Springer springer dez 1995 (62 Ergebnisse)
Sprache: Englisch
Verlag: Springer-Verlag Gmbh Dez 1995, 1995
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Taschenbuch. Zustand: 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 decompo…sition, 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.
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Buch. Zustand: Neu. Neuware - This book begins by considering the raw materials that are used in the food industry, whether derived from animals, fruit and vegetables, or from the products of genetic engineering, as may increasingly be the case in the future.
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Buch. Zustand: Neu. Neuware - This series of ten books covers specific organisms of concern to public health.
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Taschenbuch. Zustand: Neu. Neuware - In a new series in plant conservation sponsored by the World Wide Fund for Nature (WWF), this book is a practical guide to a subject of increasing concern to the conservation biologist.
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Buch. Zustand: 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 prov…ides 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.
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Buch. Zustand: 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. Nonrand…om 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 Rubbers an.
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Buch. Zustand: Neu. Neuware - 1 What is sensory analysis used for .- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed .- 4 Who are the right people for sensory analysis .- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Cas…e history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.
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Buch. Zustand: 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 config…urations.- 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.- 6.18.
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Taschenbuch. Zustand: Neu. Neuware - 1 Introduction.- 2 Liquid milk and liquid milk products.- 3 Concentrated and dried milk products.- 4 Dairy protein products.- 5 Cream and cream-based products.- 6 Butter, margarine and spreads.- 7 Cheese.- 8 Fermented milks.- 9 Ice cream and related products.
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Buch. Zustand: 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 Syst…ems.- 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.
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Buch. Zustand: Neu. Neuware - 1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6. Hygiene Problems and Control of Process Conta…mination.- 7. Microbiological Criteria for Poultry Products.- 8. Further Processing of Poultry.- 9. Utilisation of Turkey Meat in Further-processed Products.- 10. Developments in Enrobed Products.- 11. Treatment and Disposal of Processing Wastes.
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Buch. Zustand: Neu. Neuware - 1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods for the production of food composition data.- 8.… Assuring the quality of analytical data.- 9. Conventions and modes of expression of food composition data.- 10. Quality considerations in the compilation of a food composition data base.- 11. Guidelines for the use of food composition data.- 12. Current needs and future directions.- References.- Appendices 1. Methods of preparation of foods for analysis.- 2. Examples of procedures for the preparation of analytical portions.- 3. Essential booklist for food composition programmes.- 4. Useful addresses for food composition programmes.- 5. Calculation of fatty acids per 100 g food from data for fatty acids per 100 g of total fatty acids.- 6. Calculation of the composition of dishes prepared from recipes.
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Buch. Zustand: Neu. Neuware - 1 Permeability and structure in polymeric packaging materials.- 2 Alternative fatty food simulants for polymer migration testing.- 3 Food flavour and packaging interactions.- 4 Microwavability of packaged foods.- 5 Effect of irradiation of polymeric packaging material on the formation of volatile co…mpounds.- 6 Package coating with hydrosorbent products and the shelf-life of cheeses.- 7 Trehalose-a multifunctional additive for food preservation.- 8 Packaging of fruits and vegetables: recent results.- 9 Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin.- 10 Bacterial poly(hydroxyalkanoates).- 11 NMR imaging of packaged foods.- 12 The recycling, reuse and disposal of food packaging materials: a UK perspective.- 13 Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products - a review.
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Buch. Zustand: Neu. Neuware - 1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Produc…ts Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.
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Taschenbuch. Zustand: 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 s…ausages 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.
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Buch. Zustand: 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 Ph…ase 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 acceptance i.
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Buch. Zustand: Neu. Neuware - 1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and Texture as Product Attributes.- Colour in Foo…d Packaging.- Food Colour in the English Language.- References.- 2 The Philosophy of Total Appearance.- The Place of Appearance in Total Perception.- Factors Affecting Total Appearance.- Light Source Properties.- Object Properties.- Receptor Mechanisms.- Inherited and Learned Responses: Cultural anthropology and food appearance; Colour and appearance associations and symbolisms.- Immediate Environmental Factors.- Product Images.- Total Appearance Philosophy and the Gestalt.- Mathematical Calculation of Consumer Images.- Need, Desirability and Market Stimulus Value.- Connotative Meanings of Objects.- Acceptance.- Quality.- Total Appearance as a Science.- References.- 3 Light and Interaction with Materials.- Light and Lighting.- Black Body Radiators.- Standard Illuminants.- Practical Light Sources.- Absorption and Scattering of Light.- Absorption.- Scattering.- The Kubelka-Munk Theory for Multiple Scattering.- Correcting for the Regularly Reflected Component.- Delayed Light Emission.- References.- 4 Vision.- The Eye.- Colour Perception.- Basic Colour Attributes.- Colour Constancy and Chromatic Adaptation.- Contrast Phenomena.- Colour Memory.- Colour Harmony.- Colour Vision Deficiency.- References.- 5 Sensory Evaluation of Appearance- Methodology.- Panel Selection, Screening and Training.- Factors Affecting Panel Performance.- The Halo Effect: Types of halo effect; Psycho physical relationships between colour and flavour.- Expert Tasters as Predictors of Consumer Response.- Physical Requirements for Food Appearance Assessment.- Lighting for Appearance Assessment.- Types of Sensory Test.- Discrimination and Descriptive Testing.- Affective (Preference and Acceptance) Testing.- Statistics and Mathematics in Appearance Sensory Testing.- References.- 6 Appearance Profile Analysis and Sensory Scales.- Colour and Appearance Memory Descriptors and Scales.- Visual Structure: Produce sorting; Product definition; Defini-tions of structural defects.- Visual Texture.- Visual Flavour.- Translucency.- Gloss.- Colour.- Colour Uniformity.- Examples of Appearance Profile Analysis.- Appearance Comparative Scales.- Colour Atlases: Royal Horticultural Society charts; The Mun-sell system and atlas; The Natural Colour System (NCS); An atlas for the foods and allied industries.- Scales and Anchors for Specific Foods.- References.- 7 Instrumental Specification.- Colour Measurement.- Tristimulus and Spectrophotometric Measurement.- Instrumental Factors.- Dominant Wavelength and Purity Calculations.- Discrimination of Colour Attributes.- Properties of the Chromaticity Diagram.- Uniform Chromaticity Space and Uniform Colour Scales.- Colour Difference Calculation.- Measurements and Perceptual Correlates.- Subtractive Colorimetry.- Metamerism.- Fluorescence.- Translucency.- Gloss.- Colour Measuring Instruments used for Foods.- References.- 8 Colour Specification of Food.- The Sample and the Instrument.- Colour Measurement of Opaque Samples.- Colour Measurement of Transparent Samples.- Colour Measurement of Translucent Samples.- Understanding Sensory Quality.- Visualizing Tristimulus Coordinates.- The Three Dimensional Nature of Colour Change.- Occurrence of Multimodal Populations.- Confusion Caused by Too Wide a Range of Samples.- The Colour of Translucent Materials.- Relationships Between Hedonic Assessments and Instrumental Measurements.- Use of Colour Difference Equations.- Understanding Process Materials-Quality Determination and Control.- Isolating the Most Sensitive Tristimulus Dimension: Control systems based on one dimension; Control systems based on two dimensions; Control systems based on three dimensions.- Measurements made at Specific Wavelengths.- Q.
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Buch. Zustand: Neu. Neuware - 1 A History of the Seafood Industry.- The Fish-Curing Industry.- Fish Canning.- The Shrimp Fishery.- Canning Oysters, Clams, and Crabs.- The Fish Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The Menhaden Fishery.- The Whaling Industry.- An Overview of Our Heritage.- 2 Harvestin…g Techniques.- Classification of Harvesting Techniques.- Nets.- Trap and Pot Gear.- Hook-and-Line Fishing.- Shellfish Dredging and Scooping Gear.- Miscellaneous and Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.- Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East Coast Fishing Industry: A Historical Perspective.- West Coast Fishing Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.- Musculature.- Methods of Capture.- Preservation.- Nutritional Value.- Labeling.- Quality Factors.- 5 Shellfish-Mollusks.- Natural History.- Feeding.- The Mollusk and Public Health.- Conservation Regulations.- Major Commercial Species.- 6 Shellfish-Crustaceans.- Crabs.- Shrimp.- Lobsters.- 7 Miscellaneous and Underutilized Species.- Need for Exploitation.- Tradition and Consumer Acceptance.- Miscellaneous Underutilized Species.- Development Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing Procedures for White-Fleshed Fish.- The Surimi Production Plant.- Surimi Based on Dark-Fleshed Fish.- Batters and Breading.- 9 Processing Mollusks.- Processing for the Live Market.- Processing for the Fresh Market.- Further Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current Status.- Other Fisheries.- Markets/Processing.- Composition and Quality.- Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling Characteristics of Packaging Materials.- 13 Freezing.- Factors Affecting Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature Indicators.- 14 Handling of Fresh Fish.- Review of Fish Spoilage.- Temperature Effect.- Bruises and Cuts.- Bacterial Contamination.- Washing and Sanitizing.- 15 Merchandising and Managing a Fresh Seafood Department.- Buying Fresh Seafood.- Display Objectives and Techniques.- Long-Range Planning.- Management Commitment.- Underlying Assumptions.- Profile of a Trade Area.- 16 Nutrition and Preparation.- Major Nutrients.- Trace Minerals.- Vitamins.- Preparation.- Smoking.- Frying.- Poaching.- Steaming.- Microwave Cooking.- 17 Cleaning and Sanitation.- Microbiology and Factors Affecting Microbial Growth.- Principles of a HACCP Program.- Chemistry of Water.- Fundamentals of Cleaning.- Fundamentals of Detergents.- Fundamentals of Sanitation.- Environmental Control in Processing and Packaging.- 18 Aquaculture.- History of Aquaculture.- Types of Aquaculture.- Advantages and Disadvantages of Aquaculture.- Basic Requirements for Aquaculture.- Aquaculture Production.- Culture Systems and Techniques.- Future of Aquaculture.- 19 Waste Treatment and Utilization.- Seafood Wastewater.- Wastewater Guidelines.- Treatment.- Solids Disposal.- Utilization.- Expectations.- 20 Fish Meal and Oil.- Wet Rendering Process.- Production of Fish Meal.- Production of Fish Oil.- Production of Condensed Fish Solubles.- Pollution Control.- Quality Control.- End Uses.- Fish Oil.- 21 Regulations.- Food and Drug Administration.- National Marine Fisheries Service.- Lacey Act.- U.S. Customs.- Other Legislation.- State Regulations.- Interstate Shellfish Sanitation Conference (ISSC).- Federal Trade Commission (FTC).- 22 Smoked, Cured, and Dried Fish.- Economic Importance.- Principles of Smoking, Drying, and Curing.- Smoked Fish Processing.- Spoilage and Contamination of Smoked Fish.- Dried Salted Fish.- Government Regulations.- Quality Control.- 23 Transportation, Distribution, and Warehousing.- Transportation.- Distributors That Take Ownership of Product.- Warehousing.
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Buch. Zustand: Neu. Neuware - 1 The polysaccharides: sources and structures.- 2 Industrial applications of polysaccharides.- 3 Rheology.- 4 Rheology of polysaccharide systems.- 5 Rheometry.- Appendix A: review of elementary matrix, vector and tensor algebra.- Appendix B: derivation of the rate of deformation tensor.- Appendix C:… the Criminale-Ericksen-Filbey (or CEF) equation.- Appendix D: correlation between relaxation modulus and material functions.
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Buch. Zustand: Neu. Neuware - The Symposium on which the present book is based focused on out-of-ecliptic results obtained by the highly successful Ulysses mission prior to the start of its first polar pass. Topics addressed include the solar corona, the large-scale structure of the solar wind and heliosphere, energetic particle…s and cosmic rays, and interstellar gas and cosmic dust. The papers published here provide an up-to-date account of our understanding of the three-dimensional structure of the heliosphere near solar minimum. Particular emphasis is placed on in-situ measurements made by Ulysses covering the range of solar latitudes from the Equator to 50° South.
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Buch. Zustand: Neu. Neuware - I. Inflammation.- 1 Overview and General Considerations of Wound Repair.- 2 Platelets and Response to Injury.- 3 Potential Functions of the Clotting System in Wound Repair.- 4 Endothelial Cell Regulation of Coagulation.- 5 Factors That Affect Vessel Reactivity and Leukocyte Emigration.- 6 Neutrophil… Emigration, Activation, and Tissue Damage.- 7 Resolution of Inflammation.- 8 The Multiple Roles of Macrophages in Wound Healing.- II. Granulation Tissue Formation.- 9 The Role of Growth Factors in Tissue Repair I: Platelet-Derived Growth Factor.- 10 The Role of Growth Factors in Tissue Repair II: Epidermal Growth Factor.- 11 The Role of Growth Factors in Tissue Repair III: Fibroblast Growth Factor.- 12 The Role of Growth Factors in Tissue Repair IV: Type -Transforming Growth Factor and Stimulation of Fibrosis.- 13 Mechanisms of Parenchymal Cell Migration into Wounds.- 14 Re-epithelialization.- 15 Angiogenesis.- 16 The Role of Cell-Cell Interaction in the Regulation of Endothelial Cell Growth.- 17 The Biology of the Myofibroblast Relationship to Wound Contraction and Fibrocontractive Diseases.- III. Extracellular Matrix Production and Remodeling.- 18 Fibronectin: A Primitive Matrix.- 19 Proteoglycans and Wound Repair.- 20 Collagen in Dermal Wound Repair.- 21 Role of Degradative Enzymes in Wound Healing.- 22 Basement Membranes.- 23 Re-formation of the Epidermal-Dermal Junction during Wound Healing.
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Buch. Zustand: Neu. Neuware - Plant Production and Consumption Trends.- References.- 1. Cereals.- Production and Distribution.- Origin and Botanical Classification.- Anatomical Structures of Seeds.- Nitrogen Fixation.- Breeding Approaches.- Physiological Considerations.- Agronomy.- Diseases and Pests.- Chemical Composition and N…utritional Quality.- Processing and Products.- Future Research Needs.- References.- 2. Legumes.- Origin, Diversity, and Phylogenicity.- Biological Nitrogen Fixation by Legumes.- Agronomy.- Weed Control.- Field Pests.- Field Diseases.- Drying.- Storage.- Antinutritional Factors.- Processing.- Utilization.- Research Needs.- References.- 3. Fruits and Vegetables.- Production History.- Fruits.- Vegetables.- Conclusion.- References.- 4. Sugar Crops.- History of Sugar Development.- Sources, Production, and Consumption.- Utilization.- Environmental Factors.- Crop Nutrition and Fertilization.- Cultural Operations.- Postharvest Losses of Sugar Crops.- Maturation and Ripening.- Harvesting.- Loading, Transport, and Delivery.- Storage.- Chemical Control of Postharvest Losses.- Radurization.- Sugar Processing Technology.- Utilization of Sugar Industry By-products.- Conclusions.- References.
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Buch. Zustand: Neu. Neuware - 1. Heat Treatment of Milk.- 2. Developments in Cream Separation and Processing.- 3. Production of Butter and Dairy Based Spreads.- 4. Drying of Milk and Milk Products.- 5. Protection against Fire and Explosion in Spray Dryers.- 6. Membrane Processing of Milk.- 7. Utilisation of Milk Components: Whey….- 8. Utilisation of Milk Components: Casein.- 9. Automation in the Dairy.
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Buch. Zustand: Neu. Neuware - Foreword: Theodore P. Labuza.- Preface: Israel Goldberg.- Contributors.- I. Introduction.- Chapter1. Introduction.- II. Health Attributes of Functional Foods.- Chapter2. Reducing the risk of cardiovascular disease.- Chapter3. Reducing the risk of cancer.- Chapter4. Functional foods in the control of… obesity.- Chapter5. Nutrient control of immune function.- Chapter6. Dietary factors modulating the rate of aging.- Chapter7. Mood and performance foods.- Chapter8. Medical foods.- III. Health Functionality of Food Components.- Chapter9. Dietary fiber.- Chapter10. Special physiological functions of newly developed oligosaccharides.- Chapter11. Sugar alcohols.- Chapter12. Amino acids, peptides and proteins.- Chapter13. Vitamins for optimal health.- Chapter14. Lactic acid bacteria as promoters of human health.- Chapter15. Nutrition of macrominerals and trace elements.- Chapter16. Fatty acids.- Chapter17. Phytochemicals and antioxidants.- IV. Market and Competition.- Chapter18. Functional foods in Japan.- Chapter19. The development of the functional food business in the United States and Europe.- Chapter20. The potential role of functional foods in medicine and public health.- Chapter21. The role of marketing communication in the introduction of functional foods to the consumer.- Chapter22. The food industry's role in functional foods.- V. Consumer's Viewpoint.- Chapter23. Consumers' view on functional foods.- VI. Future Prospects.- Chapter24. Future prospects for functional foods.
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Buch. Zustand: Neu. Neuware - 1 Food Colour and Appearance in Perspective.- 2 The Philosophy of Total Appearance.- 3 Light and Interaction with Materials.- 4 Vision.- 5 Sensory Evaluation of Appearance-Methodology.- 6 Appearance Profile Analysis and Sensory Scales.- 7 Instrumental Specification.- 8 Colour Specification of Food.-… 9 Specification of Appearance Properties Other Than Colour.- 10 The Chemistry of Food Colour.- 11 The Environment and Food Display.
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Taschenbuch. Zustand: 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 Re…gulations 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 Microcrystalli.
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Buch. Zustand: Neu. Neuware - Seasoning ingredients.- Herbs and spices.- Typical seasoning formulations.- Specifying a seasoning.- Selecting a seasoning supplier.- Ingredient hygiene and safety: quality management systems.
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Taschenbuch. Zustand: 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 establishm…ent 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 differences.- 7.
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Buch. Zustand: 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 brewi…ng and winemaking.
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Buch. Zustand: 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.
