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Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
1

PAT: Portable Appliance Testing In-Service Inspection and Testing of Electrical Equipment

PAT: Portable Appliance Testing In-Service Inspection and Testing of Electrical Equipment

Fully up-to-date with the relevant parts of the 17th Edition IET Wiring Regulations: Amendment 3 and the 2012 Code of Practice Provides all the required information on portable appliance testing in a user-friendly manner Expert advice from an engineering training consultant supported with colour diagrams examples and tables The Electricity at Work Regulations 1989 requires any electrical system to be constructed maintained and used in such a manner as to prevent danger. This means that inspection and testing of systems including portable appliances is needed in order to determine if maintenance is required. This book explains in clear language what needs to be done and includes expert advice on legislation as well as actual testing. The book contains an appendix providing the electrical fundamentals needed by non-specialists and also has sample questions (with answers) for the CandG 2377 exam. It is also an ideal revision guide for the non-specialist such as maintenance staff and caretakers who carry out these tasks part-time alongside their many other duties. | PAT: Portable Appliance Testing In-Service Inspection and Testing of Electrical Equipment

GBP 175.00
1

Testing and Balancing HVAC Air and Water Systems

Testing and Balancing HVAC Air and Water Systems

This thoroughly revised book will provide the reader with an understanding of the principles and practices of testing and balancing (TAB) heating ventilating and air conditioning (HVAC) air and water systems. It is for anyone interested in testing and balancing. For the novice and the experienced testing and balancing technician it is a field reference book of procedures equations and information tables. For those interested in getting into TAB or who are new to the HVAC industry it is a text for learning more about HVAC systems and testing and balancing. For the mechanical engineer building owner facility manager commissioning agency or energy manager this book can be used for teaching TAB writing more effective specifications and learning about TAB and how it interacts with system commissioning indoor air quality and energy management. It is the intent of this book to improve the communications between owners mechanical engineers designers vendors contractors TAB engineers supervisors and technicians to ensure that HVAC systems are being thoroughly tested and balanced. This book is used in test and balance self-study courses in-house training programs seminars and other training formats as preparation for TAB certification and as a text in colleges and technical schools. The sixth edition has general and specific testing and balancing procedures for constant air volume systems variable air volume systems return air and exhaust air systems positive and negative pressure conditioned spaces and fans and fan performance in Chapters 1 through 9. Chapters 10–12 cover testing and balancing fume hood systems and cleanrooms and commissioning HVAC systems. Chapters 13 and 14 provide information on water systems and centrifugal pumps including water balancing procedures using flow meters system components and temperatures and water pumps and pump performance. Chapter 15 reviews analog and digital controls. Chapters 16–20 cover terminology for fluid flow psychrometrics refrigeration¸ air distribution water distribution fans and pumps motors electrical and instrument usage and care. Chapters 21 and 22 are equations and tables. | Testing and Balancing HVAC Air and Water Systems

GBP 120.00
1

Civil Engineering Materials Introduction and Laboratory Testing

Civil Engineering Materials Introduction and Laboratory Testing

Civil Engineering Materials: Introduction and Laboratory Testing discusses the properties characterization procedures and analysis techniques of primary civil engineering materials. It presents the latest design considerations and uses of engineering materials as well as theories for fully understanding them through numerous worked mathematical examples. The book also includes important laboratory tests which are clearly described in a step-by-step manner and further illustrated by high-quality figures. Also analysis equations and their applications are presented with appropriate examples and relevant practice problems including Fundamentals of Engineering (FE) styled questions as well those found on the American Concrete Institute (ACI) Concrete Field Testing Technician - Grade I certification exam. Features: Includes numerous worked examples to illustrate the theories presented Presents Fundamentals of Engineering (FE) examination sample questions in each chapter Reviews the ACI Concrete Field Testing Technician - Grade I certification exam Utilizes the latest laboratory testing standards and practices Includes additional resources for instructors teaching related courses This book is intended for students in civil engineering construction engineering civil engineering technology construction management engineering technology and construction management programs. | Civil Engineering Materials Introduction and Laboratory Testing

GBP 99.99
1

Induction Machines Handbook Transients Control Principles Design and Testing

Induction Machines Handbook Transients Control Principles Design and Testing

Induction Machines Handbook: Transients Control Principles Design and Testing presents a practical up-to-date treatment of intricate issues with induction machines (IM) required for design and testing in both rather constant- and variable-speed (with power electronics) drives. It contains ready-to-use industrial design and testing knowledge with numerous case studies to facilitate a thorough assimilation of new knowledge. Individual Chapters 1 through 14 discuss in detail the following: Three- and multiphase IM transients Single-phase source IM transients Super-high-frequency models and behavior of IM Motor specifications and design principles IM design below 100 kW and constant V1 and f1 IM design above 100 kW and constant V1 and f1 IM design principles for variable speed Optimization design Single-phase IM design Three-phase IM generators Single-phase IM generators Linear induction motors Testing of three-phase IMs Single-phase IM testing Fully revised and amply updated to add the new knowledge of the last decade this third edition includes special sections on Multiphase IM models for transients Doubly fed IMs models for transients Cage-rotor synchronized reluctance motors Cage-rotor PM synchronous motor Transient operation of self-excited induction generator Brushless doubly fed induction motor/generators Doubly fed induction generators with D. C. output Linear induction motor control with end effect Recent trends in IM testing with power electronics Cage-PM rotor line-start IM testing Linear induction motor (LIM) testing This up-to-date book discusses in detail the transients control principles and design and testing of various IMs for line-start and variable-speed applications in various topologies with numerous case studies. It will be of direct assistance to academia and industry in conceiving designing fabricating and testing IMs (for the future) of various industries from home appliances through robotics e-transport and renewable energy conversion. | Induction Machines Handbook Transients Control Principles Design and Testing

GBP 140.00
1

Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology: Advances Methods and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production processing and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations discussing the applications of diverse novel food processing. The authors discuss drying technologies advances in food fermentation technologies mechanization of traditional indigenous products for preservation of food and safety and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing quality control and safety measures for food products by means of novel processing and preservation technologies during production processing and transportation in the food industry. | Food Processing and Preservation Technology Advances Methods and Applications

GBP 131.00
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Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

Does democracy require an agreement on specific foundational values? Bringing insights from Turkey to the study of democratization this book argues that democracy may rather be about acknowledging the disagreement over values before negotiating over other concerns such as rights freedoms capabilities and duties. It explores this idea by examining three landscapes of culture in Turkey which have been the subjects of persistent stories regarding the unequal relationship between the self and the other. These include LGBT visibility and the entertainment sector women and clothing and Alevism and funerals. Through these case studies the book analyses the remaking of (in)tolerance through the integration of LGBT representations into broader political struggles over values the assertion of women’s rights and freedoms from traditional values surrounding dress and the conflict between essentialist intolerance and the syncretic traditions of Alevi identity. Bringing these landscapes together with the surrounding cultural tensions in Turkey and the West Tracing Cultural Change in Turkey's Experience of Democratization will be a valuable resource for students and scholars of Middle Eastern studies and politics gender studies and cultural studies. | Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

GBP 120.00
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Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
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Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
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Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
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Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

A popular book in its first edition The Food Chemistry Laboratory: A Manual for Experimental Foods Dietetics and Food Scientists Second Edition continues to provide students with practical knowledge of the fundamentals of designing executing and reporting the results of a research project. Presenting experiments that can be completed in many cases without requiring extensive student laboratory facilities the authors include new exercises in the areas of physical properties lipids proteins and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed approximate time needed for completion and possible complications and/or pitfalls. Tested and refined for over 20 years and performed by thousands of students experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments The Food Chemistry Laboratory Second Edition provides students with information on accessing food chemistry literature research proposal preparation preparing oral and written technical reports and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. | The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

GBP 175.00
1

Principles of Toxicology Testing

Principles of Toxicology Testing

Nationally toxicology programs have evolved from a traditional exploration of the chemistry and applied toxicity of chemicals and drugs to a more comprehensive study of toxicology and toxicology testing as independent entities. Consequently the second edition of Principles of Toxicology Testing starts with basic toxicological principles including absorption distribution metabolism and elimination of toxins including chemicals and drugs. The book then continues with animal (in vivo) and in vitro toxicology testing methods associated with toxicological analysis and preclinical drug development. As in the first edition the book begins with an introduction into the fundamentals of toxicology (Section I) to prepare readers for the subsequent topics and continues through with a discussion of toxicokinetics and human risk assessment. This introductory material is useful in understanding the applications of toxicology testing. Section II describes the fundamental principles of toxicology testing in animals in greater detail. This section describes acute toxicity studies as well as subchronic and chronic studies performed on animals. Special emphasis is placed on study design and determination of classical indicators for acute and chronic testing such as the LD50. The book examines other short- and long-term animal toxicity testing methodologies including dermal ocular and reproductive toxicity testing. In addition mutagenicity and carcinogenicity studies are also discussed in separate chapters. Section III introduces and discusses in vitro alternatives to animal toxicology tests. This section emphasizes cell culture methodology and cellular methods for acute systemic toxicity target organ toxicity and local toxicity. The contributors present the advantages and disadvantages of alternative methods. They also describe the use of high-throughput screening and its applications the concepts of standardizatio

GBP 175.00
1

Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology

The demands of producing high-quality pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms foodborne pathogens and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification characterization and applications. This book explores novel natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food covering antimicrobials derived from microbial sources animal-derived products plants and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition it also provides a variety of photographs diagrams and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described emphasizing collaborative measures of control. Advanced topics in the volume include food processing food security preservation nutritional analysis quality control and maintenance as well as good manufacturing practices in the food industries. Students research scientists academicians and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology food microbiology fermentation technology ethnopharmacology toxicology microbial/medicinal plant products and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials natural and synthetic with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

GBP 110.00
1

Composite Structures Design Mechanics Analysis Manufacturing and Testing

Composite Structures Design Mechanics Analysis Manufacturing and Testing

The primary objective of this book is to bridge this gap by presenting the concepts in composites in an integrated and balanced manner and expose the reader to the total gamut of activities involved in composite product development. It includes the complete know-how for development of a composite product including its design & analysis manufacture and characterization and testing. The book has fourteen chapters that are divided into two parts with part one describing mechanics analytical methods in composites and basic finite element procedure and the second part illustratesr materials manufacturing methods destructive and non-destructive tests and design. | Composite Structures Design Mechanics Analysis Manufacturing and Testing

GBP 94.99
1

Ethical Hacking and Penetration Testing Guide

Ethical Hacking and Penetration Testing Guide

Requiring no prior hacking experience Ethical Hacking and Penetration Testing Guide supplies a complete introduction to the steps required to complete a penetration test or ethical hack from beginning to end. You will learn how to properly utilize and interpret the results of modern-day hacking tools which are required to complete a penetration test. The book covers a wide range of tools including Backtrack Linux Google reconnaissance MetaGooFil dig Nmap Nessus Metasploit Fast Track Autopwn Netcat and Hacker Defender rootkit. Supplying a simple and clean explanation of how to effectively utilize these tools it details a four-step methodology for conducting an effective penetration test or hack. Providing an accessible introduction to penetration testing and hacking the book supplies you with a fundamental understanding of offensive security. After completing the book you will be prepared to take on in-depth and advanced topics in hacking and penetration testing. The book walks you through each of the steps and tools in a structured orderly manner allowing you to understand how the output from each tool can be fully utilized in the subsequent phases of the penetration test. This process will allow you to clearly see how the various tools and phases relate to each other. An ideal resource for those who want to learn about ethical hacking but don‘t know where to start this book will help take your hacking skills to the next level. The topics described in this book comply with international standards and with what is being taught in international certifications.

GBP 170.00
1

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence outbreak consequences control and evaluation of spoilage microorganisms in food providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods such as cereals beans fruits and vegetables and the second part tackles the spoilage microorganisms in animal origin foods like meat poultry seafood powdered milk and egg products. In each chapter the taxonomy of spoilage microorganisms spoilage characteristics consequences and possible mechanisms and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control prevention and management options for spoilage microorganisms are also presented. In addition opportunities and challenges are summarized and predicted in the last part of each chapter. | Food Spoilage Microorganisms Ecology and Control

GBP 170.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

Over three editions this book described the contents of food raw materials and products the chemistry/biochemistry of food components as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality including nutritional value safety and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products. ” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds especially bioactive peptides nucleic acids and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions selecting optimal storage and processing parameters as well as the best use of food raw materials.

GBP 160.00
1

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Edible Food Packaging with Natural Hydrocolloids and Active Agents

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods impact on health and ability to form different packaging such as film casing coating mat pad etc. Similarly natural active compounds were evaluated carefully considering their sources extraction methods regulatory status and compatibility with edible packaging. The book emphasizes the recent developments in methods strategies and technologies employed to enhance the performance of antimicrobial antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover readers are primed for the first time on how to develop a fully natural antimicrobial antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead this is a book that provides systematic knowledge about key methods of evaluating natural resources agro-industrial wastes and by-products for development of edible packaging and concentrates on concepts strategies technologies and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality human health and environmentally friendly practices. | Edible Food Packaging with Natural Hydrocolloids and Active Agents

GBP 140.00
1

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

Autonomous Driving and Advanced Driver-Assistance Systems (ADAS): Applications Development Legal Issues and Testing outlines the latest research related to autonomous cars and advanced driver-assistance systems including the development testing and verification for real-time situations of sensor fusion sensor placement control algorithms and computer vision. Features: Co-edited by an experienced roboticist and author and an experienced academic Addresses the legal aspect of autonomous driving and ADAS Presents the application of ADAS in autonomous vehicle parking systems With an infinite number of real-time possibilities that need to be addressed the methods and the examples included in this book are a valuable source of information for academic and industrial researchers automotive companies and suppliers. | Autonomous Driving and Advanced Driver-Assistance Systems (ADAS) Applications Development Legal Issues and Testing

GBP 130.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Food Supplements and Dietary Fiber in Health and Disease

Food Supplements and Dietary Fiber in Health and Disease

Here is an in-depth and informative introduction to dietary fibers and food supplements elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes obesity coronary heart disease colorectal and other types of cancer and gut health. The book also discusses the formulation-based approaches for the delivery of food supplements and dietary fibers as well as the use of botanicals in dietary supplements and fibers. The chapter on regulatory guidance of food supplement and dietary fiber discusses the current statutes and regulations addressing dietary ingredients manufacturing standards safety labelling and claims. The book explains how dietary fibers and food supplements work to maintain gut health addressing such issues as constipation loose stools inflammatory bowel diseases hiatal hernias gastroesophageal reflux disease Barrett’s esophagus diverticular disease hemorrhoids peptic ulcers gastritis celiac disease gallstones and colon cancer. | Food Supplements and Dietary Fiber in Health and Disease

GBP 139.00
1