Woodhead Publishing imprint: 1344 books

Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world....

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality...

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used...

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food...

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in...

Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the wine industry to achieve certain goals, including the...

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption...

During the last decade the engineering applications for nickel and chromium coatings have gained in importance. In this third edition the chapter dealing with engineering applications has been updated and expanded to include more information on electroforming and composite coatings, and engineering...

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification...

Hole-Making and Drilling Technology for Composites: Advantages, Limitations and Potential presents the latest information on hole-making, one of the most commonly used processes in the machining of composites. The book provides practical guidance on hole-making and drilling technology and its application...

High performance textiles represent one of the most dynamic sectors of the international textile and clothing industry. With contributions from leading experts in the field, this book provides an important overview of key developments in the field. Chapters cover the use of high performance textiles...

Cold weather can be a potential hazard to human health, adversely affecting physiological functions, work performance and wellbeing. Designing suitable apparel for cold environments is therefore a complex task. Textiles for cold weather apparel reviews the principles, materials and requirements of...

The field of fibre rope technology has witnessed incredible change and technological advance over the last few decades. At the forefront of this change has been the development of synthetic fibres and modern types of rope construction. This handbook updates the history and structural mechanics of...

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand...