# data[].attributes.description
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.

# data[].attributes.description
The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing.

Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives.

Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food.Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processingLooks at regulation in the EU and the USDiscusses the use of risk analysis in assessing the impact of additives on consumer health

# data[].attributes.description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.The authorative guide to key technological developments within cereal processingReviews the range of cereal products and the technologies used to produce them

# data[].attributes.description
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.

Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.

Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

# data[].attributes.name
Soft Drink and Fruit Juice Problems Solved

# data[].attributes.description
How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall?Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used as a basic source of information, problem-solving manual or training tool.The book is divided into nine main chapters reviewing issues relating to beverage ingredients, manufacturing, product quality, packaging, storage and distribution. A section on bottled waters is also included. Final chapters cover ways of handling consumer complaints, environmental and regulatory issues.Written by authors with extensive industrial experience, Soft drink and fruit juice processing problems solved is an essential reference and problem-solving manual for professionals and trainees in the beverage industry.Provides solutions to a wide variety of queries commonly encountered by industry professionalsReviews issues relating to beverage ingredients, manufacturing product quality packaging and storageThorough reference book written by authors with extensive industry experience

# data[].attributes.description
Improvements in materials technology have made a significant impact on sporting performance in recent years. Advanced materials and novel processing methods have enabled the development of new types of equipment with enhanced properties, as well as improving the overall design of sporting goods. The interdependence between material technology and design, and its impact on many of the most popular sports, is reviewed in this book.Materials in sports equipment presents the latest research, from a distinguished panel of international contributors, into the chemical structure and composition, microstructure and material processing of the various materials used in a wide range of sports. The relationship between performance and design is examined in detail for each sport covered.Part one concentrates on the general use of materials in sports. Here, the reader is given a broad insight into the overall influence of materials in sports, and the significance of material processing and design. Part two focuses on showing how individual sports have benefited from recent improvements in material technology. It also analyses the way in which improvements in our understanding of biomechanics and the engineering aspects of sports equipment performance have influenced materials and design. Sports whose equipment is considered in detail include: golf, tennis, cycling, mountaineering, skiing, cricket and paralympic sports. The overall aim of the book is to make the reader aware of the interaction between the type of material, its selection, processing and surface treatment, and show how this process underpins the performance of the final sporting product.It is essential reading for all materials scientists and researchers working in this rapidly developing field.A major handbook on materials in sportsPractical guide to material selection and processing for equipment used in many popular sportsShows how material characteristics affect design and performance

# data[].attributes.name
Instrumentation and Sensors for the Food Industry

# data[].attributes.description
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.

Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.Comprehensively revised and expanded edition of a standard work in its fieldAuthoritative and practical guide to the range of instrumentation and sensors availableWritten by a distinguished international panel of experts

# data[].attributes.description
Two very successful conferences - in Glasgow and Beaune - were held on duplex stainless steels during the first half of the '90s. This book takes keynote papers from each, and develops and expands them to bring the topics right up to date. There is new material to cover grades, specifications and standards, and the book is fully cross-references and indexed.

The first reference book to be published on the increasingly popular duplex stainless steels, it will be widely welcomed by metallurgists, design and materials engineers, oil and gas engineers and anyone involved in materials development and properties.The first reference book on this relatively new engineering materialBased on keynote papers from major international contributorsCovers grades, standards and specifications

# data[].attributes.description
A practical and authoritative book covering every aspect of the tin trade beginning with its origins and history including the traumatic events of 1985 and their aftermath, and going on to deal with the mining and production processes. Aspects of the trading process are covered including trading techniques and strategies in both physical and futures markets.

# data[].attributes.name
Flow-Induced Alignment in Composite Materials

# data[].attributes.description
The purpose of aligning short fibres in a fibre-reinforced material is to improve the mechanical properties of the resulting composite. Aligning the fibres, generally in a preferred direction, allows them to contribute as much as possible to reinforcing the material.Flow induced alignment in composite materials details, in a single volume, the science, processing, applications, characterisation and properties of composite materials reinforced with short fibres that have been orientated in a preferred direction by flows arising during processing. The topics discussed include fibre alignment and materials rheology; processes that can produce fibre alignment in polymeric, liquid crystal polymeric, and metallic composites; materials characterization and mechanical properties; and modelling of processes and materials properties.The technology of fibre-reinforced composites is continually evolving and this book provides timely and much needed information about this important class of engineering materials. The bookis an essential reference work for industry and an indispensable guide for the research worker, advanced student and materials scientist.

# data[].attributes.name
Property Futures and Securitisation - the Way Ahead

# data[].attributes.description
This book provides an analysis of the attempts in both US and UK to chase the 'Holy Grail' of liquid property; the buying and selling of small manageable chunks of property and creating a market like those for shares, gilts and derivatives. This is the first book to explore liquid property from an insiders point-of-view, with coverage of all the issues and problems. A practical insight is provided into the techniques which could be employed to create liquidity in the property market, and the benefits that would result from such a phenomenon. This book will be of interest to members of the institutional investment world, chartered surveyors, property professionals and the financial advisory community.

# data[].attributes.description
This book is intended to provide a middle road between the basic student text and the heavy practitioners manual. It covers all aspects of insolvency, including both corporate and private bankruptcy together with the alternative routes to the insolvency process. The book aims to give not only a view of the complex legal issues met with in the field of business, but also addresses the practical alternatives open to insolvent debtors and creditors. Includes a new addendum to take into account the effects of the recent Insolvency and Enterprise Acts.

# data[].attributes.description
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.

Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.

Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.Reviews research on the health benefits of phytochemicalsConsiders safety and quality issues in developing phytochemical productsWritten by a international team of experts

# data[].attributes.name
Safety and Quality Issues in Fish Processing

# data[].attributes.description
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.

Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.

As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products.Addresses how to provide fish products which are safe and also meet consumers increasingly demanding requirements for qualityExamines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxinsOutlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

# data[].attributes.name
Handbook of Mould, Tool and Die Repair Welding

# data[].attributes.description
This book covers an important and frequently overlooked area of welding - the repair of moulds, tools and dies. Because two rather different trades overlap in this process - welding and toolmaking, the materials and techniques involved have tended to be obscured. For many years, toolmakers and tool users have had to rely on the small number of specialist welders who do understand exactly what welding repair involves and have the skills to carry it out.Understanding the technical side of tool steels is frequently a problem for welders and understanding the practical side of welding can be a problem for machinists. This book has been written so that specialists from both sides can get to grips with the techniques and procedures involved.The Handbook of mould, tool and die repair welding is designed to save companies time and money by:Acting as a training aid so that repairs can be carried out in-houseReducing the need to send work out and the costs involvedReducing the production time lost when repairs are requiredProviding clear diagrams and a user-friendly style to make the techniques easily understoodIt is an essential resource for Tool Room Managers and Foremen as well as maintenance and repair welding specialists.Comprehensive tool metal welder's reference workWritten for the shop floor, by the shop floorPractical, easy to understand techniques designed to save time and money

# data[].attributes.description
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.

Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.

Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.Provides a review of the functional role of antioxidantsDiscusses how antioxidants can be effectively exploited by the food industry

# data[].attributes.author
J. Pokorný, N Yanishlieva, Michael Gordon

# data[].attributes.subtitle
From Safety and Quality to Environmental and Other Audits

# data[].attributes.description
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.

Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality.

Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control.

Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing.

Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.

# data[].attributes.description
Accidents are generally regarded as unexpected events that do not fall into any regular pattern. Such is not the case. Analysis of the historical records of accident mortality rates in general, and specifically in industry and transport, shows that they diminish with the passage of time in an ordered fashion, although we are not consciously aware of this fact.In his challenging book Fatal Accidents, the author, in order to explain this paradox, proposes a model of human behaviour in which the reduction in fatal accident rates results from a development of skill, such that the population becomes progressively more adept at avoiding mishaps. Such changes are subconsciously and collectively regulated by the population concerned  for example, by drivers in the case of road transport  and are made possible by advances in science and technology. A similar model is applicable to the reduction of general mortality rates, to economic growth and to population growth. The future cannot be predicted, but at present safety is improving at a satisfactory rate.Examines fatal accident trends in industry and transportProposes that fatal accident rates diminish over time as a result of skill developmentObserves the correlation between accidents and specific measures of human activity, such as national productivity

# data[].attributes.description
Enables the reader both to understand and to use, in a practical manner, laser welding. The author explains the principles of laser welding and provides examples of industrial applications, examines many aspects of laser welding and devotes a complete chapter to safety.

# data[].attributes.description
Health and safety issues now impose upon almost every part of business life. The system of enforcement is managed and implemented in the UK by The Health and Safety Executive (HSE)  but at times it can be difficult to know exactly which bits of this elaborate spiders web should be applied in a given instance, and which are most important. This Quick Guide puts the subject into context, providing a rational overview and a valid starting point to applying health and safety in the workplace, and offers a concise and readily accessible interpretation of what health and safety legislation means in practice.Puts health and safety in to contextProvides a rational overview and starting point to applying health and safety in the workplaceOffers a concise interpretation of health and safety legislation in practice