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Given its importance to consumer safety, fire resistant textiles are one of the fastest growing sectors in industrial textiles. Handbook of fire resistant textiles provides a comprehensive review of the considerable advances that have occurred in the field of fire resistant textiles in recent years. It draws together scientific and technical expertise from around the world to produce an important source of current knowledge on fire resistant textiles and their use for protection in hostile environments.

Part one provides an overview of fire resistant textiles. Chapters discuss burning and combustion mechanisms of textile fibers, chemical modification of natural and synthetic fibers to improve flame retardancy, multi-component flame resistant coating techniques for textiles, care and maintenance of fire resistant textiles, along with the safety, health and environmental aspects of flame retardants. Part two covers different types of fire resistant fibers and fabrics, including flame retardant cotton, wool, ceramic fibers and blends, composites and nonwovens. Part three reviews standards, regulations, and characterization of fire resistant textiles. Part four includes case studies of major applications of fire resistant textiles.

The Handbook of fire resistant textiles is an invaluable resource for a broad spectrum of professionals in the textiles and apparel industries, including textile and garment manufacturers, engineers, researchers, designers, developers and buyers.

• Provides a comprehensive review of the considerable advances that have occurred in the field of fire resistant textiles in recent years
• Discusses burning and combustion mechanisms of textile fibers and chemical modification of natural and synthetic fibers to improve flame retardancy
• Covers different types of fire resistant fibers and fabrics, including flame retardant cotton, wool, ceramic fibers and blends, composites and nonwovens

Organic flexible electronics represent a highly promising technology that will provide increased functionality and the potential to meet future challenges of scalability, flexibility, low power consumption, light weight, and reduced cost. They will find new applications because they can be used with curved surfaces and incorporated in to a number of products that could not support traditional electronics. The book covers device physics, processing and manufacturing technologies, circuits and packaging, metrology and diagnostic tools, architectures, and systems engineering. Part one covers the production, properties and characterisation of flexible organic materials and part two looks at applications for flexible organic devices.

• Reviews the properties and production of various flexible organic materials.
• Describes the integration technologies of flexible organic electronics and their manufacturing methods.
• Looks at the application of flexible organic materials in smart integrated systems and circuits, chemical sensors, microfluidic devices, organic non-volatile memory devices, and printed batteries and other power storage devices.

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. Consisting of three distinct parts:
1) provides detailed description of the chemistry used in mineral processing industry;
2) describes theoretical aspects of the action of flotation reagents
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

Handbook of Flotation Reagents: Chemistry, Theory and Practice: Flotation of Gold, PGM and Oxide Minerals, Volume 2 focuses on the theory, practice, and chemistry of flotation of gold, platinum group minerals (PGMs), and the major oxide minerals, along with rare earths. It examines separation methods whose effectiveness is limited when using conventional treatment processes and considers commercial plant practices for most oxide minerals, such as pyrochlore-containing ores, copper cobalt ores, zinc ores, tin ores, and tantalum/niobium ores. It discusses the geology and mineralogy of gold, PGMs, and oxide minerals, as well as reagent and flotation practices in beneficiation.
The book also looks at the factors affecting the floatability of gold minerals and describes PGM-dominated deposits such as Morensky-type deposits, hydrothermal deposits, and placer deposits. In addition, case studies of flotation and beneficiation in countries such as Canada, Africa, Russia, Chile, and Saudi Arabia are presented.
This book will be useful to researchers, university students, and professors, as well as mineral processors faced with the problem of beneficiation of difficult-to-treat 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

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