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Food Science
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
Magnetic Nanoparticles
Offering the latest information in magnetic nanoparticle (MNP) research, Magnetic Nanoparticles: From Fabrication to Clinical Applications provides a comprehensive review, from synthesis, characterization, and biofunctionalization to clinical applications of MNPs, including the diagnosis and treatment of cancers. This book, written by some of the most qualified experts in the field, not only fills a hole in the literature, but also bridges the gaps between all the different areas in this field. Translational research on tailored magnetic nanoparticles for biomedical applications spans a variety of disciplines, and putting together the most significant advances into a practical format is a challenging task. Balancing clinical applications with the underlying theory and foundational science behind these new discoveries, Magnetic Nanoparticles: From Fabrication to Clinical Applications supplies a toolbox of solutions and ideas for scientists in the field and for young researchers interested in magnetic nanoparticles.
Agile Approaches for Successfully Managing and Executing Projects in the Fourth Industrial Revolution
Communication between man and machine is vital to completing projects in the current day and age. Without this constant connectiveness as we enter an era of big data, project completion will result in utter failure. Agile Approaches for Successfully Managing and Executing Projects in the Fourth Industrial Revolution addresses changes wrought by Industry 4.0 and its effects on project management as well as adaptations and adjustments that will need to be made within project life cycles and project risk management. Highlighting such topics as agile planning, cloud projects, and organization structure, it is designed for project managers, executive management, students, and academicians.
The Food Security, Biodiversity, and Climate Nexus
This volume is the outcome of an international cooperation between 73 scientists, experts, and practitioners from many countries, disciplines, and professional areas. As a part of a series of CERES publications, the volume attempts to contribute to the scientific debate about the food–biodiversity–climate nexus by developing a comprehensive region-specific and broader global understanding of the linkages between these areas, especially in the context of Global South. Instead of providing only modern science-based solutions for the nexus related challenges, the volume covers case studies that present mixed solutions, offering the use of traditional ecological knowledge in combination with...
Food Composition and Analysis
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of me
Biodiesel from Flowering Plants
This book offers an exhaustive coverage of process modifications in biodiesel production from oil drawn from 84 oleaginous plant species occurring in all parts of the world, thereby enlisting the scope and potential of many new and non-conventionally obscure plant sources. Biodiesel, now prepared from major vegetable oils, has become a compulsion to offset the dwindling reserve of petro-diesel, which naturally intrudes into the cooking oil demand. This has necessitated search for new sources. The book consolidates the biodiesel production from oils being extracted from conventional plants and also from a plethora of new and non-conventional plants along with their habit and habitats, history...
Advances in Biopolymers for Food Science and Technology
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters guiding the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coat...
Novel Approaches of Nanotechnology in Food
Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, ...
