Industrial chemistry and chemical engineering

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense.

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.

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.

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion.

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries.

The recording and analysis of food data are becoming increasingly sophisticated.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades.

Food flavour technology is of key importance for the food industry.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits.

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes.

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.

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods.

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain.

The mixing of liquids, solids and gases is one of the most common unit operations in the food industry.

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing.

Biotechnology can deliver complex flavors both as fermentation products and single constituents.

Oils and fats are almost ubiquitous in food processing whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control.

WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

Water is the major contributor to the eating and keeping qualities and structure of baked products.

The Bar Is OpenWhether you're looking for to mix a traditional martini or concoct one of today's more trendy cocktails, you'll find everything you need to shake, stir, and serve over 2,000 drinks with style in this easy-to-use Bartender's Guide.

Handbook of Fire and Explosion Protection Engineering Principles: for Oil, Gas, Chemical and Related Facilities is a general engineering handbook that provides an overview for understanding problems of fire and explosion at oil, gas, and chemical facilities.

PEEK biomaterials are currently used in thousands of spinal fusion patients around the world every year.

Handbook of Adhesives and Surface Preparation provides a thoroughly practical survey of all aspects of adhesives technology from selection and surface preparation to industrial applications and health and environmental factors.

Polylactic Acid (PLA) is the first viable thermoplastic that can be produced from a plant-based feedstock such as corn or sugar cane, and yet be processed by the conventional melt processing technologies.

Fluorinated ionomer polymers form impermeable membranes that conduct electricity, properties that have been put to use in large-scale electrochemical applications, revolutionizing the chlor-alkali industry and transforming production methods of some of the world's highest-production commodity chemicals: chlorine, sodium hydroxide and potassium hydroxide.

As a consultant to the plastics industry, Ottmar Brandau's focus is on using his engineering knowhow and production management experience to improve quality and productivity, cut down cycle time and introduce secondary processes such as inline printing.

In this first book on an additive group of growing importance, the authors review the commercial additives available on the market.

Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry.

The use of real or near real time measurement of chemical production process parameters as the basis for achieving control or optimisation of a manufacturing process has wide application in the petrochemical, food and chemical industries.

The use of analytical sciences in the discovery, development and manufacture of pharmaceuticals is wide-ranging.

The study of nutritional supplements has become increasingly important within orthodox establishments throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties s and potent6ial health effects.

Surfactants are used throughout industry as components in a huge range of formulated products or as effect chemicals in the production or processing of other materials.

The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run.

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.

If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials glass, metal, plastics and paperboard are competing heavily with each other.

Quality assessment and the need for authentication are important features of the food and personal care products industries.

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA.

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

A groundbreaking graphic novel-style cocktail book from world-renowned bar The Dead Rabbit in New York City The Dead Rabbit Grocery & Grog in lower Manhattan has won every cocktailaward there is to win, including being namedBest Bar in the World in 2016.

Now in its 6th edition, Industrial Plastics: Theory and Applications is back, with the extensive, detailed graphics and practical lab exercises that made previous editions so popular.

Suitable for both aspiring process technicians and active process technology professionals, this wide-ranging guide provides a thorough grounding in the history, science, technology, equipment, systems, operations, and troubleshooting principles associated with modern manufacturing.

Addressing modern process plant operations in an easy-to-understand format, this comprehensive text reveals the important role technicians play in the function of a business unit.

This is a long-awaited book from Roger Protz, a highly respected authority on beer, on the rebirth of IPA or India Pale Ale - one of the most popular styles in today's craft beer revolution.

Beer is the world's favourite drink, yet too often it's shrouded in mystery, myth and complex-sounding terminology.