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Agricultural and Food Waste
The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associate...
The Welfare of Goats
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Intelligence of Things: Technologies and Applications
This book aims to provide state-of-the-art knowledge in the field of Intelligence of Things to both academic and industrial readers. In particular, undergraduate, graduate, and researchers may find valuable information to drive their future research. This book is considered a reference for numerous courses such as Artificial Intelligence, Internet of Things, Intelligent Systems, and Mobile Networks. In the industrial area, this book provides information on recent studies in applying AI to IoT developments, which help to align and shorten R&D processes to introduce new classes of intelligent IoT products. This book provides a technical reference for interdisciplinary studies which utilize machine learning and IoT as tools in their fields such as constructional management, smart agriculture, Earth sciences and geo-spatial analysis, intelligent business, and digital transformation in education.
Climate Change
The Earth is the only planet in our solar system that supports life. The complex process of evolution occurred on Earth only because of some unique environmental conditions that were present: water, an oxygen-rich atmosphere, and a suitable surface temperature. Climate change refers to a statistically significant variation in either the mean state of the climate or in its variability, persisting for an extended period (typically decades or longer). Thus, it requires field of attention towards reduction in the rise in atmospheric temperature, by controlling emitted greenhouse gases into the atmosphere in order to preserve natural resources and by introducing new technologies on alternative fuels. This book presents the fundamental effect on the origin of climate change, impacts over ice cap, melting of Arctic ice, rise in sea level and related technologies that can be implemented to cultivate our land for agriculture, growing forestation to reduce the impact of temperature rise and disaster on human being as well as on other livelihood. This also need to strive for novel policies that world leader should adopt.
International agrifood chains and networks
"This book brings together a rich collection of material on management and organization in agri-food chains and networks. Producers, processors, traders and retailers of agricultural and food products operate in an economic and institutional environment that is increasingly dominated by global developments. Therefore, organizing efficient and effective supply chains as well as managing collaboration among participating firms requires an international perspective. This book presents theoretical and practical insights from many different parts of the world. Topics covered include classical supply chain management issues like logistics, information exchange (e.g. tracking and tracing), quality ...
Safety of Meat and Processed Meat
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in m...
