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Active Packaging for Various Food Applications
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry. Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged fo...
Elective Hand Surgery
The volume contains essential information on elective (non-emergency) hand surgery practice. The author, M Merle, a world authority in surgery of the rheumatoid hand, synthesizes the depth of his experience into the book, and presents the management of these conditions in a clear manner. All the elective procedures are described in great detail and depth. The quality of illustrations is outstanding and is superior to any other hand textbooks on the market. There are very few textbooks on elective hand surgery and this will be an essential resource for orthopedic surgeons, rheumatologists, and physiotherapists.
Modelling and Applications in Mathematics Education
The book aims at showing the state-of-the-art in the field of modeling and applications in mathematics education. This is the first volume to do this. The book deals with the question of how key competencies of applications and modeling at the heart of mathematical literacy may be developed; with the roles that applications and modeling may play in mathematics teaching, making mathematics more relevant for students.
Active Packaging for Food Applications
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
Minimally Processed Refrigerated Fruits & Vegetables
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Teaching Mathematical Modelling: Connecting to Research and Practice
This book provides readers with an overview of recent international research and developments in the teaching and learning of modelling and applications from a variety of theoretical and practical perspectives. There is a strong focus on pedagogical issues for teaching and learning of modelling as well as research into teaching and practice. The teaching of applications of mathematics and mathematical modelling from the early years through primary and secondary school and at tertiary level is rising in prominence in many parts of the world commensurate with an ever-increasing usage of mathematics in business, the environment, industry and everyday life. The authors are all members of the International Community of Teachers of Mathematical Modelling and Applications and important researchers in mathematics education and mathematics. The book will be of interest to teachers, practitioners and researchers in universities, polytechnics, teacher education, curriculum and policy.
Beyond Constructivism
This book has two primary goals. On the level of theory development, the book clarifies the nature of an emerging "models and modeling perspective" about teaching, learning, and problem solving in mathematics and science education. On the level of emphasizing practical problems, it clarifies the nature of some of the most important elementary-but-powerful mathematical or scientific understandings and abilities that Americans are likely to need as foundations for success in the present and future technology-based information age. Beyond Constructivism: Models and Modeling Perspectives on Mathematics Problem Solving, Learning, and Teaching features an innovative Web site housing online appendi...
Thnking Mathematically
Thinking Mathematically is perfect for anyone who wants to develop their powers to think mathematically, whether at school, at university or just out of interest. This book is invaluable for anyone who wishes to promote mathematical thinking in others or for anyone who has always wondered what lies at the core of mathematics. Thinking Mathematically reveals the processes at the heart of mathematics and demonstrates how to encourage and develop them. Extremely practical, it involves the reader in questions so that subsequent discussions speak to immediate experience.
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. - Provides guidelines and recommendations of CA/MAP for the fresh produce industry - Illustrates the benefits and defects caused by CA/MA in full color - Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions - Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables
