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  • 1
    Online-Ressource
    Online-Ressource
    Engineering Principles for Food Process and Product Realization (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
    Kurzfassung: As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
    Materialart: Online-Ressource
    Seiten: XI, 249 p. 90 illus., 12 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031075704
    Serie: Food Engineering Series,
    URL: https://doi.org/10.1007/978-3-031-07570-4
    DOI: 10.1007/978-3-031-07570-4
    DDC: 641.3
    Sprache: Englisch
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  • 2
    Online-Ressource
    Online-Ressource
    Oilseeds: Health Attributes and Food Applications (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Nutrition   . ; Bioinformatics. ; Biotechnology. ; Food Science. ; Nutrition. ; Computational and Systems Biology. ; Biotechnology.
    Beschreibung / Inhaltsverzeichnis: Soybean (Glycine max) -- Rapeseed/Canola (Brassica napus) -- Cottonseed (Gossypium hirsutum),- Ground nut (Arachis hypogaea) -- Sunflower (Helianthus annuus) seed -- Palm /Palm kernel (Elaeis guineensis) -- Coconut (Cocos nucifera),- Mustard (Brassica nigra) seed,- Olive (Olea europaea),- Flaxseed (Linum usitatissimum), - Chia seed (Salvia hispanica),- Sesame (Sesamum indicum) seed -- Nigella (Nigella sativa) seed,- Borage (Borago officinalis) seed,- Hempseed (Cannabis sativa),- Rice (Oryza sativa) bran,- Safflower (Carthamus tinctorius) -- Camelina (Camelina sativa) seed,- Pumpkin (Cucurbita pepo) seed,- Cumin (Cuminum cyminum) seed.
    Kurzfassung: Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content . Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.
    Materialart: Online-Ressource
    Seiten: IX, 517 p. 42 illus., 14 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789811541940
    URL: https://doi.org/10.1007/978-981-15-4194-0
    DOI: 10.1007/978-981-15-4194-0
    DDC: 641.3
    Sprache: Englisch
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  • 3
    Online-Ressource
    Online-Ressource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Kurzfassung: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Materialart: Online-Ressource
    Seiten: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031250279
    URL: https://doi.org/10.1007/978-3-031-25027-9
    DOI: 10.1007/978-3-031-25027-9
    DDC: 641.3
    Sprache: Englisch
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  • 4
    Online-Ressource
    Online-Ressource
    Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward.
    Kurzfassung: Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. .
    Materialart: Online-Ressource
    Seiten: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031107139
    URL: https://doi.org/10.1007/978-3-031-10713-9
    DOI: 10.1007/978-3-031-10713-9
    DDC: 641.3
    Sprache: Englisch
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  • 5
    Online-Ressource
    Online-Ressource
    A Compendium of Unique and Rare Spices : Global Economic Potential (2023)
    Cham :Springer Nature Switzerland :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Saffron and Tulasi -- Chapter 2: Aniseed, Shallot and Caraway -- Chapter 3: European Fill and Indian Dill -- Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise -- Chapter 6: Sage -- Chapter 7: Savory and Tarragon -- Chapter 8: Thyme -- Chapter 9: Calamus or Sweet Flag -- Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal -- Chapter 11:Quality Control.
    Kurzfassung: This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira, European or Indian Dill, Poppy, Star Anise and Japanese Star Anise, Sage, Savory, Tarragon, Thyme, Calamus or Sweet Flag, Horse Radish, Galangal, and Long Pepper or Pipli. Some of these are seed spices and others, like Saffron, are grown in the hills of Jammu and Srinagar, India and have varied uses, ranging from being very popular food flavorants to being used for religious purposes. Even within India, the country of the origin for most of the spices listed, many Indians are simply unaware of their immense economic potential. This is also the case with other countries, like Iran, where some spices, like Saffron, is widely used as a food flavorant. The book aims to be a unique compendium of these rare and unique spices to primarily enable researchers to tap into their great economic potential and, on a wider scale, help developmental agencies to tap into their immense potential in global spice trade. The book provides a cross-sectoral multi-scale assessment of developmental possibilities, globally, for rare and unique spices of immense economic importance. .
    Materialart: Online-Ressource
    Seiten: IX, 141 p. 5 illus., 4 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031202490
    URL: https://doi.org/10.1007/978-3-031-20249-0
    DOI: 10.1007/978-3-031-20249-0
    DDC: 641.3
    Sprache: Englisch
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  • 6
    Online-Ressource
    Online-Ressource
    Techniques in Forage Quality Analysis (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Analysis. ; Food Engineering. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: 1. Introduction -- 2. Forage quality vis-a vis livestock productivity -- 3. Forage Quality Indices -- 4. Forage quality components -- 5. Management of anti-nutrients in forages -- 6. General scheme for forage quality analysis -- 7. Laboratory essentials for forage evaluation -- 8. Solutions and buffers in estimations -- 9. Estimation of nutritional components in forages -- 10. Estimation of anti-quality and anti-nutritional factors in forages -- 11. Estimation of mineral content in forages -- 12. Estimation of phytochemicals and enzyme activities in forages -- 13. Quality Estimation of Natural Grasslands and Pastures. 14. Nutritional Quality of Important Forages -- 15. Conservation and processing of forages -- 16. Factors Affecting Forage Quality -- 17. Forage Nutritional Quality Management.
    Kurzfassung: The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.
    Materialart: Online-Ressource
    Seiten: XVII, 233 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811960208
    URL: https://doi.org/10.1007/978-981-19-6020-8
    DOI: 10.1007/978-981-19-6020-8
    DDC: 641.3
    Sprache: Englisch
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  • 7
    Online-Ressource
    Online-Ressource
    Careers in Food Science: From Undergraduate to Professional (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Beschreibung / Inhaltsverzeichnis: Section 1: Introduction -- 1. Introduction: Career Preparation for the Food & Beverage Industry -- 2. The Equilibrium of Life-Career Planning -- 3. First Jobs for Food Science -- Section 2: The undergraduate student experience -- 4. Making the Most of Your Undergraduate Experience -- 5. Campus Career Services and Centers -- 6. Professionalism and Leadership -- 7. Is Food Science Right For Me? The Transfer Experience -- 8. The Decision to Pursue an Internship -- 9. IFT Student Association -- Section 3: A successful industry career -- 10. Finding and negotiating a job -- 11. Employer expectations/Managing corporate life -- 12. Could a small company be for you? -- 13. A successful industry career or Making your way in a company -- Section 4: Careers with a degree in food science -- 14. Quality -- 15. Production management -- 16. Product development -- 17. Technical sales -- 18. R&D -- 19. Regulatory and food law -- 20. Careers in Traceability -- 21. Using food science in special interest groups -- 22. Food for Good: Leveraging Food Science to Feed the World -- 23. Careers that combine Culinary and Food Science -- 24. Entrepreneurship and Consulting: Taking a Different Path -- 25. Careers in Sensory Science -- 26. Food Science in Community-Based Food Systems -- 27. Working for a Startup Company -- 28. Careers in Sustainability -- 29. A Career in Management -- Section 5: The graduate student experience -- 30. Is grad school right for me? -- 31. Finding and getting into the right grad program -- 32. The transition from undergraduate to graduate student -- 33. Faculty expectations of graduate students.
    Kurzfassung: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
    Materialart: Online-Ressource
    Seiten: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Ausgabe: 2nd ed. 2023.
    ISBN: 9783031143533
    URL: https://doi.org/10.1007/978-3-031-14353-3
    DOI: 10.1007/978-3-031-14353-3
    DDC: 641.3
    Sprache: Englisch
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  • 8
    Online-Ressource
    Online-Ressource
    Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Food Safety measures. ; Food Microbiology. ; Food security. ; Food Science. ; Food Analysis. ; Food Safety. ; Food Microbiology. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. General Discussion -- Chapter 2. Product Description -- Chapter 3. Processing of Shrimp -- Chapter 4. Food Additives and Soaking -- Chapter 5. Defects of Shrimp -- Chapter 6. Traceability in Shrimp -- Chapter 7. Plant Sanitation and Hygiene -- Chapter 8. Packaging, Labeling and Storage -- Chapter 9. Inspection of Frozen Shrimp -- Chapter 10. Laboratory Analysis -- Chapter 11. Shipment and Shipping Documents -- Chapter 12. Audit, Certification and Payment -- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products -- Chapter 14. Recommendation and Conclusion.-.
    Kurzfassung: The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
    Materialart: Online-Ressource
    Seiten: XXV, 267 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811915666
    URL: https://doi.org/10.1007/978-981-19-1566-6
    DOI: 10.1007/978-981-19-1566-6
    DDC: 641.3
    Sprache: Englisch
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  • 9
    Online-Ressource
    Online-Ressource
    Pectin: Technological and Physiological Properties (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle.
    Kurzfassung: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods. .
    Materialart: Online-Ressource
    Seiten: XI, 207 p. 23 illus., 20 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030534219
    URL: https://doi.org/10.1007/978-3-030-53421-9
    DOI: 10.1007/978-3-030-53421-9
    DDC: 641.3
    Sprache: Englisch
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  • 10
    Online-Ressource
    Online-Ressource
    Small Millet Grains : The Superfoods in Human Diet (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Small Millets: An Overview -- Chapter 2. Nutritional Profile of Small Millets -- Chapter 3. Processing of Small Millets -- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets -- Chapter 5. Small Millets Based Traditional and Unconventional Food Products -- Chapter 6. Small Millets Functional Foods -- Chapter 7. Small Millets Based Baby Food -- Chapter 8. Small Millets: Path to Food and Nutrition Security.
    Kurzfassung: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
    Materialart: Online-Ressource
    Seiten: XVII, 190 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811693069
    Serie: Cereals, Pulses and Oilseeds,
    URL: https://doi.org/10.1007/978-981-16-9306-9
    DOI: 10.1007/978-981-16-9306-9
    DDC: 641.3
    Sprache: Englisch
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  • 11
    Online-Ressource
    Online-Ressource
    Biosensing and Micro-Nano Devices : Design Aspects and Implementation in Food Industries (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Materials. ; Detectors. ; Nanotechnology. ; Nanoelectromechanical systems. ; Food Science. ; Sensors and biosensors. ; Food Nanotechnology. ; Nanoscale Devices.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction to Nanobiosensing Technologies and Nanobioanalytical Systems -- Chapter 2. Application of Nanotechnology in Food Analysis -- Chapter 3. Nanoengineered Aptamer Assisted Strategies for the Detection of Food-borne Pathogens -- Chapter 4. Electrochemical Sensors for Food Adulterants -- Chapter 5. Fluorescent Biosensing and Chemosensing Strategies for Food Quality Assessment -- Chapter 6. Optical Detection of Targets for Food Quality Assessment -- Chapter 7. Conventional Technologies and Opto-Electronic Devices for Detection of Food Biomarkers -- Chapter 8. Applications of Intelligent Packaging for Meat Products -- Chapter 9. RFID Near-Field Communication (NFC)-based Sensing Technology in Food Quality Control -- Chapter 10. Advances in Biosensing Technology in the Pharmaceutical Industry -- Chapter 11. Sensor Systems For Drug Analysis and Their Interferences -- Chapter 12. Biosensors for the Detection of Spoilage Levels and Excess Preservatives in Seafood -- Chapter 13. Utilising Big Data as Analytical Tool for Food Safety Applications -- Chapter 14. Aptamer Based Miniaturized Technology for Drug Analysis.
    Kurzfassung: This book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, evaluation of toxicity etc. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, and nanocapsules and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.
    Materialart: Online-Ressource
    Seiten: XII, 360 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811683336
    URL: https://doi.org/10.1007/978-981-16-8333-6
    DOI: 10.1007/978-981-16-8333-6
    DDC: 641.3
    Sprache: Englisch
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  • 12
    Online-Ressource
    Online-Ressource
    Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Plant biotechnology. ; Consumer behavior. ; Food Science. ; Plant Biotechnology. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Cereals in the Mediterranean: breeding history -- 2. The evolution of milling processing -- 3. Wheat bread in the Mediterranean area: from past to the future -- 4. Italian pasta: conventional and innovative ingredients and processing -- 5. From tradition to innovation in cereal-derived foodstuffs -- 6. Blending pulses with cereals for healthier foods -- 7. Snacking: ingredients, processing and safety -- 8. Rice: a versatile food at the heart of the Mediterranean diet -- 9. The Bright and Dark Sides of Wheat -- 10. Gluten-free breadmaking: facts, issues and future -- 11. The holy grail of ancient cereals -- 12. Safety of traditional cereals foodstuff. .
    Kurzfassung: Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
    Materialart: Online-Ressource
    Seiten: VIII, 339 p. 100 illus., 38 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030692285
    URL: https://doi.org/10.1007/978-3-030-69228-5
    DOI: 10.1007/978-3-030-69228-5
    DDC: 641.3
    Sprache: Englisch
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  • 13
    Online-Ressource
    Online-Ressource
    Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 1: Concept of Antioxidant -- Introduction to Antioxidant -- Types of antioxidants -- Mechanism of Antioxidant Reaction -- Estimation of Antioxidant Activity -- Phenolic Antioxidants -- Nomenclature of phenolic compounds -- Ch 2: Chemistry of Phenolic Antioxidants -- Classification -- Phenolic acids -- Phenolic aldehydes and alcohols -- Phenolic esters -- Cinnamic acid amides -- Lignans and lignin -- Tannins -- Coumarins -- Flavonoids -- Glycosides -- Ch 3: Phenolic Antioxidants in Foods -- Phenolic antioxidants in fruits -- Phenolic antioxidants in Vegetables -- Phenolic antioxidants in Cereals and legumes -- Phenolic antioxidants in Beverages -- Phenolic antioxidants in Edible Oil -- SECTION 2: BIOCHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 4: Biosynthesis of Phenolic Antioxidants -- Biosynthesis of Phenolic acids -- Biosynthesis of Phenolic aldehydes and alcohols -- Biosynthesis of Phenolic esters -- Biosynthesis of Cinnamic acid amides -- Biosynthesis of Lignans and lignin -- Biosynthesis of Tannins -- Biosynthesis of Coumarins -- Biosynthesis of Flavonoids -- Biosynthesis of Glycosides -- Ch 5: Metabolism of Phenolic Antioxidants. -- Ingestion of phenolic antioxidants -- Digestion and absorption -- Phenolic antioxidants in Bloodstream -- Interactions with Proteins -- Interactions with Carbohydrates -- Ch 6: Pharmacological Effects of Phenolic Antioxidants -- Pharmacological significance -- Oxidative stress & Phenolic antioxidants -- Aging & Phenolic antioxidants -- Health & Diseases -- Ch 7: Molecular Mechanism of Phenolic Antioxidants -- Basic Mechanism -- In-vitro studies -- In-vivo studies -- SECTION 3: ANALYSIS OF PHENOLIC ANTIOXIDANTS -- Ch 8: Basics in Analysis of Phenolic Antioxidants -- Extraction of phenolic compounds -- Spectrophotometric analysis -- Titrimetric methods -- Electrochemical methods -- Ch 9: Chromatography of Phenolic Antioxidants -- Thin layer chromatography -- Liquid chromatography -- Gas chromatography -- Ch 10: Spectroscopy of Phenolic Antioxidants -- Mass spectrometry -- Nuclear Magnetic resonance spectroscopy -- Near-infrared spectroscopy. .
    Kurzfassung: Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products. .
    Materialart: Online-Ressource
    Seiten: XIX, 556 p. 165 illus. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030747688
    URL: https://doi.org/10.1007/978-3-030-74768-8
    DOI: 10.1007/978-3-030-74768-8
    DDC: 641.3
    Sprache: Englisch
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  • 14
    Online-Ressource
    Online-Ressource
    10th Central European Congress on Food : Proceedings of CE-Food 2020 (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Kurzfassung: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Materialart: Online-Ressource
    Seiten: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031047978
    URL: https://doi.org/10.1007/978-3-031-04797-8
    DOI: 10.1007/978-3-031-04797-8
    DDC: 641.3
    Sprache: Englisch
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  • 15
    Online-Ressource
    Online-Ressource
    Food Printing: 3D Printing in Food Industry (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Science. ; Food Engineering.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Materials for Food Printing -- Chapter 2. Fundamentals of Food Printing -- Chapter 3. 3D Food Printing and its Process Parameters -- Chapter 4. Food Printing: Unfolding a New Paradigm for Designer and User -- Chapter 5. 3D Food Printing: Methods, Processing and Nutritional Aspects -- Chapter 6. 3D Printing Technology: 3D Printers, Technologies and Application Insights in the Food Diligence -- Chapter 7. 3D Food Printing based on Starch-based Inks: Crucial Factors for Printing Precision -- Chapter 8. Development of Cost-effective and Sustainable Alternative Protein From Drosophila and Consumer Acceptability of Drosophila Protein Using 3D-Printing -- Chapter 9. Commercial Market of Food Printing Technologies -- Chapter 10. Prevention of 3D Printed Food From Spoilage.-.
    Kurzfassung: This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.
    Materialart: Online-Ressource
    Seiten: IX, 181 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811681219
    URL: https://doi.org/10.1007/978-981-16-8121-9
    DOI: 10.1007/978-981-16-8121-9
    DDC: 641.3
    Sprache: Englisch
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  • 16
    Online-Ressource
    Online-Ressource
    3D Printing of Sustainable Insect Materials (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing.
    Kurzfassung: This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing. .
    Materialart: Online-Ressource
    Seiten: VIII, 206 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031259944
    URL: https://doi.org/10.1007/978-3-031-25994-4
    DOI: 10.1007/978-3-031-25994-4
    DDC: 641.3
    Sprache: Englisch
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  • 17
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    Online-Ressource
    Next-Generation Plant-based Foods : Design, Production, and Properties (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
    Kurzfassung: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
    Materialart: Online-Ressource
    Seiten: XVII, 573 p. 170 illus., 154 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030967642
    URL: https://doi.org/10.1007/978-3-030-96764-2
    DOI: 10.1007/978-3-030-96764-2
    DDC: 641.3
    Sprache: Englisch
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  • 18
    Online-Ressource
    Online-Ressource
    Neglected Plant Foods Of South Asia : Exploring and valorizing nature to feed hunger (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Safety measures. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Safety. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Agricultural biodiversity and food security: Opportunities and challenges -- Chapter 2: Role of neglected plant foods in achieving dietary diversity, zero hunger and good health -- Chapter 3: Exploring neglected and underutilized plant foods to fight malnutrition and hunger in South Asia -- Chapter 4: Inclusion criteria of underutilized food plants in household food security planning -- Chapter 5: Neglected plant foods of India -- Chapter 6: Neglected plant foods of Pakistan -- Chapter 7:Neglected plant foods of Bangladesh -- Chapter 8: Exploring social-ecological systems for mainstreaming neglected and underutilised plant foods: local solutions to food security challenges in Sri Lanka -- Chapter 9: Neglected plant foods of Nepal -- Chapter 10: Grain millet: Potential to fill nutrition gaps in the context of food security and climate change -- Chapter 11: Amaranth (Amaranthus spp.): Food properties and potential health benefits -- Chapter 12: Moringa (Moringa oleifera): Multi-functional role in management of malnutrition and health promotion -- Chapter 13: Date palm (Phoenix dactylifera): A review of economic potential, industrial valorization, nutritional and health significance -- Chapter 14: Quinoa (Chenopodium quinoa): Potential of the “golden grain” for food and nutritional security in South Asia -- Chapter 15: Sweet potato (Ipomoea batatats): An intervention food in management of food and nutritional security in South Asia -- Chapter 16: Taro (Colocasia spp.): Applications in food production and improving nutrition in South Asia -- Chapter 17: Jackfruit (Artocarpus heterophyllus): An overview of nutritional and functional food properties -- Chapter 18: Fenugreek (Trigonella foenum-graecum): An overview of food uses and health benefits.
    Kurzfassung: According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
    Materialart: Online-Ressource
    Seiten: XX, 476 p. 63 illus., 51 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031370779
    URL: https://doi.org/10.1007/978-3-031-37077-9
    DOI: 10.1007/978-3-031-37077-9
    DDC: 641.3
    Sprache: Englisch
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  • 19
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    Online-Ressource
    Whey Valorization : Innovations, Technological Advancements and Sustainable Exploitation (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biotechnology. ; Food Science. ; Biotechnology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Whey Production Status, Types, Characterization and Functional Properties -- Chapter 2. Whey: Chemistry and its Biotechnological Potential -- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments -- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation -- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum -- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates) -- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations -- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments -- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides -- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends -- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages -- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes -- Chapter 13. Bacteriocins Production Using Whey -- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants -- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels -- Chapter 16. Recent Trends in Membrane Processing of Whey.
    Kurzfassung: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products. .
    Materialart: Online-Ressource
    Seiten: XVIII, 369 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789819954599
    URL: https://doi.org/10.1007/978-981-99-5459-9
    DOI: 10.1007/978-981-99-5459-9
    DDC: 641.3
    Sprache: Englisch
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  • 20
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    Online-Ressource
    Recent Advances in Citrus Fruits (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Microbiology. ; Food Science. ; Food Engineering. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: Lemons and limes -- Grapefruit -- Mosambi -- Orange -- Pomelo -- Tangerine (Citrus reticulata) -- Etrog citron (Citrus medica var. ethrog Engl) -- Jabara (Citrus jabara) -- Kumquat -- Greek citron (Citrus medica) -- Kinnow -- Post Harvest Handling Of Citrus Fruits -- Citrus based food products and their shelf life -- Citrus waste: A treasure of promised phytochemicals and its nutritional-nutraceutical value in health promotion and Industrial applications -- Bioactive compounds in citrus fruits: Extraction and identification -- Potential benefits of bioactive functional components of Citrus fruits for health promotion and disease prevention -- Citrus Diseases And Management.
    Kurzfassung: When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent Advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
    Materialart: Online-Ressource
    Seiten: XIX, 529 p. 51 illus., 34 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031375347
    URL: https://doi.org/10.1007/978-3-031-37534-7
    DOI: 10.1007/978-3-031-37534-7
    DDC: 641.3
    Sprache: Englisch
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  • 21
    Online-Ressource
    Online-Ressource
    Cereal-Based Food Products (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
    Kurzfassung: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
    Materialart: Online-Ressource
    Seiten: VIII, 369 p. 75 illus., 61 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031403088
    URL: https://doi.org/10.1007/978-3-031-40308-8
    DOI: 10.1007/978-3-031-40308-8
    DDC: 641.3
    Sprache: Englisch
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  • 22
    Online-Ressource
    Online-Ressource
    Biobased Packaging Materials : Sustainable Alternative to Conventional Packaging Materials (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biotechnology. ; Biomaterials. ; Food Science. ; Biotechnology. ; Biomaterials.
    Beschreibung / Inhaltsverzeichnis: Chapter 1_Food Biopackaging for Human Benefits: Status & Perspectives -- Chapter 2_Processing of Biobased Packaging Materials -- Chapter 3_Potential of PHA (poly-hydroxyalkanoates) polymers as packaging materials: From concept to commercialization -- Chapter 4_Applications of cellulose in biobased food packaging systems -- Chapter 5_Starch for packaging materials -- Chapter 6_Chitin and chitosan for packaging materials -- Chapter 7_Natural Antioxidants from Fruit By-Products for Active Packaging Applications -- Chapter 8_Bio nanocomposites for packaging materials -- Chapter 9_Environmental impact of biobased materials -- Chapter 10_Safety and Associated Legislation of Selected Food Contact Bio-Based Packaging -- Chapter 11_Life Cycle Analysis of Biobased Material.
    Kurzfassung: This book provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications. It offers an interdisciplinary approach, combining food engineering, polymer science, materials science, and sustainable aspects of bio-based materials with their synthesis, properties, characterization, and applications in packaging materials. The book encloses chapters covering fundamental concepts, manufacturing, properties, characterization, and interaction of bio-based materials. It also discusses topics related to the different usage of bio-based materials, their environmental impact, regulations, safety aspects, circular economy, challenges, and opportunities allied to bio-based materials. It is an essential resource for academicians, researchers, students, and professionals interested in exploring the potential bio-based materials in food packaging.
    Materialart: Online-Ressource
    Seiten: XVI, 311 p. 64 illus., 54 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789819960507
    URL: https://doi.org/10.1007/978-981-99-6050-7
    DOI: 10.1007/978-981-99-6050-7
    DDC: 641.3
    Sprache: Englisch
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  • 23
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    Online-Ressource
    Plant-Based Foods: Ingredients, Technology and Health Aspects (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Chemistry. ; Food Analysis.
    Beschreibung / Inhaltsverzeichnis: An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
    Kurzfassung: The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
    Materialart: Online-Ressource
    Seiten: XV, 180 p. 32 illus., 30 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031274435
    URL: https://doi.org/10.1007/978-3-031-27443-5
    DOI: 10.1007/978-3-031-27443-5
    DDC: 641.3
    Sprache: Englisch
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  • 24
    Online-Ressource
    Online-Ressource
    Modified Rice Bran Arabinoxylan : Therapeutic Applications in Cancer and Other Diseases (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Pharmacology. ; Biomedical engineering. ; Therapeutics. ; Food Analysis. ; Chemistry. ; Food Science. ; Pharmacology. ; Biomedical Engineering and Bioengineering. ; Therapeutics. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction to Rice Bran Arabinoxylan Compound -- Chapter 2. Enhancing Natural Killer Cell Activity -- Chapter 3. Immunomodulatory, Antioxidant, Antiangiogenic, and Antiproliferative Effects of Rice Bran Arabinoxylan -- Chapter 4. Anti-inflammatory Agent -- Chapter 5. Integrative Oncology -- Chapter 6. The Therapeutic Application of RBAC in Cancer -- Chapter 7. Radiation Therapy -- Chapter 8. Health-related Quality of Life -- Chapter 9. Chronic Micro-inflammation as ‘Friendly-fire’ in Aging and Disease -- Chapter 10. Human Immunodeficiency Viruses (HIV) -- Chapter 11. Hepatitis -- Chapter 12. Additional potential therapeutic applications for rice bran arabinoxylan compound.
    Kurzfassung: This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine. .
    Materialart: Online-Ressource
    Seiten: XXIII, 149 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811957352
    URL: https://doi.org/10.1007/978-981-19-5735-2
    DOI: 10.1007/978-981-19-5735-2
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 25
    Online-Ressource
    Online-Ressource
    Emerging Food Authentication Methodologies Using GC/MS (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. .
    Kurzfassung: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
    Materialart: Online-Ressource
    Seiten: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031302886
    URL: https://doi.org/10.1007/978-3-031-30288-6
    DOI: 10.1007/978-3-031-30288-6
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 26
    Online-Ressource
    Online-Ressource
    Starch: Advances in Modifications, Technologies and Applications (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
    Kurzfassung: Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
    Materialart: Online-Ressource
    Seiten: VIII, 489 p. 75 illus., 47 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031358432
    URL: https://doi.org/10.1007/978-3-031-35843-2
    DOI: 10.1007/978-3-031-35843-2
    DDC: 641.3
    Sprache: Englisch
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  • 27
    Online-Ressource
    Online-Ressource
    The Age of Clean Label Foods (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Nutrition   . ; Consumer behavior. ; Food Science. ; Nutrition. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1.Introduction -- 2.Natural emulsifiers as clean label ingredients -- 3.Natural antioxidants & flavorings for clean label foods -- 4.Clean label foods with reduced fat content -- 5.Recent advances in oleofoam stability and its application -- 6. Clean label interventions in active and intelligent food packaging -- 7.Consumer behavior and industry implications.
    Kurzfassung: In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety. .
    Materialart: Online-Ressource
    Seiten: IX, 255 p. 19 illus., 10 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030966980
    URL: https://doi.org/10.1007/978-3-030-96698-0
    DOI: 10.1007/978-3-030-96698-0
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 28
    Online-Ressource
    Online-Ressource
    Smart and Sustainable Food Technologies (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Science. ; Food Engineering.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Smart and Sustainable Food Production Technologies -- Chapter 2. Smart Technologies in Livestock Farming -- Chapter 3. Prospects of Smart Aquaculture in Indian Scenario: A New Horizon in the Management of Aquaculture Production Potential -- Chapter 4. Smart and automatic milking systems: Benefits and prospects -- Chapter 5. Smart Technologies in Food Manufacturing -- Chapter 6. Non- thermal Food Preservation Technologies -- Chapter 7. 3D Printing: Technologies, Fundamentals and Applications in Food Industries -- Chapter 8. Smart Food Packaging Systems -- Chapter 9. Smart Monitoring and Surveillance of Food Contamination -- Chapter 10. Neural Network Approach for Risk Assessment along the Food Supply Chain -- Chapter 11. Waste Minimization and Management in Food Industry -- Chapter 12. Co-Product Recovery in Food Processing -- Chapter 13. Upcycling Technologies in the Food Industry -- Chapter 14. Sustainable Value Stream Mapping in the Food Industry.
    Kurzfassung: This book presents a comprehensive view of emerging smart technologies in various food processing sectors. Specifically, it covers smart technologies applied in food production, food manufacturing, food packaging, storage, distribution, and food supply chain. Contributing authors are the key scientists with diverse backgrounds in either industry or academia. The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics , livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry. This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek information on design and development of these processes.
    Materialart: Online-Ressource
    Seiten: XIII, 413 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811917462
    URL: https://doi.org/10.1007/978-981-19-1746-2
    DOI: 10.1007/978-981-19-1746-2
    DDC: 641.3
    Sprache: Englisch
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  • 29
    Online-Ressource
    Online-Ressource
    Cinnamon: A Medicinal Plant and A Functional Food Systems (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Botany. ; Food Science. ; Food Chemistry. ; Food Studies. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract.
    Kurzfassung: This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
    Materialart: Online-Ressource
    Seiten: XV, 260 p. 93 illus., 82 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031335051
    Serie: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-33505-1
    DOI: 10.1007/978-3-031-33505-1
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 30
    Online-Ressource
    Online-Ressource
    Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biology Technique. ; Molecular biology. ; Biochemistry. ; Food Science. ; Biological Techniques. ; Molecular Biology. ; Chemical Biology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction -- Chapter 2. Characteristics of the Jerusalem Artichoke -- Chapter 3. Tuber Quality -- Chapter 4. Utility meaning of Jerusalem artichoke -- Chapter 5. Processing technologies -- Chapter 6. Determinants of the quality of food preparations -- Chapter 7. Changes in the quality of inulin-based products during storage -- Chapter 8. Machines and equipment for Helianthus tuberosus tuber treatment -- Chapter 9. Prospects for inulin processing -- Chapter 10. CONCLUSIONS.
    Kurzfassung: This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry.
    Materialart: Online-Ressource
    Seiten: XXI, 269 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811908057
    Serie: Interdisciplinary Biotechnological Advances,
    URL: https://doi.org/10.1007/978-981-19-0805-7
    DOI: 10.1007/978-981-19-0805-7
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 31
    Online-Ressource
    Online-Ressource
    Gluten-free Bread Technology (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Consumer behavior. ; Food Science. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality.
    Kurzfassung: Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.
    Materialart: Online-Ressource
    Seiten: VI, 282 p. 17 illus., 12 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030738983
    URL: https://doi.org/10.1007/978-3-030-73898-3
    DOI: 10.1007/978-3-030-73898-3
    DDC: 641.3
    Sprache: Englisch
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  • 32
    Online-Ressource
    Online-Ressource
    Production and Commercialization of Insects as Food and Feed : Identification of the Main Constraints in the European Union (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Safety measures. ; Sustainability. ; Food Science. ; Food Safety. ; Sustainability.
    Beschreibung / Inhaltsverzeichnis: Introduction., Chapter 1 - Insects as food and feed -- Chapter 2 - The global market of insects as food and feed -- Chapter 3 - Insects as food and feed: analysis of regulatory experiences in selected non-EU countries -- Chapter 4 - The EU regulatory framework for insects as food and feed and its current constraints -- Conclusions -- References.
    Kurzfassung: Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the scientific community to raise awareness about, and call for, the need to identify additional sources of food to feed the world. From this perspective, insects qualify as a suitable and more environmentally friendly alternative to meat and other foods that are sourced from animal proteins. However, uptake of the production and commercialization of insects as food has been facing regulatory hurdles, consumer skepticism and rejection in many markets. This is particularly true in the context of western societies in which insects do not always constitute part of the local traditional diets. Production and Commercialization of Insects as Food and Feed: identification of the Main Constraints in the European Union analyses and discusses the regulatory state-of-the-art for the production and commercialization of insects as food and feed in the European Union. The EU has been taking concrete legislative steps with a view to opening up its market for insect foods, although some key regulatory constraints still exist today which ultimately prevent the industry sector from growing, consolidating and thriving. The main regulatory constraints in the EU for insects as food include the fragmentation of the EU market as a result of the adoption of different policy solutions by EU Member States for novel foods and the lengthy and complex authorization procedures. Also, ad hoc safety and quality requirements tailored to the needs and specificities of the insect food sector are currently missing. This work constitutes the first comprehensive overview of the evolution and current state-of-the-art of the regulatory framework for insect foods in the EU, based on a multidisciplinary approach that combines science, policy and law. It proposes a legislative roadmap which the EU should follow in order to make its regulatory framework fit for insect foods in the long term by providing a detailed comparison between the current EU legal framework and other regulatory systems of western countries with a view to singling out the markets which are better equipped to address the production and the commercialization of insect foods. The text provides an updated overview of the overall market and of European consumers’ perspectives on the use of insect foods. With the proper legislative steps and consolidation, the EU can be a global leader for insects as food and feed both as a market and as a standard-setting body.
    Materialart: Online-Ressource
    Seiten: XV, 94 p. 67 illus., 66 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030684068
    URL: https://doi.org/10.1007/978-3-030-68406-8
    DOI: 10.1007/978-3-030-68406-8
    DDC: 641.3
    Sprache: Englisch
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  • 33
    Online-Ressource
    Online-Ressource
    Applications of Cold Plasma in Food Safety (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Microbiology. ; Food Safety measures. ; Food Science. ; Food Microbiology. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: 1 Principles and characteristics of cold plasma -- 2 Systems for generation of cold plasma -- 3 Inactivation of bacteria by cold plasma -- 4 Antibiofilm application of cold plasma in food safety -- 5 Inactivation of fungi and fungal toxins by cold plasma -- 6 Abatement of food allergen by cold plasma -- 7 Application of cold plasma in fruits and vegetables -- 8 Application of cold plasma in cereals and grains food -- 9 Application of cold plasma in animal meat and poultry -- 10 Applications of cold plasma on aquatic products -- 11 Application of cold plasma in liquid food products -- 12 Application of cold plasma in nuts, spices, and herbs -- 13 Application of cold plasma in food packaging -- 14 Cold plasma hurdled strategies for food safety applications -- 15 Safety evaluation of cold plasma technology -- 16 Future outlooks.
    Kurzfassung: This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
    Materialart: Online-Ressource
    Seiten: IX, 355 p. 51 illus., 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811618277
    URL: https://doi.org/10.1007/978-981-16-1827-7
    DOI: 10.1007/978-981-16-1827-7
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 34
    Online-Ressource
    Online-Ressource
    Sustainable Global Resources of Seaweeds Volume 2 : Food, Pharmaceutical and Health Applications (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Botany. ; Marine engineering. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Plant Science. ; Marine Engineering.
    Beschreibung / Inhaltsverzeichnis: SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS -- Macroalgae as food: composition, nutritional value and healthy attributes -- Seaweeds foods and their nutritional value; Gracilaria: An Emerging source of agar feedstock – with special reference to industrially important species -- Nutritional value of tropical Seaweeds for functional food applications: An Overview -- Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases -- Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview -- Laminariaceae: Its use in food and health implications -- Sargassum species: its use in food and health implications -- Red seaweeds: a contribution for nutraceutical food products -- Gracilaria as the major source of agar for food, health and biotechnology applications -- Marine algal colorants for the food industries -- The new products from brown seaweeds: Fucoxanthin and phlorotannins.-Seaweed: their role in gut health; Investigation on the beneficial use of seaweed in bread and the broader food industry -- Emerging trends on protein extraction from seaweeds: Challenges and opportunities -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Seaweed as food: Ways to guarantee their quality -- Global trade of seaweed foods -- Seaweed based polymers for various commercial applications: An overview -- II PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS., Vitamin B12 sources and seaweeds -- Health properties of seaweeds., Pharmaceutical applications of Porphyra -- Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals -- Research, development and commercial applications of seaweed derived fibrous materials -- Challenges and recent progress in seaweed polysaccharides for industrial purposes -- Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview., Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects -- Anti-Viral compounds from Seaweeds: An Overview -- Antiviral applications prospect of macroalgae -- Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera -- Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market?. .
    Kurzfassung: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. .
    Materialart: Online-Ressource
    Seiten: XXIX, 650 p. 96 illus., 54 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030921743
    URL: https://doi.org/10.1007/978-3-030-92174-3
    DOI: 10.1007/978-3-030-92174-3
    DDC: 641.3
    Sprache: Englisch
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    Sustainable Global Resources Of Seaweeds Volume 1 : Bioresources , cultivation, trade and multifarious applications (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Marine engineering. ; Botany. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Marine Engineering. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: I. SEAWEEDS BIORESOURCES, ECOLOGY,BIOLOGY, COMPOSITION ,CULTIVATION AND QUALITY CERTIFICATION FOR TRADE -- The ecology and physiology of seaweeds: an overview -- Potential Products from Seaweeds: An Overview -- Palmaria species : Ecology, cultivation , food & Health benefits -- A road to the sustainable seaweed aquaculture -- Seaweed cultivation technologies in Indonesia: Current trends and Future Prospects -- Collection, Biodiversity and Utilization of Seaweeds in Thailand: An Overview -- Seaweeds of Vietnam: Current status and future potentials -- Seaweeds in Mauritius: Current trends and future prospects -- Seaweed resources and their cultivation in Iran -- Seaweed Producers in Korea and their potential applications -- Biodiversity of Seaweeds in Japan and their utilization., Seaweed Producing Industries in Philippines and their utilization -- Seaweed Production companies in Korea: An Overview -- Seaweed Production companies in Australia: An Overview., Seaweeds in Ireland: main compounds, applications and industry prospects -- The Economic and Social potential of Seaweed Faming in Brazil -- A Review of Farming System, Economic Analysis and Risk Management of Kappaphycus Seaweed Farming in Semporna, Sabah, Malaysia., Seaweeds: potential multi-use resource -- Seaweeds: the ecological roles, the economic benefits and the threats for changing Carbon Cycle -- II USAGE OF EXTRACTS OF SEAWEEDS FOR FEED INDUSTRY AND FOR IMPROVED HEALTh -- Seaweed utilization, trade and targeted markets: An Overview., The use of seaweeds, extracts and ingredients from seaweeds to improve health of livestock -- A critical overview of current understanding of the role of seaweed microbiomes in a commercial context -- Seaweeds in animal feeds, current situation, challenges, and solutions., Seaweeds in Aquaculture: An Overview -- Antimicrobial potential of seaweeds- Critical review -- Can Seaweeds be used as immunity boosters? -- Industrial opportunities and challenges of high value compounds from seaweeds -- WASTE WATER TREATMENT, BIOREMEDIATION , ,BIOFUEL, BIOFERTILIZER AND MISCELANEOUS APPLICATIONS OF SEAWEEDS -- Waste water cultivated macroalgae as a bio-resource in agriculture -- Elaboration and evaluation of seaweed extract as growth media for crop plants -- Leveraging seaweeds as a potential biostimulant for agriculture sustainability -- Effect of liquid biofertilizers from Seaweeds: A critical Review -- ocial and Economic of Seaweed farming in globally : an overview -- Global Seaweed Products Trade: An overview -- Economic considerations of energy generation from seaweed resources -- Gracilaria cultivation and the potential role of its associated bacteria for promoting blue carbon sequestration -- Biosorption of heavy metals by seaweed biomass -- Biosynthesis of metal and metal oxide nanoparticles from seaweeds: An Overview -- Nanopesticidal potential of silver nanocomposites from seaweeds: An overview -- Seaweed-based polymers from sustainable aquaculture to “greener” plastic products -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Recent advances in biotechnology of seaweeds: an overview -- Valorisation of Macroalgal Biomass for Sustainable Biorefinerie -- Utilization of macroalgae (Saccharina japonica) as a novel substrate for production of enzymes and organic pigments by Talaromycesamestolkiae.
    Kurzfassung: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources Of Seaweeds Volume 1: Industrial Perspectives offers a complete overview of seaweeds from their cultivation and processing steps to their bioactive compounds and Industrial applications, while also providing the foundational information needed to understand these plants holistically. Chapters in this volume focus on seaweeds bioresources, ecology and biology, composition and cultivation, plus usage of seaweeds extracts for the feed industry. An entire section is dedicated to waste water treatment, bioremediation, biofuel and biofertilizer application of seaweeds. For any researcher in need of a comprehensive and up-to-date single source on seaweeds cultivation, this volume provides all the information necessary to gain a thorough understanding of this ever-important product. .
    Materialart: Online-Ressource
    Seiten: XXIX, 656 p. 157 illus., 112 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030919559
    URL: https://doi.org/10.1007/978-3-030-91955-9
    DOI: 10.1007/978-3-030-91955-9
    DDC: 641.3
    Sprache: Englisch
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    Superfoods : Cultural and Scientific Perspectives (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Nutrition   . ; Food Studies. ; Food Science. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Avocados -- Bush Berries -- Chocolate -- Coffee -- Dark Leafy Greens -- Fermented Milk Products -- Ginger -- Oily fish -- Seeds -- Tea -- Tree Berries -- Tubers -- Wine and Grapes. .
    Kurzfassung: Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique. Much of the literature on these foods, however, is based upon rostrums and diet plans that accept the health claims of superfoods without subjecting them to rigorous scrutiny. Superfoods: Cultural and Scientific Perspectives examines these food products from a blended science and cultural viewpoint, presenting a balanced, evidence-based view of each food item. Following a discussion of “superfoods” as a category, the book’s chapters examine individual superfoods, including but not limited to: avocados, chocolate, wine, berries, and fish oil. Presented in a systemic manner, each chapter provides a cultural history of the superfood; a survey of the current state of nutritional research on the food and its health claims; an exploration of related science topics to enhance understanding of the superfood, (i.e., a survey of the botany, biology, or chemistry studies); social issues associated with the superfood, such as sustainability, environmental health concerns, agricultural issues, fair trade and marketing issues; and one to three recipes featuring the superfood. This combination of scientific and cultural perspectives makes Superfoods an invaluable reference for academics, industry professionals, and lay-readers alike. .
    Materialart: Online-Ressource
    Seiten: VIII, 214 p. 79 illus., 73 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030932404
    Serie: Food and Health,
    URL: https://doi.org/10.1007/978-3-030-93240-4
    DOI: 10.1007/978-3-030-93240-4
    DDC: 641.3
    Sprache: Englisch
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    Bioactive Components : A Sustainable System for Good Health and Well-Being (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Microbiology. ; Food Safety measures. ; Food Analysis. ; Food security. ; Food Science. ; Food Microbiology. ; Food Safety. ; Food Analysis. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications -- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review -- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review -- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being -- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability -- Chapter 6. Algal bioactive components – Sources, Health benefits and Sustainability -- Chapter 7. Microbial bioactive components: sources, applications and sustainability -- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources -- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects -- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Chapter 12. Effect of processing on the functional potential of Bioactive components -- Chapter 13. Role of bioactive components in Psychosomatic Disorders -- Chapter 14. Role of Functional Foods in Human health & Disease prevention -- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health -- Chapter 16. Importance of Functional foods in Child Development: A Review -- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review -- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention -- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation -- Chapter 20. Bioactive Components for Ocular Health -- Chapter 21. Nutrigenomics research: A review -- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods -- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds -- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources -- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry -- Chapter 26. Innovative and sustainable techniques for the development of functional foods -- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability -- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties -- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods -- Chapter 30. Functional Fermented Foods -- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops -- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3 -- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food -- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct.
    Kurzfassung: This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes. .
    Materialart: Online-Ressource
    Seiten: XXXI, 609 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811923661
    URL: https://doi.org/10.1007/978-981-19-2366-1
    DOI: 10.1007/978-981-19-2366-1
    DDC: 641.3
    Sprache: Englisch
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    Conceptualizing Plant-Based Nutrition : Bioresources, Nutrients Repertoire and Bioavailability (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Nutrition   . ; Food Science. ; Agriculture. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Biodiversity for Nutritive Gains: Values, Benefits and Threats -- Chapter 2. Biofortification of crops: novel insights and approaches for enhanced nutrient accumulation -- Chapter 3.Food matrix-implications for nutritional quality -- Chapter 4. Plant-based nutraceuticals -- Chapter 5. Plant-based milk alternatives: nutritional potential and challenges -- Chapter 6.Legumes and Pulses: Ways and Means to Enhance the Protein Quality -- Chapter 7. Microgreens: A novelfood for nutritional security -- Chapter 8.Anti-nutritional Factors: Nutrient Bioavailability and Health Beneficial Effects -- Chapter 9. Metabolic fate of food and its bioavailability -- Chapter 10. Nutrigenomics – Insights and Implications for Genome-based Nutrition -- Chapter 11. Next Gen Biotech Crops for Human Nutrition -- Chapter 12. Food Safety: A multidimensional concept -- Chapter 13. Future Perspectives-plant based nutrition.
    Kurzfassung: This book deliberates on the various aspects of plant-based nutrition. Plant-based nutrition has numerous potential health benefits as it is low on calories nevertheless high on nutrient density and satiety, and also nutrient supplementation makes them wholesome diets. Starting with the importance of biodiversity contributing to the nutrition, the book discusses the development or utilization of nutrient-dense crops/foods with their bioavailability properties and health effects. Further, it deals with the enrichment of micronutrients through bio-fortification, fortification, the role of food matrix, and nutrient bioavailability, including the role of plant-based milk alternatives. The linkage between food and health is also being discussed in the context of anti-nutritional factors, metabolic fate of the food, and genomics. Finally, the implications of next-gen biotech crops and food safety issues imperative to define the concept of safe nutrition are discussed. With contributions from plant nutrition experts, this book serves as a one-stop reference for plant scientists, food technologists, and nutritionists looking to understand the concept of plant-based nutrition and its linkage with human health.
    Materialart: Online-Ressource
    Seiten: XVIII, 272 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811945908
    URL: https://doi.org/10.1007/978-981-19-4590-8
    DOI: 10.1007/978-981-19-4590-8
    DDC: 641.3
    Sprache: Englisch
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    The Role of Natural Antioxidants in Brain Disorders (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Beschreibung / Inhaltsverzeichnis: An Introduction: Overview of Nervous system and Brain Disorders -- Pathophysiological Mechanisms of Brain Disorders -- Physiological Significance of Oxidative Stress and Anti-oxidative System -- Oxidative Stress as a triggering Mechanism of Various Diseases -- Chief Role of Neuroinflammation and Oxidative Stress in Brain Disorders -- Available Treatment Modules of Brain disorders -- Antioxidants Mitigate Oxidative Stress: A General Overview -- Role of Endogenous and Dietary Antioxidants in Brain Disorders -- Antioxidants as an Adjuncts to Conventional Therapies against Oxidative Stress -- Role of Antioxidants, and Life Style in Managing Brain Disorders Oxidative Stress Biomarkers and Antioxidant Treatments in Brain Diseases -- Clinical use of antioxidants for the treatment of Brain disorders. .
    Kurzfassung: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or β-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
    Materialart: Online-Ressource
    Seiten: VIII, 286 p. 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031411885
    Serie: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-41188-5
    DOI: 10.1007/978-3-031-41188-5
    DDC: 641.3
    Sprache: Englisch
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    Essentials of Medicinal and Aromatic Crops (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Food Science. ; Agriculture.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Tissue Culture of Medicinal Plants -- Chapter 2: Mentha -- Chapter 3: Amla -- Chapter 4: Belladonna --  Chapter 5: Babchi -- Chapter 6: Ashwagandha -- Chapter 7: Cowhage -- Chapter 8: Costus -- Chapter 9: Coleus -- Chapter 10: Cinchona -- Chapter 11: Patchouli -- Chapter 12: Black pepper -- Chapter 13: Wild Marigold -- Chapter 14: Vanilla -- Chapter 15: Tuberose -- Chapter 16: Thyme -- Chapter 17: Onion -- Chapter 18: Garlic -- Chapter 19: Fennel -- Chapter 20: Henbane -- Chapter 21: Holy Thistle -- Chapter 22: Guggul -- Chapter 23: Glory Lily -- Chapter 24: Aniseed -- Chapter 25: Sacred Basil --  Chapter 26: Khus -- Chapter 27: Isabgol -- Chapter 28: Kalonji -- Chapter 29: Licorice -- Chapter 30: Brahmi -- Chapter 31: Buckwheat -- Chapter 32: Tianma -- Chapter 33: Chili pepper -- Chapter 34: Kewda -- Chapter 35: Jasmine -- Chapter 36: Opium poppy -- Chapter 37: Lavender -- Chapter 38: Tulsi -- Chapter 39: Chamomile -- Chapter 40: Bhumyamalaki -- Chapter 41: Moringa -- Chapter 42: Saffron -- Chapter 43: Barbados -- Chapter 44:Tea -- Chapter 45: Celery -- Chapter 46: Dioscorea.
    Kurzfassung: Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. .
    Materialart: Online-Ressource
    Seiten: XIV, 1227 p. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031354038
    URL: https://doi.org/10.1007/978-3-031-35403-8
    DOI: 10.1007/978-3-031-35403-8
    DDC: 641.3
    Sprache: Englisch
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    Recent Technologies in Sustainable Materials Engineering : Proceedings of the 3rd GeoMEast International Congress and Exhibition, Egypt 2019 on Sustainable Civil Infrastructures – The Official International Congress of the Soil-Structure Interaction Group in Egypt (SSIGE) (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Chemistry, Technical. ; Management. ; Refuse and refuse disposal. ; Geotechnical Engineering and Applied Earth Sciences. ; Industrial Chemistry. ; Management. ; Waste Management/Waste Technology.
    Beschreibung / Inhaltsverzeichnis: Development and Performance of Manual Technique used in Production of Compressed Earth Blocks -- Efficacy of Treatments on Coal Bottom Ash as a Cement Replacement -- Development of Porous Concrete with Recycled Aggregate -- Slope protective measures against water erosion: Study of the geometrical stability of the concrete lozenges channels -- Effect of Salt Water on Unconfined Compressive Strength for Cement Kiln Dust -- Use Of Hot Spring Bacteria for Remediation of Cracks in Concrete -- A Comparative Study between the Individual, Dual and Triple Addition of (S.F.), (T.G.P.) and (P.V.A.) for Improving Local Gypsum (Juss) Properties.
    Kurzfassung: This book publishes a number of papers that were presented at GeoMEast, Sustainable Civil Infrastructures, an international congress held in Cairo, Egypt, in November 2019. A number of papers were presented about materials for infrastructure sustainability, and those are the papers published in this book. A unique group of chapters have been well-organized and handled by a group of international experts in order to be included in this book to discuss a timely topic with regard to the sustainable infrastructures.
    Materialart: Online-Ressource
    Seiten: VIII, 101 p. 75 illus., 67 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030342494
    Serie: Sustainable Civil Infrastructures,
    URL: https://doi.org/10.1007/978-3-030-34249-4
    DOI: 10.1007/978-3-030-34249-4
    DDC: 624.151
    Sprache: Englisch
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    Disposal of All Forms of Radioactive Waste and Residues : Long-Term Stable and Safe Storage in Geotechnical Environmental Structures (2020)
    Cham :Springer International Publishing :
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    Schlagwort(e): Geotechnical engineering. ; Nuclear engineering. ; Geology. ; Geotechnical Engineering and Applied Earth Sciences. ; Nuclear Energy. ; Geology.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Radioactivity in waste and residues -- Fundamentals of final disposal of radioactive waste and residues in geotechnical environmental structures -- Disposal of waste with very low radioactivity -- Radioactive residues of uranium ore mining requiring special monitoring -- Disposal of radioactive waste of low and medium radioactivity -- Final disposal of radioactive waste with high radioactivity -- Long-term Safety of Geotechnical Environmental Structures for the final disposal of radioactive waste and residues in Germany -- Environmental Monitoring -- Summary/Outlook.
    Kurzfassung: This book describes repository solutions for all types of radioactive waste and residues in different geotechnical repository structures. The focus is initially on existing or planned final disposal sites in Germany and the process of finding sites. However, international comparisons are drawn, especially to locations in the US. This affects both the repository structures and the legal requirements. The radioactive substances considered include residues from uranium ore processing, as well as low and intermediate level radioactive waste up to heat generating, high level radioactive wastes, such as spent fuel and vitrified waste from reprocessing. In order to evaluate the repository structures and their inventories, a dimensionless radiotoxicity index Ai / Fi [activity of radionuclide quantity (Ai) related to the exemption limit of radionuclide (Fi)] has been introduced. This gives the reader a well-founded overview of the degree of inconsistency in the handling of safety requirements for the respective geotechnical environmental structures. This creates the necessary transparency on this issue, which has not been previously available and is required by stakeholders today. The long-term security, the duration of the observation period and the certainty of the safety prognosis are also discussed in the book as well as the participation of subsequent generations in current and possible future repositories. This is vital as nuclear energy will continue to be used worldwide in the long term. The international repository projects presented have all been subjected to the same evaluation criteria. This applies both to existing operational project as well as those about to be commissioned and the processes for seeking locations. Special attention has been paid to monitoring, both operational and long-term monitoring. This broad range of topics makes this book a very valuable read for both the interested public and the professional world.
    Materialart: Online-Ressource
    Seiten: IX, 449 p. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030329105
    URL: https://doi.org/10.1007/978-3-030-32910-5
    DOI: 10.1007/978-3-030-32910-5
    DDC: 624.151
    Sprache: Englisch
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    Failure Mechanism and Stability Analysis of Rock Slope : New Insight and Methods (2020)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Natural disasters. ; Engineering geology. ; Geotechnical Engineering and Applied Earth Sciences. ; Natural Hazards. ; Geoengineering.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Part I Experimental Studies on Compression-Shear Failure Mechanism of Rock Mass -- Joint Surface Morphology and Shear Behavior -- Influence of Flaw Inclination on Shear Fracturing and Fractal Behavior -- Influence of Flaw Density on Shear Fracturing and Fractal Behavior -- Part II Failure Mechanism and Stability Analysis of Heavily Fractured Rock Slope -- Method for Determining Strength Parameters of Heavily Fractured Rock Mass -- Kinematical Element Method -- Integrated Karst Cave Stochastic Model-Limit Equilibrium Method -- Strain-Softening Behavior and Strength Reduction Method -- Three-dimensional Effects -- Part III Failure Mechanism and Stability Analysis of Rock Slope Controlled by Major Geological Discontinuities -- Joint Element and Displacement Discontinuity Method -- Discontinuity Kinematical Element Method -- Joint Element and Strength Reduction Method -- Fracture Mechanics Method.
    Kurzfassung: This book presents in-depth coverage of laboratory experiments, theories, modeling techniques, and practices for the analysis and design of rock slopes in complex geological settings. It addresses new concepts in connection with the kinematical element method, discontinuity kinematical element method, integrated karst cave stochastic model-limit equilibrium method, improved strength reduction method, and fracture mechanics method, taking into account the relevant geological features. The book is chiefly intended as a reference guide for geotechnical engineering and engineering geology professionals, and as a textbook for related graduate courses. .
    Materialart: Online-Ressource
    Seiten: XXVI, 248 p. 203 illus., 96 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9789811557439
    URL: https://doi.org/10.1007/978-981-15-5743-9
    DOI: 10.1007/978-981-15-5743-9
    DDC: 624.151
    Sprache: Englisch
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  • 44
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    Online-Ressource
    Numerical Modeling of Soil Constitutive Relationship (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Mathematical models. ; Mechanical engineering. ; Geotechnical Engineering and Applied Earth Sciences. ; Mathematical Modeling and Industrial Mathematics. ; Mechanical Engineering.
    Beschreibung / Inhaltsverzeichnis: Introduction -- The constitutive relationship of rock and soil and its influencing factors -- Numerical Modeling Methods -- Triaxial test and numerical modeling of expansive soil -- Soil triaxial test and numerical modeling -- Triaxial test and numerical modeling of clay -- Influence of stress path and stress history on the constitutive relation -- Content induction and research prospects.
    Kurzfassung: This book adopts numerical method to model soil constitutive relationship while it abandons the traditional idea of looking for plastic potential as the only way to model. Firstly, the triaxial compression tests of expansive soil, sand and clay under different stress paths are introduced; then the elastoplastic constitutive equations of expansive soil, sand and clay under various stress paths are established by numerical modeling method; finally, the constitutive equations are embedded in the finite element program and verified by comparing the finite element calculation results of the triaxial test soil samples with the corresponding test results. The modeling obtains high accuracy.
    Materialart: Online-Ressource
    Seiten: XVI, 185 p. 84 illus., 22 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789811632310
    URL: https://doi.org/10.1007/978-981-16-3231-0
    DOI: 10.1007/978-981-16-3231-0
    DDC: 624.151
    Sprache: Englisch
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  • 45
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    Online-Ressource
    Geotechnical and Exploration Drilling in the Polar Regions (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geography. ; Earth sciences. ; Civil engineering. ; Environmental monitoring. ; Mineralogy. ; Geotechnical Engineering and Applied Earth Sciences. ; Regional Geography. ; Earth and Environmental Sciences. ; Civil Engineering. ; Environmental Monitoring. ; Mineralogy.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Drilling targets in the Polar Regions -- Chapter 2. Drilling challenges in the Polar Regions -- Chapter 3. Direct-push and percussion drilling -- Chapter 4. Non-coring erosion drilling in permafrost -- Chapter 5. Auger and rotary dry drilling -- Chapter 6. Rotary drilling with drilling fluid circulation -- Chapter 7. Air and foam drilling -- Chapter 8. Special drilling methods in the Polar Regions -- Chapter 9. Offshore drilling and sampling in the Polar Regions. Concluding Remarks, References.
    Kurzfassung: This book provides a comprehensive review of drilling technologies in the polar regions, from the portable drilling equipment for shallow sampling and coring, to heavy drilling equipment for deep onshore and offshore drilling. Particular attention is given to safe drilling methods in permafrost. In recent years, interest in drilling in the polar regions has increased under the pressure of the geopolitical “rush” and the undiscovered resource potential. In addition, borehole monitoring of permafrost thermal states is urgently needed to obtain evidence of climate change. The book focuses on the latest drilling technologies but also discusses the historical development of sampling, and drilling tools and devices, over the last 60–70 years providing valuable insights into a way forward and future possibilities.
    Materialart: Online-Ressource
    Seiten: XVI, 387 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031072697
    Serie: Springer Polar Sciences,
    URL: https://doi.org/10.1007/978-3-031-07269-7
    DOI: 10.1007/978-3-031-07269-7
    DDC: 624.151
    Sprache: Englisch
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  • 46
    Online-Ressource
    Online-Ressource
    Advancements in Unsaturated Soil Mechanics : Proceedings of the 3rd GeoMEast International Congress and Exhibition, Egypt 2019 on Sustainable Civil Infrastructures – The Official International Congress of the Soil-Structure Interaction Group in Egypt (SSIGE) (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Civil engineering. ; Geotechnical Engineering and Applied Earth Sciences. ; Civil Engineering.
    Beschreibung / Inhaltsverzeichnis: Characterization of the mechanical properties of sensitive clay by means of indentation tests -- Evaluation Of Dolime Fine Performance In Mitigating The Effects Of An Expansive Soil -- Effect of Low-Plastic Fines Content on the Properties of Clean Sand -- Stabilization of Expansive Soil Reinforced with Polypropylene and Glass Fiber in Cement and Alkali Activated Binder -- On the consequences of microstructural evolution on macroscopic behavior for unsaturated soils -- Investigation on geotechnical properties before and after the construction of Earth Retaining Structures-West Konkan a case study -- Feasibility Study of Bagasse ash as a filling material. .
    Kurzfassung: This book presents the collection of technical papers which includes research on two important topics in geotechnical engineering; the characterization of unsaturated soils. The papers in this collection are representative of local challenges facing geotechnical engineers in the Middle East, but their contributions can also be extended to other regions of the world.
    Materialart: Online-Ressource
    Seiten: VIII, 159 p. 96 illus., 57 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030342067
    Serie: Sustainable Civil Infrastructures,
    URL: https://doi.org/10.1007/978-3-030-34206-7
    DOI: 10.1007/978-3-030-34206-7
    DDC: 624.151
    Sprache: Englisch
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  • 47
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    Online-Ressource
    Innovative Solutions for Soil Structure Interaction : Proceedings of the 3rd GeoMEast International Congress and Exhibition, Egypt 2019 on Sustainable Civil Infrastructures – The Official International Congress of the Soil-Structure Interaction Group in Egypt (SSIGE) (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Soil science. ; Geotechnical Engineering and Applied Earth Sciences. ; Soil Science.
    Beschreibung / Inhaltsverzeichnis: Seismic Fragility Evaluation of Retrofitted Low-Rise RC Structures -- Discussions about accidents on tunnels under squeezing rock conditions and seismic behavior: case study on Bolu Tunnel, Turkey -- Hydraulic response of an internally stable gap-graded soil under variable hydraulic loading: A coupled DEM-Monte Carlo approach -- Assessment Of Liquefaction Potential Index Using Deterministic And Probabilistic Approaches - A Case Study -- Impact Analysis of Soil and Water Conservation Structures- Jalyukt Shivar Abhiyan- A Case Study -- Failure of Overhead Line Equipment (OHLE) Structure under Hurricane -- Use and Comparison of New QA/QC Technologies in a Test Shaft -- A Case Study On Buckling Stability Of Piles In Liquefiable Ground For A Coal-Fired Power Station In Indonesia -- Strategy for Rehabilitation and strengthening of dam- A Case Study of Temghar Dam -- Factors Affecting Lubrication of Pipejacking in Soft Alluvial Deposits -- Effect Of Soil Structure Interaction On Free Vibration Characteristics Of Antenna Structure.
    Kurzfassung: This book focuses on the role of soil structure interaction and soil dynamics. It discusses case studies as well as physical and numerical models of geostructures. Infrastructure is the key to create a sustainable community. It affects our future well-being as well as the economic climate. Indeed, the infrastructure we are building today will shape tomorrow's communities. GeoMEast 2019 created a venue for researchers and practitioners from all over the world to share their expertise to advance the role of innovative geotechnology in developing sustainable infrastructure. It covers soil structure interaction under static and dynamic loads, dynamic behavior of soils, and soil liquefaction. It is hoped that this book contributes to further advance the state of the art for the next-generation infrastructure. .
    Materialart: Online-Ressource
    Seiten: IX, 145 p. 91 illus., 69 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030342524
    Serie: Sustainable Civil Infrastructures,
    URL: https://doi.org/10.1007/978-3-030-34252-4
    DOI: 10.1007/978-3-030-34252-4
    DDC: 624.151
    Sprache: Englisch
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  • 48
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    Online-Ressource
    Deep-Level Gold and Platinum Mining : The Application of Geophysics in South Africa (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geophysics. ; Geology. ; Computer vision. ; Image processing. ; Mineralogy. ; Geotechnical Engineering and Applied Earth Sciences. ; Geophysics. ; Geology. ; Computer Vision. ; Image Processing. ; Mineralogy.
    Beschreibung / Inhaltsverzeichnis: 1. Introduction to South African deep-level gold and platinum mining -- 2. Scenarios -- 3. Physical properties -- 4. Overview of key geophysical technologies -- 5. Top issues and applicability guidelines -- 6. Case histories.
    Kurzfassung: This book provides the basic know-how and guidance to effectively exploit non-destructive geophysical technologies and apply them in the underground mining environment to optimise mineral extraction and to contribute to safer mining. The effective application of these technologies can enable a better understanding of the unseen orebody and the surrounding rock mass ahead of the mining face; the potential benefits of applying in-mine geophysics is demonstrated through a selection of case studies conducted in deep-level hard rock mines in South Africa. This book also offers valuable insight and training material for students in a variety of relevant mining disciplines like geology, rock engineering, mining engineering, mine planning and mineral resource management.
    Materialart: Online-Ressource
    Seiten: VI, 76 p. 53 illus., 33 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031094910
    URL: https://doi.org/10.1007/978-3-031-09491-0
    DOI: 10.1007/978-3-031-09491-0
    DDC: 624.151
    Sprache: Englisch
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  • 49
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    Online-Ressource
    Influence of Shield Tunneling on Adjacent Structures and Control Technology (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Buildings Repair and reconstruction. ; Buildings Maintenance. ; Construction industry Management. ; Geotechnical Engineering and Applied Earth Sciences. ; Building Repair and Maintenance. ; Construction Management.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Measurement and Analysis of Ground Settlement of Shield Tunneling Adjacent to Different Foundation Buildings -- Calculation of Soil Deformation Caused by Shield Tunneling -- Studies the Influence of Longitudinal Tunneling of Shield on Adjacent Shallow Foundation Buildings -- Research on the Influence of Shield Longitudinal Excavation Adjacent to Short Pile Foundation Buildings -- Research on the Influence of Double-line Shield tunneling Adjacent to Buildings and Control Standards -- Prediction of Lateral Ground Settlement Caused by Shield Tunneling Adjacent to Buildings -- Construction Control Technology of Shield Tunneling Adjacent to Structures.
    Kurzfassung: This book introduces the synergy theory model to analyze the calculation results of the soil deformation and the lateral displacement law caused by the longitudinal shield tunneling based on in-depth scientific research and engineering practice on deformation of structures caused by shield tunneling. The influence of shield tunneling on different adjacent foundation buildings was studied, and the deformation law and internal force distribution law of the structures were obtained. It aims to help practitioners in understanding the mechanism, predictive analysis method, and corresponding control technology of the influence of surrounding structures’ deformation caused by shield tunneling.
    Materialart: Online-Ressource
    Seiten: XV, 247 p. 191 illus., 92 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811911347
    URL: https://doi.org/10.1007/978-981-19-1134-7
    DOI: 10.1007/978-981-19-1134-7
    DDC: 624.151
    Sprache: Englisch
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  • 50
    Online-Ressource
    Online-Ressource
    Seismic Design Methods for Steel Building Structures (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Natural disasters. ; Buildings Design and construction. ; Geotechnical Engineering and Applied Earth Sciences. ; Natural Hazards. ; Building Construction and Design.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Fundamentals of Seismic Structural Design -- Chapter 2. Fundamentals of Seismic Structural Analysis -- Chapter 3. Force-Based Design of EC8 -- Chapter 4. Direct Displacement-Based Design -- Chapter 5. Hybrid Force-Displacement Design -- Chapter 6. Ductility-Based Plastic Design -- Chapter 7. Energy-Based Plastic Design -- Chapter 8. Design Using Modal Damping Ratios -- Chapter 9. Design Using Modal Behavior Factors -- Chapter 10. Design Using Advanced Analysis -- Chapter 11. Direct Damage-Controlled Design -- Chapter 12. Design Using Seismic Isolation -- Chapter 13. Design Using Supplemental Dampers.
    Kurzfassung: The book, after two introductory chapters on seismic design principles and structural seismic analysis methods, proceeds with the detailed description of seismic design methods for steel building structures. These methods include all the well-known methods, like force-based or displacement-based methods, plus some other methods developed by the present authors or other authors that have reached a level of maturity and are applicable to a large class of steel building structures. For every method, detailed practical examples and supporting references are provided in order to illustrate the methods and demonstrate their merits. As a unique feature, the present book describes not just one, as it is the case with existing books on seismic design of steel structures, but various seismic design methods including application examples worked in detail. The book is a valuable source of information, not only for MS and PhD students, but also for researchers and practicing engineers engaged with the design of steel building structures.
    Materialart: Online-Ressource
    Seiten: XVIII, 508 p. 210 illus., 64 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030806873
    Serie: Geotechnical, Geological and Earthquake Engineering, 51
    URL: https://doi.org/10.1007/978-3-030-80687-3
    DOI: 10.1007/978-3-030-80687-3
    DDC: 624.151
    Sprache: Englisch
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  • 51
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    Online-Ressource
    Slope Stochastic Dynamics (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Natural disasters. ; Engineering design. ; Civil engineering. ; Sustainability. ; Geotechnical Engineering and Applied Earth Sciences. ; Natural Hazards. ; Engineering Design. ; Civil Engineering. ; Sustainability.
    Kurzfassung: This book provides a new framework for analysis of slope nonlinear stochastic seismic dynamic response based on the new theoretical tool of stochastic dynamics. The coupling effects of uncertainty of geological parameters, strong dynamic nonlinearity, and randomness of ground motion are considered in the process of the seismic dynamic stability assessment of slope. In this book, an intensity frequency non-stationary stochastic ground motion model based on time-domain stochastic process description is preliminarily established to characterize the randomness of earthquakes. The spatial distribution random field model of geotechnical parameters is established to describe the time-space variability of geotechnical parameters. Based on the basic theory of stochastic dynamics, the seismic stability performance evaluation method of slope is established. The slope seismic dynamic model test based on large complex shaking table is performed to verify and modify the proposed framework and method. This book sheds new light on the development of nonlinear seismic stochastic dynamics and seismic design of slope engineering. .
    Materialart: Online-Ressource
    Seiten: XXII, 155 p. 86 illus., 79 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811696978
    URL: https://doi.org/10.1007/978-981-16-9697-8
    DOI: 10.1007/978-981-16-9697-8
    DDC: 624.151
    Sprache: Englisch
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  • 52
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    Fracturing in Deep Boreholes : Stress, Structural and Lithology-controlled Fracture Initiation and Propagation in Deep Geothermal Boreholes in the Upper Jurassic Carbonate Rocks of the North Alpine Foreland Basin (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geology. ; Petrology. ; Geotechnical Engineering and Applied Earth Sciences. ; Geology. ; Petrology.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Rock Mechanical Basics -- The Bmwi Project “Dolomitkluft” and the Study Site -- Sampling and Methodology -- Results -- Discussion -- Conclusions, Implementation and Outlook.
    Kurzfassung: The development of the base-load capable, climate-friendly, and practically inexhaustible source of "geothermal energy" represents an important pillar of the energy supply of the future. If it were possible to expand geothermal energy production accordingly, Germany could generate 100% of its energy in a climate-neutral manner by 2050. The joint research project "Dolomitkluft," funded by the German Federal Ministry for Economic Affairs and Energy from 2016 to 2018, aims to establish a new and improved reservoir model for the Upper Jurassic carbonates of the Northern Alpine Foreland Basin for deep geothermal energy. Emerged from this project, the dissertation by Mr. Stockinger geomechanically and numerically characterizes the deep geothermal reservoir in carbonate rocks—limestones and dolomites—of the Upper Jurassic in the Northern Alpine Foreland Basin in over 4000 m depth. This book specifically addresses fracture initiation, propagation, and hydraulic conductivity around a borehole and their controlling factors such as the in situ stress, the existing discontinuity network, and the geomechanical rock properties. Mr. Stockinger has thus successfully addressed the most important aspects for the retrievability of deep geothermal energy at its point of origin—namely the (deep) borehole.
    Materialart: Online-Ressource
    Seiten: XLIII, 258 p. 179 illus., 166 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030945695
    Serie: Springer Theses, Recognizing Outstanding Ph.D. Research,
    URL: https://doi.org/10.1007/978-3-030-94569-5
    DOI: 10.1007/978-3-030-94569-5
    DDC: 624.151
    Sprache: Englisch
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  • 53
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    Online-Ressource
    Collaboration and Integration in Construction, Engineering, Management and Technology : Proceedings of the 11th International Conference on Construction in the 21st Century, London 2019 (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Construction industry Management. ; Buildings Design and construction. ; Renewable energy sources. ; Building materials. ; Geotechnical Engineering and Applied Earth Sciences. ; Construction Management. ; Building Construction and Design. ; Renewable Energy. ; Building Materials.
    Beschreibung / Inhaltsverzeichnis: Inventory Management and Construction Project Delivery in Nigeria -- Overview of Concrete Durability Evaluation using Electrical Resistivity -- An Assessment Tool to Measure the Lean Construction Maturity Level -- Best Management Practices in Design, Construction, and Maintenance of Mechanical Systems in Data Centers -- Building Commissioning: Do Cost Benefits Outweigh the Initial Investment for U.S. Army Corp of Engineers? -- Antecedents of Client Loyalty in the Construction Professional Services Sector: A Qualitative Study -- Reducing Our Energy Usage and Reliance to Mechanical Air Conditioning through Passive Cooling: Can It Be Done at Home Today? -- Enhancing Innovativeness in the Construction Sector: A System Dynamics Analysis -- Urban Planning in the Context of Seatropolis City through the Public-Private Partnership Scheme -- Exploring the Working Conditions of People in Construction.
    Kurzfassung: This book gathers papers presented at the 11th International Conference on Construction in the 21st Century, held in London in 2019. Bringing together a diverse group of government agencies, academics, professionals, and students, the book addresses issues related to construction safety, innovative technologies, lean and sustainable construction, international construction, improving quality and productivity, and innovative materials in the construction industry. In addition, it highlights international collaborations between various disciplines in the areas of construction, engineering, management, and technology. The book demonstrates that, as the industry moves forward in an ever-complex global economy, multi-national collaboration is crucial, and its future growth will undoubtedly depend on international teamwork and alliances.
    Materialart: Online-Ressource
    Seiten: XLII, 661 p. 192 illus., 158 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030484651
    Serie: Advances in Science, Technology & Innovation, IEREK Interdisciplinary Series for Sustainable Development,
    URL: https://doi.org/10.1007/978-3-030-48465-1
    DOI: 10.1007/978-3-030-48465-1
    DDC: 624.151
    Sprache: Englisch
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  • 54
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    Long-term Modeled Projections of the Energy Sector : An Incremental Approach to Narrowing Down the Uncertainty Range (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Energy policy. ; Energy and state. ; Electric power production. ; Power resources. ; Geotechnical Engineering and Applied Earth Sciences. ; Energy Policy, Economics and Management. ; Electrical Power Engineering. ; Mechanical Power Engineering. ; Natural Resource and Energy Economics.
    Beschreibung / Inhaltsverzeichnis: The effects of the forecasting time frame on forecast performance and forecast performance requirements -- Further development of the long-term forecasting methodology for the energy sector -- Methods of projecting price and demand for energy commodities -- Assessment and factoring in of conditions and barriers that limit the projection range of the prospective development of the engery sector -- Quantitative assessment of strategic threats and energy security indicatiors.
    Kurzfassung: This book covers available approaches to improving the performance and impact of long-term projections of the national energy sector development. In turn, it introduces an original multi-stage approach to narrowing down the uncertainty range of the input data and resulting projections. Its unique contribution is that it limits the scope for each of the projection timeframe segments step-by-step. This is done in the course of iterative calculations, which employ dedicated methods and other tools to elucidate and solve top-priority problems specific to each time segment. In closing, the book provides a detailed treatment of two essential research problems: 1) long-term forecasting for regional energy markets, and 2) the quantitative assessment of a) the barriers that are likely to hinder energy sector development and b) strategic-level energy security threats.
    Materialart: Online-Ressource
    Seiten: XVI, 98 p. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030305338
    Serie: Springer Geophysics,
    URL: https://doi.org/10.1007/978-3-030-30533-8
    DOI: 10.1007/978-3-030-30533-8
    DDC: 624.151
    Sprache: Englisch
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  • 55
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    Online-Ressource
    Innovative Infrastructure Solutions using Geosynthetics : Proceedings of the 3rd GeoMEast International Congress and Exhibition, Egypt 2019 on Sustainable Civil Infrastructures – The Official International Congress of the Soil-Structure Interaction Group in Egypt (SSIGE) (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Civil engineering. ; Geotechnical Engineering and Applied Earth Sciences. ; Civil Engineering.
    Beschreibung / Inhaltsverzeichnis: Giant Geotextile Tube Applied to the Temporary Cofferdam Reclamation Construction for a New-Build Container Base at Harbor in Taiwan -- Effect of Strain Rate on Cyclic Behavior of Pond Ash Reinforced with Geocell -- Developments in MSE Wall Research and Design -- Cemented Lateritic Soil as Base Material Improvement using Compression -- Potentiality of Boehmeria Nivea as Alternative Material in the Production of Geotextile -- Geomembrane stress cracking resistance depending on the polymer used -- A geomembrane liner to stop water seepage in an 8 km long embankment: the Bill Young reservoir case history -- Experimental Research and Application of Geopolymer in Soft Soil Foundation Treatment -- Effect of offset distance on tiered reinforced soil retaining wall subjected to dynamic excitation -- Review of Process Control and Assurance for Optimized Seaming Condition Optimization of Woven Geotextiles to Improve Stability in Soft Soil Structure -- Celebrating Reinforced Soil Structures:A historic review from the original concept to today design and GOOD construction practice using site-won and other reinforced soil fills.
    Kurzfassung: This book contains contributions on advances in geosynthetics engineering. Soil reinforcement is a very useful technique to construct several cost-effective soil structures in an environmentally friendly and sustainable manner. The most commonly used reinforcement materials are galvanized steel strips, geosynthetics in the form of woven geotextiles, geogrids and geocomposites, and fibres from natural and waste products. In recent years, there have been advances in the area of soil reinforcement, especially in the utilization of the technique in field projects. The researchers have also been working to understand the behaviour of reinforced soil considering the field challenges of reinforced soil structures. .
    Materialart: Online-Ressource
    Seiten: X, 151 p. 106 illus., 70 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030342425
    Serie: Sustainable Civil Infrastructures,
    URL: https://doi.org/10.1007/978-3-030-34242-5
    DOI: 10.1007/978-3-030-34242-5
    DDC: 624.151
    Sprache: Englisch
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  • 56
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    Adaptive Analysis of Damage and Fracture in Rock with Multiphysical Fields Coupling (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Engineering mathematics. ; Engineering Data processing. ; Geotechnical Engineering and Applied Earth Sciences. ; Mathematical and Computational Engineering Applications.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Finite element algorithm for continuum damage evolution of rock considering hydro-mechanical coupling -- Finite element analysis for continuum damage evolution and wellbore stability of transversely isotropic rock considering hydro-mechanical coupling -- Finite element analysis for continuum damage evolution and inclined wellbore stability of transversely isotropic rock considering hydro-mechanical-chemical coupling. .
    Kurzfassung: This book mainly focuses on the adaptive analysis of damage and fracture in rock, taking into account multiphysical fields coupling (thermal, hydro, mechanical, and chemical fields). This type of coupling is a crucial aspect in practical engineering for e.g. coal mining, oil and gas exploration, and civil engineering. However, understanding the influencing mechanisms and preventing the disasters resulting from damage and fracture evolution in rocks require high-precision and reliable solutions. This book proposes adaptive numerical algorithms and simulation analysis methods that offer significant advantages in terms of accuracy and reliability. It helps readers understand these innovative methods quickly and easily. The content consists of: (1) a finite element algorithm for modeling the continuum damage evolution in rocks, (2) adaptive finite element analysis for continuum damage evolution and determining the wellbore stability of transversely isotropic rock, (3) an adaptive finite element algorithm for damage detection in non-uniform Euler–Bernoulli beams with multiple cracks, using natural frequencies, (4) adaptive finite element–discrete element analysis for determining multistage hydrofracturing in naturally fractured reservoirs, (5) adaptive finite element–discrete element analysis for multistage supercritical CO2 fracturing and microseismic modeling, and (6) an adaptive finite element–discrete element–finite volume algorithm for 3D multiscale propagation of hydraulic fracture networks, taking into account hydro-mechanical coupling. Given its scope, the book offers a valuable reference guide for researchers, postgraduates and undergraduates majoring in engineering mechanics, mining engineering, geotechnical engineering, and geological engineering. .
    Materialart: Online-Ressource
    Seiten: XI, 196 p. 117 illus., 88 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789811571978
    URL: https://doi.org/10.1007/978-981-15-7197-8
    DOI: 10.1007/978-981-15-7197-8
    DDC: 624.151
    Sprache: Englisch
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    Hazard-causing System and Assessment of Water and Mud Inrush in Tunnel (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Engineering geology. ; Natural disasters. ; Environmental management. ; Geotechnical Engineering and Applied Earth Sciences. ; Geoengineering. ; Natural Hazards. ; Environmental Management.
    Beschreibung / Inhaltsverzeichnis: Foreword -- Chapter 1 Introduction -- Chapter 2 Classification and geological identification of hazard-causing system for water and mud inrush in tunnel -- Chapter 3 Typical cases and analysis of water and mud inrush in tunnel -- Chapter 4 Route selection of tunnel in karst area -- Chapter 5 Interval dynamic risk assessment of water and mud rush in tunnel construction -- Chapter 6 Resistance body assessment method against water and mud inrush in tunnel -- Chapter 7 Identification method of water and mud inrush hazard-causing system in tunnel -- Chapter 8 Dynamic management and analysis platform of water and mud inrush cases in tunnel -- References -- Appendix.
    Kurzfassung: This book is composed of eight chapters, introducing the authors’ research and application achievements in the hazard-causing system and disaster evaluation of water and mud inrush in tunnels over the past 10 years. Through a large number of case studies and analysis, and on the basis of existing research, this book puts forward 3 categories and 11 types of tunnel water and mud inrush hazard-causing systems and 4 typical water and mud inrush disaster-forming modes. The authors carefully study the typical cases of tunnel water and mud inrush hazard-causing system, discuss the types of karst water system, structural characteristics, macro-geological identification, engineering identification, karst tunnel route selection principles and evaluation methods in detail, and then develop a dynamic evaluation method of tunnel water and mud inrush construction risk interval and an evaluation method for the resistance body. Ultimately, the authors put forward a systematic identification method of tunnel water and mud inrush disaster, which integrates geological identification, geophysical exploration identification, and drilling identification, and construct a dynamic management and analysis platform for tunnel water and mud inrush cases. This book is used as a reference book for teachers, graduate students, and undergraduates in colleges and universities of civil engineering, transportation, water conservancy and hydropower, mining, geology, etc., and also as a reference for technicians in related engineering fields.
    Materialart: Online-Ressource
    Seiten: XIII, 408 p. 114 illus., 104 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811995231
    URL: https://doi.org/10.1007/978-981-19-9523-1
    DOI: 10.1007/978-981-19-9523-1
    DDC: 624.151
    Sprache: Englisch
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  • 58
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    Coupled Thermo-Hydro-Mechanical Processes in Fractured Rock Masses : Discrete Element Modeling and Engineering Applications (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Water. ; Hydrology. ; Cogeneration of electric power and heat. ; Fossil fuels. ; Earth sciences. ; Rock mechanics. ; Soil mechanics. ; Geotechnical Engineering and Applied Earth Sciences. ; Water. ; Fossil Fuel. ; Earth Sciences. ; Soil and Rock Mechanics.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Introduction to the Discrete Element Method (DEM) and Related Fluid Mechanics Concepts -- Chapter 2: Discrete Element Modeling of Hydraulic Fracturing -- Chapter 3: DEM Coupled with Computational Fluid Dynamics (CFD) -- Chapter 4: DEM Coupled with Dynamic Fluid Mesh (DFM) -- Chapter 5: DEM Coupled with Lattice-Boltzmann Method (LBM) -- Chapter 6: Hydraulic Stimulation of Naturally Fractured Reservoirs -- Chapter 7: Models of Stimulation and Production from Enhanced Geothermal Systems -- Chapter 8: Hydraulic Fracturing Induced Fault Reactivation -- Chapter 9: 3D Lattice Modeling of Hydraulic Fracturing in Naturally Fractured Reservoirs -- Chapter 10: Heat Advection and Forced Convection in a Lattice Code -- Chapter 11: Near Wellbore HF Propagation for Different Perforation Models -- Chapter 12: Design of Extreme Limited Entry Perforation.
    Kurzfassung: The subject of thermo-hydro-mechanical coupled processes in fractured rock masses has close relevance to energy-related deep earth engineering activities, such as enhanced geothermal systems, geological disposal of radioactive waste, sequestration of CO2, long-term disposal of waste water and recovery of hydrocarbons from unconventional reservoirs. Despite great efforts by engineers and researchers, comprehensive understanding of the thermo-hydro-mechanical coupled processes in fractured rock mass remains a great challenge. The discrete element method (DEM), originally developed by Dr. Peter Cundall, has become widely used for the modeling of a rock mass, including its deformation, damage, fracturing and stability. DEM modeling of the coupled thermo-hydro-mechanical processes in fractured rock masses can provide some unique insights, to say the least, for better understanding of those complex issues. The authors of this book have participated in various projects involving DEM modeling of coupled thermo-hydro-mechanical processes during treatment of a rock mass by fluid injection and/or extraction and have provided consulting services to some of the largest oil-and-gas companies in the world. The breadth and depth of our engineering expertise are reflected by its successful applications in the major unconventional plays in the world, including Permian, Marcellus, Bakken, Eagle Ford, Horn River, Chicontepec, Sichuan, Ordos and many more. The unique combination of the state-of-the-art numerical modeling techniques with state-of-the-practice engineering applications makes the presented material relevant and valuable for engineering practice. We believe that it is beneficial to share the advances on this subject and promote some further development.
    Materialart: Online-Ressource
    Seiten: XIX, 306 p. 227 illus., 201 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031257872
    URL: https://doi.org/10.1007/978-3-031-25787-2
    DOI: 10.1007/978-3-031-25787-2
    DDC: 624.151
    Sprache: Englisch
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  • 59
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    Seismic Behaviour and Design of Irregular and Complex Civil Structures III (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Civil engineering. ; Multibody systems. ; Vibration. ; Mechanics, Applied. ; Geotechnical Engineering and Applied Earth Sciences. ; Civil Engineering. ; Multibody Systems and Mechanical Vibrations.
    Beschreibung / Inhaltsverzeichnis: Preface -- Index -- Bibliography -- Other: 35 chapters each with references.
    Kurzfassung: This book presents state-of-the-art knowledge on problems of the effects of structural irregularities on their seismic response. It also covers specific spatial and rotational seismic loads on these structures. Rapid progress in respective research on irregular structures and unconventional seismic loads requires prompt updates of the state of the art in this area. These problems are of particular interest to both researchers and practitioners because these are non-conservative effects compared with the approach of the traditional seismic design (e.g. Eurocode 8, Uniform Building Code etc.). This book will be of particular interest to researchers, PhD students and engineers dealing with design of structures under seismic excitations.
    Materialart: Online-Ressource
    Seiten: XV, 444 p. 297 illus., 183 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030335328
    Serie: Geotechnical, Geological and Earthquake Engineering, 48
    URL: https://doi.org/10.1007/978-3-030-33532-8
    DOI: 10.1007/978-3-030-33532-8
    DDC: 624.151
    Sprache: Englisch
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  • 60
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    Full-Scale Field Tests of Different Types of Piles : Project-Based Study (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Civil engineering. ; Engineering geology. ; Buildings Design and construction. ; Engineering design. ; Geotechnical Engineering and Applied Earth Sciences. ; Civil Engineering. ; Geoengineering. ; Building Construction and Design. ; Engineering Design.
    Beschreibung / Inhaltsverzeichnis: Introduction -- General Principles and Practices -- Field Tests of Post Grouted Concrete Piles -- Field Tests of Precast Concrete Piles -- Field Tests of Composite Piles -- Field Tests of Super-long and Large Diameter Piles -- Piles under Ultimate Loads -- Capacity and Settlement Analysis -- Conclusions and Recommendations.
    Kurzfassung: This book provides full-scale field tests of different types of pile foundations. For the testing, it includes static load tests which consider various loading orientations, dynamic load tests, inclinometer monitoring and tests that aim to determine the load transfer mechanism of pile foundation. This book also covers the up-to-date popular topic with detailed project studies. This includes the academic investigation of post-grouting technology effect on drilled shaft piles, the research of displacement and non-displacement precast pile foundation, the study of fiber-reinforced polymer material used in the geo-technical environment such as deep excavation pit in tunneling project, and the research of super-long and large diameter pile foundations. These investigations provide essential and academic information for researchers as well as engineers in role of Civil and Geotech. Not only the different types of the piles are studied, but also the relevant theory and literatures are reviewed. In this book, the diagrams are plotted in an easy way and the explanation of the diagrams and tables are described in detail. The research methods corresponding to the practical projects are detailed as well. Hence, it is useful as a reference for the students and researchers in civil and geotechnical engineering.
    Materialart: Online-Ressource
    Seiten: XXVI, 272 p. 265 illus., 110 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789813361836
    Serie: Advanced Topics in Science and Technology in China, 62
    URL: https://doi.org/10.1007/978-981-33-6183-6
    DOI: 10.1007/978-981-33-6183-6
    DDC: 624.151
    Sprache: Englisch
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  • 61
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    China Highway Canyon Bridges (2022)
    Singapore :Springer Nature Singapore :
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    Schlagwort(e): Geotechnical engineering. ; Geography. ; Geotechnical Engineering and Applied Earth Sciences. ; Regional Geography. ; Geography.
    Beschreibung / Inhaltsverzeichnis: Research on Highway Canyon Bridges in China -- Suspension Bridges -- Cable-stayed Bridges -- Arch Bridges -- Girder Bridges.
    Kurzfassung: This book presents 108 canyon bridges that best represent the highest level of bridge construction in China and is divided into four chapters including suspension bridge, cable-stayed bridge, arch bridge and beam bridge. It introduces the definition of canyon bridge for the first time and gives an overview of each bridge's structural characteristics, design and construction techniques, as well as management and maintenance measures. Furthermore, this book provides elevation layout drawings and real view pictures. Chinese version of this book was awarded “Fan Lichu Book Prize” by Bridge and Structure Committee of China Civil Engineering Society in August 2020. It is the first book accounting of canyon bridges and appeals to a wide readership, from bridge designers and engineers to the general public who has interests to learn bridge construction in mountainous areas.
    Materialart: Online-Ressource
    Seiten: XI, 218 p. 247 illus., 137 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811644313
    URL: https://doi.org/10.1007/978-981-16-4431-3
    DOI: 10.1007/978-981-16-4431-3
    DDC: 624.151
    Sprache: Englisch
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  • 62
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    Guidelines for Probabilistic Performance-Based Seismic Design and Assessment of Slope Engineering (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Natural disasters. ; Engineering design. ; Engineering geology. ; Sustainability. ; Geotechnical Engineering and Applied Earth Sciences. ; Natural Hazards. ; Engineering Design. ; Geoengineering. ; Sustainability.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Terms and Notations -- Performance-based Seismic Design of Slope -- Seismic Ground Motion Excitations for Slope Seismic Dynamic Performance Design and Assessment -- Deterministic Analysis Methods for Slope Seismic Dynamic Response -- Probabilistic Performance-based Seismic Design and Assessment for Slope Engineering -- Case Study -- Conclusions and Prospects.
    Kurzfassung: This book provides a new design and evaluation framework based on slope Stochastic Dynamics theory to probabilistic seismic performance for slope engineering. For the seismic dynamic stability safety of slope, it shifts from deterministic seismic dynamic analysis to quantitative analysis based on nonlinear stochastic dynamics, that is, from qualitative to the description of stochasticity of earthquake excitation that meet the needs in related design specification and establish a performance standard. In the nonlinear dynamic time history analysis of slope subjected to seismic ground motion, the term “randomness” is used to express the uncertainty in the intensity and frequency of earthquake excitation for slope engineering dynamic seismic performance. It mainly includes seismic design fortification standard, corresponding ground motion excitation, performance index threshold, and slope deterministic nonlinear seismic dynamic response. Even more than that, the seismic dynamic large deformation approaches of the whole process and comprehensive analysis for flow analysis after slope instability failure. Eventually, the probabilistic seismic dynamic performance of the slope engineering will be characterized by nonlinear dynamic reliability.
    Materialart: Online-Ressource
    Seiten: XVII, 134 p. 51 illus., 46 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811991837
    URL: https://doi.org/10.1007/978-981-19-9183-7
    DOI: 10.1007/978-981-19-9183-7
    DDC: 624.151
    Sprache: Englisch
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  • 63
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    Key Technologies for Safety Construction of Mined Subsea Tunnels (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Underground construction. ; Geotechnical Engineering and Applied Earth Sciences. ; Underground Engineering and Tunnel Construction.
    Beschreibung / Inhaltsverzeichnis: 1. Introduction -- Risk control system for subsea tunnels -- 3. Composite grouting technology and its application -- 4. Water inrush mechanism and evolution characteristics -- 5. Process control theory of construction safety -- 6. Active controlled waterproof-drainage system and its design method.
    Kurzfassung: This book puts forward a technological system for the construction of subsea tunnel using drilling and blasting method. Taking the water-induced disaster as the core risk, the safety guarantee system for large cross-sectional subsea tunnels is established. The composite grouting technology referred to ground reinforcement and water plugging is established, which breaks through the technical bottleneck of subsea tunnel construction in highly permeable strata. The process control theory based on water inrush mechanism is created, which gets rid of the over-dependence on engineering experience for disaster control of submarine tunnel. An active control waterproof drainage system based on the synergy of reinforcement ring and support system is invented to solve the contradiction between the control of water displacement and water pressure. The above-mentioned achievements have been successfully applied in the first three large cross-sectional subsea tunnels in China, and have played a key role in the construction safety. The proposed technological system can improve the overall construction level of subsea tunnel, which can provide reference for the design and construction of subsea tunnels, especially for those crossing through weakness zones.
    Materialart: Online-Ressource
    Seiten: XVI, 405 p. 265 illus., 209 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789811987533
    URL: https://doi.org/10.1007/978-981-19-8753-3
    DOI: 10.1007/978-981-19-8753-3
    DDC: 624.151
    Sprache: Englisch
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  • 64
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    Album of Porous Media : Structure and Dynamics (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Surfaces (Technology). ; Thin films. ; Fluid mechanics. ; Condensed matter. ; Soft condensed matter. ; Geotechnical Engineering and Applied Earth Sciences. ; Surfaces, Interfaces and Thin Film. ; Engineering Fluid Dynamics. ; Phase Transitions and Multiphase Systems. ; Soft and Granular Matter.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Electrospun Fibrous Mats -- Tailored Electrospun Gas Diffusion Layers With a Graded Pore Structure for Polymer Electrolyte Membrane Fuel Cells -- Dispersed Nanostructured Thin Film (Dnstf) Catalyst -- Electrochemical Actuation of a Nanoporous Polypyrrole Hybrid Material -- Laser-Excited Elastic Guided Waves Reveal the Complex Mechanics of Nanoporous Silicon -- Sample Layout Aiding Efficient Scans of Heterogeneous Sheet-Like Materials -- Protective Porous Media - The Pore & Fiber Structure of Face Masks -- Individual Fibers in Nonwoven are Identified with Artificial Intelligence -- Mechanism of Imperfect Atomic Layer Deposition in Porous Materials -- Mass Transport in Conformally Coated Porous Materials -- Optical Microfabrication of Porous Films -- Bicontinuous Porosity by Spinodal Phase Separation -- Nucleation and Crystal Growth on the Secondary Substrate -- Double-Porosity in Soil -- Boreal Mosses and Lichens -- The Gorgonian Octocoral Eunicella Cavolinii Forms a Porous Biological Material with Outstanding Material Properties -- Foraminifer -- Trovants: The “Living” Stones of Romania Formed as High Porosity Spherical Sandstone Concretions Developed Around a Fossil -- The Complex Pore Spaces of Our Brain: A Challenge and Opportunity for Computer Simulations -- Scaling and Resolution Effect of an Andesite Sample -- Length-Scale Dependence of Pore Space Topology -- Microstructure of Crushable Expanded Clay Aggregates -- Reticulated Rutile -- Mineral Map of Rotliegendes -- Boise Brown -- North Netherlands Gas Reservoir -- Fib-Sem Images From a Cathode Material: Unfiltered and Filtered (Curtaining Filter) -- Vesicles and Fractures in Volcanic Ash -- A View of the Internal Pore Structure of a Volcanic Rock: Xaltipan Ignimbrite -- In Situ Microtomography of the Tensile Fracture and Fragmentation of Porphyry Copper Ores -- Fractured Porous Media: A Cretaceous Carbonate Outcrop Sample -- Fracture Network in a Shale Cube Hydraulically Fractured in the Laboratory -- Geological Carbon Storage at the University of Bergen, Norway.
    Kurzfassung: Graphical depictions of abstract concepts have played a major role in the formulation and communication of ideas since prehistoric times. The invention of photography in the nineteenth century and more recent advances in visualization techniques have catalyzed an enormous wealth of insights into every field of science and engineering by extending our senses far beyond our natural sensorial capabilities. The field of porous media has also benefited enormously from these developments in visualization techniques. Indeed, improvements in these techniques have led to the better morphological characterization of porous media and an enhanced understanding of the assorted physical processes, such as mass transport, capillarity, swelling, and fracturing, that can occur at the pore level. These observations, in turn, have led to superior usage practices for existing porous materials and the design of new products with porous media. Therefore, this bilingual English-Spanish album is aimed at providing a collection of state‐of‐the‐art visualizations of the diverse aspects of porous media that will serve as a reference in education and research. To cover all these aspects properly, the album is organized into seven thematic parts. Each part includes a collection of chapters with images accompanied by a brief English-Spanish description of the novelty of the observation, the visualization technique used, and the phenomenological insights gained. Las representaciones gráficas de conceptos abstractos han jugado un papel importante en la formulación y comunicación de ideas desde tiempos prehistóricos. La invención de la fotografía en el siglo XIX y los avances más recientes en las técnicas de visualización han catalizado una enorme riqueza de conocimientos en todos los campos de la ciencia y la ingeniería al extender nuestros sentidos mucho más allá de nuestras capacidades sensoriales naturales. El campo de los medios porosos también se ha beneficiado enormemente de estos avances en las técnicas de visualización. De hecho, las mejoras en estas técnicas han llevado a una mejor caracterización morfológica de los medios porosos y una mejor comprensión de los diversos procesos físicos, como el transporte de masa, la capilaridad, la hinchazón y la fractura, que pueden ocurrir a nivel de poro. Estas observaciones, a su vez, han llevado a mejores prácticas de uso para los materiales porosos existentes y al diseño de nuevos productos con medios porosos. Por lo tanto, este álbum bilingüe inglés y español tiene como objetivo proporcionar una colección de visualizaciones del estado del arte de los diversos aspectos de los medios porosos que servirán como referencia en la educación y la investigación. Para cubrir adecuadamente todos estos aspectos, el álbum está organizado en siete partes temáticas. Cada parte incluye una colección de capítulos con imágenes acompañadas de una breve descripción en inglés y español de la originalidad de la observación, la técnica de visualización utilizada y los conocimientos fenomenológicos obtenidos.
    Materialart: Online-Ressource
    Seiten: XV, 145 p. 119 illus., 107 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031238000
    URL: https://doi.org/10.1007/978-3-031-23800-0
    DOI: 10.1007/978-3-031-23800-0
    DDC: 624.151
    Sprache: Englisch
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    Progressive Collapse Resilience of Concrete Structures: Mechanisms, Simulations and Experiments (2023)
    Singapore :Springer Nature Singapore :
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    Schlagwort(e): Geotechnical engineering. ; Buildings Design and construction. ; Engineering geology. ; Geotechnical Engineering and Applied Earth Sciences. ; Building Construction and Design. ; Geoengineering.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction -- Chapter 2. Mechanisms of progressive collapse of concrete structures -- Chapter 3. Dynamic increase factor (DIF) of concrete structures -- Chapter 4. Spatial and slab effects on concrete structures -- Chapter 5. Mechanisms of progressive collapse of flat slab structures -- Chapter 6. Performance of infilled frames during progressive collapse -- Chapter 7. Vulnerability and robustness of RC frames to resist progressive collapse.
    Kurzfassung: The book introduces the comprehensive analysis methodology regarding progressive collapse, and the critical issues may happen in concrete structures. Main topics include: the influential parameters of the development of the main load-resisting mechanisms; the dynamic effects with sudden column removal scenarios; the contribution of non-structural components to improve the resilience of concrete structures; uncertainties in progressive collapse analysis. Based on the empirical research of the author and his team, the book provides valuable knowledge in the field of progressive collapse and bridges the gap between academic research and practice.
    Materialart: Online-Ressource
    Seiten: XII, 278 p. 224 illus., 179 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789819907724
    URL: https://doi.org/10.1007/978-981-99-0772-4
    DOI: 10.1007/978-981-99-0772-4
    DDC: 624.151
    Sprache: Englisch
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    Geomechanical Controls on Fracture Development in Chalk and Marl in the Danish North Sea : Understanding and Predicting Fracture Systems (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Petrology. ; Rock mechanics. ; Soil mechanics. ; Mining engineering. ; Mathematical models. ; Geotechnical Engineering and Applied Earth Sciences. ; Petrology. ; Soil and Rock Mechanics. ; Mining and Exploration. ; Mathematical Modeling and Industrial Mathematics.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction -- Chapter 2. Establishing a high resolution 3D fracture dataset in chalk: possibilities and obstacles working with outcrop data -- Chapter 3. Calibration and applications of a rate-dependent geomechanical model for Danian and Maastrichtian reservoir chalk (Danish North Sea) -- Chapter 4. Deformation induced variations in porosity of the Chalk Group in the North Sea Basin -- Chapter 5. Strain evolution of the Kraka Chalk inferred from stratigraphic reconstruction -- Chapter 6. Improved visualization of structural deformation on the Kraka structure (Danish Central Graben) with color-processed seismic data -- Chapter 7. Using geomechanical models to simulate the growth of the fracture network in the Ekofisk Formation of the Kraka structure, Danish Central Graben -- Chapter 8. Geomechanical modelling the evolution of a connected natural fracture network to explain fluid flow variations across a fractured chalk-marl reservoir -- Chapter 9. Numerical study on the influence of induced hydraulic fractures on oil production in a line drive -- Chapter 10. Conclusions.
    Kurzfassung: This book summarizes new discoveries on fracturing in chalk. Based on studies on the Danish North Sea, this book shows how observations from outcrop analogues, core and seismic data can be used to characterize the density, distribution and geometry of natural fractures in chalk and marl. Laboratory experiments on chalk samples reveal the controls on the geomechanical properties of chalk and thus on the growth of natural fractures. Finally, various modeling techniques are employed to investigate the mechanical deformation in the chalk structures of the Danish North Sea and to predict fracture distribution and geometry in the subsurface. An understanding of fracture density, distribution and geometry is essential for planning efficient fluid extraction or injection strategies and CO2 sequestration. This book provides the necessary knowledge.
    Materialart: Online-Ressource
    Seiten: VIII, 271 p. 114 illus., 106 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031353277
    Serie: Petroleum Engineering,
    URL: https://doi.org/10.1007/978-3-031-35327-7
    DOI: 10.1007/978-3-031-35327-7
    DDC: 624.151
    Sprache: Englisch
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    Experimental Mechanics of Fractured Porous Rocks (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geology. ; Petrology. ; Geotechnical Engineering and Applied Earth Sciences. ; Geology. ; Petrology.
    Beschreibung / Inhaltsverzeichnis: Petrophysics or Geomechanics: A branch of Mechanics -- Petrophysical Classification of Rocks -- Experimental Permeability Tensor for Fractured Porous Rocks -- Scaling Experimental Immiscible Flow and Geomechanics in Fractured Porous Rock -- General General Conclusions.
    Kurzfassung: The book offers novel petrophysical methods for obtaining and characterizing physical properties of sandstone and fractured carbonate rocks. The proposed experimental petrophysical test for the determination of permeability tensor ellipses in fractured rocks at a laboratory scale is a methodology of easy application and does not require complicated equipment. Such a test can be extended with 3D digital petrophysics. The estimation of principal permeability directions is useful in the realization of immiscible or miscible displacements in the rock. This book is of interest for professionals and researchers in the field of petrophysics and oil and gas exploration. .
    Materialart: Online-Ressource
    Seiten: XII, 57 p. 74 illus., 60 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031177385
    Serie: Advances in Oil and Gas Exploration & Production,
    URL: https://doi.org/10.1007/978-3-031-17738-5
    DOI: 10.1007/978-3-031-17738-5
    DDC: 624.151
    Sprache: Englisch
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    Disturbing Geomorphology by Transportation Infrastructure : Problem, Prospect, and Solution (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geomorphology. ; Sedimentology. ; Geotechnical Engineering and Applied Earth Sciences. ; Geomorphology. ; Sedimentology.
    Beschreibung / Inhaltsverzeichnis: General Introduction: Transportation System and Geomorphic Landscape -- Types and Development of Transportation Infrastructure -- Transportation Infrastructure and Geomorphic Connectivity -- Transportation Infrastructure, Slope Instability, and Soil Erosion -- Transportation Infrastructure and Road Surface Hydrology -- Geomorphological Alteration by Trails and Off-roading Activities.
    Kurzfassung: This book focuses on a significant branch of anthropogeomorphology, which is not adequately studied: the impact of transportation systems on altering earth surface processes and landforms. This book fills the gap with in-depth study on the interaction between individual modes of transport network (e.g., trail, roads, railways, waterways, airports, and tunnel) and surface hydro-geomorphology with intensive literature review, fieldwork, geo-environmental modelling, mapping, case studies, and examples from different parts of the world. On the one hand, this book also addresses the vulnerability of transport networks from climate change and critical geo-hazards like floods, landslides, etc. with case studies from the high-risk zones of India. Overall, this book promotes peaceful harmony between the transport network and its surrounding landscapes as an essential lesson for policymakers, planners, and stakeholders.
    Materialart: Online-Ressource
    Seiten: XVI, 244 p. 121 illus., 95 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031378973
    Serie: Earth and Environmental Sciences Library,
    URL: https://doi.org/10.1007/978-3-031-37897-3
    DOI: 10.1007/978-3-031-37897-3
    DDC: 624.151
    Sprache: Englisch
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  • 69
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    Online-Ressource
    Cable Supported Composite Bridges (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Geotechnical engineering. ; Environmental engineering. ; Civil engineering. ; Transportation engineering. ; Traffic engineering. ; Geology. ; Geotechnical Engineering and Applied Earth Sciences. ; Environmental Civil Engineering. ; Transportation Technology and Traffic Engineering. ; Geology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Introduction -- Chapter 2 Composite Girder (the structure of bridge deck) and its applicability -- Chapter 3 Cable-stayed Bridge with Composite Girder -- Chapter 4 Suspension Bridge with Composite Girder -- Chapter 5 Arch Bridge with Combined Deck (or Composite Girder) -- Chapter 6 Construction -- Chapter 7 Mechanical Performance and Economy of Cable-stayed Bridge with Composite Beam -- Chapter 8 Mechanical Performance and Economics of Suspension Bridge with Composite Girder -- Chapter 9 Prospect -- References -- Index.
    Kurzfassung: This book introduces the latest developments in long-span cable-supported composite cable-stayed bridges, suspension bridges, and mid- and through-type cable-supported composite arch bridges. Based on the engineering application and practice of cable-supported composite bridges, this book systematically expounds the structural systems of these bridge types. It also summarizes the main construction methods, analyzes the mechanical properties of cable-stayed bridges and suspension bridges with composite girders and the influence rule with alternative spans, and proposes the reasonable span range based on economic efficiency. The prospect of using orthotropic composite bridge decks in long-span cable-supported bridges is also analyzed. This book is a valuable reference for both bridge professional technicians and graduate students for research, design and construction.
    Materialart: Online-Ressource
    Seiten: XVI, 771 p. 949 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789819932085
    URL: https://doi.org/10.1007/978-981-99-3208-5
    DOI: 10.1007/978-981-99-3208-5
    DDC: 624.151
    Sprache: Englisch
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  • 70
    Online-Ressource
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    Seismic Data Interpretation and Evaluation for Hydrocarbon Exploration and Production : A Practitioner’s Guide (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Geotechnical engineering. ; Geophysics. ; Geotechnical Engineering and Applied Earth Sciences. ; Geophysics.
    Kurzfassung: This book is meant for geoscientists and engineers who are beginners, and introduces them to the field of seismic data interpretation and evaluation. The exquisite seismic illustrations and real case examples interspersed in the text help the readers appreciate the interpretation of seismic data in a simple way, and at the same time, emphasize the multidisciplinary, integrated practical approach to data evaluation. A concerted effort has been made for the readers to realize that mindless interpretation of seismic data using sophisticated software packages, without having a grasp on the elementary principles of geology and geophysics, and coupled with their over-reliance on workstations to provide solutions can have appalling results all too very often.
    Materialart: Online-Ressource
    Seiten: XV, 304 p. 235 illus., 77 illus. in color. , online resource.
    Ausgabe: 2nd ed. 2021.
    ISBN: 9783030753016
    Serie: Advances in Oil and Gas Exploration & Production,
    URL: https://doi.org/10.1007/978-3-030-75301-6
    DOI: 10.1007/978-3-030-75301-6
    DDC: 624.151
    Sprache: Englisch
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  • 71
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    Online-Ressource
    Biodegradable Polymer-Based Food Packaging (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Biomaterials. ; Food Safety measures. ; Food Science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction-Scope and importance of biodegradable polymers -- Chapter 2. Plant derived biopolymers in food packaging-current status and market potential -- Chapter 3. Plants and Animal Derived Enzymes and Their Potential Application in Food Processing and Preservation -- Chapter 4. Microbial derived biodegradable polymers as food packaging tool -- Chapter 5. Polyhdroxyalkanoates (PHAs) in Food packaging -- Chapter 6. Green polymer based biodegradable packaging -- Chapter 7. Role of agro-waste in economical food packaging synthesis -- Chapter 8. Enzymes involved in synthesis of biodegradable food packaging materials -- Chapter 9. Metabolic engineering for the synthesis of biodegradable polymers with potential applications in food packaging -- Chapter 10. Downstream processing strategies for synthesis of biodegradable polymers -- Chapter 11. Functionality test methods for biodegradable polymers -- Chapter 12. Nanocomposite biodegradable polymers for food packaging -- Chapter 13. Application of biopolymer blends as edible films and coatings in food packaging -- Chapter 14. Biopolymer based active and intelligent packaging for food applications -- Chapter 15. Standards and guidelines for testing biodegradability of bio-plastic -- Chapter 16. Future prospects of Biodegradable polymers in Food industry.
    Kurzfassung: This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers. This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging.
    Materialart: Online-Ressource
    Seiten: XI, 344 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811957437
    URL: https://doi.org/10.1007/978-981-19-5743-7
    DOI: 10.1007/978-981-19-5743-7
    DDC: 641.3
    Sprache: Englisch
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  • 72
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    Korean Food and Foodways : The Root of Health Functional Food (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biology Technique. ; Food Science. ; Biological Techniques.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.
    Kurzfassung: This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
    Materialart: Online-Ressource
    Seiten: XVI, 317 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811900235
    URL: https://doi.org/10.1007/978-981-19-0023-5
    DOI: 10.1007/978-981-19-0023-5
    DDC: 641.3
    Sprache: Englisch
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  • 73
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    Faba Bean: Chemistry, Properties and Functionality (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Food Science. ; Food Studies. ; Food Chemistry. ; Food Analysis. ; Agriculture.
    Beschreibung / Inhaltsverzeichnis: 1-Introduction: Global Status and Production of Faba-bean -- 2-Agrarian conditions and post-harvest practices of Faba bean -- 3-Physical and Milling Characteristics of Faba-Bean -- 4-Chemistry, Nutrient composition and Quality of Faba Beans -- 5-Faba-Bean: Chemistry, Properties, and Functionality -- 6-Faba-bean Antioxidant and Bioactive Composition: Biochemistry and Functionality -- 7-Effect of processing on the nutrients and anti-nutrients of faba-bean -- 8-Effect of Storage on Quality and Cooking Attributes of Faba Bean -- 9-Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications -- 10-Faba Bean Proteins: Extraction Methods, Properties and Applications -- 11-Biofortification: Quality improvement of Faba Bean -- 12-Faba Bean Utilization: Past, Present and Future -- 13-Current and Potential Health Claims of Faba Beans (Vicia faba, L.) and its components -- 14-Disease Management of Faba Beans.
    Kurzfassung: Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day. Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products. Provides Extensive knowledge on the nutritional aspects as faba bean and fabaa bean food products; Contains a wealth of new information on the structure, functional and antioxidant properties of faba bean; Covers the latest developments in the modification of native starches.
    Materialart: Online-Ressource
    Seiten: XIII, 397 p. 40 illus., 30 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031145872
    URL: https://doi.org/10.1007/978-3-031-14587-2
    DOI: 10.1007/978-3-031-14587-2
    DDC: 641.3
    Sprache: Englisch
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  • 74
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    Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Public health. ; Management. ; Food Science. ; Public Health. ; Management.
    Beschreibung / Inhaltsverzeichnis: Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
    Kurzfassung: This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
    Materialart: Online-Ressource
    Seiten: XXIV, 182 p. 27 illus., 1 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030447359
    Serie: Practical Approaches,
    URL: https://doi.org/10.1007/978-3-030-44735-9
    DOI: 10.1007/978-3-030-44735-9
    DDC: 641.3
    Sprache: Englisch
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  • 75
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    Online-Ressource
    Fig (Ficus carica): Production, Processing, and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Botany. ; Food Analysis. ; Chemistry. ; Food Science. ; Agriculture. ; Plant Science. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction to Fig (Ficus carica): Production, Processing, and Properties -- Section 1. Fig (Ficus carica): Cultivation, species, and cultivars -- Figs in Morocco: Diversity patterns, valorization pathways and chain value resilience -- Fig tree genome and diversity -- Genetic diversity of fig varieties -- Bud structure and evolution -- Phenotypic variability of fig (Ficus carica) -- Morpho-chemical Characteristics Useful in the Identification of Fig (Ficus carica L.) Germplasm -- Agronomic strategies for fig cultivation in a temperate-humid climate zone -- Cultivars and agricultural practices of fig (Ficus carica) -- Physiological behaviour of fig tree (Ficus carica L.) under different climatic conditions -- Fig (Ficus carica) production and yield -- Defense mechanism of fig (Ficus carica) against biotic stresses: An advanced role model under Moraceae -- Section 2: Fig (Ficus carica): Chemistry, functionality and health-promoting properties -- Chemistry and nutritional value of fresh and dried fig (Ficus carica) -- Fig seeds: source of value-added oil within the scope of circular economy -- Fig (Ficus carica) leaves: composition and functional properties -- Fig (Ficus carica) oil -- Composition and functional properties of fig (Ficus carica) phenolics -- Phenolic compounds of Fresh and dried fig: Characterization and health effects -- Ficus carica L. as a source of natural bioactive flavonoids -- Fig (Ficus carica) minerals -- Bioactive compounds of fig (Ficus carica) -- Fig volatiles -- Fig Enzymes: Characterization, Biological Roles, and Applications -- Preventive roles of phytochemicals from Ficus carica in Diabetes and its secondary complications -- Composition and health-promoting effects of fig (Ficus carica) extracts -- Genotoxic and antimutagenic activity of Ficus carica extracts -- Composition and biological activities of Ficus carica latex -- Extraction and analysis of polyphenolic compounds in Ficus carica L. -- Section 3: Fig (Ficus carica): Technology, processing, and applications -- Fig drying technologies -- Chemistry and functionality of processed fig -- Fig Syrup as a natural sugar substitute -- Fig shelf life -- Use of proteolytic activity of Ficus carica in milk coagulation.
    Kurzfassung: This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.
    Materialart: Online-Ressource
    Seiten: XV, 817 p. 136 illus., 110 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031164934
    URL: https://doi.org/10.1007/978-3-031-16493-4
    DOI: 10.1007/978-3-031-16493-4
    DDC: 641.3
    Sprache: Englisch
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    Essential Oils : Applications and Trends in Food Science and Technology (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food security. ; Food Science. ; Food Chemistry. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Part I.:Essential Oils, General Concepts -- Essential Oils and Their General Aspects, Extractions and Aroma Recovery -- Part II. :Essential Oil, Food System Applications -- Antibacterial Activity of Essential Oil in Food System -- Activity of Essential Oils Against Food Spoilage Fungi -- Combination of Essential Oil and Food Packaging -- Combination of Essential Oil, and Food Additives -- Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation -- Safety Assessment of Essential Oil as A Food Ingredient -- Essential Oil: Source of Antioxidants and Role in Food Preservation -- Positive and Negative Impacts of The Use of Essential Oils in Food -- Part III.:Essential Oil, Agricultural System Applications -- Control of Phytopathogens in Agriculture by Essential Oils -- Volatile Allelochemicals -- Phytotoxic Activity of Essential oils -- Part IV. :Essential Oil of Food Antiparasitic -- Antileishmanial Activity of Essential Oils -- Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient -- Essential Oil Antimalarial Activity -- Part V.:Essential Oil of Food Applications in Degenerative Diseases -- Neuroprotective Activity of the Essential Oils from Food Plants -- An Overview of Essential Oil Anticancer Activity -- Part VI:Essential oil and in silico study -- Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets.
    Kurzfassung: Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. .
    Materialart: Online-Ressource
    Seiten: XXI, 450 p. 58 illus., 45 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030994761
    URL: https://doi.org/10.1007/978-3-030-99476-1
    DOI: 10.1007/978-3-030-99476-1
    DDC: 641.3
    Sprache: Englisch
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    Carotenoids: Structure and Function in the Human Body (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Nutrition   . ; Food Science. ; Organic Chemistry. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: 1. Introduction to Carotenoids -- 2. Chemistry of Carotenoids -- 3. Synthesis of Carotenoids -- 4. Apocarotenoids -- 5. Processing of carotenoids -- 6.Stability of carotenoids -- 7. Carotenoid analysis -- 8. Carotenoids Metabolism -- 9. Fortification of carotenoids -- 10. Carotenoids as antioxidants -- 11. Carotenoids as anticancer agents -- 12. Carotenoids as antidiabetic agents -- 13. Carotenoids in liver and lung diseases -- 14. Eye Sight and Carotenoids -- 15. Role of Carotenoids in Neurological Diseases -- 16. Carotenoids in women and infant health -- 17. Carotenoids roe in cardiovascular diseases -- 18. Application of Carotenoids in Cosmetics -- 19. Carotenoids as Coloring Agents -- 20. Provitamin A Carotenoids -- 21. Commercialization and marketing potential of carotenoids -- 22. Future trends and research dimensions .
    Kurzfassung: Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.
    Materialart: Online-Ressource
    Seiten: XVI, 859 p. 312 illus., 174 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030464592
    URL: https://doi.org/10.1007/978-3-030-46459-2
    DOI: 10.1007/978-3-030-46459-2
    DDC: 641.3
    Sprache: Englisch
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    Food and Medicine : A Biosemiotic Perspective (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Semiotics. ; Environmental health. ; Social sciences. ; Humanities. ; Engineering. ; Mathematics. ; Food Science. ; Semiotics. ; Environmental Health. ; Humanities and Social Sciences. ; Technology and Engineering. ; Mathematics and Computing.
    Beschreibung / Inhaltsverzeichnis: Chapter1 Introduction -- Chapter 2. From ‘gastro-anomy’ to ‘food medicine’: a biosemiotic approach to contemporary eating habits -- Chapter3. A biosemiotic perspective on the symbolic meanings of food and the nature/culture divide -- Chapter4. Free range humans: permaculture farming as a biosemiotic model for social organization -- Chapter5.Emerging omics data and food's interaction with the gut microbiome mediators -- Chapter6. Phytomedial intervention as a double biosemiotic road to health: towards a ‘new paradigmatic’ understanding of herbs in the healing process -- Chapter7. biosemiotic approach to medicine: the role of biological cognition and semiosis in the development of pathology -- chapter8. Biochemistry of desire: advertising to bacteria -- Chapter9. Biosemiosic caring in, from, with the sugar maple grove -- Chapter10. Biosemiosis and the sugar civilization -- Chapter 11. Phytosemiotics of medical marijuana.
    Kurzfassung: This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine. Drawing on the origins of semiotics in medicine, this collection proposes innovative ways of considering aliments and treatments. Considering the ever-evolving character of our understanding of meaning-making in biology, and considering the keen popular interest in issues relating to food and medicines - fueled by an increasing body of interdisciplinary knowledge - the contributions here provide diverse insights and arguments into the larger ecology of organisms’ engagement with and transformation through taking in matter. Bodies interpret molecules, enzymes, and alkaloids they intentionally and unintentionally come in contact with according to their pre-existing receptors. But their receptors are also changed by the experience. Once the body has identified a particular substance, it responds by initiating semiotic sequences and negotiations that fulfill vital functions for the organism at macro-, meso-, and micro-scales. Human abilities to distill and extract the living world into highly refined foods and medicines, however, have created substances far more potent than their counterparts in our historical evolution. Many of these substances also lack certain accompanying proteins, enzymes, and alkaloids that otherwise aid digestion or protect against side-effects in active extracted chemicals. Human biology has yet to catch up with human inventions such as supernormal foods and medicines that may flood receptors, overwhelming the body’s normal satiation mechanisms. This volume discusses how biosemioticians can come to terms with these networks of meaning, providing a valuable and provocative compendium for semioticians, medical researchers and practitioners, sociologists, cultural theorists, bioethicists and scholars investigating the interdisciplinary questions stemming from food and medicine.
    Materialart: Online-Ressource
    Seiten: VII, 196 p. 14 illus., 7 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030671150
    Serie: Biosemiotics, 22
    URL: https://doi.org/10.1007/978-3-030-67115-0
    DOI: 10.1007/978-3-030-67115-0
    DDC: 641.3
    Sprache: Englisch
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    Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Nutrition   . ; Food Science. ; Food Security. ; Food Studies. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources -- Chapter 2: Potato Peels as a Source of Nutraceutic -- Chapter 3: Red Beet Pomace as a Source of Nutraceuticals -- Chapter 4: Mango Peels as a Source of Nutraceuticals -- Chapter 5: Apple Pomace as a Source of Nutraceutical -- Chapter 6: Olive Pomace as a Source of Nutraceuticals -- Chapter 7: Orange Peel as a Source of Nutraceuticals -- Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals -- Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals -- Chapter 10: Pawpaw Peels as a Source of Nutraceuticals -- Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction -- Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals -- Chapter 13: Corn Byproducts as a Source of Nutraceuticals -- Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals -- Chapter 15: Rice Husk as a Source of Nutraceuticals -- Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals -- Chapter 17: Banana Peel as a Source of Nutraceuticals.
    Kurzfassung: Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc.
    Materialart: Online-Ressource
    Seiten: X, 257 p. 43 illus., 39 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030987602
    URL: https://doi.org/10.1007/978-3-030-98760-2
    DOI: 10.1007/978-3-030-98760-2
    DDC: 641.3
    Sprache: Englisch
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  • 80
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    Biobased Products from Food Sector Waste : Bioplastics, Biocomposites, and Biocascading (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Environmental sciences Social aspects. ; Refuse and refuse disposal. ; Food Science. ; Environmental Social Sciences. ; Waste Management/Waste Technology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Food waste in the sustainable development framework -- Chapter 2. Food processing industries, food waste classification and handling, target compounds -- Chapter 3. Current state of art of the usual food waste valorization -- Chapter 4. Biocascading: general strategy for the recovery of valuable substances from food waste -- Chapter 5. Biocascading: platform molecules, value added chemicals, and bioactives -- Chapter 6. Biobased polymers from food waste feedstock and their synthesis -- Chapter 7. Biocomposites from Food Waste -- Chapter 8. Mechanical characterization of biobased products from food waste -- Chapter 9. Physico-chemical characterization of bioplastics and biocomposites -- Chapter 10. Assessment of the safety of biobased products -- Chapter 11. Life Cycle Assessment -- Chapter 12 . Digital revolution advantages: efficient processes and sustainable feedstock -- Chapter 13 - Research gap and needs.
    Kurzfassung: In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet the sustainable development goals. The volume categorizes food waste sources and proposes an impressive number of high value-added compounds (e.g., platform chemicals, enzymes, nutraceuticals, antioxidants, organic acids, phosphate, bioadsorbents, pectin, solvents, and pigments) that can be obtained in a sequential biocascade, via chemical, biochemical, thermal, and physical technologies. The synthesis of bioplastics from food waste, their copolymerization and blending, as well as the production of biocomposites and bionanocomposite with biofillers from food scraps, are presented: eluding the cost of waste disposal, reducing biobased materials price, and avoiding using edible resources as a starting material for biobased items are the main beneficial peculiarities of the process. The Authors illustrate challenging characteristics of new biobased materials, such as their mechanical and physico-chemical features, their biodegradability, compostability, recyclability, chemical compatibility, and barrier properties. The volume also delves into socioeconomic considerations and environmental concerns related to the upcycling of food waste, as well as the safety and life cycle assessment of biobased products. Finally, the authors address how advances in digital technology can make food waste upcycling a negative-cost process and discuss best practices to practically implement the biorefinery concept. Research gaps and needs are suggested, and recommendations for food waste handling and management during this COVID-19 pandemic are provided.
    Materialart: Online-Ressource
    Seiten: X, 427 p. 55 illus., 41 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030634360
    URL: https://doi.org/10.1007/978-3-030-63436-0
    DOI: 10.1007/978-3-030-63436-0
    DDC: 641.3
    Sprache: Englisch
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  • 81
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    Designing Gluten Free Bakery and Pasta Products (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.
    Kurzfassung: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .
    Materialart: Online-Ressource
    Seiten: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031283444
    URL: https://doi.org/10.1007/978-3-031-28344-4
    DOI: 10.1007/978-3-031-28344-4
    DDC: 641.3
    Sprache: Englisch
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  • 82
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    Online-Ressource
    Shellfish Processing and Preservation (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Chapter 01- Introduction -- Chapter 02- Crustacean Shellfish -- Chapter 03- Molluscan Shellfish -- Chapter 04- Echinoderms -- Chapter 05- shellfish Safety.
    Kurzfassung: Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish. .
    Materialart: Online-Ressource
    Seiten: XIX, 315 p. 26 illus., 22 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030603038
    URL: https://doi.org/10.1007/978-3-030-60303-8
    DOI: 10.1007/978-3-030-60303-8
    DDC: 641.3
    Sprache: Englisch
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  • 83
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    Online-Ressource
    Cardamom (Elettaria cardamomum): Production, Processing and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties -- Section 1. Cardamom: Cultivation, species, and cultivars -- Cultivation and agricultural practices of cardamom -- Cardamom botany, cultivars, and genetic diversity -- Plant morphological traits of cardamom -- Viral Diseases of Cardamom -- Cardamom wild genotypes -- Section 2. Cardamom: Chemistry, functionality and health-promoting properties -- Composition and functional properties of cardamom seeds -- Composition and functional properties of cardamom essential oil -- Composition and functional properties of cardamom fixed oil -- Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism -- Health-promoting effects of cardamom -- Composition and functional properties of cardamom leaves -- Chemistry and functionality of black cardamom (Amomum subulatum) -- Section 3. Cardamom: Technology, processing, and applications -- Effect of processing on cardamom composition and properties -- Cardamom-based beverages -- Cardamom-based phytosomes -- Cardamom Safety -- Cardamom in food applications -- Encapsulation of cardamom extract -- Cardamom oleoresin -- Non-food applications of cardamom. .
    Kurzfassung: Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .
    Materialart: Online-Ressource
    Seiten: XIV, 307 p. 85 illus., 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031354267
    URL: https://doi.org/10.1007/978-3-031-35426-7
    DOI: 10.1007/978-3-031-35426-7
    DDC: 641.3
    Sprache: Englisch
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  • 84
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    Advances in Plant Sprouts : Phytochemistry and Biofunctionalities (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Chemistry. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
    Kurzfassung: The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. .
    Materialart: Online-Ressource
    Seiten: VIII, 441 p. 41 illus., 37 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031409165
    URL: https://doi.org/10.1007/978-3-031-40916-5
    DOI: 10.1007/978-3-031-40916-5
    DDC: 641.3
    Sprache: Englisch
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  • 85
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    Emerging Solutions in Sustainable Food and Nutrition Security (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Safety measures. ; Food Science. ; Food Security. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future -- Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security -- chapter 2: Traditional Foods and Foods with a Tradition: it’s not the same -- Chapter 3: Traditional foods and associated Indigenous Knowledge Systems and its role in nutrition security in Mongolia -- Chapter 4: Current status of edible insects in the context of dietary transition in Western French Africa: A case study from Benin -- Chapter 5: The decline of Agrobiodiversity: the process of crop improvement, consequent homogenization, and aftermath -- Chapter 6: Aquaculture: Contributions to Global Food Security -- Part II: Environmental Concern and Food Safety -- Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating climate change and advancing food and nutrition security -- Chapter 8: Pesticide residue and food safety: Retrospection and prospects -- Part III: Biotechnological Advancement and Sustainable Nutrition Security -- Chapter 9: Plant breeding strategies and methods for Food Security: Review on the Technology -- Chapter 10: Crop Breeding and Biotechnological Advances towards Nutrition and Environment Security -- Part IV: Micronutrient Concern -- Chapter 11: The Micronutrient Zinc in Human Health and Disease -- Part V: Functional Foods -- Chapter 13: Functional food in promoting health: Global perspective -- Chapter 14: Medicinal properties of traditional foods and associated indigenous knowledge system: A case study of the Himalayan region, India -- Chapter 15: Ayurveda and Traditional foods to supplement nutrition in India.
    Kurzfassung: Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways. Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed. For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.
    Materialart: Online-Ressource
    Seiten: X, 399 p. 49 illus., 36 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031409080
    URL: https://doi.org/10.1007/978-3-031-40908-0
    DOI: 10.1007/978-3-031-40908-0
    DDC: 641.3
    Sprache: Englisch
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  • 86
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    Guidelines for Laboratory Quality Managers (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Chemistry, Organic. ; Food Science. ; Food Chemistry. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Laboratory management and ISO 17025:2017 -- Essential for Quality management in testing laboratories -- Preparing for analysis: the analytical method -- Statistics for the Quality Control Laboratory -- Uncertainty measurement -- Control Charts and Process capability -- Risk Management.
    Kurzfassung: This useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. .
    Materialart: Online-Ressource
    Seiten: XV, 160 p. 34 illus., 29 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031117244
    Serie: Integrating Food Science and Engineering Knowledge Into the Food Chain, 14
    URL: https://doi.org/10.1007/978-3-031-11724-4
    DOI: 10.1007/978-3-031-11724-4
    DDC: 641.3
    Sprache: Englisch
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  • 87
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    Mechanical Damage in Fresh Horticultural Produce : Measurement, Analysis and Control (2023)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Agricultural biotechnology. ; Food Analysis. ; Food security. ; Food Science. ; Agricultural Biotechnology. ; Food Analysis. ; Food Engineering. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Mechanical damage of fresh produce – an overview -- Chapter 2. Factors affecting bruise damage susceptibility of fresh produce -- Chapter 3. Imaging Techniques for Fresh Produce Damage Detection -- Chapter 4. Hyperspectral imaging techniques for quality assessment in fresh horticultural produce and prospects for measurement of mechanical damage -- Chapter 5. Hyperspectral imaging and related machine learning for postharvest bruise damage detection and analysis of fresh food produce -- Chapter 6. Bruise damage susceptibility of pome fruit -- Chapter 7. Mechanical Damage in Fresh Stone Fruits: Measurement and Analysis -- Chapter 8. Bruise damage susceptibility of pomegranates -- Chapter 9. Bruise damage susceptibility of tomato -- Chapter 10. BRUISING OF AVOCADO (PERSEA AMERICANA M.) FRUIT -- Chapter 11. Bruise Damage Susceptibility and Assessment of Guava -- Chapter 12. Bruise damage susceptibility of blueberry and strawberry -- Chapter 13. Bruise damage susceptibility of table olive -- Chapter 14. Bruise damage susceptibility of banana -- Chapter 15. Impact of packaging on bruise damage of fresh produce -- Chapter 16. Importance of bruise assessment and control in fresh produce industry.
    Kurzfassung: This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety. .
    Materialart: Online-Ressource
    Seiten: XV, 350 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9789819970964
    URL: https://doi.org/10.1007/978-981-99-7096-4
    DOI: 10.1007/978-981-99-7096-4
    DDC: 641.3
    Sprache: Englisch
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  • 88
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    Functional Cereals and Cereal Foods : Properties, Functionality and Applications (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Studies. ; Food Engineering.
    Beschreibung / Inhaltsverzeichnis: Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods.
    Kurzfassung: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. .
    Materialart: Online-Ressource
    Seiten: XIV, 439 p. 51 illus., 25 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031056116
    URL: https://doi.org/10.1007/978-3-031-05611-6
    DOI: 10.1007/978-3-031-05611-6
    DDC: 641.3
    Sprache: Englisch
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  • 89
    Online-Ressource
    Online-Ressource
    Fungi and Food Spoilage (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Fungi. ; Mycology. ; Microbiology. ; Pharmacology. ; Ecology . ; Food Science. ; Fungi. ; Pharmacology. ; Ecology.
    Beschreibung / Inhaltsverzeichnis: Ch-01 : Introduction -- Ch-2. Ecology of Fungal Food Spoilage -- Ch 3. Naming and Classifying Fungi -- Ch-4 Methods for Enumeration, Isolation and Identification -- Ch-5 Primary Keys and Miscellaneous Fungi -- Ch 6- Zygomycetes -- Ch 7 Penicillium and Talaromyces -- Ch 8 Aspergillus and Related Teleomorphs -- Ch 9 Xerophiles -- Ch 10 - Yeasts -- Ch 11: Fresh and Perishable Foods -- Ch 12- Spoilage of Stored, Processed and Preserved Foods -- Ch 13: Mycotoxins.
    Kurzfassung: The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
    Materialart: Online-Ressource
    Seiten: XXI, 645 p. 186 illus., 110 illus. in color. , online resource.
    Ausgabe: 4th ed. 2022.
    ISBN: 9783030856403
    URL: https://doi.org/10.1007/978-3-030-85640-3
    DOI: 10.1007/978-3-030-85640-3
    DDC: 641.3
    Sprache: Englisch
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  • 90
    Online-Ressource
    Online-Ressource
    Green Protein Processing Technologies from Plants : Novel Extraction and Purification Methods for Product Development (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Biotechnology. ; Proteins . ; Nutrition   . ; Botany. ; Food Science. ; Biotechnology. ; Protein Biochemistry. ; Nutrition. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Alkaline Extraction–Isoelectric Precipitation of Plant Proteins -- Chapter 2. Air Classification of Plant Proteins -- Chapter 3. Barometric Membrane Technologies for Plant Protein Purification -- Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications -- Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction -- Chapter 6. Enzyme-Assisted Extraction of Plant Proteins -- Chapter 7. High Pressure for Plant Protein Extraction -- Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing -- Chapter 9. Microwave-Assisted Extraction of Plant Proteins -- Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins -- Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties -- Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality -- Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.
    Kurzfassung: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
    Materialart: Online-Ressource
    Seiten: XV, 354 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031169687
    URL: https://doi.org/10.1007/978-3-031-16968-7
    DOI: 10.1007/978-3-031-16968-7
    DDC: 641.3
    Sprache: Englisch
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  • 91
    Online-Ressource
    Online-Ressource
    Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Agricultural biotechnology. ; Food Science. ; Agricultural Biotechnology. ; Food Engineering.
    Beschreibung / Inhaltsverzeichnis: 1. Nondestructive Techniques for Fresh Produce Quality Analysis: An Overview -- 2. Monochrome Computer Vision for Detecting Quality Defects of Fruits and Vegetables -- 3. Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables -- 4. Application of Biospeckle Laser Technique for Assessment of Fruit Quality -- 5. Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural Produce -- 6. Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication -- 7. Multi/Hyperspectral imaging for mango -- 8. Raman spectroscopy for fresh fruits and vegetables -- 9. NIR Spectroscopy for Internal and External Quality Measurement and Analysis of Thick Rind Fruits -- 10. Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction -- 11. X-ray Computed Tomography (CT) for the Internal Quality Evaluation of Fresh Produce -- 12. Non-Destructive Testing (NDT): Development of a Custom Designed Ultrasonic System for Fruit Quality Evaluation -- 13. Acoustic Emission and Near-Infra Red Imaging Methods for Nondestructive Apple Quality Detection and their Classification -- 14. Chemometrics in nondestructive quality evaluation -- 15. Electronic Nose for Fresh Produce Quality -- 16. Use of Electronic Tongue to Determine Quality and Safety of Fresh Produce.
    Kurzfassung: This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques. The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables. With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.
    Materialart: Online-Ressource
    Seiten: XI, 390 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811954221
    URL: https://doi.org/10.1007/978-981-19-5422-1
    DOI: 10.1007/978-981-19-5422-1
    DDC: 641.3
    Sprache: Englisch
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  • 92
    Online-Ressource
    Online-Ressource
    Advanced Nondestructive Detection Technologies in Food (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Food Sensory evaluation. ; Food Safety measures. ; Food Science. ; Food Analysis. ; Sensory Evaluation. ; Food Engineering. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Introduction. -Chapter 2 Computer Vision Technologies in Food -- Chapter 3 Near Infrared Spectroscopy Analysis in Food -- Chapter 4 Spectral Imaging Technologies in Food -- Chapter 5 CSAs Array Technologies in Food -- Chapter 6 Acoustic and Vibrating Signal Analysis Technologies in Food -- Chapter 7 Bionic Sensors Technologies in Food -- Chapter 8 Multi-Sensors data fusion Technologies in Food External and Internal Quality Comprehensive Evaluation -- Chapter 9 Intelligent and Portable Equipments of Nondestructve Detection Technologies in Food -- Chapter 10 Nondestructive Deatection Technologies for Real-time Monitoring Food Processing.
    Kurzfassung: This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection. .
    Materialart: Online-Ressource
    Seiten: XIV, 333 p. 197 illus., 130 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789811633607
    URL: https://doi.org/10.1007/978-981-16-3360-7
    DOI: 10.1007/978-981-16-3360-7
    DDC: 641.3
    Sprache: Englisch
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  • 93
    Online-Ressource
    Online-Ressource
    Natural Additives in Foods (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Chemistry. ; Food Microbiology. ; Food Analysis. ; Food Studies.
    Beschreibung / Inhaltsverzeichnis: Food Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives.
    Kurzfassung: Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. .
    Materialart: Online-Ressource
    Seiten: XIX, 374 p. 10 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031173462
    URL: https://doi.org/10.1007/978-3-031-17346-2
    DOI: 10.1007/978-3-031-17346-2
    DDC: 641.3
    Sprache: Englisch
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  • 94
    Online-Ressource
    Online-Ressource
    Advanced Dairy Chemistry, Volume 2 : Lipids (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry. ; Nutrition   . ; Food Science. ; Chemistry. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Composition and structure of milk lipids -- Origin of fatty acids and influence of nutritional factors on milk fat -- Conjugated linoleic acid: biosynthesis and nutritional significance -- Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins -- Physical chemistry of milk fat globules -- Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material -- Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol -- Crystallization and rheological properties of milk fat -- Role of milkfat in dairy products -- Nutritional significance of milk lipids -- Stability and spoilage of milk lipids -- Physical characteristics of milk fat -- Analytical methods -- Index.
    Kurzfassung: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
    Materialart: Online-Ressource
    Seiten: XVII, 489 p. 106 illus., 16 illus. in color. , online resource.
    Ausgabe: 4th ed. 2020.
    ISBN: 9783030486860
    URL: https://doi.org/10.1007/978-3-030-48686-0
    DOI: 10.1007/978-3-030-48686-0
    DDC: 641.3
    Sprache: Englisch
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  • 95
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    Online-Ressource
    Social Drivers In Food Technology (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Industrial Management. ; Chemistry, Organic. ; Consumer behavior. ; Food Science. ; Industrial Management. ; Organic Chemistry. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: The story behind -- The new norm -- In the shopping cart -- Stay or leave -- Rules of the game -- Food for thought -- Index.
    Kurzfassung: This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering’ from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints. Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in order to illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text. This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources. This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science & technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved. .
    Materialart: Online-Ressource
    Seiten: XX, 83 p. 46 illus., 39 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030503741
    URL: https://doi.org/10.1007/978-3-030-50374-1
    DOI: 10.1007/978-3-030-50374-1
    DDC: 641.3
    Sprache: Englisch
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  • 96
    Online-Ressource
    Online-Ressource
    Protein Phosphorylation and Meat Quality (2020)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Proteins . ; Food Science. ; Protein Biochemistry.
    Beschreibung / Inhaltsverzeichnis: Section 1. Relationship Between Protein Phosphorylation and Meat Quality -- Chapter 1. Protein phosphorylation detection method -- Chapter 2. Protein phosphorylation affects meat color -- Chapter 3. Protein phosphorylation affects meat tenderness -- Chapter 4. Protein phosphorylation affects meat water holding capacity -- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality -- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis -- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation -- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity -- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin -- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation -- Chapter 9. Effects of temperature on protein phosphorylation -- Chapter 10. Effects of ionic strength on protein phosphorylation -- Chapter 11. Improvement of meat quality by novel technology.
    Kurzfassung: The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.
    Materialart: Online-Ressource
    Seiten: XIV, 303 p. 147 illus., 15 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9789811594410
    URL: https://doi.org/10.1007/978-981-15-9441-0
    DOI: 10.1007/978-981-15-9441-0
    DDC: 641.3
    Sprache: Englisch
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  • 97
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    Online-Ressource
    Food Hydrocolloids : Functionalities and Applications (2021)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Biochemistry. ; Food Science. ; Biochemistry.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Introduction to food hydrocolloids -- Chapter 2. Solution properties -- Chapter 3. Rheological and thickening properties -- Chapter 4. Gelling properties -- Chapter 5. Emulsifying properties -- Chapter 6.Liquid Foaming Properties -- Chapter 7. Tribological and sensory properties -- Chapter 8. Coating and film-forming properties -- Chapter 9. Self-assembling properties -- Chapter 10. Flavour delivery -- Chapter 11. Encapsulation and targeted release -- Chapter 12. Replacement of fat or starch -- Chapter 13. Structuring for elderly foods -- Chapter 14. Bioactivities -- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications.
    Kurzfassung: The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
    Materialart: Online-Ressource
    Seiten: XI, 524 p. 149 illus., 90 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9789811603204
    URL: https://doi.org/10.1007/978-981-16-0320-4
    DOI: 10.1007/978-981-16-0320-4
    DDC: 641.3
    Sprache: Englisch
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  • 98
    Online-Ressource
    Online-Ressource
    Food biopolymers: Structural, functional and nutraceutical properties (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Section I: Starch: Structure, functions, bioactivity and applications -- Ch 1: Starch - An overview -- Ch 2: Resistant starch and slowly digestible starch -- Ch 3: Nutraceutical properties -- Ch 4: Recent advances in the application of starch and resistant starch -- Section II: Non-starch polysaccharides: Structure, functions, bioactivity and applications -- Ch 5: Beta-glucans -- Ch 6: Pectin -- Ch 7: Arabinoxylans -- Ch 8: Dietary Gums -- Section III: Proteins: Structure, functions and applications -- Ch 9: FOOD PROTEINS- AN OVERVIEW -- Ch 10: Proteins: Structure, Functions and Applications -- Ch 11: Nutraceutical properties of bioactive peptide -- Ch 12: Recent advances in analysis of food proteins -- Ch 13: Proteins as Enzymes -- Ch 14: Exogenous enzymes -- Ch 15: Advances in the application of food proteins and enzymes -- Section IV: Lipids and oils: Nutraceutical properties -- Ch 16: NUTRACEUTICAL PROPERTIES OF LIPIDS.
    Kurzfassung: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry. .
    Materialart: Online-Ressource
    Seiten: VI, 441 p. 47 illus., 21 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030270612
    URL: https://doi.org/10.1007/978-3-030-27061-2
    DOI: 10.1007/978-3-030-27061-2
    DDC: 641.3
    Sprache: Englisch
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  • 99
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    Online-Ressource
    Asiatic Water Buffalo : A Sustainable and Healthy Red Meat Source (2022)
    Singapore :Springer Nature Singapore :
    Details
    Schlagwort(e): Food science. ; Food Microbiology. ; Veterinary medicine. ; Food Science. ; Food Studies. ; Food Microbiology. ; Veterinary Science.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Water buffalo: Origin, Emergence and Domestication -- Chapter 2. Nutritional Security and Sustainability -- Chapter 3. Global Issues and International Trade -- Chapter 4. Halal Buffalo Meat Production -- Chapter 5. Buffalo Slaughtering, Dressing and Carcass Fabrication -- Chapter 6. Buffalo Meat Composition and Nutritional Characteristics -- Chapter 7. Buffalo Meat Quality and Structure -- Chapter 8. Buffalo Meat Processing and Value Addition -- Chapter 9. Chilling, Freezing and Other Preservation Methods of Buffalo Meat -- Chapter 10. Buffalo Meat versus Beef -- Chapter 11. Quality Assurance and Safety of Buffalo Meat -- Chapter 12. Analytical Methods for Authentication of Buffalo meat -- Chapter 13. The Way forward -- .
    Kurzfassung: This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors’ own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.
    Materialart: Online-Ressource
    Seiten: XVI, 150 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9789811926198
    URL: https://doi.org/10.1007/978-981-19-2619-8
    DOI: 10.1007/978-981-19-2619-8
    DDC: 641.3
    Sprache: Englisch
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  • 100
    Online-Ressource
    Online-Ressource
    Sustainable Food Innovation (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Sustainability. ; Consumer behavior. ; Food Science. ; Food Engineering. ; Food Chemistry. ; Sustainability. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
    Kurzfassung: This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
    Materialart: Online-Ressource
    Seiten: XVI, 182 p. 32 illus., 29 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031123580
    Serie: Sustainable Development Goals Series,
    URL: https://doi.org/10.1007/978-3-031-12358-0
    DOI: 10.1007/978-3-031-12358-0
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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