Radiation processing is widely employed in plastics engineering to enhance the physical properties of polymers, such as chemical resistance, surface properties, mechanical and thermal properties, particle size reduction, melt properties, material compatibility, fire retardation, etc.
In this new edition of his widely-used Handbook, Frank Watts, widely recognized for his significant contributions to engineering change control processes, provides a thoroughly practical guide to the implementation and improvement of Engineering Documentation Control (EDC), Product Lifecycle Management and Product Configuration Management (CM).
The use of reactive polymers enables manufacturers to make chemical changes at a late stage in the production process-these in turn cause changes in performance and properties.
This book bridges the technology and business aspects of thermoplastics, providing a guide designed for engineers working in real-world industrial settings.
Biopolymers and Biodegradable Plastics are a hot issue across the Plastics industry, and for many of the industry sectors that use plastic, from packaging to medical devices and from the construction indusry to the automotive sector.
This reference guide brings together a wide range of essential data on the sterilization of plastics and elastomers, enabling engineers to make optimal material choices and design decisions.
Surface Preparation Techniques for Adhesive Bonding is an essential guide for materials scientists, mechanical engineers, plastics engineers, scientists and researchers in manufacturing environments making use of adhesives technology.
While the two-volume work Chemical Resistance of Thermoplastics covers chemical resistance of high-volume commercial (commodity) thermoplastics, this volume focuses on high performance 'engineering' or 'specialty' thermoplastics.
In the tradition of Susan Orlean's The Orchid Thief and James Gleick's Genius, The Emperor of Scent tells the story of Luca Turin, an utterly unusual, stubborn scientist, his otherworldly gift for perfume, his brilliant, quixotic theory of how we smell, and his struggle to set before the world the secret of the most enigmatic of our senses.
Surface Preparation Techniques for Adhesive Bonding is an essential guide for materials scientists, mechanical engineers, plastics engineers, scientists and researchers in manufacturing environments making use of adhesives technology.
The use of reactive polymers enables manufacturers to make chemical changes at a late stage in the production process-these in turn cause changes in performance and properties.
This reference guide brings together a wide range of essential data on the sterilization of plastics and elastomers, enabling engineers to make optimal material choices and design decisions.
In Ten Cocktails, The Times drinks columnist Alice Lascelles uses ten of her favourite cocktails to distil the stories, recipes and tips she has amassed in more than a decade in pursuit of the mixed drink.
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies.
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies.
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.
Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution.
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products.
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses.
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).
This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.
This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.
