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Digital Painting Techniques Practical Techniques of Digital Art Masters

Digital Painting Techniques Practical Techniques of Digital Art Masters

Discover the tips tricks and techniques that really work for concept artists matte painters and animators. Compiled by the team at 3dtotal. com Digital Painting Techniques Volume 1 offers digital inspiration with hands-on insight and techniques from professional digital artists. More than just a gallery book - within Digital Painting Techniques each artist has written a breakdown overview with supporting imagery of how they made their piece of work. Beginner and intermediate digital artists will be inspired by the gallery style collection of the finest examples of digital painting from world renowned digital artists. Start your mentorship into the world of digital painting today with some of the greatest digital artists in the world and delve into professional digital painting techiques such as speed painting custom brush creation and matte painting. Develop your digital painting skills beyond the variety of free online digital painting tutorials and apply the most up to date techniques to your digital canvas with Digital Painting Techniques for Animators. | Digital Painting Techniques Practical Techniques of Digital Art Masters

GBP 180.00
1

3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

With 18 years under his belt in the game industry a key contributor to the MotorStorm series and the creator of the 3ds Max in Minutes video series (at FocalPress. com) Andrew Gahan delivers the expert techniques in 3ds Max Modeling for Games 2nd edition. This updated edition is packed with new tutorials that will enhance your modeling skills and pump up your portfolio with high-quality work in no time. Along with Anthony O'Donnell and a team of experts Gahan covers all of the fundamental game modeling techniques including character and environment modeling mapping and texturing. Finally a bonus section in 3ds Max Modeling for Games offers readers insights and tips on how to get their careers started in the game industry. New expanded tutorials take readers of all abilities through full character and environment modeling from beginning to endCompanion website (3d-for-games. com) offers a robust supportive forum where readers can get commentary on new work develop skills and portfolio art as well as network with other game artists on a variety of projects. Also features project files for all tutorials in the book and enough support images and photos to keep the budding artist busy for monthsCompletely updated gallery allows the reader to build on various models | 3ds Max Modeling for Games Insider's Guide to Game Character Vehicle and Environment Modeling: Volume I

GBP 180.00
1

Handbook of Aseptic Processing and Packaging

Handbook of Aseptic Processing and Packaging

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility infrastructure and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of validated state for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also there are seven new appendices on original patents examples of typical thermal process calculations and particulate studies—single particle and multiple-type particles and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing innovation in processing and packaging R&D quality assurance and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste use of current and new premium clean label natural ingredients use of multifactorial preservation or hurdle technology for maximizing product quality and sustainable packaging with claims and messaging.

GBP 205.00
1

Handbook of Research on Food Science and Technology 3 Volume Set

Handbook of Research on Food Science and Technology 3 Volume Set

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. | Handbook of Research on Food Science and Technology 3 Volume Set

GBP 347.00
1

Handbook of Brewing

Handbook of Brewing

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing Third Edition as it has for two previous editions provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery which are steadily increasing due to legislation energy priorities environmental issues and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology it also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency beer quality and shelf life.

GBP 180.00
1

Routledge Handbook of Seabed Mining and the Law of the Sea

Routledge Handbook of Seabed Mining and the Law of the Sea

For years exploration of seabed natural resources has been ongoing while exploitation in deep marine areas remained unrealistic due to land-based mineral availability and costs. However mounting pressures from the green transition climate change and long-lasting fears of terrestrial minerals scarcity now bring exploitation prospects closer to reality. This has caused concern to a growing chorus of States scientists industries NGOs and parts of civil society due to the potential environmental and social impacts of these activities. As a result the idea of a moratorium or ‘precautionary pause’ is gaining ground. Yet an important number of interpretation and implementation issues of the United Nations Convention on the Law of the Sea (UNCLOS) and the 1994 Agreement remain to be answered as a means to move forward in accordance with international law. This multidisciplinary book designed to become the essential handbook on the matter provides a global overview of the national regional and international regulatory frameworks applicable to the exploration and exploitation of seabed minerals on the continental shelf and the Area as well as the related state of the science on the matter. By presenting historical and geopolitical context crucial to understanding regulation evolution the book equips readers with foundational legal and policy knowledge. It furthermore addresses contemporary and prospective issues and offers unique insights into regional and national practices including non-Party States to UNCLOS. Chapter VI. 1. 4 of this book is freely available as a downloadable Open Access PDF at http://www. taylorfrancis. com under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND)] 4. 0 license. | Routledge Handbook of Seabed Mining and the Law of the Sea

GBP 205.00
1

Handbook of Food Preservation

Handbook of Food Preservation

The processing of food is no longer simple or straightforward but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life minimize risk protect the environment and improve functional sensory and nutritional properties. Since 1999 when the first edition of this book was published it has facilitated readers’ understanding of the methods technology and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation basic terminologies and sequential steps of treatments including types of equipment required. In addition chapters present how preservation method affects the products reaction kinetics and selected prediction models related to food stability what conditions need be applied for best quality and safety and applications of these preservation methods in different food products. This book emphasizes practical cost-effective and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes such as fermentation antimicrobials antioxidants pH-lowering and nitrite Explains comprehensive preservation by controlling of water structure and atmosphere such as water activity glass transition state diagram drying smoking edible coating encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy such as microwave ultrasound ohmic heating light irradiation pulsed electric field high pressure and magnetic field Revised updated and expanded with 18 new chapters the Handbook of Food Preservation Third Edition remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists technologists and engineers.

GBP 205.00
1

Snack Foods Processing Innovation and Nutritional Aspects

Snack Foods Processing Innovation and Nutritional Aspects

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations especially in terms of convinience flavor shelf life and nutritional and health claims. Snack Foods: Processing Innovation and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry technology processing functionality quality control analysis and nutrition and health implications of the wide array of snacks derived from grains fruits/vegetables milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods including popcorn wheat-based products (crispbreads pretzels crackers) lime-cooked maize snacks (tortilla chips and corn chips) extruded items (expanded and half products or pellets) potato chips peanuts almonds tree nuts and products derived from fruits/vegetables milk animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials oils flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts relevant information in tables and recent innovations and trends. Divided into four sections Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying seasoning packaging and the emerging 3-D printing technology. Moreover the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits starches and flours followed by chapters for oils seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein. | Snack Foods Processing Innovation and Nutritional Aspects

GBP 190.00
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1