Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).

Though physiological ecology has been a discipline since the 1950s, McNab redresses a perceived absence of a theoretical framework with a comparative, inductive approach to studying vertebrate evolution and ecology. He discusses the patterns and limits of adaptation to the environment, acclimation to temperature variation and material exchange with the environment, and the energetics of locomotion and growth. The final section treats the significance of energetics for population ecology and distribution. Includes a taxonomic as well as subject index. Suitable for advanced students and researchers in the biological and ecological sciences. The Gainesville, FL-based author is referred to by the foreword writer as a keen naturalist, but his credentials are not stated. Annotation copyrighted by Book News Inc., Portland, OR.

Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.

"Materials Science in Manufacturing focuses on materials science and materials processing primarily for engineering and technology students preparing for careers in manufacturing. The text also serves as a useful reference on materials science for the practitioner engaged in manufacturing as well as the beginning graduate student.Integrates theoretical understanding and current practices to provide a resource for students preparing for advanced study or career in industry. Also serves as a useful resource to the practitioner who works with diverse materials and processes, but is not a specialist in materials science. This book covers a wider range of materials and processes than is customary in the elementary materials science books.This book covers a wider range of materials and processes than is customary in the elementary materials science books.* Detailed explanations of theories, concepts, principles and practices of materials and processes of manufacturing through richly illustrated text* Includes new topics such as nanomaterials and nanomanufacturing, not covered in most similar works* Focuses on the interrelationship between Materials Science, Processing Science, and Manufacturing Technology

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.

This book focuses on an array of integrated pest management tools (IPM) that exploit extreme temperatures, examining the biological basis for using temperature extremes in controlling insects and presenting practical IPM techniques that rely on temperature.