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Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1
by Vinood B. Patel Rajaventhan Srirajaskanthan Victor R. PreedyHandbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Handbook of Food Preservation (Food Science And Technology Ser.)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook of Food Preservation (Food Science and Technology)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Handbook of Food Process Design
by Jasim Ahmed Mohammad Shafuir RahmanIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Handbook of Food Process Modeling and Statistical Quality Control
by Mustafa OzilgenPresenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin
Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Handbook of Food Processing: Food Preservation (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Handbook of Food Safety Engineering
by Da-Wen SunThis book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Handbook of Food Science and Technology 1
by Pierre Schuck Gérard Brulé Thomas Croguennec Romain JeantetThis book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
by Romain Jeantet Thomas Croguennec Pierre Schuck Gérard BruleThis book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Handbook of Food Science and Technology 3: Food Biochemistry and Technology
by Romain Jeantet Gérard Brule Pierre Schuck Thomas CroguennecThis third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Handbook of Food Spoilage Yeasts (Contemporary Food Science)
by Tibor DeakFar more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
Handbook of Food Toxicology (Food Science and Technology)
by S.S. DeshpandeFrom health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Handbook of Foodborne Diseases (Food Microbiology)
by Dongyou LiuClearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive. Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases, and also to develop and apply innovative approaches for improved diagnosis, treatment, and prevention of foodborne diseases. Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public.
Handbook of Force Transducers: Characteristics and Applications
by Dan Mihai ŞtefănescuPart I introduces the basic “Principles and Methods of Force Measurement” according to a classification into a dozen of force transducerstypes: resistive, inductive, capacitive, piezoelectric, electromagnetic, electrodynamic, magnetoelastic, galvanomagnetic (Hall-effect), vibrating wires, (micro)resonators, acoustic and gyroscopic. Two special chapters refer to force balance techniques and to combined methods in force measurement. Part II discusses the “(Strain Gauge) Force Transducers Components”, evolving from the classical force transducer to the digital / intelligent one, with the incorporation of three subsystems (sensors, electromechanics and informatics). The elastic element (EE) is the “heart” of the force transducer and basically determines its performance. A 12-type elastic element classification is proposed (stretched / compressed column or tube, bending beam, bending and/or torsion shaft, middle bent bar with fixed ends, shear beam, bending ring, yoke or frame, diaphragm, axial-stressed torus, axisymmetrical and voluminous EE), with emphasis on the optimum place of the strain gauges. The main properties of the associated Wheatstone bridge, best suited for the parametrical transducers, are examined, together with the appropriate electronic circuits for SGFTs. The handbook fills a gap in the field of Force Measurement, both experts and newcomers, no matter of their particular interest, finding a lot of useful and valuable subjects in the area of Force Transducers; in fact, it is the first specialized monograph in this inter- and multidisciplinary field.
Handbook of Forest Resource Economics (Routledge Environment and Sustainability Handbooks)
by Shashi Kant Janaki R. R. AlavalapatiIt is increasingly recognized that the economic value of forests is not merely the production of timber. Forests provide other key ecosystem services, such as being sinks for greenhouse gases, hotspots of biodiversity, tourism and recreation. They are also vitally important in preventing soil erosion and controlling water supplies, as well as providing non-timber forest products and supporting the livelihoods of many local people. This handbook provides a detailed, comprehensive and broad coverage of forest economics, including traditional forest economics of timber production, economics of environmental role of forests, and recent developments in forest economics. The chapters are grouped into six parts: fundamental topics in forest resource economics; economics of forest ecosystems; economics of forests, climate change, and bioenergy; economics of risk, uncertainty, and natural disturbances; economics of forest property rights and certification; and emerging issues and developments. Written by leading environmental, forest, and natural resource economists, the book represents a definitive reference volume for students of economics, environment, forestry and natural resource economics and management.
Handbook of Formal Analysis and Verification in Cryptography (Prospects in Pure and Applied Mathematics)
by Sedat Akleylek Besik DunduaThis handbook of formal analysis in cryptography is very important for secure communication and processing of information. It introduces readers to several formal verification methods and software used to analyse cryptographic protocols. The chapters give readers general knowledge and formal methods focusing on cryptographic protocols. Handbook of Formal Analysis and Verification in Cryptography includes major formalisms and tools used for formal verification of cryptography, with a spotlight on new-generation cryptosystems such as post-quantum, and presents a connection between formal analysis and cryptographic schemes. The text offers formal methods to show whether security assumptions are valid and compares the most prominent formalism and tools as they outline common challenges and future research directions. Graduate students, researchers, and engineers worldwide will find this an exciting read.
Handbook of Formal Optimization
by Amir H. Gandomi Anand J. KulkarniThe formal optimization handbook is a comprehensive guide that covers a wide range of subjects. It includes a literature review, a mathematical formulation of optimization methods, flowcharts and pseudocodes, illustrations, problems and applications, results and critical discussions, and much more. The book covers a vast array of formal optimization fields, including mathematical and Bayesian optimization, neural networks and deep learning, genetic algorithms and their applications, hybrid optimization methods, combinatorial optimization, constraint handling in optimization methods, and swarm-based optimization. This handbook is an excellent reference for experts and non-specialists alike, as it provides stimulating material. The book also covers research trends, challenges, and prospective topics, making it a valuable resource for those looking to expand their knowledge in this field.
Handbook of Formulas and Tables for Signal Processing (Electrical Engineering Handbook)
by Alexander D. PoularikasSignal processing is a broad and timeless area. The term "signal" includes audio, video, speech, image, communication, geophysical, sonar, radar, medical, and more. Signal processing applies to the theory and application of filtering, coding, transmitting, estimating, detecting, analyzing, recognizing, synthesizing, recording, and reproducing signals. Handbook of Formulas and Tables for Signal Processing a must-have reference for all engineering professionals involved in signal and image processing. Collecting the most useful formulas and tables - such as integral tables, formulas of algebra, formulas of trigonometry - the text includes:Material for the deterministic and statistical signal processing areasExamples explaining the use of the given formulaNumerous definitionsMany figures that have been added to special chaptersHandbook of Formulas and Tables for Signal Processing brings together - in one textbook - all the equations necessary for signal and image processing for professionals transforming anything from a physical to a manipulated form, creating a new standard for any person starting a future in the broad, extensive area of research.
Handbook of FPGA Design Security
by Ted Huffmire Timothy Sherwood Thuy D. Nguyen Timothy Levin Ryan Kastner Cynthia IrvineThe purpose of Handbook of FPGA Design Security is to provide a practical approach to managing security in FPGA designs for researchers and practitioners in the electronic design automation (EDA) and FPGA communities, including corporations, industrial and government research labs, and academics. Handbook of FPGA Design Security combines theoretical underpinnings with a practical design approach and worked examples for combating real world threats. To address the spectrum of lifecycle and operational threats against FPGA systems, a holistic view of FPGA security is presented, from formal top level specification to low level policy enforcement mechanisms. This perspective integrates recent advances in the fields of computer security theory, languages, compilers, and hardware. The net effect is a diverse set of static and runtime techniques that, working in cooperation, facilitate the composition of robust, dependable, and trustworthy systems using commodity components.
Handbook of Fractional Calculus for Engineering and Science (ISSN)
by Harendra Singh H. M. Srivastava Juan J. NietoFractional calculus is used to model many real-life situations from science and engineering. The book includes different topics associated with such equations and their relevance and significance in various scientific areas of study and research. In this book readers will find several important and useful methods and techniques for solving various types of fractional-order models in science and engineering. The book should be useful for graduate students, PhD students, researchers and educators interested in mathematical modelling, physical sciences, engineering sciences, applied mathematical sciences, applied sciences, and so on. This Handbook: Provides reliable methods for solving fractional-order models in science and engineering. Contains efficient numerical methods and algorithms for engineering-related equations. Contains comparison of various methods for accuracy and validity. Demonstrates the applicability of fractional calculus in science and engineering. Examines qualitative as well as quantitative properties of solutions of various types of science- and engineering-related equations. Readers will find this book to be useful and valuable in increasing and updating their knowledge in this field and will be it will be helpful for engineers, mathematicians, scientist and researchers working on various real-life problems.
Handbook Of Frequency Allocations And Spectrum Protection For Scientific Uses
by National Research Council of the National AcademiesThe electromagnetic spectrum is a vital part of our environment. Information encoded in the spectrum of radiation arriving at earth from the universe is the means by which we learn about its workings and origin. Radiation collected from the Earth’s land, oceans, biosphere, and atmosphere provide us with much of the data needed to better understand this environment. Wise use of the spectrum is necessary if we are to continue these advances in scientific understanding. To help guide this effort, the NSF and NASA asked the NRC to develop a set of principles for fostering effective allocation and protection of spectral bands for scientific research. This handbook contains practical information in this connection including a description of regulatory bodies and issues, a discussion of the relevant scientific background, a list of science spectrum allocations in the United States, and an analysis of spectrum protection issues.
Handbook of Frozen Food Processing and Packaging (Contemporary Food Engineering)
by Da-Wen SunConsumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Handbook of Fruit and Vegetable Flavors
by Y. H. Hui Feng Chen L. M. Nollet Raquel P. F. Guin? Olga Mart?n-Belloso M. Isabel M?nguez-Mosquera Gopinadhan Paliyath Fernando L. P. Pessoa Jean-Luc Le Qu?r? Jiwan S. Sidhu Nirmal Sinha Peggy StanfieldActing as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.
Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing (Food Science and Technology)
by D. K. Salunkhe S. S. KadamThis work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz