мукомольное производство

Автор: Александр Деревяшкин

Хлеб, чего только не содержится в нём, узнайте и удивитесь! Это важно всем знать!

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Автор: Вацлав Смил

Natural gas is the world’s cleanest fossil fuel; it generates less air pollution and releases less CO2 per unit of useful energy than liquid fuels or coals. With its vast supplies of conventional resources and nonconventional stores, the extension of long-distance gas pipelines and the recent expansion of liquefied natural gas trade, a truly global market has been created for this clean fuel. Natural Gas: Fuel for the 21st Century discusses the place and prospects of natural gas in modern high-energy societies. Vaclav Smil presents a systematic survey of the qualities, origins, extraction, processing and transportation of natural gas, followed by a detailed appraisal of its many preferred, traditional and potential uses, and the recent emergence of the fuel as a globally traded commodity. The unfolding diversification of sources, particularly hydraulic fracturing, and the role of natural gas in national and global energy transitions are described. The book concludes with a discussion on the advantages, risks, benefits and costs of natural gas as a leading, if not dominant, fuel of the 21st century. This interdisciplinary text will be of interest to a wide readership concerned with global energy affairs including professionals and academics in energy and environmental science, policy makers, consultants and advisors with an interest in the rapidly-changing global energy industry.

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Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved. To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources. The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries. Markets discussed: Argentina Brazil Canada China European Union Japan USA Republic of Korea Russian Federation Switzerland Turkey

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The recent rapid progress in wireless telecommunication, including the Internet of Things, 5th generation wireless systems, satellite broadcasting, and intelligent transport systems has increased the need for low-loss dielectric materials and modern fabrication techniques. These materials have excellent electrical, dielectric, and thermal properties and have enormous potential, especially in wireless communication, flexible electronics, and printed electronics. Microwave Materials and Applications discusses the methods commonly employed for measuring microwave dielectric properties, the various attempts reported to solve problems of materials chemistry and crystal structure, doping, substitution, and composite formation, highlighting the processing techniques, morphology influences, and applications of microwave materials whilst summarizing many of the recent technical research accomplishments in the area of microwave dielectrics and applications Chapters examine: Oxide ceramics for dielectric resonators and substrates HTCC, LTCC and ULTCC tapes for substrates Polymer ceramic composites for printed circuit boards Elastomer-ceramic composites for flexible electronics Dielectric inks EMI shielding materials Microwave ferrites A comprehensive Appendix presents the fundamental properties for more than 4000 low-loss dielectric ceramics, their composition, crystal structure, and their microwave dielectric properties. Microwave Materials and Applications presents a comprehensive view of all aspects of microwave materials and applications, making it useful for scientists, industrialists, engineers, and students working on current and emerging applications of wireless communications and consumer electronics.

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Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

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This first systematic scientific reference in the area of micro- and nanostructured biopolymer systems discusses in two volumes the morphology, structure, dynamics, properties and applications of all important biopolymers, as well as their blends, composites, interpenetrating networks and gels. Selected leading researchers from industry, academia, government and private research institutions around the globe comprehensively review recent accomplishments in the field. They examine the current state of the art, new challenges, and opportunities, discussing all the synthetic routes to the generation of both micro- and nano-morphologies, as well as the synthesis, characterization and application of porous biopolymers. An outstanding resource for anyone involved in the fi eld of eco-friendly biomaterials for advanced technologies.

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Provides a unique overview of energy management for the process industries Provides an overall approach to energy management and places the technical issues that drive energy efficiency in context Combines the perspectives of freewheeling consultants and corporate insiders In two sections, the book provides the organizational framework (Section 1) within which the technical aspects of energy management, described in Section 2, can be most effectively executed Includes success stories from three very different companies that have achieved excellence in their energy management efforts Covers energy management, including the role of the energy manager, designing and implementing energy management programs, energy benchmarking, reporting, and energy management systems Technical topics cover efficiency improvement opportunities in a wide range of utility systems and process equipment types, as well as techniques to improve process design and operation

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This fourth edition of Abdominal-Pelvic MRI provides the reader with a significant update on earlier works. Modern diagnostic MRI relies on the practitioner's ability to distinguish between diseases through pattern recognition and experience, and this landmark reference provides the most complete coverage of magnetic resonance imaging of the abdomen and pelvis, with particular emphasis on illustrating benign, malignant and inflammatory lesions An established best-seller in this field updated with multiple brand new case figures supplying the reader with high quality examples of diagnoses and anatomy Includes discussion of new sequences, such as diffusion-weighted imaging and a new chapter on MR/PET Describes techniques and tips for controlling motion, including radial acquisition and shorter breath hold acquisition using techniques of multigradient parallel imaging in order to achieve high quality images Offers practice advice and recommendations for contrast agents taking into account patient safety, efficacy, and cost Accompanying digital edition offers rapid search and easy figure download

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Bringing a timely synthesis to the field, The Handbook of Law and Society presents a comprehensive overview of key research findings, theoretical developments, and methodological controversies in the field of law and society. Provides illuminating insights into societal issues that pose ongoing real-world legal problems Offers accessible, succinct overviews with in-depth coverage of each topic, including its evolution, current state, and directions for future research Addresses a wide range of emergent topics in law and society and revisits perennial questions about law in a global world including the widening gap between codified laws and “law in action”, problems in the implementation of legal decisions, law’s constitutive role in shaping society, the importance of law in everyday life, ways legal institutions both embrace and resist change, the impact of new media and technologies on law, intersections of law and identity, law’s relationship to social consensus and conflict, and many more Features contributions from 38 international expert scholars working in diverse fields at the intersections of legal studies and social sciences Unique in its contributions to this rapidly expanding and important new multi-disciplinary field of study

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Wide- scale chemical monitoring programmes are required by international conventions and European Union policies such as the Water Framework Directive (2000/60/EC) and the new EU Marine Strategy Framework Directive (MSFD). This entails all waters, including transitional and coastal waters, sediments and biota. The final volume in the Water Quality Measurement Serieshighlights policy frameworks and analytical trends with an emphasis on laboratory methods and quality control. Within this comprehensive text, the following sections are included: Setting the Scene; monitoring of pollutants Policy Settings; international conventions and EU marine strategy Marine monitored parameters; trace elements, chemical species, organic micropollutants, and nutrients Types of monitoring; classical chemical monitoring, biomonitoring and in-situ methods Quality assurance; certified reference materials for marine monitoring Research and developments; the role of sediments in coastal monitoring, and passive sampling technologies Chemical Marine Monitoring: Policy Framework and Analytical Trends is intended for postgraduates and researchers working in analytical chemistry and its application to environmental and health analyses. Those interested in developing new methods and materials in relation to drinking water regulations with also find this book beneficial.

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THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.

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This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

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The first three editions of this acclaimed book presented a much-needed conceptual synthesis of this rapidly moving field. Now, Cancer Cytogenetics, Fourth Edition, offers a comprehensive, expanded, and up-to-date review of recent dramatic advances in this area, incorporating a vast amount of new data from the latest basic and clinical investigations. New contributors reflecting broader international authorship and even greater expertise Greater emphasis throughout on the clinical importance and application of information about cytogenetic and molecular aberrations Includes a complete coverage of chromosome aberrations in cancer based on an assessment of the 60,000 neoplasms cytogenetically investigated to date Now produced in full color for enhanced clarity Covers how molecular genetic data (PCR-based and sequencing information) are collated with the cytogenetic data where pertinent Discusses how molecular cytogenetic data (based on studies using FISH, CGH, SNP, etc) are fused with karyotyping data to enable an as comprehensive understanding of cancer cytogenetics as is currently possible

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Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety and regulations Part V: Production, quality and processing aspects of major fruits and fruit products Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.

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Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized plants. By covering applications in food, medicine and cosmetics, the book has a broad appeal. In a climate of growing awareness about the perils of biodiversity loss, the world is witnessing an unprecedented interest in novel plants, which are increasingly prized for their potential use in aromas, dyes, foods, medicines and cosmetics. This book highlights these plants and their uses. After an introductory section which sets the scene with an overview of the historical and legislative importance of under-utilized plants, the main four parts of the book are dedicated to the diverse potential application of novel plant bioresources in Food, Medicine, Ethnoveterinary Medicine and Cosmetics. Examples and contributors are drawn from Africa, Europe, the USA and Asia. The economic, social, and cultural aspects of under-utilized plant species are addressed, and the book provides a much needed boost to the on-going effort to focus attention on under-utilized plant species and conservation initiatives. By focusing on novel plants and the agenda for sustainable utilization, Novel Plant Bioresources highlights key issues relevant to under-utilized plant genetic resources, and brings together international scholars on this important topic.

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Clostridial Diseases of Animals is the first book to focus on clostridial diseases in domestic and wild animals, offering a comprehensive reference on these common diseases. Provides a single resource for all aspects of clostridial diseases Presents current, comprehensive information with a focus on clinical relevance Covers each disease in depth, including etiology, epidemiology, clinics, gross pathology, histopathology, diagnostics, diagnostic criteria, prophylaxis, control, and treatment Written by the world-leading experts in the field of clostridial diseases in animals Offers photographs and summary tables to support the concepts discussed in the text and aid in recognition

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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

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Dental implants have become one of the most popular and rapidly growing techniques for replacing missing teeth. While their predictability, functionality, and durability make them an attractive option for patients and clinicians alike, complications can arise at any stage from patient assessment to maintenance therapy. Dental Implant Complications: Etiology, Prevention, and Treatment, Second Edition, updates and expands the hallmark first edition, which was the first comprehensive reference designed to provide clinicians of all skill levels with practical instruction grounded in evidence-based research. Featuring cases from a variety of dental specialties, the book covers the most commonly occurring implant complications as well as the unique. Dental Implant Complications: Etiology, Prevention, and Treatment, Second Edition, is organized sequentially, guiding the reader through complications associated with the diagnosis, treatment planning, placement, restoration, and maintenance of implants at any stage. Complications associated with various bone augmentation and sinus lift procedures are also discussed in detail with emphasis on their etiology and prevention. Each chapter utilizes a highly illustrated and user-friendly format to showcase key pedagogical features, including a list of “take home tips” summarizing the fundamental points of each chapter. New chapters include discussions of complications from drug prescribing, implant naturalization, cemented restorations, loose implant restoration syndrome, and craniofacial growth. Readers will also find more case presentations to see how complications have been managed in real-world situations. Dental Implant Complications: Etiology, Prevention, and Treatment, Second Edition, brings together contributions from leading experts in the field under the superior editorship of Dr. Stuart Froum. With its pragmatic approach to preventing and managing implant complications, this expertly crafted text continues to serve as an indispensable clinical reference and guide for all dentists placing or restoring implants.

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Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

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Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste – this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging

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A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

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Fish recruitment is a key process for maintaining sustainable fish populations. In the marine environment, fish recruitment is carried out in many different ways, all of which have different life history strategies. The objective of this book is to argue for greater linkages between basic and applied research on fisheries recruitment, and assessment and management of exploited fish stocks. Following an introductory chapter, this second edition of Fish Reproductive Biology is organized into 3 main sections: Biology, Population Dynamics and Recruitment Information Critical to Successful Assessment and Management Incorporation of Reproductive Biology and Recruitment Considerations into Management Advice and Strategies The authors collectively bring a wide range of diverse experience in areas of reproductive biology, fisheries oceanography, stock assessment, and management. Fully updated throughout, the book will be of great interest to a wide audience. It is useful as a textbook in graduate and undergraduate courses in fisheries biology, fisheries science, and fisheries resource management and will provide vital information for fish biologists, fisheries scientists and managers.

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This timely book brings readers up to date on the wide range of advances made in fisheries science since the publication in 1957 of On the Dynamics of Exploited Fish Populations (Beverton and Holt), regarded by many fisheries scientists as one of the most important books on fisheries yet published. Traditional fishery subjects covered include historic declines and changes in fishing fleets, fisheries management and stock assessments, data-poor situations, simulation and modelling of fished stocks, fisheries economics, assessing reproductive potential and dispersal of larvae, fisheries for sharks and rays, and use of marine technology. Additionally, related subjects of increasing importance now that ecological approaches to management are coming to the fore are presented. They include benthic ecology, ecosystem changes linked to fishing, life history theory, the effects of chemicals on fish reproduction, and use of sounds in the sea by marine life. Several chapters offer stimulating philosophical discussion of the many controversial areas still existing. This significant book, edited by Andy Payne, John Cotter and Ted Potter and containing contributions by world-renowned fisheries scientists, including many based at Cefas (where Beverton and Holt's original work was carried out) is an essential purchase for fisheries managers and scientists, fish biologists, marine scientists and ecologists. Libraries in all universities and research establishments where fisheries and biological sciences are studied and taught are likely to need copies of this landmark publication.

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Compiles current tested and proven approaches to synthesize novel nucleoside analogues Featuring contributions from leading synthetic chemists from around the world, this book brings together and describes tested and proven approaches for the chemical synthesis of common families of nucleoside analogues. Readers will learn to create new nucleoside analogues with desired therapeutic properties by using a variety of methods to chemically modify natural nucleosides, including: Changes to the heterocyclic base Modification of substituents at the sugar ring Replacement of the furanose ring by a different carbo- or heterocyclic ring Introduction of conformational restrictions Synthesis of enantiomers Preparation of hydrolitically stable C-nucleosides Chemical Synthesis of Nucleoside Analogues covers all the major classes of nucleosides, including pronucleotides, C-nucleosides, carbanucleosides, and PNA monomers which have shown great promise as starting points for the synthesis of nucleoside analogues. The book also includes experimental procedures for key reactions related to the synthesis of nucleoside analogues, providing a valuable tool for the preparation of a number of different compounds. Throughout the book, chemical schemes and figures help readers better understand the chemical structures of nucleoside analogues and the methods used to synthesize them. Extensive references serve as a gateway to the growing body of original research studies and reviews in the field. Synthetically modified nucleosides have proven their value as therapeutic drugs, in particular as antiviral and antitumor agents. However, many of these nucleoside analogues have undesirable side effects. With Chemical Synthesis of Nucleoside Analogues as their guide, researchers have a new tool for synthesizing a new generation of nucleoside analogues that can be used as therapeutic drugs with fewer unwanted side effects.

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Expertenwissen fur jedermann: Diese Auskopplung aus dem «Handbuch der Lebensmitteltoxikologie» beschreibt umfassend und kompetent heute verwendeten Methoden und Verfahren der Lebensmitteluberwachung.

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The first comprehensive review of the current and future effects of climate change on the world’s fisheries and aquaculture operations The first book of its kind, Climate Change Impacts on Fisheries and Aquaculture explores the impacts of climate change on global fisheries resources and on marine aquaculture. It also offers expert suggestions on possible adaptations to reduce those impacts. The world's climate is changing more rapidly than scientists had envisioned just a few years ago, and the potential impact of climate change on world food production is quite alarming. Nowhere is the sense of alarm more keenly felt than among those who study the warming of the world's oceans. Evidence of the dire effects of climate change on fisheries and fish farming has now mounted to such an extent that the need for a book such as this has become urgent. A landmark publication devoted exclusively to how climate change is affecting and is likely to affect commercially vital fisheries and aquaculture operations globally, Climate Change Impacts on Fisheries and Aquaculture provides scientists and fishery managers with a summary of and reference point for information on the subject which has been gathered thus far. Covers an array of critical topics and assesses reviews of climate change impacts on fisheries and aquaculture from many countries, including Japan, Mexico, South Africa, Australia, Chile, US, UK, New Zealand, Pacific Islands, India and others Features chapters on the effects of climate change on pelagic species, cod, lobsters, plankton, macroalgae, seagrasses and coral reefs Reviews the spread of diseases, economic and social impacts, marine aquaculture and adaptation in aquaculture under climate change Includes special reports on the Antarctic Ocean, the Caribbean Sea, the Arctic Ocean and the Mediterranean Sea Extensive references throughout the book make this volume both a comprehensive text for general study and a reference/guide to further research for fisheries scientists, fisheries managers, aquaculture personnel, climate change specialists, aquatic invertebrate and vertebrate biologists, physiologists, marine biologists, economists, environmentalist biologists and planners.

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Bladder Cancer: Diagnosis and Clinical Management is a 100% clinically-focused guide to bladder cancer, providing practical, modern and evidence-based guidance to the latest in diagnosis and management of the condition. It differs from other books in its complete clinical focus as opposed to a heavy analysis of pathogenesis or basic science. As a result, practicing urologists and oncologists in the clinical setting will find it an essential resource to consult. In addition to the latest in diagnostic tools and imaging methods, core focus is on the management of each form of cancer at its various stages with up to date genomic data and targeted therapies. Both drug therapies and the range of surgical options are covered, ensuring that this is the perfect tool for clinicians to consult when considering which type of management program is appropriate for each individual patient. A key addition is the final section dedicated to optimizing health care delivery, featuring chapters on highly topical issues such as quality of life, patient advocacy and surgical education. Full color throughout, and packed with excellent images, each chapter contains concise and didactic practical tips and tricks to enrich the reading experience, in addition to management algorithms and the very latest guidelines from the ASCO, AUA, ESMO and EAU concerning clinical management of bladder cancer.

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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

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Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

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Fundamentals of Mental Health Nursing is an accessible evidence-based introduction to the role of the mental health nurse. This comprehensive overview explores concepts of mental health and distress, ethics and accountability, key nursing models to be aware of, and the prevalence, predisposing factors and features of the most commonly occurring mental health problems. KEY FEATURES: Places mental health conditions and interventions within a wider holistic context Situates recovery at the centre of mental health nursing practice Links key concepts to mental health across the lifespan Contains learning outcomes in each chapter and includes vignettes, activities and reflective exercises to root concepts in real life practice Information is placed in a practice context from the outset, making this an essential guide to both the theory and the practice of mental health nursing. It is ideal for students on courses relating to mental health care, as well as for registered nurses and health care practitioners looking to revise their knowledge of key concepts. www.wiley.com/go/fundamentalsofmentalhealth Interactive multiple-choice questions Links to online resources Chapter summary sheets Dr Andrew Clifton is Senior Lecturer in the Faculty of Health and Life Sciences at De Montfort University. Dr Steve Hemingway is Senior Lecturer in Mental Health Nursing at the University of Huddersfield. Dr Anne Felton is Associate Professor in Mental Health and Social Care and Dr Gemma Stacey is Associate Professor in Mental Health and Social Care, both at the Faculty of Medicine and Health Sciences at the University of Nottingham. For more information on the complete range of Wiley nursing publishing, please visit: www.wileynursing.com To receive automatic updates on Wiley books and journals, join our email list. Sign up today at www.wiley.com/email

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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

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INTELLIGENT SYSTEMS FOR REHABILITATION ENGINEERING Encapsulates different case studies where technology can be used as assistive technology for the physically challenged, visually and hearing impaired. Rehabilitation engineering includes the development of technological solutions and devices to assist individuals with disabilities, while also supporting the recovery of the disabled who have lost their physical and cognitive functions. These systems can be designed and built to meet a wide range of needs that can help individuals with mobility, communication, vision, hearing, and cognition. The growing technological developments in machine learning, deep learning, robotics, virtual intelligence, etc., play an important role in rehabilitation engineering. Intelligent Systems for Rehabilitation Engineering focuses on trending research of intelligent systems in rehabilitation engineering which involves the design and development of innovative technologies and techniques including rehabilitation robotics, visual rehabilitation, physical prosthetics, brain computer interfaces, sensory rehabilitation, motion rehabilitation, etc. This groundbreaking book Provides a comprehensive reference covering different computer assistive techniques for the physically disabled, visually and hearing impaired. Focuses on trending research of intelligent systems in rehabilitation engineering which involves the design and development of innovative technologies and techniques. Provides insights into the role of intelligent systems in rehabilitation engineering. Audience Engineers and device manufacturers working in rehabilitation engineering as well as researchers in computer science, artificial intelligence, electronic engineering, who are working on intelligent systems.

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The first book on this topic provides a comprehensive and well-structured overview of the fundamentals, synthesis and emerging applications of magnetoelectric polymer materials. Following an introduction to the basic aspects of polymer based magnetoelectric materials and recent developments, subsequent chapters discuss the various types as well as their synthesis and characterization. There then follows a review of the latest applications, such as memories, sensors and actuators. The book concludes with a look at future technological advances. An essential reference for entrants to the field as well as for experienced researchers.

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This volume provides a one-stop resource, compiling current research on advanced processing and manufacturing technologies for structural and multifunctional materials. It is a collection of papers from The American Ceramic Society s 32nd International Conference on Advanced Ceramics and Composites, January 27-February 1, 2008. Topics include advanced processing and manufacturing technologies for a wide variety of non-oxide and oxide based structural ceramics, ultra-high temperature ceramics and composites, particulate and fiber reinforced composites, and multifunctional materials. This is a valuable, up-to-date resource for researchers in the field.

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Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field. With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies. Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.

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Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

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Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

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This collective work identifies the latest developments in the field of the automatic processing and analysis of digital color images. For researchers and students, it represents a critical state of the art on the scientific issues raised by the various steps constituting the chain of color image processing. It covers a wide range of topics related to computational color imaging, including color filtering and segmentation, color texture characterization, color invariant for object recognition, color and motion analysis, as well as color image and video indexing and retrieval. Contents 1. Color Representation and Processing in Polar Color Spaces, Jes?s Angulo, S?bastien Lef?vre and Olivier Lezoray. 2. Adaptive Median Color Filtering, Fr?d?rique Robert-Inacio and Eric Dinet. 3. Anisotropic Diffusion PDEs for Regularization of Multichannel Images: Formalisms and Applications, David Tschumperl?. 4. Linear Prediction in Spaces with Separate Achromatic and Chromatic Information,Olivier Alata, Imtnan Qazi, Jean-Christophe Burie and Christine Fernandez-Maloigne. 5. Region Segmentation, Alain Cl?ment, Laurent Busin, Olivier Lezoray and Ludovic Macaire. 6. Color Texture Attributes, Nicolas Vandenbroucke, Olivier Alata, Christ?le Lecomte, Alice Porebski and Imtnan Qazi. 7. Photometric Color Invariants for Object Recognition, Damien Muselet. 8. Color Key Point Detectors and Local Color Descriptors, Damien Muselet and Xiaohu Song. 9. Motion Estimation in Color Image Sequences, Bertrand Augereau and Jenny Benois-Pineau.

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SMART CITY INFRASTRUCTURE The wide range of topics presented in this book have been chosen to provide the reader with a better understanding of smart cities integrated with AI and blockchain and related security issues. The goal of this book is to provide detailed, in-depth information on the state-of-the-art architecture and infrastructure used to develop smart cities using the Internet of Things (IoT), artificial intelligence (AI), and blockchain security—the key technologies of the fourth industrial revolution. The book outlines the theoretical concepts, experimental studies, and various smart city applications that create value for inhabitants of urban areas. Several issues that have arisen with the advent of smart cities and novel solutions to resolve these issues are presented. The IoT along with the integration of blockchain and AI provides efficient, safe, secure, and transparent ways to solve different types of social, governmental, and demographic issues in the dynamic urban environment. A top-down strategy is adopted to introduce the architecture, infrastructure, features, and security. Audience The core audience is researchers in artificial intelligence, information technology, electronic and electrical engineering, systems engineering, industrial engineering as well as government and city planners.

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The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials, the manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and performance. The manufacture of twelve types of paper- and paperboard-based packaging is described, together with their end-use applications and the packaging machinery involved. The importance of pack design is stressed, as well as how these materials offer packaging designers opportunities for imaginative and innovative design solutions. Environmental factors, including resource sustainability, societal and waste management issues are addressed in a dedicated chapter. The book is directed at readers based in companies which manufacture packaging grades of paper and paperboard, companies involved in the design, printing and production of packaging, and companies which manufacture inks, coatings, adhesives and packaging machinery. It will be essential reading for students of packaging technology and technologists working in food manufacturing who are users of paper and paperboard packaging products. Praise for the First Edition ‘This book is a valuable addition to the library of any forward-looking company by providing in-depth coverage of all aspects of packaging which involve the most ecologically acceptable material, namely paper and paperboard.’—International Journal of Dairy Technology ‘…a welcome contribution to a field where coverage was previously limited to subject-specific books… or to single chapters in textbooks on broader aspects of packaging technology.’—Packaging Technology and Science

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