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Future of Flour
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The Book of Weirdo
This is the definitive - and hugely entertaining - history of Weirdo magazine, the legendary Robert Crumb humour comics anthology from the 1980s. Weirdo took risks, broke barriers, and seriously offended the faint hearted. Ground-breaking and iconoclastic, it was an antidote to the times, a cult favourite show case for the counterculture.
Comprehensible Science
This book gathers selected papers that were submitted to the 2021 International Conference on Comprehensible Science (ICCS 2021) that aims to make available the discussion and the publication of papers on all aspects of single and multi-disciplinary research on conference topics. ICCS 2021 held on June 18–19, 2021. An important characteristic feature of conference is the short publication time and worldwide distribution. Written by respected researchers, the book covers a range of innovative topics related to: artificial intelligence research; big data and data mining; blockchain and cryptocurrency; business, finance and accounting and statistics; cyber security systems; ecology systems; e...
Rethinking Financial Deepening
The global financial crisis experience shone a spotlight on the dangers of financial systems that have grown too big too fast. This note reexamines financial deepening, focusing on what emerging markets can learn from the advanced economy experience. It finds that gains for growth and stability from financial deepening remain large for most emerging markets, but there are limits on size and speed. When financial deepening outpaces the strength of the supervisory framework, it leads to excessive risk taking and instability. Encouragingly, the set of regulatory reforms that promote financial depth is essentially the same as those that contribute to greater stability. Better regulation—not necessarily more regulation—thus leads to greater possibilities both for development and stability.
Science and Soccer
Now in a fully revised and updated third edition, Science and Soccer: Developing Elite Performers is still the most comprehensive and accessible introduction to the physiology, biomechanics and psychology behind the world's most popular sport.
Textile Processing with Enzymes
Published in association with The Textile Institute.
Plants in Human Health and Nutrition Policy
The present volume includes a series of studies on edible wild plants and their impact on human health. Today the diet of developed societies is limited to a few cultivated vegetables while the developing countries often lack an adequate supply of micronutrients. Wild plants contain antioxidant, omega-3 fatty acid and micronutrient components that contribute to both a decrease in the risk for chronic diseases as well as the reduction of nutritional deficiencies. Thus they address many diet-related problems at both ends of the socioeconomic spectrum. Results from research provide data on the composition of indigenous plants from various areas of the world and show that consumption of green leafy vegetables corrects deficiencies successfully. The book also deals with nutrition policy integrating indigenous foods against micronutrient deficiency. Implementation of scientific evidence is an essential precondition for improving nutrition policy. Nutritionists, food producers, botanists, agronomists, food technologists, pharmacologists as well as all professionals involved with food policy and human development will find in this book a valuable and updated basis for their work.
Bakery Food Manufacture and Quality
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.
