Catálogo de publicaciones

Classical plasticity is a well established domain of mechanics and engineering, providing the basis for many engineering structural design, manufacturing processes and natural phenomena. New important characteristics are emerging in the interdisciplinary approach of micro-, meso- and macro-mechanics, and through analysis, experiments and computation.
The interaction of mechanics and materials scientists is introducing tremendous changes in the two disciplines, so that the possibility of materials being processed on the microscale to achieve the desired macroscopic properties is rapidly approaching.
A comprehensive overview on the latest developments in both macroplasticity and microplasticity theories, their interactions and applications in various engineering disciplines such as solid mechanics, structural analysis and geo-mechanics, materials science and technology, and metal forming and machining, is given in this volume. Case studies written by international experts focus on aspects such as the applications of plasticity in interdisciplinary and non-conventional areas. The 150 papers provide a current and useful reference source on the latest advances for both research workers and engineers in the various fields of plasticity.

AEPA '96 provides a forum for discussion on the state-of-art developments in plasticity. An
emphasis is placed on the close interaction of the theories from macroplasticity,
mesoplasticity and microplasticity together with their applications in various engineering
disciplines such as solid mechanics, metal forming, structural analysis, geo-mechanics and
micromechanics. These proceedings include over 140 papers from the conference including
case studies showing applications of plasticity in inter-disciplinary or nonconventional areas.

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Advances in Filament Yarn Spinning of Textiles and Polymers reviews the different types of spinning techniques for synthetic polymer-based fibers, and issues such as their effect on fiber properties, including melt, dry, wet, and gel spinning.

Synthetic polymer-based fibers are used in a great variety of consumer and industrial textile applications ranging from clothing to home furnishings to surgical procedures. This book explores how a wide array of spinning techniques can be applied in the textile industry. Part one considers the fundamental structure and properties of fibers that determine their behavior during spinning. The book then discusses developments in technologies for manufacturing synthetic polymer films to produce different fibers with specialized properties. Part two focuses on spinning techniques, including the benefits and limitations of melt spinning and the use of gel spinning to produce high-strength and high-elastic fibers. These chapters focus specifically on developments in bi-component, bi-constituent, and electro-spinning, in particular the fabrication of nanocomposite fibers. The final chapters review integrated composite spinning of yarns and the principles of wet and dry spinning.

This collection is an important reference for a wide range of industrial textile technologists, including spinners, fabric and garment manufacturers, and students of textile technology. It is also of great interest for polymer scientists.

• Reviews the different spinning techniques and issues such as their effect on fiber properties, including melt, dry, wet, and gel spinning
• Considers the fundamental structure and properties of fibers that determine their behavior during spinning
• Reviews integrated composite spinning of yarns and the principles of wet and dry spinning

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement.

• Brings together contributions from industry, trade bodies, government and academia.
• Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market.
• Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety.

The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout.

The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world.

The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food.

• Provides a wide ranging overview of all recent advances in food traceability techniques and technologies
• Presents case studies covering when food traceability techniques have been applied to a range of food stuffs
• Covers the legal aspects of food traceability in the EU, the USA, and around the world

Fracture is a major cause of failure in metallic and non-metallic materials and structures. An understanding of the micro- and macro- mechanisms of fracture enables materials scientists to develop materials with high fracture resistance, which in turn helps engineers and designers to ensure the soundness and integrity of structures made from these materials.

The International Congress on Fracture is held every four years and is an occasion to take stock of the major achievements in the broad field of fracture, to honour those who have made lasting contributions to this field, and to reflect on the future directions.

ICF9 is published in six volumes covering the areas of:-
- Failure Analysis, Remaining Life Assessment, Life Extension and Repair
- Failure of Multiphase and Non-Metallic Materials
- Fatigue of Metallic and Non-Metallic Materials and Structures
- Theoretical and Computational Fracture Mechanics and New Directions
- Testing and Characterization Methods, and Interfacial Fracture Mechanics
- High Strain Rate Fracture and Impact Mechanics.