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The Future of Food
The destiny of humans is parallel to the destiny of food. If the latter is available, then the former will also be present. The definition of food today is very different from that of our ancestors, who saw it as a nutritious thing that may obtainable through collecting or planting. However, today, food can be modified genetically and made through molecular synthesis. This book discusses the future of food, and explores the context of novel definitions of food through horizon scanning. It considers the most cutting-edge developments in the food industry, including lab-meat, nano-engineered foods, vertical agriculture, foodomics, and Marsfoods. The book also investigates new food engineering processing techniques, future technologies, and future consumption trends.
The Ottoman Age of Exploration
In 1517, the Ottoman Sultan Selim "the Grim" conquered Egypt and brought his empire for the first time in history into direct contact with the trading world of the Indian Ocean. During the decades that followed, the Ottomans became progressively more engaged in the affairs of this vast and previously unfamiliar region, eventually to the point of launching a systematic ideological, military and commercial challenge to the Portuguese Empire, their main rival for control of the lucrative trade routes of maritime Asia. The Ottoman Age of Exploration is the first comprehensive historical account of this century-long struggle for global dominance, a struggle that raged from the shores of the Medit...
The Last Muslim Conquest
A monumental work of history that reveals the Ottoman dynasty's important role in the emergence of early modern Europe The Ottomans have long been viewed as despots who conquered through sheer military might, and whose dynasty was peripheral to those of Europe. The Last Muslim Conquest transforms our understanding of the Ottoman Empire, showing how Ottoman statecraft was far more pragmatic and sophisticated than previously acknowledged, and how the Ottoman dynasty was a crucial player in the power struggles of early modern Europe. In this panoramic and multifaceted book, Gábor Ágoston captures the grand sweep of Ottoman history, from the dynasty's stunning rise to power at the turn of the ...
The Future of Food
The destiny of humans is parallel to the destiny of food. If the latter is available, then the former will also be present. The definition of food today is very different from that of our ancestors, who saw it as a nutritious thing that may obtainable through collecting or planting. However, today, food can be modified genetically and made through molecular synthesis. This book discusses the future of food, and explores the context of novel definitions of food through horizon scanning. It considers the most cutting-edge developments in the food industry, including lab-meat, nano-engineered foods, vertical agriculture, foodomics, and Marsfoods. The book also investigates new food engineering processing techniques, future technologies, and future consumption trends.
Fractional Dynamics and Control
Fractional Dynamics and Control provides a comprehensive overview of recent advances in the areas of nonlinear dynamics, vibration and control with analytical, numerical, and experimental results. This book provides an overview of recent discoveries in fractional control, delves into fractional variational principles and differential equations, and applies advanced techniques in fractional calculus to solving complicated mathematical and physical problems.Finally, this book also discusses the role that fractional order modeling can play in complex systems for engineering and science.
Plant Foods of Greece
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability thr...
ICC Handbook of 21st Century Cereal Science and Technology
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals
The Palestine Strategic Report 2020-2021
Al-Zaytouna Centre is pleased to present to its readers the Palestine Strategic Report (PSR) 2020–2021, the 12th PSR to be published. With an academic methodology and comprehensive objective approach, the report details the developments concerning the Palestine issue and provides the latest information and data available at the endof 2021, along with analyses and forecasts. This report is the result of collaborative work of 15 experts and researchers. In eight chapters, it addresses the internal Palestinian scene; Palestinian demographic and economic indicators; the situation in Jerusalem and the holy sites; the specifics of Israeli aggression, Palestinian resistance and the peace process; the internal situation in Israel, politically, economically and militarily; and Palestine’s Arab, Islamic, and international relations. The PSR now occupies a prominent position as an indispensable reference, integral to Palestine studies and research. Al-Zaytouna Centre hopes the PSR will continue to make valuable contributions in this field.
Focus on Food Engineering Research and Developments
Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; ;Biotechnological processes of food production; Choice and design of food packaging materials. Quality control of food production. This book deals with new and important food engineering research trends.
