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Tea as a Food Ingredient
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chap...
XIII Mediterranean Conference on Medical and Biological Engineering and Computing 2013
The general theme of MEDICON 2013 is "Research and Development of Technology for Sustainable Healthcare". This decade is being characterized by the appearance and use of emergent technologies under development. This situation has produced a tremendous impact on Medicine and Biology from which it is expected an unparalleled evolution in these disciplines towards novel concept and practices. The consequence will be a significant improvement in health care and well-fare, i.e. the shift from a reactive medicine to a preventive medicine. This shift implies that the citizen will play an important role in the healthcare delivery process, what requires a comprehensive and personalized assistance. In...
PRICAI 2021: Trends in Artificial Intelligence
This three-volume set, LNAI 13031, LNAI 13032, and LNAI 13033 constitutes the thoroughly refereed proceedings of the 18th Pacific Rim Conference on Artificial Intelligence, PRICAI 2021, held in Hanoi, Vietnam, in November 2021.The 93 full papers and 28 short papers presented in these volumes were carefully reviewed and selected from 382 submissions. PRICAI covers a wide range of topics in the areas of social and economic importance for countries in the Pacific Rim: artificial intelligence, machine learning, natural language processing, knowledge representation and reasoning, planning and scheduling, computer vision, distributed artificial intelligence, search methodologies, etc. Part II includes two thematic blocks: Natural Language Processing, followed by Neural Networks and Deep Learning.
Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations
Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-contain...
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MOBIMEDIA 2020
We are delighted to introduce the proceedings of the 13th edition of the 2020 European Alliance for Innovation (EAI) International Conference on Mobile Multimedia Communications (MOBIMEDIA). This conference has brought researchers, developers and practitioners around the world who are leveraging and developing multimedia coding, mobile communications and networking fields. Developing and leveraging multimedia coding, mobile communications and networking fields requires adopting an interdisciplinary approach where multimedia, networking and physical layer issues are addressed jointly. Basic theories, key technologies and Artificial Intelligence for next-generations wireless communications，i...
Peppers
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their importance as nutraceutical and functional foods to all stakeholders in the agri-food and pharmaceutical industries. Peppers: Biological, Health, and Postharvest Perspectives is a valuable addition to the existing information resource on peppers. Key features: Highlights the advancements made in biodiversity, biochemistry and biosynthesis of bioactive compounds of peppers. Reviews the effects of processing methods on the quality of peppers to facilitate further research and development of foods having pepper as an essential nutritional component. Provides help in selecting better processing methods for the management of nutritional attributes and health benefits of peppers. The book provides a blend of basic and advanced information for postgraduate students, researchers and scientists
