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Astromineralogy
Astromineralogy deals with the science of gathering mineralogical information from the astronomical spectroscopy of asteroids, comets and dust in the circumstellar environments in general. This field has received a tremendous boost with the reliable identification of minerals by the Infrared Space Observatory. The first edition of this book, published in 2003, was the first comprehensive and coherent account of this exciting field. Data obtained in the meantime with the Spitzer Infrared Space Telescope, the stardust mission to the comet 81P / Wild 2, and with the Cassini mission, together with progress in ground-based observations and laboratory astrophysics form the basis for this updated and widely extended second edition.Beyond addressing the specialist in the field, the book is intended as a high-level but readable introduction to astromineralogy for both the nonspecialist researcher and the advanced student.
Portraits of American Women
Until recently a "womanless" American history was the norm. But without a history of women we neglect gender dynamics, sex roles, and family relations--the very fundamentals of human interaction. Here 24 short essays locate the histories of women--from Pocahontas to Betty Friedan--and men together by period and provide a sense of their continuities through the whole gallery of the American past. 26 photos.
The Lung
Approx.590 pagesApprox.590 pages
Brewing
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Food Processing Technology
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate t...
Personal Capitalism and Corporate Governance
Personal Capitalism and Corporate Governance is based on case studies of British manufacturing companies. It explores contemporary issues concerning corporate governance and corporate behaviour, with the main section dealing with methodology, in particular a critical examination of personal capitalism and the role of financial reporting. The final section outlines the rationale for a historical case study approach based on a range of firm sizes displaying differences in the evolution of their governance patterns.
Food Machinery
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
Food Handbook
This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4). The main part of ...
Food Biochemistry
What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing developm...
