P. J. Lillford – författare
Visar alla böcker från författaren P. J. Lillford. Handla med fri frakt och snabb leverans.
3 produkter
3 produkter
Del 44 - Society for Experimental Biology Seminar Series
Feeding and the Texture of Food
Häftad, Engelska, 2008
539 kr
Skickas inom 7-10 vardagar
A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.
Del 44 - Society for Experimental Biology Seminar Series
Feeding and the Texture of Food
Inbunden, Engelska, 1991
1 512 kr
Skickas inom 7-10 vardagar
A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.
Del 5 - Royal Society-unilever Indo-uk Forum In Materials Science And Engineering
Supramolecular And Colloidal Structures In Biomaterials And Biosubstrates
Inbunden, Engelska, 2000
3 111 kr
Tillfälligt slut
Of central importance in personal care, food, pharmaceutics, and biotechnology, biomaterials and biosubstrates formed the subject of the fifth meeting of the Royal Society-Unilever INDO-UK Forum in Materials Science and Engineering. The programme for this meeting dwelt on two principal foci: (i) new advances in the measurement of the supramolecular and colloidal structures, and (ii) the relationship of these structures to the functional properties of the materials.This volume is a compilation of selected papers presented at the meeting by world-renowned scientists who included, among others, Prof E D T Atkins (Bristol, UK), Prof N Chandrakumar (Chennai, India), Dr A M Hermansson (Goteborg, Sweden), Dr V J Morris (Norwich, UK), Prof P Walstra (Wageningen, The Netherlands), Dr V Prakash (Mysore, India), Prof S B Ross-Murphy (King's College, London, UK), Prof G E Rogers (Adelaide, Australia), Dr T Kealey (Cambridge, UK) and Prof N Appaji Rao (Bangalore, India).