LITMIR.BIZ

Colorimetry, the science of quantitvely describing color, is essential for color reproduction technology. This is because it creates standards by which to measure color, using mathematical techniques and software to ensure fidelity across media, allow accurate color mixing, and to develop color optimization. This book is a comprehensive and thorough introduction to colorimetry, taking the reader from basic concepts through to a variety of industrial applications. Set out in clear, easy-to-follow terminology, Ohta and Robertson explain fundamental principles such as color specification, the CIE (International Commission on Illumination) system, and color vision and appearance models. They also cover the following topics: the optimization of color reproduction; uniform color spaces and color difference formulae, including the CIEDE 2000 formula; applications of metamerism, chromatic adaptation, color appearance and color rendering; mathematical formulae for calculating color mixing, maximising luminous efficacy, and designing illuminants with specific properties. Colorimetry: Fundamentals and Applications is an ideal reference for practising color engineers, color scientists and imaging professionals working on color systems. It is also a practical guide for senior undergraduate and graduate students who want to acquire knowledge in the field.

Подробнее

Wer mochte nicht wissen, was in unseren Lebensmitteln steckt und wie sie zu traditionellen oder neuen Produkten weiterverarbeitet werden? Viele Nahrungsmittel mussen, um genie?bar zu sein oder den sensorischen Anspruchen von Konsumenten zu entsprechen, erst einmal verarbeitet werden. Dieses Buch erklart sowohl die Rohwaren und deren Inhaltstoffe als auch die Prozesstechnik, die benotigt wird, um daraus qualitativ hochwertige Produkte herzustellen. Dabei werden auch die Aspekte gesunde Ernahrung und Novel Food berucksichtigt. Auf Basis des Kapitels «Lebensmitteltechnologie» in der Neuauflage des erfolgreichen Winnacker-Kuchler, Band 8 (Ernahrung, Gesundheit, Konsumguter), 2004 wurde dieses Buch durch Erweiterung um einen zweiten Teil, der produktubergreifenden Lebensmittelverfahrenstechnik, erstellt. Es setzt Grundkenntnisse in der Chemie und Verfahrenstechnik voraus und umfasst die Lebensmittelkunde und -verfahrenstechnik, wie sie als Vorlesung fur Ingenieure, Wirtschaftsingenieure und Lebensmittelchemiker als Haupt- oder Nebenfach angeboten wird.

Подробнее

The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Подробнее

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems. A concise, easy to use, quick reference book. Contains information needed to gain a working knowledge of HACCP. Written by people who have proven experience in the field, in both large and small business and on an international basis.

Подробнее

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods. Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.

Подробнее

Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic disease progressions. Nutraceutical is a term used to describe beneficial phytochemicals. The mechanisms of action of nutraceuticals may be one of several. Free radical scavenger and antioxidant nutraceuticals can nullify damage by any number of biochemical mechanisms, but some also exert benefit by enhancing immune function. A conservative economic analysis was done in 1993 of solely hospital care costs and the roles that three nutrient antioxidants could exert on cardiovascular disease, breast cancer and cataracts. The study considered the potential impact of only three antioxidants, vitamins C and E, and beta-carotene, and the possible annual savings in hospital care costs alone, which could exceed 8 billion dollars. Expert public health physicians believe that as much as 70% of disease is preventable. The chapters in this book were organized to reveal existing and emerging knowledge of nutraceuticals found in garlic, soy and licorice. Lead chapters discuss the epidemiological evidence, and following chapters discuss chemical or biochemical evidence at the cellular level, as well as the presentation of some clinical data. A major conclusion of the overall effort is that the science of nutraceuticals is very incomplete, but that findings to date have great promise.

Подробнее

The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest. Prebiotics: Development and Application is the first book to consolidate research in this emerging area of ‘functional food’ study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.

Подробнее

Tribology is emerging from the realm of steam engines and crank-case lubricants and becoming key to vital new technologies such as nanotechnology and MEMS. Wear is an integral part of tribology, and an effective understanding and appreciation of wear is essential in order to achieve the reliable and efficient operation of almost any machine or device. Knowledge in the field has increased considerably over recent years, and continues to expand: this book is intended to stimulate its readers to contribute towards the progress of this fascinating subject that relates to most of the known disciplines in physical science. Wear – Materials, Mechanisms and Practice provides the reader with a unique insight into our current understanding of wear, based on the contributions of numerous internationally acclaimed specialists in the field. Offers a comprehensive review of current knowledge in the field of wear. Discusses latest topics in wear mechanism classification. Includes coverage of a wide variety of materials such as metals, polymers, polymer composites, diamonds, and diamond-like films and ceramics. Discusses the chemo-mechanical linkages that control tribology, providing a more complete treatment of the subject than just the conventional mechanical treatments. Illustrated throughout with carefully compiled diagrams that provide a unique insight into the controlling mechanisms of tribology. The state of the art research on wear and the mechanisms of wear featured will be of interest to post-graduate students and lecturers in engineering, materials science and chemistry. The practical applications discussed will appeal to practitioners across virtually all sectors of engineering and industry including electronic, mechanical and electrical, quality and reliability and design.

Подробнее

Addressing product liability concerns and laws both in the U.S. and internationally, this book helps manufacturers and engineers develop and implement proactive processes that can reduce liability concerns and potential lawsuits. It discusses preventive measures in the engineering, development, and manufacturing of products and explains the procedures and processes manufacturers must have in place to reduce the likelihood of liability as well as to provide the best defense in case of a lawsuit. This is a premier resource for engineers, manufacturers, risk managers, and others concerned about product liability.

Подробнее

Trenchless technology is increasingly used for the installation of underground pipes and cables. Progress in machinery and control technology has extended the scope of cost-effective and environmentally friendly pipe jacking technology.

Подробнее