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Food Packaging
This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals.
E-Commerce and Web Technologies
This book constitutes the refereed proceedings of the 7th International Conference on Electronic Commerce and Web Technologies, EC-Web 2006, held in conjunction with DEXA 2006. The book presents 24 revised full papers together with 1 invited talk, organized in topical sections on recommender systems, business process/design aspects, mobile commerce, security and e-payment, Web services computing/semantic Web, e-negotiation and agent mediated systems, and issues in Web advertising.
Pharmacological Studies in Natural Oral Care
Pharmacological Studies in Natural Oral Care Edited by a natural product scientist, clinician, pharmacologist and a dental surgeon, the book helps oral care specialists to implement safe and effective natural medicine therapies to complement current practice guidelines. With oral care specialists focusing their attention on the interdisciplinary connections between oral health, heart health, gastrointestinal health, etc., and with increasing antibiotic resistance and stronger antibiotics now reserved for serious active infection, the importance of herbal antibiotics is increasing exponentially. This book helps to implement safe and effective natural medicine therapies to complement the curre...
Fennema's Food Chemistry
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for profession...
Encountering Reality
Encountering Reality argues for a new appreciation of T. F. Torrance on epistemology and reality. According to Torrance's realism, all authentic knowledge involves the nature of the object impressing its inherent rationality on the mind. Consequently, knowledge involves thinking in accordance with the nature of the object. We shall explore the place and function of “ultimate beliefs” in epistemology, as well as the question as to whether such beliefs imply a retreat to either foundationalism or fideism. The inescapability of ultimate beliefs in all human knowledge requires a shift in the traditional notion of objectivity. We find that shift in the account provided by T. F. Torrance, whos...
Food Proteins
This book attempts to bridge the two extreme ends of protein science: on one end, systems proteomics, which describes, at a system level, the intricate connection network that proteins form in a cell, and on the other end, protein chemistry and biophysics, which describe the molecular properties of individual proteins and the structural and thermodynamic basis of their interactions within the network. Bridging the two ends of the spectrum is bioinformatics and computational chemistry. Large data sets created by systems proteomics need to be mined for meaningful information, methods need to be designed and implemented to improve experimental designs, extract signal over noise, and reject artifacts, and predictive methods need to be worked out and put to the test.
The Teaching Gap
A revised edition of a popular resource builds on the authors' findings that key problems in teaching methods are causing America to lag behind international academic standards, outlining a program for administrators, instructors, and parents that incorporates solutions based on current research. Reprint.
Advances in Cryogenic Engineering
In late 1877, Louis Cailletete in France and Raoul Pictet in Switzerland independently succeeded in liquefying oxygen, thereby proving a hypothesis set forth by Antoine Lavoisier nearly 100 years earlier. The theme of the 1977 Cryogenic Engineering Conference "Cryogenics: A Century of Progress-A Chal lenge for the Future" properly commemorated this accomplishment by reviewing some of the noteworthy advances since that time and outlining many advances still to come. Both Volumes 23 and 24 of this series provide a good account of the many contributions that were presented at this conference. The 1977 Cryogenic Engineering Conference was appropriately again held in Boulder, Colorado where the f...
Edible Coatings and Films to Improve Food Quality
There has been intense research into edible coatings and films in recent years for many reasons, including consumer interests in health, food quality, convenience, and safety; the fact that edible coatings can conceivably reduce the complexity and improve recyclability of packaging; and food scientists and engineers have isolated new materials that present new opportunities in the formation and properties of edible coatings and films. The intent of this book is to introduce newcomers to the field; describe materials appropriate for use; summarize properties; review methods for application; describe approaches for mathematical modeling; and summarize present and potential uses.
