Product List
GET /services/catalog/products?format=api&page=74214
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The second part of the book examines the major advances in knitting, such as intelligent yarn delivery systems in weft knitting, knitted fabric composites and advances in circular knitting. The concluding section of the book presents a selection of case studies where advanced knitted products are used. Topics range from knitted structures for moisture management to weft knitted structures for sound absorption.<br><br>With its distinguished editor and array of international contributors, Advances in knitting technology is an important text for designers, engineers and technicians involved in the manufacture and use of knitted textiles and garments. It will also be relevant for academics and students.Provides both a timely and authoritative reference on developments in knitted fabric productionExamines different types and suitability of yarns for knitting including the modelling of knittingAdvances in knitting are explored in a number of different areas such as intelligent yarn delivery systems and current problems and limitations in weft knitted structures for industrial applications", "author": "K F Au", "slug": "advances-in-knitting-technology-297767-9780857090621", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857090621.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297767", "product_url": "/app/ecom/book/297767/advances-in-knitting-technology-297767-9780857090621", "bisac_codes": [ "TEC020000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781845693725", "EISBN13": "9780857090621", "EISBN10": "0857090623" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026360795" } } } }, { "type": "Product", "id": "00010000297766", "attributes": { "name": "Food Chain Integrity", "subtitle": "A Holistic Approach to Food Traceability, Safety, Quality and Authenticity", "description": "Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.<br><br>Chapters in part one review developments in food traceability, such as food biotracing, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.<br><br>With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumerExamines developments in food traceability, such as food biotracing, and methods to prevent food bioterrorismFocuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses", "author": "Jeffrey Hoorfar, K Jordan, F Butler, R Prugger", "slug": "food-chain-integrity-297766-9780857092519", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092519.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297766", "product_url": "/app/ecom/book/297766/food-chain-integrity-297766-9780857092519", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9780857090683", "EISBN13": "9780857092519", "EISBN10": "0857092510" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026348579" } } } }, { "type": "Product", "id": "00010000297765", "attributes": { "name": "Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness", "subtitle": "", "description": "The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness.<br><br>Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids.<br><br>With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists.Reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illnessExplores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviourExamines nutritional influences on behavioural problems, psychiatric illness and cognitive decline", "author": "D Benton", "slug": "lifetime-nutritional-influences-on-cognition-behaviour-and-psychiatric-illness-297765-9780857092922", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9780857092922.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297765", "product_url": "/app/ecom/book/297765/lifetime-nutritional-influences-on-cognition-behaviour-and-psychiatric-illness-297765-9780857092922", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845697525", "EISBN13": "9780857092922", "EISBN10": "0857092928" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026355193" } } } }, { "type": "Product", "id": "00010000297764", "attributes": { "name": "Numeric Data Services and Sources for the General Reference Librarian", "subtitle": "", "description": "The proliferation of online access to social science statistical and numeric data sources, such as the U.S. Census Bureaus American Fact Finder, has lead to an increased interest in supporting these sources in academic libraries. Many large libraries have been able to devote staff to data services for years, and recently smaller academic libraries have recognized the need to provide numeric data services and support. This guidebook serves as a primer to developing and supporting social science statistical and numerical data sources in the academic library. It provides strategies for the establishment of data services and offers short descriptions of the essential sources of free and commercial social science statistical and numeric data. Finally, it discusses the future of numeric data services, including the integration of statistics and data into library instruction and the use of Web 2.0 tools to visualize data.Written for a general reference audience with little knowledge of data services and sources who would like to incorporate support into their general reference practiceCombines information on establishing data services with an introduction to available statistical and numeric data sourcesProvides insight into the integration of statistics and data into library instruction and the social science research process", "author": "Lynda Kellam, Katharin Peter", "slug": "numeric-data-services-and-sources-for-the-general-reference-librarian-297764-9781780632599-lynda-kellam-katharin-peter", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781780632599.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297764", "product_url": "/app/ecom/book/297764/numeric-data-services-and-sources-for-the-general-reference-librarian-297764-9781780632599-lynda-kellam-katharin-peter", "bisac_codes": [ "LAN025020", "260" ], "items_count": null, "identifiers": { "ISBN13": "9781843345800", "EISBN13": "9781780632599", "EISBN10": "1780632592" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026358697" } } } }, { "type": "Product", "id": "00010000297763", "attributes": { "name": "Truths and Half Truths", "subtitle": "Chinas Socio-Economic Reforms from 1978-2010", "description": "Truths and Half Truths is aimed at economic and social science academics and students who are interested in the dynamics of Chinas institutional development and societal transformation. Covering the complexity of the social, economic, and governance reforms behind the economic miracles achieved by China since its reform in 1978, and particularly in the past twenty years, this book provides much needed insight and critical thinking on major aspects of Chinas reform. Topics include employment, environment, anti-poverty; urbanization and rural development; education, corruption, political regime and media. Readers will be able to re-evaluate the costs and benefits of Chinas modernization from a point-of-view of sustainability.Written by highly knowledgeable and well respected academics in law and economics with decades of experience in China studiesProvides an insight from academic points of view written in a reader-friendly journalistic styleAn integrated monograph; each chapter addresses a particular area of reform and can be read independently", "author": "Ferdinand Gul, Haitian Lu", "slug": "truths-and-half-truths-297763-9781780632773-ferdinand-gul-haitian-lu", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781780632773.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297763", "product_url": "/app/ecom/book/297763/truths-and-half-truths-297763-9781780632773-ferdinand-gul-haitian-lu", "bisac_codes": [ "BUS000000", "261" ], "items_count": null, "identifiers": { "ISBN13": "9781843346289", "EISBN13": "9781780632773", "EISBN10": "1780632770" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026350540" } } } }, { "type": "Product", "id": "00010000297762", "attributes": { "name": "Food and Beverage Stability and Shelf Life", "subtitle": "", "description": "Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major productsDescribes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instabilityInvestigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment", "author": "David Kilcast, Persis Subramaniam", "slug": "food-and-beverage-stability-and-shelf-life-297762-9780857092540", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092540.png", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297762", "product_url": "/app/ecom/book/297762/food-and-beverage-stability-and-shelf-life-297762-9780857092540", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845697013", "EISBN13": "9780857092540", "EISBN10": "0857092545" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026370307" } } } }, { "type": "Product", "id": "00010000297761", "attributes": { "name": "Convergence of Libraries and Technology Organizations", "subtitle": "New Information Support Models", "description": "This book describes and discusses the convergence of library and technology support in higher education. Over the past 15 years, a number of institutions have pursued merging library and technology services into a single information support organization. These mergers have taken different forms, but all seek to redefine information support in a 21st century model that promotes the interdisciplinary use of information. The coming years will see significant change affect libraries with the continuing disruption of the Internet and digitally-based services. Coupled with economic pressures, libraries and technology organizations will increasingly be forced to look closely at long-held assumptions of how their teams are organized and how work is divided and shared. Convergence of Libraries and Technology Organizations provides useful and practical guidance on converged information organizations as an effective response to change in the information profession.One of the most complete assessments of converged support models availableDesigned to both allow assessment of the application of a converged model, and discussion of successful implementationsIncludes experiences, perspectives, and examples from many leaders in converged information support organizations", "author": "Christopher Barth", "slug": "convergence-of-libraries-and-technology-organizations-297761-9781780632629-christopher-barth", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781780632629.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297761", "product_url": "/app/ecom/book/297761/convergence-of-libraries-and-technology-organizations-297761-9781780632629-christopher-barth", "bisac_codes": [ "LAN025000", "260" ], "items_count": null, "identifiers": { "ISBN13": "9781843346166", "EISBN13": "9781780632629", "EISBN10": "1780632622" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026347249" } } } }, { "type": "Product", "id": "00010000297760", "attributes": { "name": "Engaging Students with Archival and Digital Resources", "subtitle": "", "description": "Aimed at professional librarians and archivists, this book explores connecting students and faculty with the archival and digital collections of the universitys library and archives. Academic research has been forever changed by the digitization of books, journals, and archival collections. As university libraries and archives move forward in the digital era, it is essential to assess the research needs of users and develop innovative methods to demonstrate the value of collections and services. This book provides librarians and archivists with the tools to develop a robust workshop program aimed at connecting students with archival and digital collections.Provides practical guidelines and detailed lesson plansBased on the collaboration between an experienced archivist and liaison librarianOffers innovative ideas for connecting with faculty members", "author": "Justine Cotton, David Sharron", "slug": "engaging-students-with-archival-and-digital-resources-297760-9781780632575-justine-cotton-david-sharron", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781780632575.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297760", "product_url": "/app/ecom/book/297760/engaging-students-with-archival-and-digital-resources-297760-9781780632575-justine-cotton-david-sharron", "bisac_codes": [ "LAN025020", "260" ], "items_count": null, "identifiers": { "ISBN13": "9781843345688", "EISBN13": "9781780632575", "EISBN10": "1780632576" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026348270" } } } }, { "type": "Product", "id": "00010000297759", "attributes": { "name": "Postharvest Biology and Technology of Tropical and Subtropical Fruits", "subtitle": "Cocona to Mango", "description": "While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 3 of this important collection review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics.Along with the other volumes in the collection, Volume 3 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the areaCovers current state-of-the-art and emerging post-harvest and processing technologiesImportant issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases", "author": "Elhadi M. Yahia", "slug": "postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-297759-9780857092885", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092885.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297759", "product_url": "/app/ecom/book/297759/postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-297759-9780857092885", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845697358", "EISBN13": "9780857092885", "EISBN10": "085709288X" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026356816" } } } }, { "type": "Product", "id": "00010000297758", "attributes": { "name": "Textile Design", "subtitle": "Principles, Advances and Applications", "description": "Textile design is a complex field of practice which operates in a competitive, global industry. Designers need to take into account not only the design but also the manufacture, technological development and application of the final product. Textile design provides a broad overview of the fundamentals of and advances in textile design, as well as practical case studies of relevant industries.<br><br>Part one covers the principles of fabric construction as applied to textile design, with chapters on fundamental principles, woven and knitted textile design. Part two discusses surface approaches to textile design, with chapters on such topics as surface design of textiles, printed and embroidered textile design, dyeing and finishing and the use of colour in textile design. Finally, part three focuses on the applications and advances in textile design, including chapters covering colour trend forecasting, sustainable textile design, fashion, interior and 2D to 3D design considerations and new developments in technical and future textiles.<br><br>With its distinguished editors and international team of contributors, Textile design is an essential reference for design professionals in the textile and fashion industries, as well as those who specialise in interior textiles and academics with a research interest in the area.A broad overview of textile design covering fundamental topics such as principles of fibres and fabrics, knitted fabric design, through to the dyeing, finishing and printing aspects of textile designExplores the design aspects of technical textiles and future textilesAn invaluable source of information on textile design and suitable for design professionals in the textile and fashion industries, as well as those in academia", "author": "A Briggs-Goode, K Townsend", "slug": "textile-design-297758-9780857092564", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9780857092564.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297758", "product_url": "/app/ecom/book/297758/textile-design-297758-9780857092564", "bisac_codes": [ "DES013000", "259" ], "items_count": null, "identifiers": { "ISBN13": "9781845696467", "EISBN13": "9780857092564", "EISBN10": "0857092561" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026364212" } } } }, { "type": "Product", "id": "00010000297757", "attributes": { "name": "Aerodynamic Measurements", "subtitle": "From Physical Principles to Turnkey Instrumentation", "description": "Aerodynamic measurements presents a comprehensive review of the theoretical bases on which experimental techniques used in aerodynamics are based. Limitations of each method in terms of accuracy, response time and complexity are addressed. This book serves as a guide to choosing the most pertinent technique for each type of flow field including: 1D, 2D, 3D, steady or unsteady, subsonic, supersonic or hypersonic.No book currently presents as many techniques as are presented in this volume. They are usually available in only a short course or in proprietary bookletsOffers a critical review of the various methods of aerodynamic measurement and helps guide the reader to choose the most appropriate in each caseDescribes the evolution of specific techniques from old-fashioned mechanical processes to modern computerized versions aiding students and practitioners to understand results of their findings", "author": "G P Russo", "slug": "aerodynamic-measurements-297757-9780857093868-g-p-russo", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857093868.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297757", "product_url": "/app/ecom/book/297757/aerodynamic-measurements-297757-9780857093868-g-p-russo", "bisac_codes": [ "TEC009070", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781845699925", "EISBN13": "9780857093868", "EISBN10": "085709386X" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026345203" } } } }, { "type": "Product", "id": "00010000297756", "attributes": { "name": "Fibrous and Composite Materials for Civil Engineering Applications", "subtitle": "", "description": "The use of fibrous materials in civil engineering, both as structural reinforcement and in non-structural applications such as geotextiles, is an important and interesting development. Fibrous and composite materials for civil engineering applications analyses the types and properties of fibrous textile and structures and their applications in reinforcement and civil engineering.<br><br>Part one introduces different types of fibrous textiles and structures. Chapters cover the properties of natural and man-made fibres and of yarns, as well as an overview of textile structures. Part two focuses on fibrous material use in concrete reinforcement, with chapters on the properties and applications of steel fibre reinforced concrete, natural fibre reinforced concrete and the role of fibre reinforcement in mitigating shrinkage cracks. In part three, the applications of fibrous material-based composites in civil engineering are covered. Chapters concentrate on production techniques and applications such as reinforcement of internal structures, structural health monitoring and textile materials in architectural membranes.<br><br>With its distinguished editor and international team of contributors, Fibrous and composite materials for civil engineering applications is a standard reference for fabric and composite manufacturers, civil engineers and professionals, as well as academics with a research interest in this field.Explores the development of fibrous materials in civil engineering, both as structural reinforcement and in non-structural applications such as geotextilesKey topics include short fibre reinforced concrete, natural fibre reinforced concrete and high performance fibre reinforced cementitious compositesA standard reference for fabric and composite manufacturers, civil engineers and professionals, as well as academics with a research interest in this field", "author": "R Fangueiro", "slug": "fibrous-and-composite-materials-for-civil-engineering-applications-297756-9780857092526", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9780857092526.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297756", "product_url": "/app/ecom/book/297756/fibrous-and-composite-materials-for-civil-engineering-applications-297756-9780857092526", "bisac_codes": [ "TEC005000", "257" ], "items_count": null, "identifiers": { "ISBN13": "9781845695583", "EISBN13": "9780857092526", "EISBN10": "0857092529" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026359072" } } } }, { "type": "Product", "id": "00010000297755", "attributes": { "name": "Reducing Saturated Fats in Foods", "subtitle": "", "description": "The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.<br><br>Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.<br><br>With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturatesExplores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributesFocuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected", "author": "G Talbot", "slug": "reducing-saturated-fats-in-foods-297755-9780857092472", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9780857092472.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297755", "product_url": "/app/ecom/book/297755/reducing-saturated-fats-in-foods-297755-9780857092472", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845697402", "EISBN13": "9780857092472", "EISBN10": "0857092472" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026369645" } } } }, { "type": "Product", "id": "00010000297754", "attributes": { "name": "Functional Foods", "subtitle": "Concept to Product", "description": "The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and AsiaFocuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseasesExamines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products", "author": "Maria Saarela", "slug": "functional-foods-297754-9780857092557", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092557.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297754", "product_url": "/app/ecom/book/297754/functional-foods-297754-9780857092557", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845696900", "EISBN13": "9780857092557", "EISBN10": "0857092553" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026362647" } } } }, { "type": "Product", "id": "00010000297753", "attributes": { "name": "Processed Meats", "subtitle": "Improving Safety, Nutrition and Quality", "description": "<p>In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies.</p> <p>Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included.</p> <p>With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.</p>Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability", "author": "Joseph P. Kerry, John F. 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The higher ductility of superplastic metals makes it possible to form large and complex components in a single operation without joints or rivets. The result is less waste, lower weight and manufacturing costs, high precision and lack of residual stress associated with welding which makes components ideal for aerospace, automotive and other applications. Superplastic forming of advanced metallic materials summarises key recent research on this important process.<br><br>Part one reviews types of superplastic metals, standards for superplastic forming, processes and equipment. Part two discusses ways of modelling superplastic forming processes whilst the final part of the book considers applications, including superplastic forming of titanium, aluminium and magnesium alloys.<br><br>With its distinguished editor and international team of contributors, Superplastic forming of advanced metallic materials is a valuable reference for metallurgists and engineers in such sectors as aerospace and automotive engineering.<br><br>Note: The Publishers wish to point out an error in the authorship of Chapter 3 which was originally listed as: G. Bernhart, Clement Ader Institute, France. The correct authorship is: G Bernhart, P. Lours, T. Cutard, V. Velay, Ecole des Mines Albi, France and F. Nazaret, Aurock, France. The Publishers apologise to the authors for this error.Reviews types of superplastic metals and standards for superplastic formingDiscusses the modelling of superplastic forming, including mathematical and finite element modellingExamines various applications, including superplastic forming of titanium, aluminiun and magnesium alloys", "author": "G Giuliano", "slug": "superplastic-forming-of-advanced-metallic-materials-297752-9780857092779", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092779.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297752", "product_url": "/app/ecom/book/297752/superplastic-forming-of-advanced-metallic-materials-297752-9780857092779", "bisac_codes": [ "TEC023000", "253" ], "items_count": null, "identifiers": { "ISBN13": "9781845697532", "EISBN13": "9780857092779", "EISBN10": "0857092774" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026357487" } } } }, { "type": "Product", "id": "00010000297751", "attributes": { "name": "Postharvest Biology and Technology of Tropical and Subtropical Fruits", "subtitle": "Mangosteen to White Sapote", "description": "While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimisation of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.Along with the other volumes in the collection, Volume 4 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the areaReviews factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technologyImportant issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases", "author": "Elhadi M. Yahia", "slug": "postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-297751-9780857092618", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/cover_image/9780857092618.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297751", "product_url": "/app/ecom/book/297751/postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-297751-9780857092618", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9780857090904", "EISBN13": "9780857092618", "EISBN10": "0857092618" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026355463" } } } }, { "type": "Product", "id": "00010000297750", "attributes": { "name": "Rice Quality", "subtitle": "A Guide to Rice Properties and Analysis", "description": "Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.Examines the physical properties of rice, such as grain appearance and density and frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered", "author": "Kshirod R Bhattacharya", "slug": "rice-quality-297750-9780857092793-kshirod-r-bhattacharya", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9780857092793.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297750", "product_url": "/app/ecom/book/297750/rice-quality-297750-9780857092793-kshirod-r-bhattacharya", "bisac_codes": [ "TEC012000", "720" ], "items_count": null, "identifiers": { "ISBN13": "9781845694852", "EISBN13": "9780857092793", "EISBN10": "0857092790" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026370178" } } } }, { "type": "Product", "id": "00010000297749", "attributes": { "name": "Postharvest Biology and Technology of Tropical and Subtropical Fruits", "subtitle": "Acai to Citrus", "description": "While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 2 review the factors affecting the quality of different tropical and subtropical fruits from acai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 2 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.Along with the other volumes in the collection, Volume 2 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the areaReviews the factors affecting the quality of different tropical and subtropical fruits from acai to citrus fruitsImportant issues relevant to each particular fruit are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions", "author": "Elhadi M. 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The key theme of the book is pharmaceuticals - what every student of pharmaceutical sciences should know: from the active pharmaceutical ingredients to the preparation of various dosage forms along with the relevant chemistry, this book makes pharmaceuticals relevant to undergraduate students of pharmacy and pharmaceutical sciences.This book explains how a particular drug was discovered and then converted from lab-scale to manufacturing scale, to the market. It explains the motivation for drug discovery, the reaction chemistry involved, experimental difficulties, various dosage forms and the reasoning behind them, mechanism of action, quality assurance and role of regulatory agencies. After having a course based on this book, the student will be able to understand: 1) the career prospects in the pharmaceutical industry, 2) the need for interdisciplinary teamwork in science, 3) the techniques and technology involved in making pharmaceuticals starting from bulk drugs, and 4) different dosage forms and critical factors in the development of pharmaceutical formulations in relation to the principles of chemistry.A few blockbuster drugs including atorvastatin, sildanefil, ranitidine, ciprofloxacin, amoxicillin, and the longest serving drugs such as aspirin and paracetamol are discussed in detail. Finally, the book also covers the important current pharmaceutical issues like quality control, safety, counterfeiting and abuse of drugs, and future prospects for pharmaceutical industry.Unified approach explaining drug discovery, bulk drug manufacturing, formulation of dosage forms, with pharmacological and therapeutic actionsManufacturing processes of representative active pharmaceutical ingredients and their chemistry plus formulation of dosage forms presented in this book are based on actual industrial processesCovers many aspects relevant to students of the pharmaceutical sciences or newly employed pharmaceutical researchers/employees. It contains summary information about regulatory agencies of different countries", "author": "Jiben Roy", "slug": "an-introduction-to-pharmaceutical-sciences-297748-9781908818041-jiben-roy", "thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/9781908818041.jpg", "default_thumbnail_image": "//redshelf-images.s3-external-1.amazonaws.com/thumbnail/default_book_thumbnail.jpg", "product_type": "book", "product_id": "297748", "product_url": "/app/ecom/book/297748/an-introduction-to-pharmaceutical-sciences-297748-9781908818041-jiben-roy", "bisac_codes": [ "TEC009010", "251" ], "items_count": null, "identifiers": { "ISBN13": "9781907568527", "EISBN13": "9781908818041", "EISBN10": "1908818042" }, "drm": null, "cover_image": null, "default_cover_image": null, "book_type": null }, "relationships": { "lowest_offering": { "data": { "type": "offerings", "id": "00010026356960" } } } } ], "meta": { "pagination": { "page": 74214, "pages": 78375, "count": 1567492 } } }
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