The Oily Grail

The Oily Grail
Author: Jack Albinson
Publisher: T. S. Denison
Total Pages: 101
Release: 1974-01-01
Genre: Indianapolis Speedway Race
ISBN: 9780513013223

A history of the Indianapolis Motor Speedway, its races, and the men who have sought their fortune there at the risk of their lives.

The Grail Tree

The Grail Tree
Author: Jonathan Gash
Publisher: C & R Crime
Total Pages: 150
Release: 2013-03-21
Genre: Fiction
ISBN: 1472105893

Lovejoy has heard of more nutters who have claimed to be in possession of the one, true Holy Grail than he has had hot dinners. He's not too impressed with the eccentric clergyman making the latest claim - especially when the good vicar turns out to be one of the finest forgers Lovejoy has ever met. But when the vicar and his lady companion end up dead it becomes clear that someone else is after the old man's artefact. To solve the mystery and protect a precious piece of history, Lovejoy puts his life on the line and acquires a surprising new partner...

Handbook of Fat Replacers

Handbook of Fat Replacers
Author: Sibel Roller
Publisher: CRC Press
Total Pages: 340
Release: 1996-06-20
Genre: Technology & Engineering
ISBN: 9781420048971

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Food Production and Industry

Food Production and Industry
Author: Ayman Amer Eissa
Publisher: BoD – Books on Demand
Total Pages: 198
Release: 2015-10-22
Genre: Science
ISBN: 953512191X

This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines.

Comprehensive Biotechnology

Comprehensive Biotechnology
Author:
Publisher: Newnes
Total Pages: 5304
Release: 2011-08-26
Genre: Science
ISBN: 0080885047

The second edition of Comprehensive Biotechnology, Six Volume Set continues the tradition of the first inclusive work on this dynamic field with up-to-date and essential entries on the principles and practice of biotechnology. The integration of the latest relevant science and industry practice with fundamental biotechnology concepts is presented with entries from internationally recognized world leaders in their given fields. With two volumes covering basic fundamentals, and four volumes of applications, from environmental biotechnology and safety to medical biotechnology and healthcare, this work serves the needs of newcomers as well as established experts combining the latest relevant science and industry practice in a manageable format. It is a multi-authored work, written by experts and vetted by a prestigious advisory board and group of volume editors who are biotechnology innovators and educators with international influence. All six volumes are published at the same time, not as a series; this is not a conventional encyclopedia but a symbiotic integration of brief articles on established topics and longer chapters on new emerging areas. Hyperlinks provide sources of extensive additional related information; material authored and edited by world-renown experts in all aspects of the broad multidisciplinary field of biotechnology Scope and nature of the work are vetted by a prestigious International Advisory Board including three Nobel laureates Each article carries a glossary and a professional summary of the authors indicating their appropriate credentials An extensive index for the entire publication gives a complete list of the many topics treated in the increasingly expanding field

Inventions & Innovations

Inventions & Innovations
Author: Virgilio L. Malang
Publisher: Goodwill Trading Co., Inc.
Total Pages: 334
Release: 1999
Genre: Inventions
ISBN: 9789718822012

Alternative Sweeteners, Fourth Edition

Alternative Sweeteners, Fourth Edition
Author: Lyn O'Brien-Nabors
Publisher: CRC Press
Total Pages: 591
Release: 2011-09-06
Genre: Technology & Engineering
ISBN: 1439846146

Sweeteners are forever in the news. Whether it’s information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new, recently evaluated, and numerous other alternatives to sucrose. This edition retains the successful format that made previous editions so popular. The discussion of each sweetener includes production, physical characteristics, utility and relative sweetness compared to sucrose, technical qualities, admixture potential, application, availability, shelf life, general cost and economics, metabolism, carcinogenicity and other toxicity evaluation data, cariogenicity evaluations, and regulatory status. Scientists and food technologists have been researching sweeteners and sweetness for more than 100 years. The number of approved sweeteners has increased substantially in the last three decades. Food product developers now have a number of sweeteners from which to choose in order to provide more product choices to meet the increasing demand for good-tasting products that have reduced calories. With contributions from experts who develop, make, and use the sweeteners, this book draws together the latest information into a convenient resource that can bring researchers closer to developing the ideal sweetener.

Handbook of Research on Manufacturing Process Modeling and Optimization Strategies

Handbook of Research on Manufacturing Process Modeling and Optimization Strategies
Author: Das, Raja
Publisher: IGI Global
Total Pages: 556
Release: 2017-03-10
Genre: Business & Economics
ISBN: 152252441X

Recent improvements in business process strategies have allowed more opportunities to attain greater developmental performances. This has led to higher success in day-to-day production and overall competitive advantage. The Handbook of Research on Manufacturing Process Modeling and Optimization Strategies is a pivotal reference source for the latest research on the various manufacturing methodologies and highlights the best optimization approaches to achieve boosted process performance. Featuring extensive coverage on relevant areas such as genetic algorithms, fuzzy set theory, and soft computing techniques, this publication is an ideal resource for researchers, practitioners, academicians, designers, manufacturing engineers, and institutions involved in design and manufacturing projects.

Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Total Pages: 565
Release: 2007-12-03
Genre: Technology & Engineering
ISBN: 0387699406

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Ingredient Interactions

Ingredient Interactions
Author: Anilkumar G. Gaonkar
Publisher: CRC Press
Total Pages: 574
Release: 2016-04-19
Genre: Technology & Engineering
ISBN: 1420028138

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge