Van Nostrand Reinhold Inc.,U.S. – förlag

This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.

The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

This book details the total marketing system for fresh fruit and vegetables in America - its environment, operations and future. Coverage includes the ultimate market, foreign and domestic supply sources, how market and supply are linked, market prices, trade practices, food safety, nutritional quality, cooperatives, advertising and promotion. Here, too, are actual marketing processes and the firms that implement them, including destination wholesaling, retailing, farmers' direct marketing to consumers, transportation, international trade and shipping point operations, and the foodservice industry.

This book provides a concise but comprehensive overview of fish science and technology written in a straightforward language. The book covers catching of fish, on-board handling and processing methods, fish freezing, canning, drying, salting, pickling, mince and surimi, chemical biology of fish, aquaculture, nutrition, marketing and policy issues. This book should be of interest to seafood processors, fish scientists, R & D personnel in the food processing industry, importers and exporters.

Vegetables contain several classes of pigments: the green chlorophylls; the yellow, orange, and red carotenoids; the red, blue, or violet anthocyanins; andthered-violet betalains. Thisbookcoversthechlorophyllsandthecarot- enoids, the two chief classes of vegetable pigments, and is the first major compilationofthis kind. Structure, physical and chemical properties, and analytical methods, in- cluding special methods adapted for certain vegetables, are discussed first, and are then followed by a discussion of physiological and biochemical as- pects, including location, biosynthesis, and biochemical changes during plant developmentand senescence. Both pigment classes have extremelyimportant biological functions. The chlorophylls are of paramount importance in photosynthesis. The carot- enoids, besides their photofunction, have a highly significant role in nutri- tion. Someofthem havevitaminA value and, possibly, a rolein the preven- tion of human cancer. The chlorophyll distribution table includes all ofthe currentlyavailable quantitativedataonvegetables.The discussion of carotenoid distribution describes the unique carot- enoids found invegetablesandincludesqualitativeandquantitativedistribu- tion tables for the most common vegetables. These tables summarize all of the publisheddata to date, but they are far from complete. However, appli- cationofrecentlyavailabletechniques should fill theenormousgaps, update old data, and permit an accurate assessment of the vitamin A value of the food. Suchcompletedatawould also make it possible to usecarotenoid dis- tributioninthetaxonomyofvegetables. The presentations of pigment distribution also consider the changes in pigmentcontentduring storageand processing. Thebookalsoincludesapresentationoffactors affectingpigmentsynthe- sis in vegetables (e.g., phytohormones) and environmental factors (e.g., light, temperature), as well as fertilizers and pesticides.

Technology has advanced to such a degree over the last decade that it has been almost impossible to find up-to-date coverage of antennas. Antenna Handbook, edited by two of the world's most distinguished antenna speciallists, presents the most advanced antenna theory and designs and demonstrates their application in a wide variety of technical fields. They offer a staggering amount of in-depth data and analysis on a wide range of topics, supported by formulas, curves, and results, as well as derivations.

The Regulated Chemicals DirectoryTM is meant to be a convenient source of information for everyone who needs to keep up-to-date regarding the regulations and recommendations that pertain to chemical substances. The RCD™ is designed to be the first reference book to consult when beginning compliance efforts. Every regulatory or advisory list used in the RCD™ is keyed to its source, to help readers who need more detailed information on regulations, recommendations, or guidelines readily locate source documents. Some organizations now center their compliance efforts on computerized information stored in cross-referenced databases. A unique feature of the RCD™ is the availability of an electronic version suitable for use on ffiM-compatible personal computers, download onto mainframes and CD-ROM players. Both the print and electronic versions are updated with the same timeliness. For more information on the electronic versions of the Regulated Chemicals DirectoryTM, contact ChemADVISOR®, Inc. directly (750 William Pitt Way, Pittsburgh, PA 15238, phone 1-800-466-3750). Many companies working on product development need information on what may be regulated in the future. The RCD™ provides selected information on pending regulations and in-progress testing lists, which can provide Ii starting place for tracking future regulatory considerations. Information for the RCvm is continually gathered and updated. Suggestions from readers for information that should be added to the RCvm or for other ways to improve the book are welcomed by Van Nostrand Reinhold. - Patricia L. Dsida, Pres. ChemADVISOR® , Inc. ix Part A. Chemical Lists and Indexes Section 1.

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun­ damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate­ rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac­ ture.

The rapid development of electronics and its engineering applications ensures that new topics are always competing for a place in university and polytechnic courses. But it is often difficult for lecturers to find suitable books for recom­ mendation to students, particularly when a topic is covered by a short lecture module, or as an 'option'. Macmillan New Electronics offers introductions to advanced topics. The level is generally that of second and subsequent years of undergraduate courses in electronic and electrical engineering, computer science and physics. Some of the authors will paint with a broad brush; others will concentrate on a narrower topic, and cover it in greater detail. But in all cases the titles in the Series will provide a sound basis for further reading of the specialist literature, and an up-to-date appreciation of practical applications and likely trends. The level, scope and approach of the Series should also appeal to practising engineers and scientists encountering an area of electronics for the first time, or needing a rapid and authoritative update. vii Preface The basic principles of radar do not change, but the design and technology of practical radar systems have developed rapidly in recent years. Advances in digital electronics and computing are having a major impact, especially in radar signal processing and display. I hope that this book will prove a useful intro­ duction to such developments, as well as to the underlying principles of radar detection.

Materials Science has now become established as a discipline in its own right as well as being of increasing importance in the fields of Physics, Chemistry and Engineering. To the student meeting this subject for the first time the combination of disciplines which it embraces represents a formidable challenge. He will require to understand the lan­ guage of the physicist and chemist as well as appreciate the practical uses and limita­ tions of solid materials. This book has been written as an introduction to the Physical Properties of Materials with these thoughts in mind. The mathematical content has been limited deliberately and emphasis is placed on providing a sound basis using simplified models. Once these are understood we feel that a mathematical approach is more readily assimilated and for this purpose supplementary reading is suggested. While the authors are deeply aware of the pitfalls in attempting such a treatment this is meant to be an essentially simple book to point the many avenues to be explored. We anticipate that the book will appeal to first and second year degree students in a variety of disciplines and may not prove too difficult for those studying appropriate Higher National Certificate and Diploma courses. Electrical engineers working in the field of materials applications may well find it useful as a guide to modern thinking about materials and their properties. The book begins with an introduction to some basic ideas of modern physics.

To classify a book as 'experimental' rather than 'theoretical' or as 'pure' rather than 'applied' is liable to imply umeal distinctions. Nevertheless, some Classification is necessary to teIl the potential reader whether the book is for him. In this spirit, this book may be said to treat fluid dynamies as a branch of physics, rather than as a branch of applied mathematics or of engineering. I have often heard expressions of the need for such a book, and certainly I have feIt it in my own teaching. I have written it primariIy for students of physics and of physics-based applied science, aIthough I hope others may find it useful. The book differs from existing 'fundamental' books in placing much greater emphasis on what we know through laboratory experiments and their physical interpretation and less on the mathe­ matieal formalism. It differs from existing 'applied' books in that the choice of topics has been made for the insight they give into the behaviour of fluids in motion rather than for their practical importance. There are differences also from many existing books on fluid dynamics in the branches treated, reflecting to some extent shifts of interest in reeent years. In particular, geophysical and astrophysical applications have prompted important fundamental developments in topics such as conveetion, stratified flow, and the dynamics of rotating fluids. These developments have hitherto been reflected in the contents of textbooks only to a limited extent.

After the death of Dr. Littlefield it was decided that I should undertake the revision ofthe whole of Atomic and Nuclear Physics: an Introduction for the third edition, and it was soon apparent that major changes were necessary. I am confident that these changes would have had Dr. Littlefield's approval. The prime consideration for the present edition has been to modernize at a minimum cost. As much as possible of the second edition has therefore been retained, but where changes have been made they have been fairly drastic. Thus the chapters on fine structure, wave mechanics, the vector model of the atom, Pauli's principle and the Zeeman effect have been completely restructured. The chapters on nuclear models, cosmic rays, fusion systems and fundamental particles have been brought up to date while a new chapter on charm and the latest ideas on quarks has been included. It is hoped that the presentation of the last named will give readers a feeling that physics research can be full of adventure and surprises.

The engineering designer is always limited by the properties of available materials. Some properties are critically affected by variations in com­ position, in state or in testing conditions, while others are much less so. The engineer must know this if he is to make intelligent use of the data on properties of materials that he finds in handbooks and tables, and if he is to exploit successfully new materials as they become available. He can only be aware of these limitations if he understands how pro­ perties depend on structure at the atomic, molecular, microscopic and macroscopic levels. Inculcating this awareness is one of the chief aims of the book, which is based on a successful course designed to give university engineering students the necessary basic knowledge of these various levels. The material is equivalent to a course of about eighty to a hundred lectures. In the first part of the book the topics covered are mainly fundamental physics. The structure of the atom, considered in non-wave-mechanical terms, leads to the nature of interatomic forces and aggregations of atoms in the three forms-gases, liquids and solids. Sufficient crystallography is discussed to facilitate an understanding of the mechanical behaviour of the crystals. The band theory of solids is not included, but the basic concepts which form a preliminary to the theory-energy levels of electrons in an atom, Pauli's exclusion principle, and so on-are dealt with.

This book is primarily concerned with the space planning of restaurants and, since their basic elements are much the same throughout the civilised world, is directed at an international readership. Although concentrating on the average restaurants, we also look at the wider commercial range-banquet ~ooms, cafeterias, fast food establishments, drug stores, sandwich bars and cafes-as well as private dining rooms, outdoor and in-transit situations. Where a particular environment is not specifically singled out, its elements can be deduced by comparison to similar spaces. At a detailed planning level, the design of dining spaces is not a well investigated and documented field. The present work attempts to fill this gap and address the designer's need for hard facts, dimensions, and sound spatial guidelines. The author of this book firmly believes that given rigorous scrutiny of all relevant data almost any design problem can be solved; and that the process of arriving at a solution (or recommendation) can and should be explicable in unequivocal terms.

Oceanic basalts are the most abundant rock type found at the earth's surface, and as such they have been the subject of considerable research, particularly since the concept of sea-floor spreading became widely accepted. This book provides a review of these rocks, first dicussing how we sample the ocean floor and what we know about the structure of the oceanic crust, followed by an overview of the various regional settings (Pacific crust, Atlantic crust, marginal basins, seamounts and islands) and finally examines the main processes (and their interactions) which prevail during the generation and emplacement of oceanic basalt magmas. This is a volume for geologists, geochemists and geophysicists and a source of reference for advanced undergraduate students and postgraduates in these disciplines.

This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.

This book is intended primarily to serve the needs of the undergraduate civil engineering student and aims at the clear explanation, in adequate depth, of the fundamental principles of soil mechanics. The understanding of these principles is considered to be an essential foundation upon which future practical experience in soils engineering can be built. The choice of material involves an element of personal opinion but the contents of this book should cover the requirements of most undergraduate courses to honours level. It is assumed that the student has no prior knowledge of the subject but has a good understanding of basic mechanics. The book includes a comprehensive range of worked examples and problems set for solution by the student to consolidate understanding of the fundamental principles and illustrate their application in simple practical situations. The International System of Units is used throughout the book. A list of references is included at the end of each chapter as an aid to the more advanced study of any particular topic. It is intended also that the book will serve as a useful source of reference for the practising engineer. In the third edition no changes have been made to the aims of the book. Except for the order of two chapters being interchanged and for minor changes in the order of material in the chapter on consolidation theory, the basic structure of the book is unaltered.