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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

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

Comprehensive Aphasia Test

Comprehensive Aphasia Test

The Comprehensive Aphasia Test (CAT) is a test for use with people who have acquired aphasia that can be completed over one or two assessment sessions. The test includes a user manual a cognitive screen and language battery and a scoring booklet which are all unchanged since the previous edition and - new to this release - a concise Aphasia Impact Questionnaire which replaces the Disability Questionnaire. The cognitive section assesses people's abilities across a range of task that can affect rehabilitation. Forming the main body of the test the language battery provides a profile of performance across all modalities of language production and comprehension. The Aphasia Impact Questionnaire is a pictorial Patient Reported Outcome Measure which produces both qualitative and quantitative information. It was co-produced with people with aphasia. It supports the person with aphasia to give a subjective rating of how language difficulties identified in the Language Battery affect their daily life enabling first steps towards goal setting. By capturing this information the CAT helps the therapist track changes over the course of recovery and provides a guide to likely outcomes on the basis of an early assessment. The first two sections of the CAT are supported by normative data on people both with and without aphasia and extensive data on reliability and clinical validity. The CAT allows users to: Identify underlying impairments Find where to focus assessments using PALPA and other batteries Ascertain the practical psychological and social impact of aphasia from the perceptive of the person with aphasia Create a profile of strengths and weaknesses to guide therapy. Structured around fully up-to-date models of language assessment from cognitive neuropsychology to patient reported outcome measures test is an indispensable resource for speech and language therapists and researchers. It provides as much information about people's language ability as possible in a relatively brief test designed to be completed in 90-120 minutes. Additional scoring booklets can be ordered in packs of 10 at https://www. routledge. com/Comprehensive-Aphasia-Test-Scoring-Book-pack-of-10/Swinburn-Porter-Howard/p/book/ 9781032128177

GBP 250.00
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

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

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 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

Silicon-Molecular Beam Epitaxy Volume I

Silicon-Molecular Beam Epitaxy Volume I

This subject is divided into two volumes. Volume I is on homoepitaxy with the necessary systems techniques and models for growth and dopant incorporation. Three chapters on homoepitaxy are followed by two chapters describing the different ways in which MBE may be applied to create insulator/Si stackings which may be used for three-dimensional circuits. The two remaining chapters in Volume I are devoted to device applications. The first three chapters of Volume II treat all aspects of heteroepitaxy with the exception of the epitaxial insulator/Si structures already treated in volume I. | Silicon-Molecular Beam Epitaxy Volume I

GBP 180.00
1

3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

With 18 years under his belt in the game industry a key contributor to the MotorStorm series and the creator of the 3ds Max in Minutes video series (at FocalPress. com) Andrew Gahan delivers the expert techniques in 3ds Max Modeling for Games 2nd edition. This updated edition is packed with new tutorials that will enhance your modeling skills and pump up your portfolio with high-quality work in no time. Along with Anthony O'Donnell and a team of experts Gahan covers all of the fundamental game modeling techniques including character and environment modeling mapping and texturing. Finally a bonus section in 3ds Max Modeling for Games offers readers insights and tips on how to get their careers started in the game industry. New expanded tutorials take readers of all abilities through full character and environment modeling from beginning to endCompanion website (3d-for-games. com) offers a robust supportive forum where readers can get commentary on new work develop skills and portfolio art as well as network with other game artists on a variety of projects. Also features project files for all tutorials in the book and enough support images and photos to keep the budding artist busy for monthsCompletely updated gallery allows the reader to build on various models | 3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

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

Charting A New Course in Gifted Education Parts I and Ii. A Special Double Issue of the peabody Journal of Education

Charting A New Course in Gifted Education Parts I and Ii. A Special Double Issue of the peabody Journal of Education

Highlighting the work of 17 distinguished national authors this special issue suggests a new course for the field of gifted education - one that emphasizes the individual and suggests that the focus of gifted education be dynamic and contextual. From legal perspectives to changing concepts of giftedness talent and assessement; from using new technologies to identify differences in brain structures to using new research paradigms to reveal the nature of giftedness; from compelling reasons for early intervention to tailoring opportunities for college-ready gifed persons this two-part issues of PJE exposes new dimensions along which paths between previously held beliefs and practices and new courses for thought and action can be forged. A parental perspective is also included. | Charting A New Course in Gifted Education Parts I and Ii. A Special Double Issue of the peabody Journal of Education

GBP 180.00
1

Tissue Type Plasminogen Activity Volume I

Tissue Type Plasminogen Activity Volume I

This book is made possible by the enthusiastic contributions of the authors of the chapters. They have been invited from young and active scientists in the field of t-PA research. I am grateful for their contribution and for the fact that all accepted the specifications of their chapter in order to obtain a structured book. Inevitably some overlap does exist; on the one hand to enable controversial or unsettled areas to be discussed by the different experts with a different approach and background. It is a particular pleasure and honor that Dr. T. Astrup as an eye-witness and essential contributor to the history of t-PA discovery and research gives a unique account of the history of t-PA research in the first chapter of the book. | Tissue Type Plasminogen Activity Volume I

GBP 200.00
1

Legionellosis Volume I

Legionellosis Volume I

Legionellosis is a text in two volumes that presents the modern viewpoint of the agent and the disease. It also chronicles the history of the discovery of Legionella pneumophila. Volume 1 discusses current aspects of the microbe including taxonomy morphology biochemistry and physiology. It also discusses the illness including clinical features pathology and therapy. Volume II details the laboratory diagnosis epidemiology and pathology. The contributors are amongst the most eminent scientists in their respective fields. | Legionellosis Volume I

GBP 180.00
1

The Melanotropic Peptides Volume I: Source Synthesis Chemistry Secretion Circulation and Metabolism

The Melanotropic Peptides Volume I: Source Synthesis Chemistry Secretion Circulation and Metabolism

The three volumes on The Melanotropic Peptides are the outcome of a conference of the same name that was held in Tucson Arizona from October 11-12 1986. The format of the three volumes provides a complete coverage of what is known about the Melanotropic Peptides. Volume I provides information on the source synthesis chemistry mechanism of secretion control of secretion and the circulation and metabolism of the melanotropic peptides. | The Melanotropic Peptides Volume I: Source Synthesis Chemistry Secretion Circulation and Metabolism

GBP 180.00
1

Learning to Labour How Working Class Kids Get Working Class Jobs

Learning to Labour How Working Class Kids Get Working Class Jobs

This book which has now established itself as a classic study of working class boys describes how Paul Willis followed a group of 'lads' as they passed through the last two years of school and into work. The book explains that for 'the lads' it is their own culture which blocks teaching and prevents the realisation of liberal education aims. This culture exposes some of the contradictions within these formal aims and actually supplies the operational criteria by which a future in wage labour is judged. Paul Willis explores how their own culture can guide working class lads on to the shop floor. This is an uncompromising book which has provoked considerable discussion and controversy in educational circles throughout the world - it has been translated into Finnish German French Swedish Japanese and Spanish. | Learning to Labour How Working Class Kids Get Working Class Jobs

GBP 180.00
1

Quality-I Is Safety-ll The Integration of Two Management Systems

Quality-I Is Safety-ll The Integration of Two Management Systems

This book deals with the present and future situation with Quality and Safety management Systems (QMS and SMS). It presents new ideas points to the basic misunderstandings in the two management systems and covers a wide range of industries as well as providing a practical assessment of scientific theory. It explains the fundamental misunderstanding of what Quality and Safety is from a practical point of view and how to improve them by integrating the two systems from the perspective that Quality-I is Safety-II. | Quality-I Is Safety-ll The Integration of Two Management Systems

GBP 180.00
1

Handbook of Terpenoids Volume I: Triterpenoids

Handbook of Terpenoids Volume I: Triterpenoids

This Handbook pinpoints salient features of known information about Terpenoids in a readily accessible and readable format. Terpenoids have singularly enriched organic chemistry by its variety of structural types by its wealth ofunexpected reactions rearrangements and spectral features and by offering exciting targets for synthesis. Much imaginative experimental work has been invested in exploring their natural pathways. Recent years have revealed an increasingly important biological and ecological role for several of its members. | Handbook of Terpenoids Volume I: Triterpenoids

GBP 270.00
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