all soils. Soil Analysis Handbook of Reference Methods is a standard laboratory technique manual for the most commonly used soil analysis procedures. First published in 1974 this Handbook has changed over the years to reflect evolving needs. New test methods and modifications have been added as well as new sections on nitrate heavy metals and quality assurance plans for agricultural testing laboratories. Compiled by the Soil and Plant Analysis Council this latest edition of Soil Analysis Handbook of Reference Methods also addresses the major methods for managing plant nutrition currently in use in the United States and other parts of the world. For soil scientists farmers growers or anyone with an interest in the environment this reference will prove an invaluable guide to standard methods for soil testing well into the future. Features

GBP 180.00
1

Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

Highlighting the major economic and industrial changes in the lubrication industry since the first edition Synthetics Mineral Oils and Bio-Based Lubricants: Chemistry and Technology Third Edition highlights the major economic and industrial changes in the lubrication industry and outlines the state of the art in each major lubricant application area. Chapters cover the use of lubricant fluids growth or decline of market areas and applications potential new applications production capacities and regulatory issues including biodegradability toxicity and food production equipment lubrication. The highly-anticipated third edition features new and updated chapters including those on automatic and continuously variable transmission fluids fluids for food-grade applications oil-soluble polyalkylene glycols functional bio-based lubricant base stocks farnesene-derived polyolefins estolides bio-based lubricants from soybean oil and trends in construction equipment lubrication. Features include: Contains an index of terms acronyms and analytical testing methods. Presents the latest conventions for describing upgraded mineral oil base fluids. Considers all the major lubrication areas: engine oils industrial lubricants food-grade applications greases and space-age applications Includes individual chapters on lubricant applications—such as environmentally friendly disk drive and magnetizable fluids—for major market areas around the globe. In a single unique volume Synthetics Mineral Oils and Bio-Based Lubricants: Chemistry and Technology Third Edition offers property and performance information of fluids theoretical and practical background to their current applications and strong indicators for global market trends that will influence the industry for years to come. | Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

GBP 300.00
1

Statistics for Technology A Course in Applied Statistics Third Edition

Statistics for Technology A Course in Applied Statistics Third Edition

One of the most popular introductory texts in its field Statistics for Technology: A Course in Applied Studies presents the range of statistical methods commonly used in science social science and engineering. The mathematics are simple and straightforward; statistical concepts are explained carefully; and real-life (rather than contrived) examples are used throughout the chapters. Divided into three parts the Introduction describes some simple methods of summarizing data. Theory examines the basic concepts and theory of statistics. Applications covers the planning and procedures of experiments quality control and life testing. Revised throughout this Third Edition places a higher priority on the role of computers in analysis and many new references have been incorporated. A new appendix describes general methods of tackling statistical problems including guidance on literature searching and report writing. | Statistics for Technology A Course in Applied Statistics Third Edition

GBP 180.00
1

Principles of Management for the Hospitality Industry

Principles of Management for the Hospitality Industry

It is vital for hospitality management students to understand key management concepts as part of the complex and intimate nature of the services industry. Principles of Management for the Hospitality Industry is designed specifically for hospitality students who need to be able to use management tools and techniques to become successful hospitality managers. By placing you at the heart of an imaginary workplace this book offers the opportunity to work through all of the items of discussion for each topic. The chapter begins with a scenario to prompt an exploration of a given topic and concludes with the outcome of this scenario to reinforce the lessons learnt throughout the chapter. Highly practical in approach this is an up-to-date and skilful integration of all core areas of management. It is packed with tools and techniques to aid learning and understanding enabling you to: improve your professional management vocabulary with definitions in each chapter and a complete glossary of terms visualize key concepts with over one hundred explanatory diagrams gain confidence by testing your understanding on the accompanying website practical applications of theory are illustrated in international case studies throughout the book discussion questions prompt an exploration of key concepts. This title also has a companion website for lecturers which includes an Instructors' manual PowerPoint slides and quizzes to aid teaching and learning.

GBP 180.00
1

Sex-Offender Therapy A How-To Workbook for Therapists Treating Sexually Aggressive Adults Adolescents and Children

Sex-Offender Therapy A How-To Workbook for Therapists Treating Sexually Aggressive Adults Adolescents and Children

Groundbreaking information for treating sex offenders Sexual abuse sexual addiction and sexual offending have become a significant clinical problem. Successfully treating these disorders is the first step toward preventing future victims. Sex-Offender Therapy is a practical workbook for clinicians who deal with sexually aggressive adults adolescents and children. This invaluable professional resource focuses on how to treat patients male and female impaired by sexual addiction sexual disorders sex offending and other sexual misconduct behaviors. Designed as an accessible step-by-step guide Sex-Offender Therapy features case studies work exercises and clinical suggestions that help to walk the reader through a sexual disorders program. With a wealth of therapeutic interventions as well as information on polygraph testing and the FDA-approved plethysmograph this unique text breaks new ground. Additionally this detailed volume not only presents clinical definitions of all the sexual disorders but goes beyond patient features and evaluation to look at useable concrete methods for lasting treatment. Topics discussed in Sex-Offender Therapy include: problems stress and boundary setting transference and countertransference sexual recovery therapy and its techniques acknowledgement and responsibility the stand-up presentation and victim empathy cycles of offending using the four phases as a relapse prevention format working with the difficult offender trauma in adult adolescent and child offenders the cost of offending antisocial disordered patients triggers clinical interviewing and report writing adult and juvenile psychosexual evaluations polygraph testing treatment of sexually aggressive youths defense behaviors group therapy and many more! Informative practical and user-fr | Sex-Offender Therapy A How-To Workbook for Therapists Treating Sexually Aggressive Adults Adolescents and Children

GBP 180.00
1

Engineered Concrete Mix Design and Test Methods Second Edition

Engineered Concrete Mix Design and Test Methods Second Edition

As every civil engineer knows Portland Cement is the most versatile and important material of construction and will probably remain so far into the future. Yet few books if any exist that offer an in-depth analysis of the mixing and testing methods of this vital hydraulic cement. This statement written about the first edition of Engineered Concrete: Mix Design and Test Methods remains as true today as it was ten years ago. Revised and updated the second edition of this groundbreaking resource completely covers Portland Cement Portland Cement Concrete and their uses. See what‘s new in the Second Edition: New coverage of the latest concrete technologies such as high-performance and lightweight concrete Several new tests and sample tearsheets Additional and updated data sheets The body of the book is divided into several sections with the first explaining how concrete batches are designed mixed and measured for various consistencies. Another section details the tests of the primary component materials of concrete other than water namely Portland Cement aggregates and mortar while the final section includes some of the fundamental concrete testing procedures for different strength parameters in conformity with the standards of the American Society for Testing Materials. Solidly researched and written the book supplies a fundamental understanding of cement concrete and mixing and testing methods that allow readers to produce the most economical combinations of concrete materials and satisfy performance requirements and specifications. | Engineered Concrete Mix Design and Test Methods Second Edition

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
1

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