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Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book in...
Developing Amazonia
This study of the Grande Carajas programme, the largest project in the Amazon rainforest, is central to the debate on its future and fate. The social and environmental costs of the programme are examined here.
The Future of the Red-legged Partridge
There has been a recent upsurge of red-legged partridge research in most countries where the species is distributed, but no comprehensive review of that fresh and relevant multidisciplinary and international knowledge is available. In fact, this is probably the first scientific book on this important species, apart from Dick Potts’ excellent works on British-introduced population, or ONCFS’s (Office Nationale de la Chasse et le Faune Sauvage, France) older technical reports. This is in strong contrast with a plethora of literature in hunting magazines or non-academic books, not often precise, realistic, or well informed. Thus, the book fills a great bibliography gap that could have impor...
Modeling and Stochastic Learning for Forecasting in High Dimensions
The chapters in this volume stress the need for advances in theoretical understanding to go hand-in-hand with the widespread practical application of forecasting in industry. Forecasting and time series prediction have enjoyed considerable attention over the last few decades, fostered by impressive advances in observational capabilities and measurement procedures. On June 5-7, 2013, an international Workshop on Industry Practices for Forecasting was held in Paris, France, organized and supported by the OSIRIS Department of Electricité de France Research and Development Division. In keeping with tradition, both theoretical statistical results and practical contributions on this active field ...
Functionality of Plant Proteins
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, t...
Chemical Engineering and Chemical Process Technology - Volume VII
Chemical Engineering and Chemical Process Technology is a theme component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Chemical engineering is a branch of engineering, dealing with processes in which materials undergo changes in their physical or chemical state. These changes may concern size, energy content, composition and/or other application properties. Chemical engineering deals with many processes belonging to chemical industry or related industries (petrochemical, metallurgical, food, pharmaceutical, fine chemicals, coatings and colors, r...
Gums and Stabilisers for the Food Industry 13
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Little Bustard: Ecology and Conservation
This book is devoted to the Little Bustard, a medium sized Paleartic steppe bird whose distribution ranges from the Iberian Peninsula to Central Asia. At present, the European population is suffering a severe decline mainly due to agricultural intensification, although its status and concerns in non-European countries are relatively unknown. In spite of this dramatic situation, the Little Bustard is an interesting model species for topics as varied as phylogeny, life history evolution and demographic traits, sexual selection and lekking behavior, habitat selection, intra- and interspecific relationships, or interaction with farming and other anthropogenic disturbances. This book provides an updated, interdisciplinary, and worldwide review of the most recent information of this crucial species in the Palearctic steppe-bird community, from specific biological aspects and traits to research-focused management. Some of the most prominent scientists from different fields (systematics, breeding ecology, behavior, competence, predation, population dynamics, farming, conservation) update and synthesize the existing information on a singular, threatened and vulnerable species.
