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Luminescence Dating in Archaeology, Anthropology, and Geoarchaeology
The field of Luminescence Dating has reached a level of maturity. Both research and applications from all fields of archaeological science, from archaeological materials to anthropology and geoarchaeology, now routinely employ luminescence dating. The advent of optically stimulated luminescence (OSL) techniques and the potential for exploring a spectrum of grain aliquots enhanced the applicability, accuracy and the precision of luminescence dating. The present contribution reviews the physical basis, mechanisms and methodological aspects of luminescence dating; discusses advances in instrumentations and facilities, improvements in analytical procedures, and statistical treatment of data along with some examples of applications across continents, covering all periods (Middle Palaeolithic to Medieval) and both Old and New World archaeology. They also include interdisciplinary applications that contribute to palaeo-landscape reconstruction.
Bureaucratic Archaeology
An ethnography of archaeological practice in postcolonial India that reveals the bureaucratic culture in the making of knowledge about past.
Antiquities
The destruction of ancient monuments by the Taliban and the Islamic State have shocked observers worldwide. Art historian Maxwell Anderson's Antiquities: What Everyone Needs to Know(R) analyzes continuing threats to our heritage as well as a balanced account of treaties and laws, collections past and present, forgeries, and other controversial issues. Antiquities explores the legal, practical, and moral choices we face when confronting antiquities in a museum gallery, shop window, or for sale on the Internet.
Recent Advances in Food Biotechnology
This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
The Medical Register
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