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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.
Drag as Marketplace
Today drag has an unprecedented mass cultural appeal. Reaching far beyond traditional queer venues and audiences into the mainstream, it has evolved into a booming industry worth millions of dollars. Drag is art, politics, lifestyle and entertainment all in one. Yet, studies examining its market value as a product, brand or consumption practice remain scarce. This interdisciplinary collection fills that void, exploring the intersection of drag and markets. Written by an international group of scholars exploring cases from Europe, Asia and the US, this will be a key resource for anyone curious about drag’s social, political and economic impact.
Advances in Food Rheology and Its Applications
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rhe...
Evolutionary Computing and Mobile Sustainable Networks
This book features selected research papers presented at the International Conference on Evolutionary Computing and Mobile Sustainable Networks (ICECMSN 2020), held at the Sir M. Visvesvaraya Institute of Technology on 20–21 February 2020. Discussing advances in evolutionary computing technologies, including swarm intelligence algorithms and other evolutionary algorithm paradigms which are emerging as widely accepted descriptors for mobile sustainable networks virtualization, optimization and automation, this book is a valuable resource for researchers in the field of evolutionary computing and mobile sustainable networks.
Technologies for Value Addition in Food Products and Processes
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fis...
Food Bioactives
This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.
Schlieren and Shadowgraph Techniques
Schlieren and shadowgraph techniques are basic and valuable tools in various scientific and engineering disciplines. They allow us to see the invisible: the optical inhomogeneities in transparent media like air, water, and glass that otherwise cause only ghostly distortions of our normal vision. These techniques are discussed briefly in many books and papers, but there is no up-to-date complete treatment of the subject before now. The book is intended as a practical guide for those who want to use these methods, as well as a resource for a broad range of disciplines where scientific visualization is important. The colorful 400-year history of these methods is covered in an extensive introductory chapter accessible to all readers.
The Ladies Compartment
What would you do if you found yourself in a Train Compartment that could talk?Would you be scared? Would you scream or run?Well, it sounds weird, but I have been in one such 'Talking' Compartment and if you don't trust me, just ask these women, who were there with me that morning.Bhavya - a young and energetic fighter who wanted to fly but destiny chopped her wings.Bhaumi - a workaholic and bullheaded woman who knew nothing beyond her duty towards her family.Tarini - a submissive and quiet orphan entrapped in the web of lies and deception.Ramaa - an introvert and homely mother whose entire world got devastated when she lost her husband.Vaidehi - a witty and quirky woman who loved to nurture but could not become a mother.They all boarded that special compartment with me that day and what a journey it was!Do you want to share a ride? Hop in to meet the amazing compartment and these inspiring women.Order now to witness the extraordinary tales of ordinary women- inspired by true events!
Vitamins In Foods
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
