S. Linda Young Скачать все книги 2 Количество книг

In recent years, nanocomposites have captured and held the attention and imagination of scientists and engineers alike. Based on the simple premise that by using a wide range of building blocks with dimensions in the nanosize region, it is possible to design and create new materials with unprecedented flexibility and improvements in their physical properties. This book contains the essence of this emerging technology, the underlying science and motivation behind the design of these structures and the future, particularly from the perspective of applications. It is intended to be a reference handbook for future scientists and hence carries the basic science and the fundamental engineering principles that lead to the fabrication and property evaluation of nanocomposite materials in different areas of materials science and technology.

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.