Product List
GET /services/catalog/products?format=api&page=74212
{ "links": { "first": "https://redshelf.com/services/catalog/products?format=api&page=1", "last": "https://redshelf.com/services/catalog/products?format=api&page=78387", "next": "https://redshelf.com/services/catalog/products?format=api&page=74213", "prev": "https://redshelf.com/services/catalog/products?format=api&page=74211" }, "data": [ { "type": "Product", "id": "00010000298040", "attributes": { "name": "Haccp in the Meat Industry", "subtitle": "", "description": "The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.", "author": "M. Brown", "slug": "haccp-in-the-meat-industry-298040-9781855736443", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736443.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298040", "product_url": "/app/ecom/book/298040/haccp-in-the-meat-industry-298040-9781855736443", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855734487", "EISBN13": "9781855736443", "EISBN10": "1855736446" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345714" } } } }, { "type": "Product", "id": "00010000298039", "attributes": { "name": "High Pressure Food Science, Bioscience and Chemistry", "subtitle": "", "description": "The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.", "author": "N S Isaacs", "slug": "high-pressure-food-science-bioscience-and-chemistry-298039-9781845698379-n-s-isaacs", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781845698379.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298039", "product_url": "/app/ecom/book/298039/high-pressure-food-science-bioscience-and-chemistry-298039-9781845698379-n-s-isaacs", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855738232", "EISBN13": "9781845698379", "EISBN10": "1845698371" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026371542" } } } }, { "type": "Product", "id": "00010000298038", "attributes": { "name": "Experimental Inorganic/Physical Chemistry", "subtitle": "An Investigative, Integrated Approach to Practical Project Work", "description": "This extensive overview combines both instrumental and radiochemical techniques with qualitative and quantitative (volumetric and gravimetric) analyses, and also with preparation of compounds, thereby strengthening analytical and preparative skills. All the main elements and groups of the periodic table are covered, with emphasis on the transition metals. It is intended as a laboratory manual for undergraduate, Higher National Diploma and Certificate students and their tutors.Covers all the main elements and groups of the periodic table, with emphasis on the transition metalsCombines instrumental and radiochemical techniques with qualitative and quantitative (volumetric and gravimetric) analysesIntended as a laboratory manual for undergraduate, Higher National Diploma and Certificate students and their tutors", "author": "M A Malati", "slug": "experimental-inorganicphysical-chemistry-298038-9781782420507-m-a-malati", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9781782420507.png", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298038", "product_url": "/app/ecom/book/298038/experimental-inorganicphysical-chemistry-298038-9781782420507-m-a-malati", "bisac_codes": [ "SCI013030", "258" ], "items_count": null, "identifiers": { "ISBN13": "9781898563471", "EISBN13": "9781782420507", "EISBN10": "1782420509" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026348331" } } } }, { "type": "Product", "id": "00010000298037", "attributes": { "name": "The Welding Workplace", "subtitle": "Technology Change and Work Management for a Global Welding Industry", "description": "The welding industry is in the process of change and under pressure. New processes and new materials are being introduced in the wake of increasingly tough competition.In this book, Richard Boekholt, a senior welding consultant with vast experience and a uniquely international outlook, has compiled and summarised international practice within the field of welding developed from a European Union study 'Working Life 2000. The Welding Industry in Technological Change: a Human Resource Perspective'.The book looks at the impact of automation and explains that, while some people may feel that the use of robotics and computers will threaten welders' jobs, in fact robots and computers will help welders, not replace them. At present welders are in demand and companies are faced with difficulties in recruiting and retaining good staff. It is through improved working conditions, which are presently often environmentally unsafe with workers exposed to smoke, noise, vibration and heavy physical labour, that companies can attract and keep workers.The book emphasises the importance of managing human resources and looks at new ways of doing this. A recognition of the importance of managing human resources and looks at new ways of doing this. A recognition of the importance of training, of instructors as well as workers, will be essential to achieve the dedicated, motivated and flexible workforce necessary to work with the new technologies of the 21st century.", "author": "R Boekholt", "slug": "the-welding-workplace-298037-9781855738850-r-boekholt", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738850.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298037", "product_url": "/app/ecom/book/298037/the-welding-workplace-298037-9781855738850-r-boekholt", "bisac_codes": [ "TEC040000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781855734456", "EISBN13": "9781855738850", "EISBN10": "1855738856" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026346159" } } } }, { "type": "Product", "id": "00010000298036", "attributes": { "name": "Glossary for the Food Industries", "subtitle": "", "description": "This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.", "author": "WA Gould", "slug": "glossary-for-the-food-industries-298036-9781845696108-wa-gould", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9781845696108.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298036", "product_url": "/app/ecom/book/298036/glossary-for-the-food-industries-298036-9781845696108-wa-gould", "bisac_codes": [ "TEC003000", "TEC012000" ], "items_count": null, "identifiers": { "ISBN13": "9781845695958", "EISBN13": "9781845696108", "EISBN10": "1845696107" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345405" } } } }, { "type": "Product", "id": "00010000298035", "attributes": { "name": "Novel Food Packaging Techniques", "subtitle": "", "description": "Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.Provides an authoritative and comprehensive review of the key trends of food packagingDiscusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservationCovers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes", "author": "R Ahvenainen", "slug": "novel-food-packaging-techniques-298035-9781855737020", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9781855737020.png", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298035", "product_url": "/app/ecom/book/298035/novel-food-packaging-techniques-298035-9781855737020", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855736757", "EISBN13": "9781855737020", "EISBN10": "1855737027" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026346576" } } } }, { "type": "Product", "id": "00010000298034", "attributes": { "name": "Object-Oriented Technology and Computing Systems Re-Engineering", "subtitle": "", "description": "This book delivers the latest developments in object technology and their impact in computing systems re-engineering. Object-oriented programming is here shown to provide support for constructing large scale systems that are cheaply built and with reusable components, adaptable to changing requirements and use efficient and cost-effective techniques.Internationally recognised authorities from Finland, France, Germany, Italy, Poland, Spain, the UK and the USA here record their research and development work on the industrial techniques and structured object-oriented methodologies in forward and reverse engineering of computing systems. This book takes stock of progress of that work showing its promise and feasibility, and how its structured technology can overcome the limitations of forward engineering methods used in industry. Forward methods are focused in the domain of reverse engineering to implement a high level of specification for existing software.The book contains the selected, quintessential content of the first UK Colloquium on Object Technology and Systems Re-Engineering held at Oxford University in 1998. The conference was sponsored by British Telecom Laboratories, EMSI limited and the OOSP Specialised Group of The British Computer Society.Delivers the latest developments in object technology and their impact in computing systems re-engineeringProvides support for constructing large scale systems that are cheaply built and with reusable components, adaptable to changing requirements and use efficient and cost-effective techniquesContains the content of the first UK Colloquium on Object Technology and Systems Re-Engineering held at Oxford University in 1998", "author": "H. S. M. Zedan, A Cau", "slug": "object-oriented-technology-and-computing-systems-re-engineering-298034-9781782420613-h-s-m-zedan-a-cau", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781782420613.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298034", "product_url": "/app/ecom/book/298034/object-oriented-technology-and-computing-systems-re-engineering-298034-9781782420613-h-s-m-zedan-a-cau", "bisac_codes": [ "TEC008000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781898563563", "EISBN13": "9781782420613", "EISBN10": "1782420614" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026357206" } } } }, { "type": "Product", "id": "00010000298033", "attributes": { "name": "Fatigue in Composites", "subtitle": "Science and Technology of the Fatigue Response of Fibre-Reinforced Plastics", "description": "This major handbook is the first authoritative survey of current knowledge of fatigue behaviour of composites. It deals in detail with a wide range of problems met by designers in the automotive, marine and structural engineering industries. Compiled from the contributions of some of the best-known researchers in the field, it provides an invaluable, practical and encyclopaedic handbook covering recent developments.Comprehensively discusses the problems of fatigue in composites met by designers in the aerospace, marine and structural engineering industriesProvides a general introduction on fatigue in composites before reviewing current research on micromechanical aspectsAnalyses various types of composites with respect to fatigue behaviour and testing and provides in-depth coverage of life-prediction models for constant variable stresses", "author": "Bryan Harris", "slug": "fatigue-in-composites-298033-9781855738577", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738577.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298033", "product_url": "/app/ecom/book/298033/fatigue-in-composites-298033-9781855738577", "bisac_codes": [ "TEC021000", "257" ], "items_count": null, "identifiers": { "ISBN13": "9781855736085", "EISBN13": "9781855738577", "EISBN10": "1855738570" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345558" } } } }, { "type": "Product", "id": "00010000298032", "attributes": { "name": "Oil Trading Manual", "subtitle": "A Comprehensive Guide to the Oil Markets", "description": "The Oil Trading Manual (OTM) provides a unique and comprehensive reference source to the latest developments in the structure and conduct of the international oil markets including:Physical characteristics and refiningOil pricing arrangementsPhysical oil marketsForward and futures contractsOptions and swapsOperations and logisticsAccounting and taxationControlling financial riskLegal and regulatory controlOTM provides a unique and comprehensive reference source to the structure and conduct of the international oil markets. The manual covers all the major oil trading instruments and their applications; the trading centres, contracts, uses and users of both the physical and the terminal oil markets, and their administrative, management, tax, and accounting implications. It also includes vital information on changes to the international legal and regulatory structures. The manual is divided into three complementary parts; Characteristics An introduction to oil and oil trading, and includes material on the nature of oil as a commodity, refinery processes and the different ways in which oil is priced. Instruments and markets Deals with the oil market itself taking each segment in turn, explaining how the various trading instruments work and describing the markets that have evolved to trade them. It starts with the physical oil markets, moving on to forward and futures markets, followed by options and swaps. Administration Covers the essential 'back-room' activities without which oil trading could not continue. It includes practical material on operations and logistics, credit control, accounting, taxation, contracts and regulation, and controlling financial risk, providing a unique guide to the subject. Compiled from the contributions of a range of internationally respected professionals, it is the indispensable practical companion for all those involved with trading in this complex commodity. Revised and updated 2003", "author": "David Long", "slug": "oil-trading-manual-298032-9781855738522", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738522.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298032", "product_url": "/app/ecom/book/298032/oil-trading-manual-298032-9781855738522", "bisac_codes": [ "BUS070040", "255" ], "items_count": null, "identifiers": { "ISBN13": "9781855730748", "EISBN13": "9781855738522", "EISBN10": "185573852X" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026364402" } } } }, { "type": "Product", "id": "00010000298031", "attributes": { "name": "The Nutrition Handbook for Food Processors", "subtitle": "", "description": "Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.<br><br>Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.<br><br>Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foodsExamines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topicsReviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers", "author": "C J K Henry, C Chapman", "slug": "the-nutrition-handbook-for-food-processors-298031-9781855736658", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736658.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298031", "product_url": "/app/ecom/book/298031/the-nutrition-handbook-for-food-processors-298031-9781855736658", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855734647", "EISBN13": "9781855736658", "EISBN10": "1855736659" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345535" } } } }, { "type": "Product", "id": "00010000298030", "attributes": { "name": "Gas Trading Manual", "subtitle": "A Comprehensive Guide to the Gas Markets", "description": "Since its launch in 2001, Gas Trading Manual (GTM) has established itself as the leading information source on the international gas market. Compiled from the contributions of some of the most senior and widely respected figures in the trade, this edition provides detailed and accurate analysis on all aspects of this complex business from the geography of gas through to the markets, trading instruments, contracts, gas pricing, accounting and taxation. This edition further enhances its reputation as the indispensable practical companion for all those involved in the trading of gas.", "author": "David Long, Geoff Moore, Gay Wenban-Smith", "slug": "gas-trading-manual-298030-9781855738515", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738515.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298030", "product_url": "/app/ecom/book/298030/gas-trading-manual-298030-9781855738515", "bisac_codes": [ "BUS035000", "255" ], "items_count": null, "identifiers": { "ISBN13": "9781855734463", "EISBN13": "9781855738515", "EISBN10": "1855738511" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026350176" } } } }, { "type": "Product", "id": "00010000298029", "attributes": { "name": "Disaster Recovery for Archives, Libraries and Records Management Systems in Australia and New Zealand", "subtitle": "", "description": "Floods, fires or earthquakes can cause critical damage to books and to records. A recovery effort which is well-intentioned but ill-informed or hasty may make the damage far worse. What should be done? What should not be done? This is the first book on disaster recovery specifically tailored for the Australasian market. The book discusses factors which should be considered by managers before setting up a disaster recovery plan, including prevention and insurance. It covers, in detail, the content and development of a disaster plan and considers training programs for those staff who are involved. There is an account of the history of disaster recovery with special attention given to disasters occurring in Australia and New Zealand and to the recovery efforts which have been mounted.", "author": "Judith Doig", "slug": "disaster-recovery-for-archives-libraries-and-records-management-systems-in-australia-and-new-zealand-298029-9781780634241-judith-doig", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781780634241.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298029", "product_url": "/app/ecom/book/298029/disaster-recovery-for-archives-libraries-and-records-management-systems-in-australia-and-new-zealand-298029-9781780634241-judith-doig", "bisac_codes": [ "LAN025020", "260" ], "items_count": null, "identifiers": { "ISBN13": "9780949060358", "EISBN13": "9781780634241", "EISBN10": "1780634242" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026355242" } } } }, { "type": "Product", "id": "00010000298028", "attributes": { "name": "Fruit and Vegetable Processing", "subtitle": "Improving Quality", "description": "Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables.Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed productsExamines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumersDiscusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology", "author": "Wim Jongen", "slug": "fruit-and-vegetable-processing-298028-9781855736641", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736641.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298028", "product_url": "/app/ecom/book/298028/fruit-and-vegetable-processing-298028-9781855736641", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855735484", "EISBN13": "9781855736641", "EISBN10": "1855736640" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345539" } } } }, { "type": "Product", "id": "00010000298027", "attributes": { "name": "Extrusion Cooking", "subtitle": "Technologies and Applications", "description": "Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.A key reference to improving efficeincy and quality on extruded products", "author": "R Guy", "slug": "extrusion-cooking-298027-9781855736313", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736313.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298027", "product_url": "/app/ecom/book/298027/extrusion-cooking-298027-9781855736313", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855735590", "EISBN13": "9781855736313", "EISBN10": "1855736314" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026360510" } } } }, { "type": "Product", "id": "00010000298026", "attributes": { "name": "EU Food Law", "subtitle": "A Practical Guide", "description": "Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.<br><br>The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods.<br><br>EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.", "author": "K Goodburn", "slug": "eu-food-law-298026-9781855736306", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736306.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298026", "product_url": "/app/ecom/book/298026/eu-food-law-298026-9781855736306", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855735576", "EISBN13": "9781855736306", "EISBN10": "1855736306" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026359537" } } } }, { "type": "Product", "id": "00010000298025", "attributes": { "name": "Pulsed Arc Welding", "subtitle": "An Introduction", "description": "Various forms of thermal pulsing in TIG and MIG welding, and droplet pulsing in the MIG process, are described in detail. The author also discusses some disadvantages of pulsing in order to stress the importance of choosing an appropriate level of technology to fulfil a given requirement.", "author": "J A Street", "slug": "pulsed-arc-welding-298025-9780857093271-j-a-street", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857093271.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298025", "product_url": "/app/ecom/book/298025/pulsed-arc-welding-298025-9780857093271-j-a-street", "bisac_codes": [ "TEC040000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781855730274", "EISBN13": "9780857093271", "EISBN10": "0857093274" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026343347" } } } }, { "type": "Product", "id": "00010000298023", "attributes": { "name": "Pesticide, Veterinary and Other Residues in Food", "subtitle": "", "description": "This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,<br><br>Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocrine disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls.<br><br>Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food.Reviews residue detection, risk assessment and risk managementExtensive coverage of chemical residuesIndispensable resource for all food producers", "author": "David Watson", "slug": "pesticide-veterinary-and-other-residues-in-food-298023-9781855739109", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855739109.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298023", "product_url": "/app/ecom/book/298023/pesticide-veterinary-and-other-residues-in-food-298023-9781855739109", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855737341", "EISBN13": "9781855739109", "EISBN10": "1855739100" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026346088" } } } }, { "type": "Product", "id": "00010000298024", "attributes": { "name": "The Fertilizer Industry", "subtitle": "", "description": "This is the first comprehensive guide to the workings of an industry of crucial importance to the worlds agricultural economy. Published in association with the International Fertilizer Industry Association, The fertilizer industry looks at the structure of the industry for all the key categories of fertilizer products including nitrogen, phosphate and potash fertilizers. It covers their production and end use, their implications for the environment and considers the patterns and future of the international trade.", "author": "Murray Park", "slug": "the-fertilizer-industry-298024-9781855738782-murray-park", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738782.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298024", "product_url": "/app/ecom/book/298024/the-fertilizer-industry-298024-9781855738782-murray-park", "bisac_codes": [ "BUS070000", "255" ], "items_count": null, "identifiers": { "ISBN13": "9781855734616", "EISBN13": "9781855738782", "EISBN10": "1855738783" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026344871" } } } }, { "type": "Product", "id": "00010000298022", "attributes": { "name": "The Stability and Shelf-Life of Food", "subtitle": "", "description": "The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.", "author": "Persis Subramaniam, David Kilcast", "slug": "the-stability-and-shelf-life-of-food-298022-9781855736580", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855736580.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298022", "product_url": "/app/ecom/book/298022/the-stability-and-shelf-life-of-food-298022-9781855736580", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781855735002", "EISBN13": "9781855736580", "EISBN10": "1855736586" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026368128" } } } }, { "type": "Product", "id": "00010000298019", "attributes": { "name": "Welded Joint Design", "subtitle": "", "description": "Based on the European Welding Engineer (EWF) syllabus Part 3 Construction and Design, this book provides a clear, highly illustrated and concise explanation of how welded joints and structures are designed and of the constraints which welding may impose on the design. It is therefore of value both to the welding engineer and the design engineerMany engineers coming into the profession of welding engineering lack a background in design and construction of welded structures and plant. This book has been written with such engineers very much in mind.The safe performance of a structure relies on materials and methods of fabrication which can respond to the explicit or implicit design requirements. It is essential that the welding engineer has the opportunity of making his specialist input to the design process, and an understanding of the basis of the design will help that contribution to be most effective. It is also important that the practising design engineer acquires a basic knowledge of the relevant aspects of welding to be able to execute satisfactory designs and, equally important, to know when to seek the input of a qualified welding engineer.Designed for both students and practising engineers in welding and design, the book will also be of great value to civil, structural, mechanical and plant engineers. There is also much that will interest test houses, welding equipment and consumable manufacturers, classification societies and steel companies.", "author": "J Hicks", "slug": "welded-joint-design-298019-9781855738980-j-hicks", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781855738980.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "298019", "product_url": "/app/ecom/book/298019/welded-joint-design-298019-9781855738980-j-hicks", "bisac_codes": [ "TEC040000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781855733862", "EISBN13": "9781855738980", "EISBN10": "1855738988" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026346763" } } } } ], "meta": { "pagination": { "page": 74212, "pages": 78387, "count": 1567725 } } }
Response Info
Default: None