Industrial chemistry and manufacturing technologies

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine.

Consumer acceptance is the key to successful food products.

Designed for geologists and engineers engaged specifically in the search for gold deposits of all types and as a reference for academics in higher schools of learning, Handbook of gold exploration and evaluation provides principles and detailed explanations that underpin the correct interpretation of day-to-day experience in the field.

At last, this much anticipated book has been published and provides a much needed breath of fresh air.

Comprehensive advice on applications, techniques and the best available equipment is given in clear, straightforward language.

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality.

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.

The VSM Office Participant Workbook is designed to be used during the Value Stream Mapping Office Workshop.

Managing colour from the design stage to the finished product can be a difficult activity as colour perception is subjective and can therefore be inconsistent.

Nonwovens have been one of the fastest growing and most exciting sectors of the textiles market.

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.

Polyolefins are one of the most widely used commercial polymers.

The first volume of Materials in sports equipment has become an essential reference describing improvements in materials technology and their impact on equipment in a range of sports.

One of the most exciting areas of polymer research is the study of interfacial phenomena and their practical applications.

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.

This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing.

Computational welding mechanics (CWM) provides an important technique for modelling welding processes.

Silver holds three world records; it has the lowest contact resistance, highest electrical conductivity and the best thermal conductivity of all metals.

Due to their complexity and diversity, understanding the structure of textile fibres is of key importance.

The methodology of analytical pyrolysis-GC/MS has been known for several years, but is seldom used in research laboratories and process control in the chemical industry.

A concise and accessible guide to the knowledge required to fulfil the role of a welding inspector.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing.

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil.

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed.

Fibres are used both for traditional textile applications as well as in advanced technical structures.

The 5S Office Participant Workbook is to be used during the implementation of a 5S Office Workshop.

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation.

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form.

Food and drink supply chains are complex, continually changing systems, involving many participants.

This unique compendium describes research progress on metal-organic framework (MOF) membranes for different relevant industrial gas separations.

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal.

Smart or intelligent textiles are a relatively novel area of research within the textile industry with enormous potential within the healthcare industry.

Advanced welding processes provides an excellent introductory review of the range of welding technologies available to the structural and mechanical engineer.

As product specifications become more demanding, manufacturers require steel with ever more specific functional properties.

Corrosion under insulation (CUI) refers to the external corrosion of piping and vessels that occurs underneath externally clad/jacketed insulation as a result of the penetration of water.

Elastomeric components are widely used in engineering.

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses.

In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important.

Welded design is often considered as an area in which there's lots of practice but little theory.

An updated, revised and expanded version of Professor Burdekin's earlier work of the same title, this book explains this branch of thermal engineering in clear, practical terms.

This book is concerned with the theoretical principles of hydrometallurgical processes and engineering aspects.

The identification of fibers is important to the textile industry, forensic science, fashion designers and historians among others.

Twelve Keys to Sustainable Company Success is a book that is a must have for companies of any size looking to achieve and sustain long-term success.

The purpose of aligning short fibres in a fibre-reinforced material is to improve the mechanical properties of the resulting composite.

Polyesters and polyamides remain the most used group of synthetic fibres.

As consumer demands for specific attributes in their textiles increase and global competition intensifies, it is important that the industry finds ways of engineering certain performance requirements into textiles and apparel.