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.

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.

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 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.

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, 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