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Turn to this new second edition for an understanding of the latest advances in the chemical vapor deposition (CVD) process. CVD technology has recently grown at a rapid rate, and the number and scope of its applications and their impact on the market have increased considerably. The market is now estimated to be at least double that of a mere seven years ago when the first edition of this book was published. The second edition is an update with a considerably expanded and revised scope. Plasma CVD and metallo-organic CVD are two major factors in this rapid growth. Readers will find the latest data on both processes in this volume. Likewise, the book explains the growing importance of CVD in production of semiconductor and related applications.

The world’s population is expected to increase to over 8 billion by 2020. About 60% of the total population of the world lives in coastal areas and 65% of the cities with a population of over 2.5 million are located in coastal areas. Written by an international panel of experts in the fields of engineering and risk management, The Handbook of Coastal Disasters Mitigation presents a coherent overview of 10 years of coastal disaster risk management and engineering, during which some of the most relevant events of recent time have taken place, including the Indian Ocean tsunami, hurricanes Katrina and Sandy in the United States or the 2011 Japanese tsunami.

• International case studies offer practical lessons on how disaster resilience can be improved in the future
• Contains tools and techniques for analyzing and managing the risk of coastal disasters
• Provides engineering measures for mitigating coastal vulnerability to tsunamis, tropical cyclones, and hurricanes
• Includes crucial tactics for rehabilitation and reconstruction of the infrastructure

The Handbook of Cognitive Science provides an overview of recent developments in cognition research, relying upon non-classical approaches. Cognition is explained as the continuous interplay between brain, body, and environment, without relying on classical notions of computations and representation to explain cognition. The handbook serves as a valuable companion for readers interested in foundational aspects of cognitive science, and neuroscience and the philosophy of mind. The handbook begins with an introduction to embodied cognitive science, and then breaks up the chapters into separate sections on conceptual issues, formal approaches, embodiment in perception and action, embodiment from an artificial perspective, embodied meaning, and emotion and consciousness. Contributors to the book represent research overviews from around the globe including the US, UK, Spain, Germany, Switzerland, France, Sweden, and the Netherlands.

Adequate food supplies and a reasonable quality of life require energy - both in commercial and non-commercial forms. This handbook is intended as a reference for individuals who want a comprehensive overview of energy for agriculture, many of whom are located in remote areas with limited library resources. The purpose is to put energy for agriculture in perspective by presenting numerous national and regional examples of energy usage.

Since the early 1970s, world petroleum prices have fluctuated from US$3/barrel to more than US$40/barrel in 1981, and then back to one-third of the peak price today. Consequently, the rural sector depends heavily on non-commercial energy sources. Availability of such energy is highly site-specific. This handbook deals extensively with non-commercial energy - its sources, the technologies for converting energy to more useful gaseous and liquid forms, and its ultimate end-uses.

Photographs, tables, line drawings and graphs are used extensively. Over 600 references are listed along with agency names and addresses for obtaining further information.

Handbook of Flotation Reagents: Chemistry, Theory and Practice is a condensed form of the fundamental knowledge of chemical reagents commonly used in flotation and is addressed to the researchers and plant metallurgists who employ these reagents. This book consists of three distinct parts: part 1 provides detailed description of the chemistry used in mineral processing industry; part 2 describes theoretical aspects of the action of flotation reagents, while part 3 provides information on the use of reagents in over 100 operating plants treating Cu, Cu/Zn, Cu/Pb, Zn, Pb/Zn/Ag, Cu/Ni and Ni ores.

• Looks at the theoretical aspects of flotation reagents
• Examines the practical aspects of using chemical reagents in operating plants
• Provides guidelines for researchers and engineers involved in process design and development

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture.

• Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes
• Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection
• Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations.

A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures.
Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided.

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.

Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.

The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.

• Explores the processing and handling technologies in the production of food powders
• Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size
• Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.

With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

• An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry
• Chapters each focus on a particular protein ingredient or group of ingredients
• Innovative products and potential methods for improving nutrition and diet using proteins is also described