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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.

With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D; and Quality Assurance managers in the brewing industry.Summarises the major recent technological changes in brewingReviews improvements in ingredients including cereals, malts and hopsDiscusses developments in fermentation, filtration and packaging technologies

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The first comprehensive professional guide to the workings and structure of the international private banking marketplace, this book details the services available, the key players, the distinctive characteristics of, pressure upon and trends within this traditionally very closed financial market. It begins with an analysis of the industry including an invaluable guide to private banking providers. The author then goes on to examine the profitability of private banking and then covers the structures and strategies which are necessary for private banking to work. The book concludes with an overview of the market trends and characteristics.

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Handbook of Indices of Food Quality and Authenticity

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Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.

As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.

As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation.

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Benders Dictionary of Nutrition and Food Technology

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The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.An essential reference for all involved in food scienceUpdated eighth edition of this classic book

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Since the first book published by Woodhead on the global sugar business (The international sugar trade) was released in 1996, the world sugar market has undergone fundamental change. Over the past decade the industrys key economic and policy drivers have created a new regional distribution of sugar production that has had an enormous impact on the price finding process as well as changing the type of sugar on offer to the world market. Brazil has become a dominant supplier whilst Cubas production has collapsed to the pre World War One level; Russia has become the worlds greatest importer and structural surpluses have seen stocks rise to historic highs and the world price fall to a level below the production costs of some of the most competitive exporters.

The world sugar market focuses on these changes by identifying, describing and assessing the key industry drivers and their future potential impact on the market. Part one provides an overview covering the history of sugar production and consumption, cultivation of beet and cane and the current state of the market for sugar and alternative sweeteners. Part two focuses on identifying, describing and assessing the key market drivers, both economic and political, on sugar demand. Part is devoted to a similar analysis of sugar supply, whilst part four covers the future for the sugar markets.

The world sugar market is aimed at a wide audience from the sugar specialist looking for in-depth information on a specific topic to the newcomer needing to gain an overview of the current state-of-play and future for the world sugar market. The book is published in collaboration with the International Sugar Organization whose statistics and studies are used extensively throughout.Provides a comprehensive overview of this complex and rapidly changing businessWritten by three of the worlds leading authorities on the global sugar industry and its economicsIncludes data from the International sugar Organization

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Sergey Gudoshnikov, Linday Jolly, Donald Spence

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A Practical Guide to Deals, Contracts, Agreements and Promises

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This book aims to explain the principles of contract law for the businessman, and to put those principles into their commercial context. Anyone involved in commercial transactions needs at least a basic understanding of the principles of contract law  the legal framework for all commercial activity. A lack of such a basic understanding at best results in a business which is less competitive and ultimately less profitable than it should be, and at worst can have expensive and sometimes disastrous commercial consequences.

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This book fills a gap in banking literature by providing a professional and sophisticated 'risk' primer for bank directors, executives and staff at every level as well as students, analysts and commentators on the banking scene. The breadth of focus is exceptional in covering the full range of banking risks, rather than the customary specialist segment.The book begins by defining risk itself and discussing how it can be approached in a banking context. It goes on to examine the concepts of volatility, expected and unexpected loss, the role of risk capital, rate of return and the required reward for risk (the 'cost of capital'). The author identifies five generic types of primary banking risk and one universal secondary type. Each of these is explored in turn from solvency and liquidity risks to credit risk, interest rate risk, price risks and operating risks. This treatment gives the reader an insight into modern risk management and hedging techniques, and many other relevant topics. Legal and regulatory issues and constraints are considered within an international frame of reference. The book offers practical guidance on the role of a bank's board and executive management, organisation and co-ordination of risk management.

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The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer

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Managing cash flow, interest rates and relations with the bank are fundamentally issues for every business. This clear and concise guide is specifically designed to describe the fundamental decisions in liquidity management and set them in an overall business context.

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China-Asean Relations and International Law

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Our contemporary era has witnessed the remarkable development of China-ASEAN relations. Both sides have pledged to establish and develop a comprehensive cooperation. However, any development of international relations is governed by international legal principles, norms and rules, such as the Charter of the United Nations and general international law. There is no exception for China-ASEAN relations. The book discusses and explains China-ASEAN relations from an international law perspective and covers a wide range of legal topics and legal issues.The first book which attempts to discuss and explain China-ASEAN relations in an international law perspectiveCovers a wide range of legal topics and issues significantly existing in the development of China-ASEAN relationsUnique in the sense that it specifically deals with the relationship between one country and one international/regional organization

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The proceedings of an international seminar organised by TWI in conjunction with the Paton Welding Institute, Ukraine and held at TWI Middlesbrough in April 1997. The delegates examined recent theoretical and practical developments of the materials, equipment and processes involved.

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A Practical and Legal Handbook for Lenders, Borrowers, investors and their Professional Advisers

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Written for the international banking and financial services community, their advisors and offshore companies, this is the first book comprehensively to address the principles and practice of bank lending to offshore tax haven entities. Highly practical in its analysis of lending considerations via this secretive sector, it also contains a comparative study of law and practice in key offshore jurisdictions.

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A Complete Course in Canning and Related Processes

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The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.

The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

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Tomato Production, Processing and Technology

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A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.

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Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease

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Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention. It is highly interdisciplinary, and will be of importance to all scientists working in the medical, biomedical, nutritional and food sciences as well as the academics.

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Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.

Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.

Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food.Discusses the wealth of recent research in this important areaCovers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chainDescribes how the risk of contamination can be controlled, including the use of HACCP systems

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Electronic Banking and Treasury Security

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This edition takes into account the very latest advances in electronic banking and treasury security. The electronic transmission of funds from companies to banks means that companies are responsible for high levels of risk previously covered by the bank's own security systems. This book is the definitive source of advice for all finance professionals.

Electronic banking and treasury security covers everything from the systems themselves to the new documentation and includes contributions from leading figures in the banking, treasury and computing communities. This book is invaluable to corporate treasurers, finance directors, bankers and the financial advisory community.

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Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.

The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.

Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categoriesIntroduces the principles of functional foods and explores industry and consumer roles in this evolving marketFocuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties

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Detection Methods for Cynobacterial toxins

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Cyanobacteria, or blue-green algae, commonly occur in a variety of water types throughout the world. A variable, but, high proportion of the cyanobacterial blooms and scums, which can develop annually in lakes, reservoirs, canals and slow-flowing rivers, contain potent toxins. Although animal poisonings and human health problems associated with the ingestion of, or contact with, cyanobacterial scums have long been recognized, a developing understanding of the health hazards posed by the toxins requires that reliable, sensitive, specific and convenient methods are available for their detection and quantification.

Detection methods for cynobacterial toxins looks at the application of biological, toxicological, biochemical and physicochemical techniques in studies of cyanobacterial toxins and at experimental methods that have identified at least 50 cyanobacterial compounds toxic to vertebrates.

Academics, public health bodies, environmental protection agencies and water companies are all involved in monitoring cyanobacterial levels and effects, and this book will help to ensure that their research is not duplicated, is standardized and comparable, and that optimal progress can be made in an important area that is still in its developing stages.

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G A Codd, T M Jefferies, C W Keevil, E Potter

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Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is organised in to sections covering: epidemiology of diet and cancer; mechanisms of DNA damage and repair; the bodys various protective mechanisms; and experimental approaches to the study of diet and cancer, with particular emphasis on humans as subjects.