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Progress in Food Preservation
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Musings on Learning
This book, Musings on Learning, consists of 42 short articles on wide-ranging issues pertaining to education, including current issues in education in general and higher education in particular, teaching and learning, research, and general aspects of being an academic in higher learning institutions in the context of 21st century education and the 4th industrial revolution.
Zarqawi
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Envisioning the Future of Online Learning
This book shares insights into the various ways technology can be used for educational purposes, utilizing an approach suitable for both novice and advanced practitioners in this niche area. It features selected papers presented at the International Conference on e-Learning 2015 (ICeL 2015), where professionals discussed how technology can not only serve as a tool in the classroom, but as the classroom itself. As the title “Envisioning the Future of Online Learning” suggests, this book showcases current best practices in the field of e-learning, where technology has been leveraged to re-engineer the landscape of education, particularly in the context of Malaysia.
Leveraging Consumer Behavior and Psychology in the Digital Economy
With the increasing prevalence of information, communication, and technology, including social media, in the digital economy, leveraging consumer behavior and psychology has become a dominant ground for researchers and practitioners to inspect the trends, opportunities, and challenges to social networking service (SNS) developers and online firms. These platforms have become a key channel for social interactions and networking among individuals and online communities to leverage business activities in respect to product and service visibility and sustainability via the internet. Leveraging Consumer Behavior and Psychology in the Digital Economy is a pivotal reference source that provides cur...
Musings on Learning
This book, Musings on Learning, is a compilation of selected articles from the blog. The blog, One Stop Learning Centre is basically a medium for me to express my thought on wide-ranging issues on education, including current issues in education in general and higher education in particular, teaching and learning, research, and general aspects of being an academic in higher learning institutions in the context of 21st century education and the 4th industrial revolution.
Nanomaterials from Renewable Resources for Emerging Applications
Nanomaterials from Renewable Resources for Emerging Applications details developments in nanomaterials produced from renewable materials and their usage in food and packaging, energy conservation, and environmental applications. • Introduces fundamentals of nanomaterials from renewable resources, including processing and characterization. • Covers nanomaterials for applications in food and packaging, including nanocellulose, lignin- and chitosan-based nanomaterials, and nanostarch. • Discusses applications in energy conservation, such as supercapacitors, electrolyte membranes, energy storage devices, and insulation. • Describes environmental uses such as water remediation and purification and oil spill clean-ups. • Highlights advantages and challenges in commercialization of green nanoparticle-based materials. Equally beneficial to researchers and professionals, this book is aimed at readers across materials science and engineering, chemical engineering, chemistry, and related fields interested in sustainable engineering.
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 environmen...
Crop Post-Harvest: Science and Technology, Volume 3
International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of d...
Lactic Acid Bacteria
Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable f...
