springer springer dez 1995 (401 resultados)

Taschenbuch. Condición: Neu. Neuware -This text for advanced undergraduates emphasizes the logical connections of the subject. Elementary techniques from complex analysis, matrix theory, and group theory are used, and some mathematical sophistication on the part of students is thus required, but a formal course in these topics is not a prerequisite.

Taschenbuch. Condición: Neu. Neuware - Commutative Algebra is best understood with knowledge of the geometric ideas that have played a great role in its formation, in short, with a view towards algebraic geometry. The author presents a comprehensive view of commutative algebra, from basics, such as localization and primary decomposition, through dimension theory, differentials, homological methods, free resolutions and duality, emphasizing the origins of the ideas and their connections with other parts of mathematics. Many exercises illustrate and sharpen the theory and extended exercises give the reader an active part in complementing the material presented in the text. One novel feature is a chapter devoted to a quick but thorough treatment of Grobner basis theory and the constructive methods in commutative algebra and algebraic geometry that flow from it. Applications of the theory and even suggestions for computer algebra projects are included. This book will appeal to readers from beginners to advanced students of commutative algebra or algebraic geometry. To help beginners, the essential ideals from algebraic geometry are treated from scratch. Appendices on homological algebra, multilinear algebra and several other useful topics help to make the book relatively self- contained. Novel results and presentations are scattered throughout the text.

Buch. Condición: Neu. Neuware - This series of ten books covers specific organisms of concern to public health.

Taschenbuch. Condición: Neu. Neuware - The nature of plant invasion. How invasion occurs. Action against invasive plants. Case studies of some important invasive species. Representative invasive species. Appendices. Glossary. Bibliography. Index.

Buch. Condición: Neu. Neuware - It is said that business re-engineering is part of our transition to a post-industrial society. The purpose of this book is to present an approach to how to reorganize businesses using the discipline of software engineering as a guiding paradigm. The author's thesis is that software engineering provides the necessary analytical expertise for defining business processes and the tools to transform process descriptions to support systems. The author begins by introducing the concepts and needs for business reengineering and principles and practice of software engineering. He then shows how by concentrating on processes, a business can define the information base required and how it is to be constructed. As a result, any manager or technically-minded person will learn how to implement the reengineering of a business.

Buch. Condición: Neu. Neuware - .this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and further reading to understand why these vitamins are important to those concerned with human nutrition. ' - International Journal of Food Science and Technology This book is of practical use as a tool and reference work of laboratory managers, senior analysts and laboratory technicians in food and vitamin manufactrurinf companies, for those in govenment and research institutes and for medical researchers, public analyst and nutritionist, It can also be recommended for a broad audience including lectures, students of natural sciences and food technologist. - lesbensm Wiss und Technol.'I recommend Water-soluble vitamins Assays in Human Nutrition not only to scientist in academia and industry and students in all food related fields as a valuable and easily used reference. it wll most likely be the first book I reach for when the inevitable question arises.April 1994Price: 115.00UK.

Buch. Condición: Neu. Neuware - 1. Homopolymer Structure and Behavior.- 1.1. High Polymers.- 1.2. Molecular Size and Shape.- 1.2.1. Chain Conformation.- 1.2.2. Chain Entanglement.- 1.3. Molecular Structure.- 1.3.1. Configurations of Polymer Chains.- 1.3.2. Stereo and Geometrical Isomerism.- 1.3.3. Random Branching.- 1.3.4. Nonrandom Branching.- 1.3.5. Crosslinking.- 1.4. Crystallinity and Order.- 1.4.1. Fringed Micelle Model.- 1.4.2. Folded-Chain Single Crystals.- 1.4.3. Extended-Chain Crystals.- 1.4.4.Spherulites.- 1.5. Mechanical Response: Elasticity and Viscoelasticity.- 1.5.1. Molecular and Segmental Motion.- 1.5.2. Modulus-Temperature Behavior.- 1.5.3. Five Regions of Viscoelastic Behavior.- 1.5.4. Rubberlike Elasticity.- 1.5.5. Dynamic Mechanical Spectroscopy.- 1.5.6. Stress-Relaxation and Creep Behavior.- 1.5.7. Time-Temperature Relationship.- 1.6. Energetics and Mechanics of Fracture.- 1.6.1. General Approach to Fracture.- 1.6.2. Energy Balance in Fracture.- 1.6.3. Viscoelastic Rupture of Elastomers.- 1.7. Mechanical Testing of Polymers.- 1.7.1. Stress-Strain and Fracture Behavior.- 1.7.2. Impact Strength.- 1.7.3. Fatigue.- Appendix A. Polymer Synthesis.- Appendix B. Basic Mechanical Properties and Relationships.- Bibliography of Polymer Books and Journals.- 2. General Behavior of Polymer Mixtures.- 2.1. Methods of Mixing Polymer Pairs.- 2.1.1. Polymer Blends.- 2.1.2. Graft Copolymers.- 2.1.3. Block Copolymers.- 2.1.4. Interpenetrating Polymer Networks (IPN's).- 2.2. Interdiffusion.- 2.3. Nomenclature.- 2.4. Electron Microscopy.- 2.5. The Incompatibility Problem.- 2.5.1. Thermodynamics of Mixing.- 2.5.2. Polymer-Polymer Phase Diagrams.- 2.6. Bulk Behavior of Two-Phase Polymeric Materials.- 2.6.1. Glass Transitions.- 2.6.2. Modulus-Temperature Behavior of Model Polyblends.- 2.6.3. Stress-Relaxation Behavior.- 2.6.4. The Takayanagi Models.- 2.6.5. Free Volume Model.- 2.6.6. Other Models.- 2.6.7. Morphology-Modulus Interrelationships.- 2.7. Analogy between Polymer Blends and Crystalline Homopolymers.- 2.8. Polymer Blend Chronology.- Appendix A. Counterpart Phase Separation Characteristics of Metallic Alloys and Inorganic Glasses.- Bibliography of Polymer Blend Symposia.- 3. Rubber-Toughened Plastics.- 3.1. Synthesis and Morphology.- 3.1.1. Impact-Resistant Polystyrene.- 3.1.1.1. Solution-Type Graft Copolymers.- 3.1.1.2. Phase Inversion.- 3.1.1.3. Grafting vs. Mechanical Entrapment.- 3.1.2. ABS Resins.- 3.1.2.1. Emulsion Polymerization.- 3.1.2.2. Structure of the Latex Grafts.- 3.1.3. Origin of the Cell Structure.- 3.1.4. Poly(vinyl chloride) Blends.- 3.1.5. Mixed Latex Blends.- 3.2. Physical and Mechanical Behavior of Polyblends.- 3.2.1. The Effect of Compatibility on Transition Behavior.- 3.2.2. Impact Resistance and Deformation.- 3.2.2.1. Impact Behavior.- 3.2.2.2. Tensile and Creep Behavior.- 3.2.2.3. Fatigue Behavior.- 3.2.3. Toughening Mechanisms.- 3.2.3.1. Crazing and Shear Phenomena.- 3.2.3.2. Characteristics of the Rubber.- 3.3. Optical Properties of Polyblends.- 3.4. Oxidation and Weathering of Polyblends.- 4. Diblock and Triblock Copolymers.- 4.1. Synthesis.- 4.1.1. Dilithium Initiators.- 4.1.2. Mechanochemical Methods.- 4.2. Solution Behavior of Block Copolymers.- 4.3. Plastic Compositions.- 4.4. Thermoplastic Elastomers.- 4.5. Long-Range Domain Order.- 4.6. Thermodynamics of Domain Characteristics.- 4.7. Thermodynamic Criteria for Phase Separation.- 4.7.1. Zeroth Approximation.- 4.7.2. Dilute Solution Approach.- 4.7.3. Diffusion Equation Approach.- 4.8. Effect of Solvent Casting on Morphology.- 4.9. Effect of Deformation on Morphology.- 4.10. Mixtures of A-B Blocks with A and B Mechanical Blends.- 4.11. Rheological Behavior of Block Copolymers.- 5. Multiblock Copolymers, Including Ionomers.- 5.1. Segmented Polyurethane Elastomers.- 5.1.1. Modulus and Swelling Behavior.- 5.1.2. Stress-Strain Behavior.- 5.1.3. Stress-Optical Behavior.- 5.1.4. Tensile Strength and Abrasion Resistance.- 5.1.5. Some Generalizations.- 5.2. Carboxylic Rub.

Taschenbuch. Condición: Neu. Neuware - 1 Agar.- 1.1 Introduction.- 1.2 Raw Materials.- 1.3 Production.- 1.4 Agars Obtained from Various Agarophytes.- 1.5 Chemical Composition.- 1.5.1 Agarose.- 1.5.2 Agaropectin.- 1.6 Agar Gelation.- 1.7 Synergies and Incompatibilities of Agar.- 1.8 Applications.- 1.8.1 Food Applications.- 1.8.2 Regulations for Agar in Foods.- 1.8.3 Other Applications of Agar.- References.- 2 Alginates.- 2.1 Introduction.- 2.2 Manufacture.- 2.2.1 Raw Materials.- 2.2.2 Commercial Alginates.- 2.3 Chemical Composition.- 2.3.1 General.- 2.3.2 Configuration.- 2.3.3 Alginate Biosynthesis.- 2.3.4 Block Structure Analysis.- 2.4 Functional Properties.- 2.4.1 Viscosity.- 2.4.2 Gelation.- 2.4.3 Gel Strength.- 2.5 Gel Formation Techniques.- 2.5.1 General.- 2.5.2 Diffusion Setting, Neutral pH.- 2.5.3 Diffusion Setting, Acid pH.- 2.5.4 Internal Setting, Neutral and Acid pH.- 2.5.5 Combined Setting.- 2.5.6 Setting by Cooling.- 2.5.7 Alginate/Pectin Gels.- 2.6 Alginate Processes for Food Production.- 2.6.1 General.- 2.6.2 Appropriate Food Raw Materials.- 2.6.3 Commercial Alginate Gel Restructured Products.- 2.6.4 Examples of Production Formats.- 2.6.5 Alginate Products for the Bakery Industry.- 2.7 Thickening and Stabilising.- 2.7.1 Thickening.- 2.7.2 Stabilising.- 2.7.3 Thickening/stabilising with Propylene Glycol Alginate.- 2.8 Film Formation.- 2.9 Summary.- References.- 3 Carrageenan.- 3.1 Introduction.- 3.2 Raw Materials.- 3.3 Manufacturing.- 3.4 Regulation.- 3.5 Functional Properties.- 3.6 Synergism with Food Ingredients.- 3.7 Food Applications.- References.- 4 Cellulose Derivatives.- 4.1 Introduction.- 4.2 Manufacture.- 4.3 MC and MHPC: Chemistry And Properties.- 4.4 HPC: Chemistry and Properties.- 4.5 CMC: Chemistry and Properties.- 4.6 Major Commercial Applications in Food Products.- 4.6.1 Introduction.- 4.6.2 Frozen Desserts.- 4.6.3 Fruit Juice-Based Drinks and Products.- 4.6.4 Bakery Products.- 4.6.5 Dairy Products.- 4.6.6 Structured, Extruded and Coated Products.- 4.6.7 Miscellaneous food Applications.- 4.6.8 Future Developments.- References.- 5 Exudate Gums.- 5.1 Introduction.- 5.2 Gum Arabic.- 5.2.1 Introduction.- 5.2.2 Manufacture.- 5.2.3 Chemical Composition.- 5.2.4 Functional Properties.- 5.2.5 Applications.- 5.2.6 Future Developments.- 5.3 Gum Tragacanth.- 5.3.1 Introduction.- 5.3.2 Manufacture.- 5.3.3 Chemical Composition.- 5.3.4 Functional Properties.- 5.3.5 Applications.- 5.3.6 Future Developments.- 5.4 Gum Karaya.- 5.4.1 Introduction.- 5.4.2 Manufacture.- 5.4.3 Chemical Composition.- 5.4.4 Functional Properties.- 5.4.5 Applications.- 5.4.6 Future Developments.- References.- 6 Gellan Gum.- 6.1 Introduction.- 6.2 Manufacture.- 6.3 Chemical Composition.- 6.4 Functional Properties.- 6.4.1 Hydration.- 6.4.2 Solution Properties.- 6.4.3 Gel Formation.- 6.4.4 Gel Properties.- 6.4.5 Gum Combinations.- 6.5 Regulatory Status.- 6.6 Applications.- 6.7 Future Developments.- References.- 7 Gelatin.- 7.1 Introduction.- 7.2 Gelatin: Definition.- 7.3 Collagen.- 7.4 Collagen-Gelatin Transformation.- 7.5 Gelatin Manufacture.- 7.5.1 Pretreatment.- 7.5.2 Extraction and Post-Extraction Processing.- 7.5.3 Commercial Gelatin.- 7.6 Chemical Structure.- 7.6.1 Composition.- 7.6.2 Isoelectric Point.- 7.6.3 Molecular Weight and Molecular Weight Distribution.- 7.7 Functional Properties.- 7.7.1 Gelation Mechanism.- 7.7.2 Gel Strength.- 7.7.3 Melting Point.- 7.7.4 Setting Point.- 7.7.5 Viscosity.- 7.7.6 Turbidity.- 7.7.7 Colour.- 7.7.8 Colloid Protection.- 7.8 Uses of Gelatin in the Food Industry.- 7.8.1 Confectionery.- 7.8.2 Dairy Products.- 7.8.3 Meat Industry.- 7.8.4 Hydrolysed Gelatin Applications.- 7.8.5 Miscellaneous Applications.- References.- 8 Konjac Gum.- 8.1 Introduction.- 8.2 Raw Materials.- 8.3 Manufacturing.- 8.4 Regulation.- 8.5 Chemical Structure.- 8.6 Functional Properties.- 8.6.1 Thickening Agent.- 8.6.2 Gelling Agent: Thermally Reversible Gels.- 8.6.3 Thermally Stable Gels.- 8.7 Dietary Fibre.- 8.8 Food Applications.- Additional Reading.- 9 Microcr.

Buch. Condición: Neu. Neuware - 1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

Taschenbuch. Condición: Neu. Neuware - 1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.- 1.3.4 Dedicated Word Processor.- 1.3.5 Quality Manager.- 1.3.6 Communication.- 1.4 BS 5750 Specification, Production and Installation.- 1.4.1 Introduction.- 1.4.2 Quality System Requirements.- 1.5 The Detail.- 1.5.1 Departmental Manuals.- 1.5.2 Management Responsibility.- 1.5.3 Responsibility and Authority.- 1.5.4 The Policy Manual.- 1.5.5 Quality System.- 1.5.6 Contract Review.- 1.5.7 Document Control.- 1.5.8 Purchasing.- 1.5.9 Purchaser-Supplied Product.- 1.5.10 Product Identification and Traceability.- 1.5.11 Process Control.- 1.5.12 Inspection and Testing.- 1.5.13 Inspection, Measuring and Test Equipment.- 1.5.14 Inspection and Test Status.- 1.5.15 Control of Non-Conforming Products.- 1.5.15 Corrective Action.- 1.5.16 Handling, Storage, Packing and Delivery.- 1.5.17 Quality Records.- 1.5.18 Internal Quality Audits.- 1.5.19 Training.- 1.6 The Assessment.- 1.6.1 Outline.- 1.6.2 The Pre-assessment.- 1.7 Conclusion.- Note.- 2 Essential oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.2.1 Steam Distillation.- 2.2.2 Water Distillation.- 2.2.3 Dry Distillation Methods.- 2.2.4 Expression of Oils.- 2.2.5 Extraction.- 2.3 Further Processing of Essential Oils.- 2.3.1 Rectification.- 2.3.2 Washed Oils.- 2.3.3 Oil Quality.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 2.5.1 Bitter Almond Oil.- 2.5.2 Bergamot Oil.- 2.5.3 Buchu Leaf Oil.- 2.5.4 Cassia Oil.- 2.5.5 Cinnamon Oil.- 2.5.6 Clove Oil.- 2.5.7 Coriander Oil.- 2.5.8 Cornmint Oil.- 2.5.9 Cumin Seed Oil.- 2.5.10 Davana Oil.- 2.5.11 Dill Oil.- 2.5.12 Eucalyptus Oil.- 2.5.13 Garlic Oil.- 2.5.14 Ginger Oil.- 2.5.15 Grapefruit Oil.- 2.5.16 Jasmin Concrete and Absolute.- 2.5.17 Lemongrass Oil.- 2.5.18 Lemon Oil.- 2.5.19 Lime Oil.- 2.5.20 Litsea Cubeba Oil.- 2.5.21 Nutmeg Oil.- 2.5.22 Peppermint Oil.- 2.5.23 Rose Oil.- 2.5.24 Rosemary Oil.- 2.5.25 Spearmint Oil.- 2.5.26 Star Anise Oil.- 2.5.27 Sweet Orange Oil.- 2.5.28 Tangerine Oil.- 2.5.29 Thyme Oil.- 3 Oleoresins, tinctures and extracts.- 3.1 Introduction.- 3.1.1 General Comments.- 3.1.2 Costs.- 3.1.3 Raw Materials and Processes.- 3.2 Plant Materials.- 3.2.1 Origin.- 3.2.2 Crop to Crop Variations.- 3.2.3 Storage.- 3.2.4 Yield.- 3.2.5 Degradation.- 3.2.6 Preparation of Plant Material.- 3.2.7 Vanilla Bean Curing (Classical Method).- 3.3 Solvents.- 3.3.1 Polarity.- 3.3.2 Boiling Point.- 3.3.3 Viscosity.- 3.3.4 Latent Heat of Evaporation.- 3.3.5 Temperature/Pressure.- 3.4 Tinctures.- 3.4.1 Water Infusions.- 3.4.2 Alcoholic Tinctures.- 3.5 Oleoresins.- 3.5.1 Solvents.- 3.5.2 Solubility.- 3.5.3 Commercial Solvent Extraction System.- 3.6 Absolutes 77 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical C02.- 3.7.3 SupercriticalC02.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.2.1 GeneralConsiderations.- 4.2.2 Soft Fruit Processing.- 4.3 Specialised Fruit Processing.- 4.3.1 Citrus.- 4.3.2 Comminuted Citrus Bases.- 4.3.3 Pineapple Juice.- 4.3.4 Processes Requiring Heat.- 4.4 Products and Packaging.- 4.4.1 Frozen Juices.- 4.4.2 Aseptic Packaging.- 4.4.3 Self-Preserved Juice.- 4.4.4 Preserved Juice.- 4.4.5 Hot Pack Products.- 4.5 Product Specifications.- 4.5.1 Soluble Solids Content.- 4.5.2 Titratable Acidity.- 4.5.3 Brix/Acid Ratio.- 4.5.4 Other Specifications.- 4.5.5 Juice Adulteration.- 4.5.6 Specifications for Essence/Volatiles/Citrus Oils.- 4.6 Volatile Components of Fruit Juices.- 4.6.1 Production.- 4.6.2 Composition of Fruit Juice Volatile Fractions.- 4.7 The Use of Fruit Juices in Flavourings.- 4.7.1 Fruit Juice Compounds.- 4.7.2 Flavourings.- 4.8 Summary.- 5 Synthetic ingredients of food flavourings.- 5.1 General Aspects.- 5.1.1 Introduction, Definitions an.

Taschenbuch. Condición: Neu. Neuware - 1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.

Buch. Condición: Neu. Neuware - Quotes from prominent publications in the field include: '.provides the information people not too familiar with sensory analysis should be given to fulfill their information needs.' - Food Marketing and Technology. 'The introduction and initial chapter on the usage of sensory analysis provide strong background information for those having to gather support for their sensory programmes and for those needing to understand the importance of their support of such a programme. The list of contributors is impressive, and represents a wide range of practitioners in the field.Those looking to use this book to develop a sensory analysis programme will be pleased.' - Food Science and Technology.

Buch. Condición: Neu. Neuware - Seasoning ingredients.- Herbs and spices.- Typical seasoning formulations.- Specifying a seasoning.- Selecting a seasoning supplier.- Ingredient hygiene and safety: quality management systems.

Taschenbuch. Condición: Neu. Neuware - 1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional anatomy.- 2.2.2 Role of the milk-producing cell.- 2.2.3 Milk flow within the udder.- 2.3 The initiation and establishment of lactation.- 2.4 The milk ejection reflex.- 2.5 Effect of breed on milk composition and yield.- 2.6 Role of genetics in milk production.- 2.7 Effect of environment on milk composition and yield.- 2.7.1 Effects of season.- 2.7.2 Effects of thermal stress.- 2.8 Dairy cattle nutrition and its influence on milk yield and composition.- 2.8.1 Dietary effects on milk fat.- 2.8.2 Influence of ration on milk protein.- 2.9 The effects of milking management practices on milk quality.- 2.9.1 Milking interval.- 2.9.2 Milking rate.- 2.9.3 Frequency of milking.- 2.9.4 Milking routine.- 2.9.5 Cow preparation and residual milk.- 2.10 Influence of age and stage of lactation on milk component yield 22 References and further reading.- 3 Mastitis and milk quality.- 3.1 Introduction.- 3.2 Causative organisms.- 3.3 Contagious and environmental pathogens.- 3.4 Inflammation.- 3.5 Compositional changes.- 3.6 Milk losses.- 3.7 Impact on dairy products.- 3.8 Control of mastitis.- 3.9 Measurement.- 3.10 Summary 37 Further reading.- 4 Hygienic quality.- 4.1 Milk production, plant cleaning, on-farm storage and collection of milk.- 4.1.1 Milk production.- 4.1.2 Plant cleaning and sterilisation.- 4.1.3 Effect of storage time and temperature on bacterial count.- 4.2 Types of bacteria.- 4.3 Cooling and storage of milk on the farm.- 4.4 Collection, delivery and reception of milk.- 4.4.1 Churn collection.- 4.4.2 Bulk collection.- 4.5 Delivery and storage prior to processing 47 4.5.1 Storage of milk prior to processing.- 4.6 Importance of hygienic quality of milk.- 4.7 Measurement of the hygienic quality of milk.- 4.7.1 Simple, rapid tests for mesophiles.- 4.7.2 Tests for cooled milk.- 4.7.3 Staining and counting bacteria.- 4.7.4 Measurement of metabolic products of microbial cells.- 4.7.5 Measurement of metabolic activity.- 4.8 The future.- 4.9 Sampling, storage, preservation and transportation of samples 55 4.9.1 Sample transport and preservation.- References and further reading.- 5 Adulteration of milk.- 5.1 Introduction.- 5.2 Extraneous water.- 5.2.1 Vieth ratio.- 5.2.2 Nitrates as an indication of extraneous water.- 5.3 Freezing point test for detecting adulteration.- 5.3.1 Basis of the test.- 5.3.2 Freezing point depression and how it is controlled.- 5.3.3 Measurement units.- 5.3.4 How constant is the freezing point of milk .- 5.3.5 Freezing point of goat's, buffalo'sand ewe's milk.- 5.3.6 Factors affecting freezing point of milk.- 5.3.7 Test method.- 5.3.8 Calculation of amount of extraneous water in milk.- 5.4 Sources of contamination by extraneous water.- 5.5 How to avoid getting water into milk at the farm.- 5.6 Control of extraneous water through payment schemes.- 5.7 Other sources of adulteration.- 5.7.1 Salt.- 5.7.2 Sugar.- 5.7.3 Skim-milk powder.- 5.7.4 Detergent sterilants.- 5.7.5 Preservatives.- 5.7.6 Colostrum.- 5.7.7 Blood.- 5.7.8 Taints.- References and further reading.- 6 Compositional quality.- 6.1 Composition of milk.- 6.2 Measurement of total solids in milk.- 6.3 Measurement of the solids-not-fat (SNF) of milk.- 6.4 Major constituents.- 6.4.1 Fat.- 6.4.2 Proteins.- 6.4.3 Lactose.- 6.5 The use of instruments in assessing compositional quality.- 6.5.1 Assessing compositional quality using infrared.- 6.6 Dairy herd improvement (DHI) and quality payment laboratories.- 6.7 Quality payment systems for milk.- 6.7.1 Compositional quality.- References and further reading.- 7 Milk from sheep and goats.- 7.1 Introduction.- 7.2 Milking practices.- 7.3 Compositional quality.- 7.4 Measuring cow's milk in sheep's or goat's milk products.- 7.4.1 Differences in lipids.- 7.4.2 Differences in protein.- 7.4.3 Immunological techniques.- 7.4.4 General differen.

Buch. Condición: Neu. Neuware - 1. Microcomputers.- Hardware.- Interfacing with the Outside World.- Software.- 2. Data Acquisition in the Laboratory.- The Measurement Process.- Gas Chromatography: A Case Study.- Heat Penetration Tests: A Case Study.- 3. Computer Control in the Food Processing Plant.- Review of Process Control Systems.- Control System Configurations.- Benefits of Computer-based Control Systems.- System Specification and Vendor Selection.- Industry Case Studies.- 4. On-Line Control of Unit Operations.- General Concepts.- Thermal Processing of Canned Foods.- Ultrahigh Temperature Process Control for Aseptic Systems.- Multiefiect Evaporation in Juice Concentration.- Fermentation Process Control.- Computer Control in Bin Drying Operations.- 5. Process Modeling and Simulation.- Thermal Processing: A Case Study.- Freezing.- Drying.- Other Unit Operations.- Computer-aided Design in Process Flowsheets.- Training Requirements.- 6. Process Optimization.- Elements of Optimization Theory.- Steady-State Optimization in Thermal Processing.- Dynamic Optimization in Thermal Processing.- Optimum Container Geometry in Thermal Processing.- Other Applications of Optimization to Heat Processing.- Optimization in Food Dehydration.

Buch. Condición: Neu. Neuware - 1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work .- 1.8 First World agriculture and Third World poverty.- 1.9 Fair trade and organic farming.- 1.10 History of the UK organic movement.- 1.11 Market size and share.- 1.12 Producers, processors and marketeers.- References.- 2 UK and European Community (EC) legislation.- 2.1 Introduction.- 2.2 Situation in the UK and the EC prior to EC legislation.- 2.3 Development of EC legislation.- 2.4 Summary of EC legislation as at 30 October 1993.- 2.4.1 Council Regulation 2092/91.- 2.4.2 Commission Regulation 94/92.- 2.4.3 Commission Regulation 1535/92.- 2.4.4 Council Regulation 2083/92.- 2.4.5 Commission Regulation 3457/92.- 2.4.6 Commission Regulation 3713/92.- 2.4.7 Commission Regulation 207/93.- 2.4.8 Commission Regulation 1593/93.- 2.4.9 Commission Regulation 2608/93.- 2.4.10 Commission Regulation 468/94.- 2.4.11 Commission Regulation 688/94.- 2.5 Structure of the EC legislation.- 2.6 Future developments on standards.- 2.7 Aid for organic farming.- 2.8 Overview.- References.- 3 Organic certification and the importation of organically produced foods.- 3.1 Introduction.- 3.2 Organic certification and its importance.- 3.3 Organic standards and certification protocol.- 3.4 Development of organic certification as a legal requirement.- 3.5 The structure of organic certification schemes in the EU.- 3.6 Certification protocol.- 3.6.1 Determination of eligibility of a business for organic certification.- 3.6.2 Making an application.- 3.6.3 Inspection.- 3.6.4 Post-inspection activities and certification.- 3.7 Imports of organically produced foods.- 3.7.1 Imports from approved Third Countries.- 3.7.2 Imports from non-approved Third Countries.- 3.8 The dynamics of organic certification.- Acknowledgement.- References.- 4 Fruit and vegetables.- 4.1 Introduction.- 4.2 Market structure and history.- 4.3 Availability.- 4.4 Growing systems compared.- 4.4.1 Non-organic growing systems.- 4.4.2 Organic growing systems.- 4.5 Types of market.- 4.5.1 Wholesale market.- 4.5.2 Supermarkets.- 4.5.3 Manufacturing/processing.- 4.6 Imports.- 4.7 Market overview.- 4.8 The future.- 5 Cereal products.- 5.1 Principal crops.- 5.1.1 Availability.- 5.1.2 Quality.- 5.2 Producing organic cereals.- 5.3 Processing requirements.- 5.3.1 Audit trail.- 5.3.2 Handling and processing.- 5.3.3 Ingredients.- 5.4 Existing products.- 5.5 Summary.- 6 Organic meat and meat products.- 6.1 Introduction.- 6.2 Legislation.- 6.3 Organic meat production.- 6.3.1 Production standards.- 6.3.2 Production systems.- 6.4 Processing and marketing organic meat.- 6.4.1 Processing standards.- 6.4.2 Marketing.- 6.5 Some practical processing and marketing considerations.- 6.5.1 Slaughtering and cutting organic meat.- 6.5.2 Retail outlets.- 6.5.3 Processed foods.- Acknowledgement.- References.- 7 Dairy products.- 7.1 Introduction.- 7.2 The significance of milk.- 7.3 Milk quality.- 7.4 Animal husbandry on an organic dairy farm.- 7.4.1 Organisation.- 7.4.2 Living conditions.- 7.4.3 Feeding.- 7.4.4 Treating disease.- 7.4.5 Breeding.- 7.4.6 Weaning.- 7.5 Liquid milk processing.- 7.6 Cheese production.- 7.7 Yogurt making.- 7.8 Cream and butter production.- 7.9 Ice-cream and frozen yogurt production.- 7.10 Marketing organic dairy products.- 7.11 Market development.- 7.12 Types of organic dairy units.- 7.12.1 Processing on-farm.- 7.12.2 The independent dairy.- 7.12.3 The specialist organic dairy.- 7.13 Legislation.- 7.14 Summary.- 8 Other organic processed foods.- 8.1 Introduction.- 8.2 Organic spreads.- 8.2.1 Jams/pure fruit spreads.- 8.2.2 Nut butters.- 8.2.3 Chocolate and carob spreads.- 8.2.4 Tahini.- 8.2.5 Honey.- 8.3 Organic juices and grain syrups.- 8.3.1 Fruit and vegetable juices.- 8.3.2 Grain-based syrups.- 8.4 Organic sauces and pickles.- 8.4.1 Sauces.- 8.4.2 Pickles and olives.- 8.4.3.

Buch. Condición: Neu. Neuware - 1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

Buch. Condición: Neu. Neuware - 1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts and the need for automation.- 1.3.3 Robotics and vision integration for the production of primal cuts.- 1.3.4 Automatic handling and constraints in manipulation.- 1.3.5 System trials and successes in automated production of primal cuts.- 1.4 Concluding remarks.- References.- 2 Fish processing using computer vision and robots.- 2.1 Introduction.- 2.2 Current procedures in fish processing.- 2.2.1 Work procedure.- 2.2.2. Production control.- 2.3 Implementation aspects.- 2.3.1 Fish characteristics.- 2.3.2 Image acquisition.- 2.3.3 Computer vision algorithms.- 2.3.4 Robotic manipulator.- 2.3.5 End-effectors.- 2.3.6 The environment.- 2.4 Robotic and vision systems in use for fish processing.- 2.4.1 Vision systems.- 2.4.2 Robots.- 2.5 New applications and technological needs.- 2.5.1 Handling.- 2.5.2 Sorting.- 2.5.3. Inspection.- 2.6 Concluding remarks.- References.- 3 Robotics and the poultry processing industry.- 3.1 Introduction.- 3.2 The typical poultry processing operation.- 3.3 Issues impacting the potential for robotics in poultry processing.- 3.4 Evolution of automation in processing plants.- 3.5 Traypack workcell.- 3.5.1 Manual operation.- 3.5.2 Cell design.- 3.5.3 System programming/path planning.- 3.5.4 End-effector design.- 3.5.5 Discussion.- 3.6 Parts transfer/loading workcell.- 3.6.1 Current operation.- 3.6.2 Workcell design.- 3.6.3 Gripper design.- 3.6.4 Software design/programming.- 3.6.5 Cycle time optimization.- 3.6.6 Grip reliability.- 3.6.7 Discussion.- 3.7 Vision for quality and machine control.- 3.7.1 Introduction.- 3.7.2 Grey-scale analysis.- 3.7.3 Color analysis.- 3.7.4 Machine guidance.- 3.7.5 Discussion.- 3.8 Future directions and development needs.- References.- 4 Robotic packaging of poultry products.- 4.1 Introduction.- 4.2 The end-effector.- 4.2.1 Parallel action base.- 4.2.2 Finger assemblies.- 4.3 The vision system.- 4.3.1 Object recognition.- 4.3.2 Recognition algorithms.- 4.3.3 Comparison of recognition algorithms.- 4.4 Vision system software.- 4.4.1 Training and recognition.- 4.4.2 Sensitivity.- 4.4.3 Grey-scale resolution.- 4.4.4 Threshold setting.- 4.4.5 Bruise detection.- 4.5 Robot system integration.- 4.6 Poultry weight saving simulation.- 4.6.1 The product type simulated.- 4.6.2 FWFP production without a picking strategy.- 4.6.3 FWFP production using a picking strategy.- 4.6.4 Results of the simulation programs.- 4.6.5 Refinement of the picking strategy.- 4.7 Conclusions.- Acknowledgements.- References.- 5 Robotic cutting of beef and deboning.- 5.1 Introduction.- 5.2 Robotic butchery system requirements.- 5.3 Butchery system operation scheme.- 5.3.1 Forequarter clamping.- 5.3.2 Cutting scheme.- 5.3.3 Forequarter database (FQDB).- 5.3.4 Cutting devices.- 5.3.5 Cutting trials.- 5.3.6 Cutting control algorithm.- 5.4 Further work.- 5.5 Conclusions.- Acknowledgements.- Appendix 1: Cutting scheme definition.- Appendix 2: Forequarter measurement points.- References.- 6 Automation in the production of pork meat.- 6.1 Processes in pig carcass production and handling.- 6.1.1 Handling and stunning.- 6.1.2 Sticking, bleeding and surface treatment.- 6.1.3 Evisceration and trimming.- 6.1.4 Meat inspection and carcass classification.- 6.1.5 Chilling, selection and further processing.- 6.2 Current trends in mechanisation and automation in the pork industry.- 6.2.1 Single process automation.- 6.2.2 Transport and handling automation.- 6.2.3 Integrated systems.- 6.3 Potential for improving quality by automation.- 6.3.1 Welfare and meat quality.- 6.3.2 Hygiene and process control.- 6.3.3 Potential for classification technology.- 6.4 Automatic grading system and description of a current system in use.- 6.4.1 Measurement of anatomical dimensions.- 6.4.2 Prob.

Buch. Condición: Neu. Neuware - The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.

Buch. Condición: Neu. Neuware - 1 Introduction - myths, facts and realities.- 2 Packaging's role in society.- 3 Review of environmental legislation - The European Community.- 4 Review of environmental legislation - North America.- 5 Environmentally responsible packaging manufacture.- 6 Lifecycle assessment of packaging.- 7 The challenge of domestic waste disposal.- 8 Packaging materials recovery and recycling.- 9 Worldwide environmental contrasts - Europe.- 10 Worldwide environmental contrasts - North America.- 11 Worldwide environmental contrasts - Japan.

Buch. Condición: Neu. Neuware - 1 A measurement scheme for developing institutional products.- 1.1 Introduction.- 1.2 Phase I. Consumer marketing.- 1.2.1 Whom to test.- 1.2.2 What to test.- 1.2.3 How to test.- 1.3 Phase II. Individual item sensory testing.- 1.3.1 Trained and consumer panels.- 1.3.2 Choice of rating scales.- 1.4 Phase III. Consumer meal testing - laboratory.- 1.4.1 What is a meal .- 1.4.2 Acceptance and consumption.- 1.5 Phase IV. Consumer meal testing - field.- 1.5.1 Realism.- 1.5.2 Test population.- 1.5.3 Adhering to test protocol.- 1.5.4 Item and meal acceptance.- 1.6 Phase V. Prototype testing.- 1.7 Phase VI. Extended ration use validation.- 1.8 Phase VII. Quality control testing.- 1.9 How to use the seven-phase testing sequences.- References.- 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance.- 2.1 Introduction.- 2.2 Description of procedures for appropriateness, item by use technique.- 2.2.1 Selection of stimuli.- 2.2.2 Format of the questionnaire.- 2.2.3 Selection of respondents.- 2.2.4 Collection of non-appropriateness data.- 2.2.5 Data collection.- 2.2.6 Analysis of appropriateness data.- 2.2.7 Use of principal component analysis.- 2.2.8 Analyses with non-appropriateness data.- 2.3 Conclusions.- References.- 3 The repertory grid approach.- 3.1 Introduction.- 3.1.1 Food choice.- 3.1.2 Personal construct theory.- 3.2 Methodology.- 3.2.1 Repertory grid method.- 3.2.2 Statistical analysis of repertory grids.- 3.2.3 Generalised Procrustes analysis.- 3.3 Application.- 3.3.1 The different aspects of food choice.- 3.3.2 Investigating the food: general perceptions, sensory characteristics and reasons for choice.- 3.3.3 Investigating consumers.- 3.3.4 Investigating contexts of use.- 3.3.5 Interaction of foods, consumers and context of use.- 3.3.6 Extending repertory grid methodology: laddering, preference mapping and other procedures.- 3.4 Conclusions.- References.- 4 Focus group interviewing.- 4.1 Introduction.- 4.1.1 Advantages and limitations of focus groups.- 4.1.2 Myths about focus groups.- 4.2 The process of conducting focus groups.- 4.2.1 Designing a study.- 4.2.2 Developing the questioning route.- 4.2.3 Recruiting participants.- 4.2.4 Moderating.- 4.2.5 Analysis.- 4.2.6 Validity and reliability - Can we really trust this stuff .- 4.3 Summary.- References.- 5 Product optimization: approaches and applications.- 5.1 Background and applications.- 5.1.1 What is product optimization .- 5.1.2 Historical background.- 5.2 Steps in a designed experiment and product optimization study.- 5.2.1 Selection of variables and their levels - systematic versus haphazard designs.- 5.2.2 Questionnaire development.- 5.2.3 Test implementation.- 5.2.4 Analysis of the data - a multi-step process.- 5.3 A case history - salsa.- 5.3.1 Experimental design.- 5.3.2 Results.- 5.3.3 Analysis phase 1, R-R analysis.- 5.3.4 Analysis phase 2, S-R (stimulus-response) analysis.- 5.3.5 Three examples of optimization technology.- 5.4 An overview.- References.- 6 Preference mapping in practice.- 6.1 Introduction.- 6.1.1 An alternative approach.- 6.2 External preference analysis - Prefmap.- 6.2.1 The method.- 6.2.2 Case study using external analysis.- 6.2.3 Problems with external preference mapping.- 6.3 Internal analysis - MDPREF.- 6.3.1 Method.- 6.3.2 Case study using internal analysis.- 6.4 Advantages and limitations of preference mapping.- 6.5 Aspects of conduct.- References.- 7 An individualised psychological approach to measuring influences on consumer preferences.- 7.1 Introduction.- 7.2 Measuring individual consumer preferences.- 7.2.1 Acquisition of food preferences.- 7.2.2 Relating determinants to food preferences: the acceptance triangle.- 7.2.3 Principles of consumer preference measurement.- 7.3 Psychophysical acceptance parameters.- 7.3.1 Ideal point (IP).- 7.3.2 Rejections ratio (RR).- 7.3.3 Tolerance discrimination ratio (TDR).- 7.4 Aggregation of individuals' acceptance parameters.- 7.5 Measuring determinants of accep.

Buch. Condición: Neu. Neuware - 'Concise and easy to read.This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'.this is an excellent text.all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology.

Buch. Condición: Neu. Neuware - 1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail.- 1.2.6 Controlled atmosphere storage (CAS).- 1.2.7 Hypobaric storage.- 1.3 Methods of atmosphere modification in packaged foods.- 1.3.1 Vacuum packaging.- 1.3.2 Gas packaging.- 1.4 Gases used in MAP.- 1.4.1 Oxygen (O2).- 1.4.2 Carbon dioxide (CO2).- 1.4.3 Nitrogen (N2).- 1.4.4 Carbon monoxide (CO).- 1.4.5 Other gases.- 1.4.6 Gas mixtures.- 1.4.7 Sources of gases.- 1.5 Microbiology of MAP.- 1.5.1 Effects on spoilage microorganisms.- 1.5.2 Effects on pathogenic microorganisms.- 1.5.3 Storage temperatures.- 1.6 Advantages and disadvantages of MAP.- 1.6.1 Advantages of MAP.- 1.6.2 Disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.3.1 Fresh meats.- 2.3.2 Fresh vegetables.- 2.3.3 Prepared foods.- 2.4 United States/Canada.- 2.4.1 Red meat.- 2.4.2 Poultry.- 2.4.3 Fruit and vegetables.- 2.4.4 Soft bakery goods.- 2.4.5 Pasta.- 2.4.6 Pizza.- 2.4.7 Salads.- 2.4.8 Other products.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.5.1 Thermoforming system.- 3.5.2 Preformed container machines.- 3.6 Flexible pillow wrapping machines.- 3.6.1 Horizontal form-fill-seal machine systems.- 3.6.2 Inverted horizontal form-fill-seal machine systems.- 3.6.3 Vertical form-fill-seal systems.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix-Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.2.1 Low density polyethylene (LDPE).- 4.2.2 Linear low density polyethylene (LLDPE).- 4.2.3 High density polyethylene (HDPE).- 4.2.4 Polypropylene (PP).- 4.2.5 Ionomers.- 4.2.6 Ethylene vinyl acetate copolymer (EVA).- 4.2.7 Polyvinyl chloride (PVC).- 4.2.8 Polyvinylidene chloride (PVdC) copolymer.- 4.2.9 Polystyrene (PS).- 4.2.10 High impact polystyrene (HIPS).- 4.2.11 Barex.- 4.2.12 Polyamides.- 4.2.13 Polyethylene terephthalate (polyester or PET).- 4.2.14 Ethylene vinyl alcohol (EVOH) - trade name EVAL.- 4.2.15 Coextruded orientated polypropylene (COPP).- 4.2.16 Other films.- 4.3 Combinations of films.- 4.3.1 Laminates, coextrusion and extrusion coating.- 4.3.2 Specifications.- 4.4 Typical specifications for MAP use.- 4.4.1 Horizontal and vertical form-fill-seal systems.- 4.4.2 Bulk gas packaging (BGP).- 4.4.3 Microwavable packs.- 4.4.4 Technical problems.- 4.5 Seal system and quality.- 4.5.1 Peelable seals.- 4.5.2 Antifog (AF) properties.- 4.5.3 Printing and labelling.- 4.5.4 Specifications.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Appendix I Antifogging properties.- Appendix II Draft specification for CAP reels.- Appendix III Recommended storage conditions for CAP materials.- Appendix IV Calculations.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.6.1 Film faults.- 5.6.2 Headspace gas analysis.- 5.6.3 Seal strength.- 5.6.4 Temperature checks.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.1.1 Controlled atmosphere storage vs. MAP.- 6.1.2 Advantages and disadvantages of MAP.- 6.1.3 Methods of creating modified atmosphere conditions.- 6.1.4 Optimal equilibrium gas levels.- 6.2 Background information.- 6.2.1 Factors affecting shelf-life.- 6.2.2 Intrinsic properties of fresh .

Buch. Condición: Neu. Neuware - 1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.1.1 Single screw.- 1.1.2 Co-kneaders.- 1.1.3 Counter rotating.- 1.1.4 Co-rotating.- 1.2 Process characteristics of the t.s.e.- 1.2.1 Feeding.- 1.2.2 Screw design.- 1.2.3 Screw speed.- 1.2.4 Screw configurations.- 1.2.5 Die design.- 1.2.6 Barrel temperature and heat transfer.- 1.2.7 Scale-up.- 1.2.8 Process flow charts.- 1.3 Ancillary processes.- 1.3.1 Preconditioning.- 1.3.2 Devolatilisation.- 1.4 Raw materials.- 1.5 Practical operation of the t.s.e.-start up, shut down and control.- 1.6 Glossary.- References.- 2 Raw materials for extrusion cooking processes.- 2.1 Introduction.- 2.2 Structure-forming raw materials.- 2.2.1 Structure-forming raw materials based on starch.- 2.2.2 Protein-rich raw materials.- 2.3 Raw materials acting as fillers in the extrudates.- 2.3.1 Proteins.- 2.3.2 Starches.- 2.3.3 Fibrous materials.- 2.4 Raw materials as plasticisers and lubricants.- 2.4.1 Water.- 2.4.2 Oils and fats.- 2.4.3 Emulsifiers.- 2.5 Raw materials acting as nucleants for gas bubble formation.- 2.6 Raw materials acting as flavours.- 2.6.1 Salt.- 2.6.2 Sugar.- References.- 3 Breakfast and cereal extrusion technology.- 3.1 Introduction.- 3.2 What is a breakfast cereal .- 3.3 A closer look at the products.- 3.4 Breakfast cereal processes.- 3.5 Principles of cooking.- 3.6 Overview of cooking processes.- 3.6.1 Boiling water cookers.- 3.6.2 Steam cookers.- 3.6.3 Adiabatic extrusion.- 3.6.4 High shear cooking extrusion.- 3.6.5 Low shear, high pressure cookers.- 3.6.6 Low shear, low pressure cookers.- 3.6.7 Continuous steam pre-cooking.- 3.7 Breakfast cereal processes: traditional and extrusion methods.- 3.7.1 Flaked cereals.- 3.7.2 Extrusion puffed breakfast cereals.- 3.7.3 Oven puffed cereals.- 3.7.4 Gun puffed cereals.- 3.7.5 Shredded products.- 3.7.6 Pre-cooked hot cereals.- 3.8 Conclusion.- References.- 4 Snack food extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.2.1 Cereals.- 4.2.2 Root crops.- 4.2.3 Process aids.- 4.3 Equipment review.- 4.3.1 Mixing equipment.- 4.3.2 Feeders.- 4.3.3 Conditioning cylinders.- 4.3.4 Extruders.- 4.3.5 Dryers.- 4.3.6 Fryers.- 4.3.7 Coaters.- 4.4 Direct expanded products.- 4.4.1 Process description.- 4.4.2 Fried collets.- 4.4.3 Baked collets.- 4.5 Co-extruded snacks.- 4.5.1 Process description.- 4.5.2 Formulation.- 4.5.3 Miscellaneous.- 4.6 Indirect expanded products.- 4.6.1 Pellets.- 4.6.2 Fabricated chips.- 4.7 Die and cutter design.- 4.7.1 Die plates.- 4.7.2 Die holes.- 4.7.3 Effect of expansion forces.- 4.7.4 Effect of viscoelastic forces.- References.- 5 Petfood and fishfood extrusion.- 5.1 Introduction.- 5.2 Raw material characteristics and selection.- 5.2.1 Protein sources.- 5.2.2 Starch sources.- 5.2.3 Fat, fibre and ash consideration.- 5.2.4 Minor ingredients.- 5.2.5 Typical formulations.- 5.2.6 Raw material preparation.- 5.3 Selection of hardware.- 5.3.1 Feeding devices.- 5.3.2 Preconditioning considerations.- 5.3.3 Extruder barrel selection.- 5.3.4 Die/knife design.- 5.3.5 Ancillary process equipment.- 5.4 Processing variables.- 5.4.1 Preconditioning.- 5.4.2 Extrusion.- 5.4.3 Process control.- 5.5 Final product specifications.- 5.5.1 Quality control.- 5.5.2 Troubleshooting techniques.- 5.6 Evaluation of operational costs.- 5.7 Conclusion.- References.- 6 Confectionery extrusion.- 6.1 Introduction.- 6.2 Processing.- 6.2.1 Pre-extrusion processes.- 6.2.2 Cooker extruder profiling.- 6.2.3 Addition and subtraction of materials.- 6.2.4 Shaping and forming at the die.- 6.2.5 Post-extrusion processes.- 6.3 Flavours and other special ingredients for confectionery extrusion.- 6.4 Liquorice.- 6.5 Toffees, caramels and fudges.- 6.6 Boiled sweets.- 6.7 Sugar crust liqueurs.- 6.8 Pressed tablets.- 6.9 Creams, pastes and lozenges.- 6.10 Gums.- 6.11 Jellies.- 6.12 Cocoa and crumb.- 6.13 Chocolate.- 6.14 Reaction chamber products.- 6.15 Aerated confections.- 6.16 Chewing gum.- 6.17 Frozen confectionery.

Buch. Condición: Neu. Neuware - 1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global trends in production, consumption and trade of fats and oils.- 1.7 Pricing policies.- 1.8 Other developments.- 1.9 World demand and supply situation.- 1.10 Concluding remarks.- References.- 2 Nutritional aspects of fats and oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.2.1 Structure and function.- 2.2.2 Sources of cholesterol.- 2.2.3 Digestion, absorption and transport in the blood.- 2.2.4 Role of plasma cholesterol in atherosclerosis.- 2.2.5 Dietary cholesterol, atherosclerosis and plasma cholesterol.- 2.2.6 Dietary recommendations.- 2.3 Saturated, mono-unsaturated and polyunsaturated fatty acids.- 2.3.1 Structure and function.- 2.3.2 Sources of fatty acids.- 2.3.3 Digestion, absorption and transport in the blood.- 2.3.4 Role of various types of fatty acids and total fat in disease.- 2.3.5 Dietary recommendations.- 2.4 -6 and -3 essential fatty acids.- 2.4.1 Structure and sources.- 2.4.2 Deficiency symptoms.- 2.4.3 Recommended intakes of essential fatty acids to prevent deficiency.- 2.5 Roles of -6 and -3 fatty acids in nutrition and disease.- 2.5.1 Nutrition.- 2.5.2 Disease.- 2.6 Phospholipids and lecithin.- 2.6.1 Structure and functions.- 2.6.2 Functions and commercial uses of lecithin.- 2.7 Medium-chain triglycerides.- 2.7.1 Structure and sources.- 2.7.2 Digestion and absorption.- 2.7.3 Importance of medium-chain trigylcerides.- 2.8 Fat substitutes.- 2.8.1 Benefit of fat substitutes.- 2.8.2 Safety considerations.- 2.8.3 Types of fat substitutes.- 2.9 Trans fatty acids.- 2.9.1 Origins, intake levels and food sources.- 2.9.2 Effects on health and disease risk.- 2.9.3 Food labelling and regulatory policies.- 2.10 Future developments.- References.- 3 Biotechnological advances in improved and alternative sources of lipids.- 3.1 Introduction.- 3.2 Techniques of biotechnology and genetic engineering.- 3.2.1 Plant selection.- 3.2.2 Genetic engineering.- 3.3 Enzyme systems for fatty acid and oil synthesis.- 3.3.1 Glycolytic enzymes.- 3.3.2 De novo fatty acid synthesis.- 3.3.3 Glycerolipid synthesis.- 3.4 Oil body proteins.- 3.5 Commentary.- References.- 4 Edible oils from herbaceous crops.- 4.1 Typical compositions of oilseed unselected for lipid composition.- 4.2 Genetic alteration of oilseed composition.- 4.2.1 Oil percentage.- 4.2.2 Fatty acid composition.- 4.2.3 Other goals of plant breeding in oilseed crops.- 4.3 The introduction of new oilseed crops and crops with special characteristics.- 4.4 Potential herbaceous edible oilseed crops.- 4.4.1 Cuphea.- 4.4.2 Apiaceae.- 4.4.3 Evening primrose (Oenothea).- 4.4.4 Salicornia bigelovii Torr.- 4.4.5 Madia sativa and Iva annua.- 4.4.6 Lupine.- References.- 5 Tropical fruits: a source of lipids.- 5.1 Introduction.- 5.2 Potential sources of fats and oils.- 5.3 Important sources of lipid.- 5.3.1 Mango.- 5.3.2 Papaya.- 5.3.3 Avocado.- 5.3.4 Buffalo gourd.- 5.3.5 Okra.- 5.3.6 Passion fruit.- 5.3.7 Tamarind.- 5.3.8 Guava.- 5.3.9 Durian.- 5.3.10 Breadfruit.- 5.3.11 Jackfruit.- 5.4 Commercial and village processing.- 5.5 Toxicology.- References.- 6 Nuts as a source of edible oil.- 6.1 Types and geographical location of production.- 6.1.1 World production and consumption of tree nuts.- 6.1.2 World production of nuts and seeds.- 6.2 Economic feasibility.- 6.2.1 Ammonia damaged pecans.- 6.2.2 Moldy nuts.- 6.2.3 Wormy cashew nuts.- 6.3 Composition and characteristics and comparison to common oils.- 6.3.1 Stability.- 6.3.2 Labeling.- 6.3.3 Fatty acid composition of tree nut oils.- 6.4 Use of gourmet oils in confections and cosmetics.- 6.5 Nutritive value.- 6.6 General methods of processing and refining.- 6.6.1 Dehulling.- 6.6.2 Shelling.- 6.6.3 Recovering nut oil.- 6.6.4 Roasting.- 6.6.5 Nut butters and pastes.- 6.6.6 Oil refining.- 6.6.7 Deb.

Buch. Condición: Neu. Neuware - I. Introduction.- II. Roentgenographic-Histologic Patterns of Calcification in Thyroid Nodules.- III. In Vitro Phantom Experiment - A Basic Study on the Application of Soft Tissue Roentgenography for the Roentgenographic Demonstration of Intrathyroidal Calcification.- IV. Roentgenographic Technique.- V. Roentgenographic Anatomy of the Neck.- VI. Clinical Application and Results.- VII. Case Reports.- References.

Buch. Condición: Neu. Neuware - 1 Seeds: Germination, Structure, and Composition.- 2 Seed Development and Maturation.- 3 Storage, Imbibition, and Germination.- 4 Cellular Events during Germination and Seedling Growth.- 5 Dormancy and the Control of Germination.- 6 Some Ecophysiological Aspects of Germination.- 7 Mobilization of Stored Seed Reserves.- 8 Control of the Mobilization of Stored Reserves.- 9 Seeds and Germination: Some Agricultural and Industrial Aspects.

Buch. Condición: Neu. Neuware - This book provides an up-to-date overview of this important and rapidly moving area for food scientists / technologists, packaging technologists and suppliers to the food and packaging industries.

Buch. Condición: Neu. Neuware - 1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non-conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.

Buch. Condición: Neu. Neuware - The four volumes in this set cover major aspects of hydrology and water resources, including surface water hydrology, subsurface water hydrology, water quality hydrology, and water resources planning management. Some of the articles and state-of-the-art papers have been written by leading experts from around the globe. The books reflect the water resources technology as practised in India and the Indian subcontinent which would be of great value to water resources professionals in the west. The books are of interest to academicians, graduate students, practising engineers, water engineers, as well as water policy makers. Those wishing to further pursue the topics covered will find the books to be of special interest and value.