Biobased Lubricants and Greases. Technology and Products

This book provides the basic models and methods for the profitable use and marketing of advanced technology. It provides a guide to developing and administering marketing plans, conducting market research, searching for and managing partners, tapping capital for innovation, scoping adequate pricing methods, managing intellectual property rights, and selling and distributing products and services. It also shows how to develop formatted business plans for investors. This title is uniquely focused on the critical technology/market interface, and provides an executive introduction to marketing these products and services.

We live in a world where social interaction is increasingly mediated by technological devices. In this book, Ian Hutchby explores the impact these technologies have on our attempts to communicate. Focusing on four examples – telephones, computerized expert systems at work, speech-based systems dealing with enquiries from the public, and multi-user spaces on the Internet – Hutchby asks: are we increasingly technologized conversationalists, or is technology increasingly conversationalized? Conversation and Technology draws on recent theory and empirical research in conversation analysis, ethnomethodology and the social construction of technology. In novel contributions to each of these areas, Hutchby argues that the ways in which we interact can be profoundly shaped by technological media, while at the same time we ourselves are shapers of both the cultural and interactional properties of these technologies. The book begins by examining a variety of theoretical perspectives on this issue. Hutchby offers a critical appraisal of recent sociological thinking, which has tended to over-estimate society's influence on technological development. Instead he calls for a new appreciation of the relationship between human communication and technology. Using a range of case studies to illustrate his argument, Hutchby explores the multiplicity of ways in which technology affects our ordinary conversational practices. Readers in areas as diverse as sociology, communication studies, psychology, computer science and management studies will find much of interest in this account of the human and communicative properties of various forms of modern communication technology.

In this book Rajneesh Narula examines the interdependence of globalization and technological innovation at two levels: first, between locations, by examining the role of cross-border initiatives in the innovation process; second, between corporate entities, by studying the dynamics of inter-firm R&D collaboration. Examines the international aspect of the interdependence of globalization and technology. Explores the role of cross-border interdependence in the innovation process, as well as interdependence between firms. Reveals an interesting paradox: locations and firms are increasingly interdependent through supranational organisations and the flow of investments, technologies, ideas, and people; but knowledge creation suffers from ‘inertia’ and remains concentrated in a few locations. Draws on a wide variety of data at the firm and national level in the sphere of R&D and technological innovation. Spells out important lessons for both policy makers and managers on industrial policy as well as the organisation of research and development by firms.

There has been an explosive growth in the number of corporates, investors and financial institutions turning to structured products to achieve cost savings, risk controls and yield enhancements. However, the exact nature, risks and applications of these products and solutions can be complex, and problems arise if the fundamental building blocks and principles are not fully understood. This book explains the most popular products and strategies with a focus on everything beyond vanilla options, dealing with these products in a literate yet accessible manner, giving practical applications and case studies. A special emphasis on how the client uses the products, with interviews and descriptions of real-life deals means that it will be possible to see how the products are applied in day-to-day situations – the theory is translated into practice. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Covers chemistry, physics, engineering, and therapeutic aspects of packaging—universal to pharmaceutical, medical, and food applications  This book covers the chemistry, physics, materials science, engineering, and therapeutic aspects of many different types of packaging materials, emphasizing throughout the applicability of various aspects of packaging science and technology. It also provides a simultaneous discussion of interrelated fields, and addresses the universal issues within these fields’ application areas. Intended as a technical reference and as a study aid, it is relevant to anyone who studies or uses packaging or packaging materials.  Packaging Technology and Engineering: Pharmaceutical, Medical and Food Applications begins with an overview of the history of the topic. It then offers chapters on the methods of obtaining raw materials, the chemistry of polymeric and non-polymeric packaging materials, physico-chemical quality parameters, and the manufacturing of packaging. Other topics look at: additives, use, suppliers, safety and environmental concerns, regulation, anti-fraud activities, new trends, and the future of packaging technology. The book also features numerous problems and worked solutions to aid student comprehension. Covers packaging and packaging materials, their properties and technologies Addresses the chemical engineering, physics, and chemistry of packaging materials, and the individual requirements for food, pharmaceutical, and medical device packaging Includes current issues such as environmental concerns and sustainability, recycling and after-use, anti-counterfeiting technology, and packaging regulations and guidelines Packaging Technology and Engineering: Pharmaceutical, Medical and Food Applications will appeal to all packaging technologists, scientists, and engineers in industry, and in regulatory agencies. It is also an excellent book for advanced students studying packaging courses, within pharmacy, pharmaceutical sciences, chemical sciences, biomedical sciences, medical sciences, engineering, product design and technology, and food science/technology.

Objective guidance on kitchen and bath fitting choice to suit any client and any space Kitchen and Bath Products and Materials describes the typical materials, equipment, and surfaces used in all facets of residential kitchen and bath design. Part of the National Kitchen and Bath Association's Professional Resource Library, this comprehensive reference is fully updated and expanded to include new technologies, materials, and finishes, with considerations of sustainability throughout. Full color illustrations and a revised design help visual learners better absorb the information, and the companion website provides an image bank and instructor's guide for classroom use. Each chapter includes a summary and review questions, allowing readers to test their grasp of the material at every step. Kitchen and bath design is the most popular and lucrative area within residential interior design. As such, the enormous amount of options available for surfaces, fixtures, and materials is far too vast to be navigated by taste and aesthetics alone. Kitchen and Bath Products and Materials provides the background designers need to choose what's best for the client and the space, based on a number of objective factors and technical details. This complete handbook allows readers to: Explore material options for storage systems, fixtures, fittings, and surfaces Become familiar with sizing systems, efficiency ratings, and certifications Consider factors like manufacturing processes, engineering, and configuration Learn the terms and nomenclature used to describe materials, fixtures, and appliances Design is about more than just aesthetics – whether the project is a remodel or new construction, there are codes, standards, and functional requirements that must be met. Kitchen and Bath Products and Materials is a practical reference, providing the information designers need to make informed decisions.