мукомольное производство (страница 2)

Автор: Группа авторов

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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Автор: Josep Lloret

This important and informative new book outlines and discusses details of the basic principles and methods that are central to any study of fish condition, from a fish ecology and fisheries biology perspective. Condition and Health Indicators of Exploited Marine Fishes describes the potential capacities of condition indicators, providing examples showing the use of these indicators to solve practical problems in connection with fish ecology and fisheries research. By focusing on wild fish populations, the book complements the increasing number of scientific works that are contributing to show how fish condition studies are key to reveal problems in marine aquaculture, the effects of pollution, fish disease, and the importance of fish in human nutrition and medicine. Condition and Health Indicators of Exploited Marine Fishes provides a comprehensive introduction to the study of fish condition that will assist advanced undergraduate and postgraduate students, researchers and professionals, working in marine ecology and biology, fisheries biology, environmental sciences and fish pathology. All universities and research establishments where biological and environmental sciences, fisheries and aquaculture are studied and taught should have copies of this book on their shelves.

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Автор: Ferenc A. Mohos

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

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Автор: Justin B. Craig

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Автор: Группа авторов

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.

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Автор: Neil A. Duffie

Control Theory Applications for Dynamic Production Systems Apply the fundamental tools of linear control theory to model, analyze, design, and understand the behavior of dynamic production systems In Control Theory Applications for Dynamic Production Systems: Time and Frequency Methods for Analysis and Design, distinguished manufacturing engineer Dr. Neil A. Duffie delivers a comprehensive explanation of how core concepts of control theorical analysis and design can be applied to production systems. Time-based perspectives on response to turbulence are augmented by frequency-based perspectives, fostering new understanding and guiding design of decision-making. The time delays intrinsic to decision making and decision implementation in production systems are addressed throughout. Readers will discover methods for calculating time response and frequency response, modeling using transfer functions, assessing stability, and design of decision making for closed-loop production systems. The author has included real-world examples emphasizing the different components of production systems and illustrating how practical results can be quickly obtained using straightforward Matlab programs (which can easily be translated to other platforms). Avoiding unnecessary theoretical jargon, this book fosters an in-depth understanding of key tools of control system engineering. It offers: A thorough introduction to core control theoretical concepts of analysis and design of dynamic production systems Comprehensive and integrated explorations of continuous-time and discrete-time models of production systems, employing transfer functions and block diagrams Practical discussions of time response, frequency response, fundamental dynamic behavior, closed-loop production systems, and the design of decision-making In-depth examples of the analysis and design of complex dynamic behavior requiring approaches such as matrices of transfer functions and modeling of multiple sampling rates Perfect for production, manufacturing, industrial, and control system engineers, Control Theory Applications for Dynamic Production Systems will also earn a place in the libraries of students taking advanced courses on industrial system digitalization, dynamics, and design.

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Автор: Eric J. Beh

A comprehensive overview of the internationalisation of correspondence analysis Correspondence Analysis: Theory, Practice and New Strategies examines the key issues of correspondence analysis, and discusses the new advances that have been made over the last 20 years. The main focus of this book is to provide a comprehensive discussion of some of the key technical and practical aspects of correspondence analysis, and to demonstrate how they may be put to use. Particular attention is given to the history and mathematical links of the developments made. These links include not just those major contributions made by researchers in Europe (which is where much of the attention surrounding correspondence analysis has focused) but also the important contributions made by researchers in other parts of the world. Key features include: A comprehensive international perspective on the key developments of correspondence analysis. Discussion of correspondence analysis for nominal and ordinal categorical data. Discussion of correspondence analysis of contingency tables with varying association structures (symmetric and non-symmetric relationship between two or more categorical variables). Extensive treatment of many of the members of the correspondence analysis family for two-way, three-way and multiple contingency tables. Correspondence Analysis offers a comprehensive and detailed overview of this topic which will be of value to academics, postgraduate students and researchers wanting a better understanding of correspondence analysis. Readers interested in the historical development, internationalisation and diverse applicability of correspondence analysis will also find much to enjoy in this book.

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Автор: Joseph Steinberg

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Автор: Didier Fassin

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Автор: Группа авторов

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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Автор: Dolf De Rovira, Sr

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.

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Автор: Группа авторов

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

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Автор: Группа авторов

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Автор: Группа авторов

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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Автор: Tim Markham

Conventional wisdom suggests that the pervasiveness of digital media into our everyday lives is undermining cherished notions of politics and ethics. Is this concern unfounded?

In this daring new book, Tim Markham argues that what it means to live ethically and politically is realized through, not in spite of, the everyday experience of digital life. Drawing on a wide range of philosophers from Hegel and Heidegger to Levinas and Butler, he investigates what is really at stake amid the constant distractions of our media-saturated world, the way we present ourselves to that world through social media, and the relentless march of data into every aspect of our lives.

A provocation to think differently about digital media and what it is doing to us, Digital Life offers timely insights into distraction and compassion fatigue, privacy and surveillance, identity and solidarity. It is essential reading for scholars and advanced students of media and communication.

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Автор: Suman Lata Tripathi

Master digital design with VLSI and Verilog using this up-to-date and comprehensive resource from leaders in the field Digital VLSI Design Problems and Solution with Verilog delivers an expertly crafted treatment of the fundamental concepts of digital design and digital design verification with Verilog HDL. The book includes the foundational knowledge that is crucial for beginners to grasp, along with more advanced coverage suitable for research students working in the area of VLSI design. Including digital design information from the switch level to FPGA-based implementation using hardware description language (HDL), the distinguished authors have created a one-stop resource for anyone in the field of VLSI design. Through eleven insightful chapters, you'll learn the concepts behind digital circuit design, including combinational and sequential circuit design fundamentals based on Boolean algebra. You'll also discover comprehensive treatments of topics like logic functionality of complex digital circuits with Verilog, using software simulators like ISim of Xilinx. The distinguished authors have included additional topics as well, like: A discussion of programming techniques in Verilog, including gate level modeling, model instantiation, dataflow modeling, and behavioral modeling A treatment of programmable and reconfigurable devices, including logic synthesis, introduction of PLDs, and the basics of FPGA architecture An introduction to System Verilog, including its distinct features and a comparison of Verilog with System Verilog A project based on Verilog HDLs, with real-time examples implemented using Verilog code on an FPGA board Perfect for undergraduate and graduate students in electronics engineering and computer science engineering, Digital VLSI Design Problems and Solution with Verilog also has a place on the bookshelves of academic researchers and private industry professionals in these fields.

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Автор: David A. McEntire

DISASTER RESPONSE AND RECOVERY The new edition of the standard textbook in the field, updated with new studies and practical guidelines for reacting to the complexities of today’s disasters Disaster Response and Recovery: Strategies and Tactics for Resilience provides a thorough overview of the challenges and functions of the emergency management profession, covering the various types of disasters, theoretical frameworks, the different individuals and agencies involved, technological tools, practical response measures, and more. Written by a recognized leader in the field, this comprehensive textbook offers clear guidance on developing disaster resilience through preparedness, planning, improvisation, leadership, and ??professionalism. Revised and updated throughout, the third edition addresses key response and recovery operations of the COVID-19 pandemic, including human attitudes, political issues, communication challenges, medical surges, and volunteer management. New examples and case studies also highlight lessons learned from Hurricane Irma, the California wildfires, brush fires in Australia, the Midwest derecho windstorm, the Beirut explosion, the Las Vegas shooting, riots and civil unrest in the United States, and other recent disasters. In addition, the book: Describes tools and techniques required to protect lives, reduce property damage, and minimize disruption Features new coverage of climate change, social media, drones and artificial intelligence, racial and social justice, recent legislation and regulations, and emergency management policies and procedures Discusses theoretical approaches to the management of disasters, strategies to revitalize affected communities, and mitigation methods to reduce future vulnerability Contains learning objectives, key term definitions, case studies, real-world examples, summary and review questions, and evaluation tools Includes access to a companion website with an instructor’s manual, a sample syllabus, chapter tests, PowerPoint slides, exam questions, and additional teaching resources Integrating the theory and practice of emergency management, public administration, policy, and sociology, Disaster Response and Recovery: Strategies and Tactics for Resilience, Third Edition is an invaluable resource for advanced students in emergency management programs as??well as emergency planners, emergency management coordinators, risk managers, and other practitioners in the field.

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Автор: Группа авторов

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Автор: Группа авторов

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

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Автор: Bertrand Renaud

This book is the first to evaluate the organisation, behaviour and performance of six major East Asian real estate markets. It offers a unique analysis of the growth and transformation of the real estate sector across East Asia. The authors examine the interactions between volatility in the sector and the overall stability of the economy, in particular during the Asia financial crisis of 1997-98, and the global financial crisis of 2008-09. draws on the best available theoretical and empirical literature applies analytic tools in the context of East Asian institutions and policies helps understand factors affecting resilience and stability in East Asian real estate markets.

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Автор: Группа авторов

Provides a comprehensive introduction to the dynamic response of lattice materials, covering the fundamental theory and applications in engineering practice Offers comprehensive treatment of dynamics of lattice materials and periodic materials in general, including phononic crystals and elastic metamaterials Provides an in depth introduction to elastostatics and elastodynamics of lattice materials Covers advanced topics such as damping, nonlinearity, instability, impact and nanoscale systems Introduces contemporary concepts including pentamodes, local resonance and inertial amplification Includes chapters on fast computation and design optimization tools Topics are introduced using simple systems and generalized to more complex structures with a focus on dispersion characteristics

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Автор: Steve Eddy

Sea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The demand for these species is rapidly outpacing natural stocks, and researchers and seafood industry personnel are now looking towards aquaculture as a means of providing a sustainable supply of these organism. Echinoderm Aquaculture is a practical reference on the basic biology and current culture practices for a wide range of geographically diverse echinoderm species. Echinoderm Aquaculture begins by examining the basic ecology and biology of sea urchins and sea cucumbers as well as the breadth of uses of these organisms as a source of food and bioactive compound. Subsequent chapters delineate the specific species of interest invarious geographic regions from around the world. Together, chapters provide a comprehensive coverage of culture practices. Echinoderm Aquaculture is a practical reference for researchers and industry personnel, and will serve as an invaluable resource to this rapidly growing segment of the aquaculture industry.

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Автор: Jean-Marc Ferrandi

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Автор: Группа авторов

Ladybirds are probably the best known predators of aphids and coccids in the world, though this greatly underestimates the diversity of their biology. Maximising their impact on their prey is an important element in modern conservation biological control of indigenous natural enemies in contrast to the classical approach of releasing alien species. Ivo Hodek is one of the most internationally respected experts on coccinellids who has researched these insects for his entire career. He has now brought together 14 scientists of international standing to author 12 chapters, making this book the definitive treatment of coccinellid biology and ecology. This volume covers the rapid scientific developments of recent years in the understanding of coccinellid phylogeny, the semiochemicals influencing their behaviour and of molecular genetics. Recent insights in relation to intraguild predation and the assessment of the predatory impact of coccinellids are also covered. Other special features of the volume are the extensive references covering the literature from both East and West and a taxonomic glossary of the up-to-date nomenclature for species of coccinellids as well as of other organisms mentioned in the text. While aimed at researchers, university teachers and agricultural entomologists, the book is readable and appropriate for others who just have a liking for these interesting and attractive insects.

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Автор: Группа авторов

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

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Автор: Группа авторов

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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Автор: Singiresu S. Rao

The revised and updated new edition of the popular optimization book for engineers The thoroughly revised and updated fifth edition of Engineering Optimization: Theory and Practice offers engineers a guide to the important optimization methods that are commonly used in a wide range of industries. The author—a noted expert on the topic—presents both the classical and most recent optimizations approaches. The book introduces the basic methods and includes information on more advanced principles and applications. The fifth edition presents four new chapters: Solution of Optimization Problems Using MATLAB; Metaheuristic Optimization Methods; Multi-Objective Optimization Methods; and Practical Implementation of Optimization. All of the book's topics are designed to be self-contained units with the concepts described in detail with derivations presented. The author puts the emphasis on computational aspects of optimization and includes design examples and problems representing different areas of engineering. Comprehensive in scope, the book contains solved examples, review questions and problems, and is accompanied by a website hosting a solutions manual. This important book: Offers an updated edition of the classic work on optimization Includes approaches that are appropriate for all branches of engineering Contains numerous practical design and engineering examples Offers more than 140 illustrative examples, 500 plus references in the literature of engineering optimization, and more than 500 review questions and answers Demonstrates the use of MATLAB for solving different types of optimization problems using different techniques Written for students across all engineering disciplines, the revised edition of Engineering Optimization: Theory and Practice is the comprehensive book that covers the new and recent methods of optimization and reviews the principles and applications.

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Автор: Группа авторов

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Автор: Prof. Jan Hermans

Progressively builds a deep understanding of macromolecular behavior Based on each of the authors' roughly forty years of biophysics research and teaching experience, this text instills readers with a deep understanding of the biophysics of macromolecules. It sets a solid foundation in the basics by beginning with core physical concepts such as thermodynamics, quantum chemical models, molecular structure and interactions, and water and the hydrophobic effect. Next, the book examines statistical mechanics, protein-ligand binding, and conformational stability. Finally, the authors address kinetics and equilibria, exploring underlying theory, protein folding, and stochastic models. With its strong emphasis on molecular interactions, Equilibria and Kinetics of Biological Macromolecules offers new insights and perspectives on proteins and other macromolecules. The text features coverage of: Basic theory, applications, and new research findings Related topics in thermodynamics, quantum mechanics, statistical mechanics, and molecular simulations Principles and applications of molecular simulations in a dedicated chapter and interspersed throughout the text Macromolecular binding equilibria from the perspective of statistical mechanics Stochastic processes related to macromolecules Suggested readings at the end of each chapter include original research papers, reviews and monographs, enabling readers to explore individual topics in greater depth. At the end of the text, ten appendices offer refreshers on mathematical treatments, including probability, computational methods, Poisson equations, and defining molecular boundaries. With its classroom-tested pedagogical approach, Equilibria and Kinetics of Biological Macromolecules is recommended as a graduate-level textbook for biophysics courses and as a reference for researchers who want to strengthen their understanding of macromolecular behavior.

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Автор: Группа авторов

Now available in a fully updated third edition, Equine Ophthalmology is the most comprehensive and current clinical resource for the diagnosis and treatment of ophthalmic disease in horses. Provides complete, authoritative information on the diagnosis and treatment of ophthalmic disease in horses Fully updated with improved figures, the latest research, and new chapters on advanced diagnostics, foal ophthalmology, neuro-ophthalmology, national and international regulations, and an expanded chapter on inherited ocular disease Features contributions from an international group of equine experts, under the editorship of a leading equine veterinary specialist Offers comprehensive coverage of clinical and reference information ideal for specialists, general equine practitioners, and veterinary students alike Includes access to a companion website with expanded content and figures

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Автор: Группа авторов

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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Автор: Группа авторов

Improve academic learning outcomes with accurate working memory assessment and evidence-based interventions Essentials of Working Memory Assessment and Intervention is an accessible, practical guide to accurately and efficiently assessing working memory. This comprehensive resource explains the theories of working memory, with an emphasis on cognitive load theory, and provides step-by-step guidelines for organizing a cross-battery assessment, selecting appropriate instruments, interpreting results, and formulating individualized interventions and educational programming. In-depth case studies illustrate typical profiles found in children and adolescents with working memory deficits, and the companion CD features worksheets, testing charts, and other useful resources. Reader-friendly design elements including Rapid Reference, Caution, and Don't Forget boxes, and practice questions, bullet points, and icons make this guide useful for both study and desk reference. Working memory deficits are the main reason why students with disabilities are unable to successfully respond to regular education interventions. Given the strong relationship between working memory and all areas of academic learning, a deeper understanding of working memory and the related assessments and interventions can facilitate greater achievement. This book helps readers: Understand the development and neuroanatomy of working memory Learn techniques for improving working memory in the classroom Examine strategies for brain-based working memory training Effectively utilize working memory assessment measures By examining the critical functions of working memory and its relationship with specific learning disabilities, then providing strategies for assessment and detailed intervention guidance, this book helps educatorsand professionals guide their students and clients toward improved cognitive functioning, , reduced frustration, and improved academic performance . For those seeking a practical approach to working memory, Essentials of Working Memory Assessment and Intervention provides the tools and information they need.

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Автор: Группа авторов

The single comprehensive treatment of the field, from the leading members of the Society of Ethnobiology The field of ethnobiology—the study of relationships between particular ethnic groups and their native plants and animals—has grown very rapidly in recent years, spawning numerous subfields. Ethnobiological research has produced a wide range of medicines, natural products, and new crops, as well as striking insights into human cognition, language, and environmental management behavior from prehistory to the present. This is the single authoritative source on ethnobiology, covering all aspects of the field as it is currently defined. Featuring contributions from experienced scholars and sanctioned by the Society of Ethnobiology, this concise, readable volume provides extensive coverage of ethical issues and practices as well as archaeological, ethnological, and linguistic approaches. Emphasizing basic principles and methodology, this unique textbook offers a balanced treatment of all the major subfields within ethnobiology, allowing students to begin guided research in any related area—from archaeoethnozoology to ethnomycology to agroecology. Each chapter includes a basic introduction to each topic, is written by a leading specialist in the specific area addressed, and comes with a full bibliography citing major works in the area. All chapters cover recent research, and many are new in approach; most chapters present unpublished or very recently published new research. Featured are clear, distinctive treatments of areas such as ethnozoology, linguistic ethnobiology, traditional education, ethnoecology, and indigenous perspectives. Methodology and ethical action are also covered up to current practice. Ethnobiology is a specialized textbook for advanced undergraduates and graduate students; it is suitable for advanced-level ethnobotany, ethnobiology, cultural and political ecology, and archaeologically related courses. Research institutes will also find this work valuable, as will any reader with an interest in ethnobiological fields.

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Автор: Группа авторов

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Автор: Группа авторов

We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.

This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to «buy local» and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.

For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in «eating together».

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Автор: Группа авторов

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Автор: Группа авторов

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

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Автор: Erasmo Carrera

The finite element method (FEM) is a computational tool widely used to design and analyse complex structures. Currently, there are a number of different approaches to analysis using the FEM that vary according to the type of structure being analysed: beams and plates may use 1D or 2D approaches, shells and solids 2D or 3D approaches, and methods that work for one structure are typically not optimized to work for another. Finite Element Analysis of Structures Through Unified Formulation deals with the FEM used for the analysis of the mechanics of structures in the case of linear elasticity. The novelty of this book is that the finite elements (FEs) are formulated on the basis of a class of theories of structures known as the Carrera Unified Formulation (CUF). It formulates 1D, 2D and 3D FEs on the basis of the same 'fundamental nucleus' that comes from geometrical relations and Hooke's law, and presents both 1D and 2D refined FEs that only have displacement variables as in 3D elements. It also covers 1D and 2D FEs that make use of 'real' physical surfaces rather than ’artificial’ mathematical surfaces which are difficult to interface in CAD/CAE software. Key features: Covers how the refined formulation can be easily and conveniently used to analyse laminated structures, such as sandwich and composite structures, and to deal with multifield problems Shows the performance of different FE models through the 'best theory diagram' which allows different models to be compared in terms of accuracy and computational cost Introduces an axiomatic/asymptotic approach that reduces the computational cost of the structural analysis without affecting the accuracy Introduces an innovative 'component-wise' approach to deal with complex structures Accompanied by a website hosting the dedicated software package MUL2 (www.mul2.com) Finite Element Analysis of Structures Through Unified Formulation is a valuable reference for researchers and practitioners, and is also a useful source of information for graduate students in civil, mechanical and aerospace engineering.

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Автор: Jean-Pierre Quignard

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Автор: Jean-Pierre Quignard

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Pheromones are chemical cues that pass between members of the same species that convey specific, adaptive information. These cues, and related chemicals whose function are less well defined, are especially important to fishes because of their aquatic environments and complex behaviors. Pheromones are also of increasing interest in both basic and applied aspects of fish biology because they can be used to manipulate fish behavior and may explain phenomena such as fishery collapse. Fish Pheromones and Related Cues provides a timely synthesis of this growing body of research in freshwater and marine species and explores everything from how these chemical signals evolved, are produced, released and then processed, and finally to potential applications in fish culture and conservation. Fish Pheromones and Related Cues opens with a useful overview on the theory of chemical communication and definitions. Chapters then progress by examining the biological importance of pheromones in inter- and intra-species communication, the role these chemical cues play in a variety biological functions from reproduction to predation, and then how they evolved and are detected and recognized by fish nervous systems. Final chapters provide valuable insight into how pheromones can be measured, how pheromonal disruption can explain effects of environmental pollution, and lastly how they pheromones are being applied in real-world efforts to culture fish species and to conserve our wild populations and control invasive species. With far-reaching economic, evolutionary and ecological implications, Fish Pheromones and Related Cues will be an essential volume for anyone working in the fields of chemical communication, fish biology, fisheries science, aquatic conservation, ecology, invasive species control, and aquaculture

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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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Fish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and significant contribution to the production of aquatic food in many regions of the world. During the last few decades there has been significant progress and expansion in the aquaculture sector, characterized by intensified production and the exploitation of many new species. Aquaculture must be a sustainable bio-production, environmentally as well as economically. Disease prevention in order to reduce losses, and the use of antimicrobials is crucial in this perspective. Vaccination has, in a few years, become the most important method for disease prevention in aquaculture, and effective prophylaxis based on stimulation of the immune system of the fish is essential for further development of the industry. This book provides general information about disease prevention in fish by vaccination, as well as specific descriptions of the correct use of vaccines against the most important bacterial and viral infectious diseases of aquatic animals. The book is written by some of the world’s leading experts in the subject, drawn from many countries where aquaculture is a significant and expanding part of the economy. Fish Vaccination is an encyclopedia of fish vaccinology for every present and future aquaculturist. Professionals in the aquaculture sector, including fish veterinarians and fish biologists, within the industry, in scientific institutions and regulatory authorities will all find a huge wealth of commercially important knowledge within this book. Libraries in all universities where aquaculture, biological and veterinary sciences are studied and taught should have copies of this important book on their shelves.

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Автор: Группа авторов

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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An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.

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Автор: Sean X. Liu

Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural and food wastewater can be and should be utilized or recovered; the stumbling block of achieving this aspiration is economical, not technical. The last one and a half decades have seen the surging of agricultural and non-agricultural commodity prices across the board and increased public consciousness of environmental impact of industrial wastewater discharge and treatment. The confluence of these new developments have generated new interests and applications of agricultural and food wastewater and their treatment residuals in diverse fields and industries. This new edition will expand topics related to wastewater utilizations and new uses of treatment residuals while providing up-to-date information on new treatment technologies and practices across the globe. The new edition’s target audience is anyone who has the responsibility of dealing with its plant effluents in agricultural and food processing operations. It should be of value to waste management personnel responsible for managing major waste effluents from agro and food industries. It will also be useful for college students whose majors are in environmental science or waste management fields as a reference.

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Автор: Группа авторов

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The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

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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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FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

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Автор: Группа авторов

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