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Bulletin
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Bulletin
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Progress in Artificial Intelligence and Pattern Recognition
This book constitutes the refereed proceedings of the 6th International Workshop on Artificial Intelligence and Pattern Recognition, IWAIPR 2018, held in Havana, Cuba, in September 2018. The 42 full papers presented were carefully reviewed and selected from 101 submissions. The papers promote and disseminate ongoing research on mathematical methods and computing techniques for artificial intelligence and pattern recognition, in particular in bioinformatics, cognitive and humanoid vision, computer vision, image analysis and intelligent data analysis, as well as their application in a number of diverse areas such as industry, health, robotics, data mining, opinion mining and sentiment analysis, telecommunications, document analysis, and natural language processing and recognition.
Handbook of Research on Food Science and Technology
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
Handbook of Research on Food Science and Technology
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.
