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The Defence Reporter
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The Law and Practice of Complex Construction Projects
Presenting readers with all the need-to-know information on complex construction projects within a single publication, this book expertly focuses on practical issues whilst also providing insights on the law applying to construction projects. As well as exploring individual subjects such as the negotiation of a contract, the evaluation of a claim or assistance in relation to contractual disputes, the book also creates an overarching understanding of the entire life of a project. It presents an inside view on the various stages of complex projects, from the moment they are conceived to the end of the contractual relation between employer and contractor, including any disputes between the part...
Food Safety
Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
Evaluations
One of the striking features of our times is the increasing utilization of chemical products in different fields of human activities, as a result of the spectacular progress of chemical research. Our food supply has not been spared from this general trend, however, and chemical sub stances are being continuously incorporated in foodstuffs. Some of these substances are added to food for technological purposes such as pre serving food from bacterial deterioration (antimicrobials), protecting it from oxidative changes (antioxidants), and improving its organoleptic characteristics (sweeteners, flavors, and flavor enhancers), or texture (stabilizers, emulsifiers, colorants). These substances are ...
Chemical and Functional Properties of Food Components
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche
