Author: Robert B. Gordon
Publisher: Oxford University Press
ISBN: 0195354826
Category : Social Science
Languages : en
Pages : 457
Book Description
While historians have given ample attention to stories of entrepreneurship, invention, and labor conflict, they have told us little about actual work-places and how people worked. Workers seldom wrote about their daily employment. However, they did leave behind their tools, products, shops, and factories as well as the surrounding industrial landscapes and communities. In this book, Gordon and Malone look at the industrialization of North America from the perspective of the industrial archaeologist. Using material evidence from such varied sites as Indian steatite quarries, automobile plants, and coal mines, they examine manufacturing technology, transportation systems, and the effects of industrialization on the land. Their research greatly expands our understanding of industry and focuses attention on the contributions of anonymous artisans whose skills shaped our industrial heritage.
The Texture of Industry
Author: Robert B. Gordon
Publisher: Oxford University Press
ISBN: 0195354826
Category : Social Science
Languages : en
Pages : 457
Book Description
While historians have given ample attention to stories of entrepreneurship, invention, and labor conflict, they have told us little about actual work-places and how people worked. Workers seldom wrote about their daily employment. However, they did leave behind their tools, products, shops, and factories as well as the surrounding industrial landscapes and communities. In this book, Gordon and Malone look at the industrialization of North America from the perspective of the industrial archaeologist. Using material evidence from such varied sites as Indian steatite quarries, automobile plants, and coal mines, they examine manufacturing technology, transportation systems, and the effects of industrialization on the land. Their research greatly expands our understanding of industry and focuses attention on the contributions of anonymous artisans whose skills shaped our industrial heritage.
Publisher: Oxford University Press
ISBN: 0195354826
Category : Social Science
Languages : en
Pages : 457
Book Description
While historians have given ample attention to stories of entrepreneurship, invention, and labor conflict, they have told us little about actual work-places and how people worked. Workers seldom wrote about their daily employment. However, they did leave behind their tools, products, shops, and factories as well as the surrounding industrial landscapes and communities. In this book, Gordon and Malone look at the industrialization of North America from the perspective of the industrial archaeologist. Using material evidence from such varied sites as Indian steatite quarries, automobile plants, and coal mines, they examine manufacturing technology, transportation systems, and the effects of industrialization on the land. Their research greatly expands our understanding of industry and focuses attention on the contributions of anonymous artisans whose skills shaped our industrial heritage.
The Texture of Industry
Author: Robert Boyd Gordon
Publisher: New York : Oxford University Press
ISBN: 0195111419
Category : Electronic book
Languages : en
Pages : 457
Book Description
While historians have given ample attention to stories of entrepreneurship, invention, and labor conflict, they have told us little about actual work-places and how people worked. Workers seldom wrote about their daily employment. However, they did leave behind their tools, products, shops, and factories as well as the surrounding industrial landscapes and communities. In this book, Gordon and Malone look at the industrialization of North America from the perspective of the industrial archaeologist. Using material evidence from such varied sites as Indian steatite quarries, automobile plants, and coal mines, they examine manufacturing technology, transportation systems, and the effects of industrialization on the land. Their research greatly expands our understanding of industry and focuses attention on the contributions of anonymous artisans whose skills shaped our industrial heritage.
Publisher: New York : Oxford University Press
ISBN: 0195111419
Category : Electronic book
Languages : en
Pages : 457
Book Description
While historians have given ample attention to stories of entrepreneurship, invention, and labor conflict, they have told us little about actual work-places and how people worked. Workers seldom wrote about their daily employment. However, they did leave behind their tools, products, shops, and factories as well as the surrounding industrial landscapes and communities. In this book, Gordon and Malone look at the industrialization of North America from the perspective of the industrial archaeologist. Using material evidence from such varied sites as Indian steatite quarries, automobile plants, and coal mines, they examine manufacturing technology, transportation systems, and the effects of industrialization on the land. Their research greatly expands our understanding of industry and focuses attention on the contributions of anonymous artisans whose skills shaped our industrial heritage.
The Surface Texture Answer Book
Author: Carl Musolff
Publisher:
ISBN: 9781736846803
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9781736846803
Category :
Languages : en
Pages :
Book Description
Texture in Food
Author: B. M. McKenna
Publisher: Woodhead Publishing
ISBN: 9781855737242
Category : Business & Economics
Languages : en
Pages : 564
Book Description
Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Book jacket.
Publisher: Woodhead Publishing
ISBN: 9781855737242
Category : Business & Economics
Languages : en
Pages : 564
Book Description
Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Book jacket.
Food Texture and Viscosity: Concept and Measurement
Author: Malcolm C. Bourne
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Allergen Management in the Food Industry
Author: Joyce I. Boye
Publisher: John Wiley & Sons
ISBN: 0470227354
Category : Technology & Engineering
Languages : en
Pages : 628
Book Description
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Publisher: John Wiley & Sons
ISBN: 0470227354
Category : Technology & Engineering
Languages : en
Pages : 628
Book Description
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Modifying Food Texture
Author: Jianshe Chen
Publisher: Woodhead Publishing
ISBN: 1782423524
Category : Technology & Engineering
Languages : en
Pages : 304
Book Description
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. - Explores texture as an important aspect of consumer food acceptance and preference - Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients - Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Publisher: Woodhead Publishing
ISBN: 1782423524
Category : Technology & Engineering
Languages : en
Pages : 304
Book Description
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. - Explores texture as an important aspect of consumer food acceptance and preference - Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients - Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Journal of the Society of Chemical Industry
Texture in Food
Author: B M McKenna
Publisher: Elsevier
ISBN: 1855737086
Category : Technology & Engineering
Languages : en
Pages : 442
Book Description
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. - Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality - Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement - Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Publisher: Elsevier
ISBN: 1855737086
Category : Technology & Engineering
Languages : en
Pages : 442
Book Description
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. - Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality - Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement - Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Introduction to Texture Analysis
Author: Olaf Engler
Publisher: CRC Press
ISBN: 1420063669
Category : Science
Languages : en
Pages : 490
Book Description
The first edition of Introduction to Texture Analysis: Macrotexture, Microtexture, and Orientation Mapping broke new ground by collating seventy years worth of research in a convenient single-source format. Reflecting emerging methods and the evolution of the field, the second edition continues to provide comprehensive coverage of the concepts, pra
Publisher: CRC Press
ISBN: 1420063669
Category : Science
Languages : en
Pages : 490
Book Description
The first edition of Introduction to Texture Analysis: Macrotexture, Microtexture, and Orientation Mapping broke new ground by collating seventy years worth of research in a convenient single-source format. Reflecting emerging methods and the evolution of the field, the second edition continues to provide comprehensive coverage of the concepts, pra