Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.

This textbook introduces the physical chemistry essential to unde...

Over a century ago, psychologists who were fascinated with religion began to study and write about it. People with a background in psychology often lack a solid understanding of the religious traditions they wish to study, and theologians may not be up to date on the latest developments in psychology.

Written for those who want to develop their knowledge of requirements engineering process, whether practitioners or students.Using the latest research and driven by practical experience from industry, Requirements Engineering gives useful hints to practitioners on how to write and structure requirements. It explains the importance of Systems Engineering and the creation of effective solutions to problems. It describes the underlying representations used in system modeling and introduces the U...

The current, second edition of this book reflects the 15 years of practical experience with the Six Sigma+Lean toolbox. It is a comprehensive collection of all the tools necessary for project work and running workshops when improving processes. All tools have been illustrated in a clear and comprehensible structure with examples and tips for applying the tools included.

The chronology corresponds to the procedure of an improvement project comprising the steps D(efine), M(easure), A(nalyze), I...

Awarded the Literature Prize of the VCIThis comprehensive textbook describes the synthesis, characterization and technical and engineering applications of polymers. Polymers are unique molecules and have properties different from any other class of materials. We encounter them in everyday life, not only in the form of the well-known, large-volume plastics such as PE or PP or the many other special polymers, some of which are very specifically modified but also in nature as polymeric biomolecu...

This book offers a practical guide for policy advisors and their managers, grounded in the author's extensive experience as a senior policy practitioner in New Zealand's Westminster-style system of government. A key message is that effective policy advising is less about cycles, stages and steps, and more about relationships, integrity and communication. Policy making is incremental social problem solving.

Policy advising is mostly learned on the job, like an apprenticeship. It starts with ca...

The 8 recurring volumes of the "Essentials in Ophthalmology" series cover the most recent developments in one of eight subspecialties in Ophthalmology. With four volumes published per year, each subspecialty is newly visited every 24 months, with a distinct focus on recent developments. By bridging the gap between original research and medical textbooks, the transfer of this developing knowledge into daily practice is greatly enhanced.

The Third Edition of this classic text presents the basic concepts of PET imaging technology. Topics include basic physics of PET imaging; detectors, scanners and data collection; storage, display, and PACS; PET radionuclides and radiopharmaceuticals; reimbursement for PET procedures; and performance of PET studies. This revised edition is thoroughly updated and includes information on new PET scanning detectors and PET/MRI scanners; PET/MRI data acquisition; software packages; recently devel...

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics - and focuses on the needs of practitioners without omitting important basic principles.

It will be indispensable for future students of food technology and foo...