Peter Hull – författare

William Richard Morris, later Lord Nuffield, rose from humble beginnings to become one of Britain's leading industrialists and philanthropists, and it is to his career that Oxford's industrial standing can largely be attributed. Having established his own cycle business nine months after leaving school at fourteen, he quickly developed plans for a small, high quality car that could be mass-produced – and so the first Morris Oxford appeared in 1913. The boom of the 1920s made Morris a millionaire and peer, and it was not long before he had embarked upon a program of philanthropy that would see him give away over £30,000,000, much of it to hospitals and other medical causes. He also financed the establishment of Nuffield College, Oxford, which bears his title. His name ceased to appear on motorcars in 1983, when Morris Motors became part of British Leyland, but the MG (Morris Garages) badge has survived as a fitting memorial.

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.