Product Description: From the shadows I will come, to rip the minds and souls of everyone, to feast upon the flesh of fools and wench, to bathe within the blood of the fallen taking in every aroma and stench, to face the one who holds the key, to his or my destiny...read more

Product Description: Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume...read more

Product Description: The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools...read more

Product Description: The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia...read more

Product Description: The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food...read more (view table of contents, read Amazon.com's description)

Product Description: Become a self-employed business owner? You have the tool in your hands to become a successful daycare provider. Get organized, set goals, and take charge! You?ll find real life situations and solutions inside plus many more important facts and references.

Product Description: Based on the proceedings of the 10th international Cellucon Conference held in Turku/Abo, Finland, this book offers a comprehensive overview of research undertaken in all aspects of cellulosic pulps, fibes and materials including the production and processing of pulp and paper fibre...read more

Product Description: Based on the proceedings of the eleventh international Cellucon conference held in Tsukuba, Japan, this book offers a comprehensive overview of important research undertaken into all aspects of environmentally compatible polymers...read more

Product Description: This volume is a record of a conference, which was the fourth in a series held at NWEI, in Wrexham. It brought together scientists with interests in the broadly based subject of ion exchange, with the aim to cover aspects of its application as well as advances in the theory of ion exchange...read more

Product Description: This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993...read more

Product Description: Lignocellulosics provide a most versatile, functional and varied source of structural materials for new industrial uses, and the many characteristics of cellulose are proving increasingly adaptable, particularly in the area of high performance materials such as superabsorbents, humidity sensors, membranes, fibres and composites...read more

Product Description: Gums and stabilizers play a vital role in the manufacture of food. This volume is based on the sixth Wrexham Conference on gums and stabilizers which took place in 1991. As such it reflects the new trends and concerns which are currently associated with the industry, placing major emphasis on the practical aspects of the subject, and integrating the knowledge of academic researchers with the experience of producers...read more

Product Description: This volume includes a wealth of information on the source and production, characterization, solution properties, functional aspects and applications of gums and stabilizers in food systems. Among the contributors are suppliers and producers, research scientists and technologists and hydrocolloid users, insuring comprehensive treatment of each class of these macromolecules, which play a vital role in food manufacture...read more