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  • 1
    Online Resource
    Online Resource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 2
    Online Resource
    Online Resource
    A Compendium of Unique and Rare Spices : Global Economic Potential (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: IX, 141 p. 5 illus., 4 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 3
    Online Resource
    Online Resource
    Techniques in Forage Quality Analysis (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Analysis. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVII, 233 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 4
    Online Resource
    Online Resource
    Careers in Food Science: From Undergraduate to Professional (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 5
    Online Resource
    Online Resource
    3D Printing of Sustainable Insect Materials (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: VIII, 206 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 6
    Online Resource
    Online Resource
    Neglected Plant Foods Of South Asia : Exploring and valorizing nature to feed hunger (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Safety. ; Food Microbiology.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XX, 476 p. 63 illus., 51 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 7
    Online Resource
    Online Resource
    Whey Valorization : Innovations, Technological Advancements and Sustainable Exploitation (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Food Science. ; Biotechnology.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XVIII, 369 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 8
    Online Resource
    Online Resource
    Recent Advances in Citrus Fruits (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Microbiology. ; Food Science. ; Food Engineering. ; Food Microbiology.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XIX, 529 p. 51 illus., 34 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 9
    Online Resource
    Online Resource
    Cereal-Based Food Products (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: VIII, 369 p. 75 illus., 61 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 10
    Online Resource
    Online Resource
    Biobased Packaging Materials : Sustainable Alternative to Conventional Packaging Materials (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Biomaterials. ; Food Science. ; Biotechnology. ; Biomaterials.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVI, 311 p. 64 illus., 54 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 11
    Online Resource
    Online Resource
    Plant-Based Foods: Ingredients, Technology and Health Aspects (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Chemistry. ; Food Analysis.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XV, 180 p. 32 illus., 30 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 12
    Online Resource
    Online Resource
    Modified Rice Bran Arabinoxylan : Therapeutic Applications in Cancer and Other Diseases (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Pharmacology. ; Biomedical engineering. ; Therapeutics. ; Food Analysis. ; Chemistry. ; Food Science. ; Pharmacology. ; Biomedical Engineering and Bioengineering. ; Therapeutics. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXIII, 149 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 13
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    Online Resource
    Emerging Food Authentication Methodologies Using GC/MS (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: 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. .
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 14
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    Online Resource
    Starch: Advances in Modifications, Technologies and Applications (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: VIII, 489 p. 75 illus., 47 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 15
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    Online Resource
    Cinnamon: A Medicinal Plant and A Functional Food Systems (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Botany. ; Food Science. ; Food Chemistry. ; Food Studies. ; Plant Science.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XV, 260 p. 93 illus., 82 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031335051
    Series Statement: 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
    Language: English
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  • 16
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    Online Resource
    Bioactive Components : A Sustainable System for Good Health and Well-Being (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Microbiology. ; Food Safety measures. ; Food Analysis. ; Food security. ; Food Science. ; Food Microbiology. ; Food Safety. ; Food Analysis. ; Food Security.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXXI, 609 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 17
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    Online Resource
    The Role of Natural Antioxidants in Brain Disorders (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Description / Table of Contents: 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. .
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: VIII, 286 p. 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031411885
    Series Statement: 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
    Language: English
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  • 18
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    Online Resource
    Essentials of Medicinal and Aromatic Crops (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Food Science. ; Agriculture.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XIV, 1227 p. , online resource.
    Edition: 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
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  • 19
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    Online Resource
    The African Marine Litter Outlook (2023)
    Cham :Springer International Publishing :
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    Keywords: Pollution. ; Refuse and refuse disposal. ; Water. ; Hydrology. ; Africa Economic conditions. ; Oceanography. ; Sustainability. ; Pollution. ; Waste Management/Waste Technology. ; Water. ; African Economics. ; Ocean Sciences. ; Sustainability.
    Description / Table of Contents: Chapter 1. Introduction to Marine Litter in Africa -- Chapter 2. Marine litter sources and distribution pathways -- Chapter 3. Impacts and Threats of Marine Litter to Africa Chapter -- Chapter 4. Legal and Policy Frameworks to address marine litter through improved livelihoods -- Chapter 5. The way forward, building upon-the-ground innovation.
    Abstract: This open access book provides a cross-sectoral, multi-scale assessment of marine litter in Africa with a focus on plastics. From distribution, to impacts on environmental and human health, this book looks at what is known scientifically. It includes a policy analysis of the instruments that currently exist, and what is needed to help Africa tackle marine litter—including local and transboundary sources. Across 5 chapters, experts from Africa and beyond have put together a summary of the scientific knowledge currently known about marine litter in Africa. The context of the African continent and future projections form a backdrop on which the scientific knowledge is built. This scientific knowledge incorporates quantities, distributions, and pathways of litter into the marine environment, highlighting where the impacts of marine litter are most felt in Africa. These impacts have widespread effects, with ecological, social, economic, and human health repercussions. While containing detailed scientific information, this book provides a sound knowledge base for policymakers, NGOs and the broader public.
    Type of Medium: Online Resource
    Pages: XXII, 224 p. 33 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031086267
    URL: https://doi.org/10.1007/978-3-031-08626-7
    DOI: 10.1007/978-3-031-08626-7
    DDC: 363.73
    Language: English
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  • 20
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    Online Resource
    Agricultural Implications of Fukushima Nuclear Accident (IV) : After 10 Years (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Agriculture. ; Radiation dosimetry. ; Forestry. ; Physiology. ; Environmental monitoring. ; Pollution. ; Agriculture. ; Radiation Dosimetry and Protection . ; Forestry. ; Animal Physiology. ; Environmental Monitoring.
    Description / Table of Contents: 1. An Overview of our research -- 2. Recovery of Food Production from Radioactive Contamination Caused by the Fukushima Nuclear Accident -- 3. Annual Reduction of Transfer Factors of Radiocesium from Soil to Rice Cultivated in a KCl Fertilized and Straw Plowed-in Paddy Field from 2015 to 2021 -- 4. Effects of radiocesium from suspended matter and fallout on agricultural products -- 5. Verification of Uptake and Transport Properties of Cesium in Hydroponically Cultivated Quercus Serrata -- 6. Candidates for breeding target genes related to cesium transport in plants after the Fukushima Daiichi Nuclear Power Plant accident -- 7. Evaluation of the Absorption of Different Forms of Cesium from Soil -- 8. Structure, Composition, and Physicochemical Properties of Radiocesium-Bearing Microparticles Emitted by the Fukushima Daiichi Nuclear Power Plant Accident -- 9. Verification of Effects on Crops and Surrounding Environment in Agriculture Using Radioactively Contaminated Grass Silage Compost Made by Aerobic Ultra-High Temperature Fermentation -- 10. Transport of 137Cs into Fruits after External Deposition onto Japanese Persimmon Trees -- 11. Progress Towards Managing Radiocesium Contamination in Orchards -- 12. Overview of Radiocesium Dynamics in Forests: First Decade and Future Perspectives -- 13. Toward the Estimation of Radiocesium Activity Concentration in Trunks of Coppiced Quercus Serrata: Leaf Availability Instead of Felling -- 14. Decomposition of Organic Matters in a Forest Floor Enhanced Downward Migration of Radioactive Cs after the Accident of the FDNPP -- 15. Effect of exchangeable and non-exchangeable potassium in soil on cesium uptake by Quercus serrata seedlings -- 16. Ten-year Transition of Radiocesium Contamination in Wild Mushrooms in the University of Tokyo Forests after the Fukushima Accident -- 17. Challenge to resume production of mushroom bed logs by potassium fertilizer application -- 18. Studies on the revitalization of radioactive-contaminated mushroom log forests: focus on shoots -- 19. Contribution of cesium-bearing microparticles to cesium in soil and river water of the Takase River watershed and their effect on the distribution coefficient -- 20. Global Fallout: Radioactive Materials from Atmospheric Nuclear Tests That Fell Half a Century Ago and Where to Find Them -- 21. Resilience Education Program in Iitate Village for the Young Generation.
    Abstract: This open access book presents the findings from on-site research into radioactive cesium contamination in various agricultural systems affected by the Fukushima Daiichi Nuclear Power Plant accident in March 2011. This fourth volume in the series reports on studies undertaken at contaminated sites such as farmland and forests, focusing on soil, water, mountain, agricultural products, and animals. It also provides additional data collected in the subsequent years to show how the radioactivity levels in agricultural products and their growing environments have changed with time and the route by which radioactive materials entered agricultural products as well as their movement between different components (e.g., soil, water, and trees) within an environmental system (e.g., forests). The book covers various topics, including radioactivity testing of food products; decontamination trials for rice and livestock production; the state of contamination in, trees, mushrooms, and timber; the dynamics of radioactivity distribution in paddy fields and upland forests; damage incurred by the forestry and fishery industries; and the change in consumers’ attitudes. In the series of this book, a real-time radioisotope imaging system has been introduced, a pioneering technique to visualize the movement of cesium in soil and in plants. This is the only book to provide systematic data on the actual change of radioactivity, which is of great value to all researchers who wish to understand the effect of radioactive fallout on agriculture. In addition, it helps the general public better understand radio-contamination issues in the environment. The project is ongoing; the research groups from the Graduate School of Agricultural and Life Sciences of The University of Tokyo continue their work in the field further to evaluate the long-term effects of the Fukushima accident.
    Type of Medium: Online Resource
    Pages: XIII, 276 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811993619
    URL: https://doi.org/10.1007/978-981-19-9361-9
    DOI: 10.1007/978-981-19-9361-9
    DDC: 363.73
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  • 21
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    Online Resource
    Human Health Risk Assessment of Toxic Chemical Pollutants in Stormwater : Implications for Urban Stormwater Reuse (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environmental protection. ; Civil engineering. ; Pollution. ; Water. ; Soil and Water Protection.
    Description / Table of Contents: Background -- Research design -- Linking traffic and land use to stormwater quality -- Human health risk assessment from toxic chemical pollutants in stormwater -- Implications for stormwater management and recommendations for future research.
    Abstract: This book presents a detailed analysis in relation to human health risk assessment of the main toxic chemical pollutants in urban stormwater generated from urban traffic and land use activities. The knowledge presented in this book was derived based on comprehensive experimental investigations including field sampling, laboratory testing, mathematical modelling, spatial analysis and multivariate and univariate statistical data analyses. The key highlights of the book include the quantitative assessment of the human health risk posed by key toxic chemical pollutants in urban stormwater and the development of linkages between risk and traffic and land use. Additionally, a suite of mathematical equations are presented to predict human health risk based on traffic and land use characteristics through mathematical modelling. These outcomes can significantly assist in effective stormwater risk management under changing traffic and land use in the urban environment. The knowledge presented is of particular interest to readers such as stormwater treatment design specialists, decision-makers and urban planners since these outcomes provide practical suggestions and recommendations for effective urban stormwater treatment design.
    Type of Medium: Online Resource
    Pages: VIII, 86 p. 58 illus., 49 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811996160
    Series Statement: SpringerBriefs in Water Science and Technology,
    URL: https://doi.org/10.1007/978-981-19-9616-0
    DOI: 10.1007/978-981-19-9616-0
    DDC: 363.73
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  • 22
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    Online Resource
    Persistent Pollutants in Water and Advanced Treatment Technology (2023)
    Singapore :Springer Nature Singapore :
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    Keywords: Pollution. ; Environmental protection. ; Civil engineering. ; Environmental engineering. ; Pollution. ; Soil and Water Protection. ; Environmental Civil Engineering.
    Description / Table of Contents: Impact of Persistent Pollutants on Water Quality -- Marine microplastics: abundance, ecotoxic consequences of associated anthropogenic contaminants and interactions with microorganisms -- World profile of foreseeable strategies for the removal of per- and polyfluoroalkyl substances (PFASs) from water -- Plasticizers, plastic monomers, and their transformation products in environmental waters and wastewater -- Occurrence and Removal of phthalates from aqueous medium using bismuth tungstate-based photocatalysts -- Application of electrochemical technologies for the efficacious removal of persistent organic pollutants from wastewater -- Recent progress in Electrochemical/Electro-oxidation technology: its applicability in highly efficient treatment of persistent organic pollutants specially from coal processed wastewater.
    Abstract: This contributed volume discusses the current status of the occurrences, fate and transport of persistent pollutants in water and wastewater. This contents compile the state-of-the-art of emerging technologies such as nanotechnology, advanced oxidation process, membrane processes, sorption, etc. for the clean-up of persistent pollutants in water including heavy metals, pharmaceuticals, phenolic compounds as well as microplastics and their by-products. This volume will be useful as a guide for the researchers to build strategies to deal with persistent pollutant. It also discusses the principal aspects of degradation mechanism of the pollutants, toxic by-products and effectiveness of the emerging technologies. This volume will be a useful guide for those working in soil and water protection, and environmental civil engineering. .
    Type of Medium: Online Resource
    Pages: XVII, 477 p. 136 illus., 95 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819920624
    Series Statement: Energy, Environment, and Sustainability,
    URL: https://doi.org/10.1007/978-981-99-2062-4
    DOI: 10.1007/978-981-99-2062-4
    DDC: 363.73
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  • 23
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    Online Resource
    Remediation of Chromium-Contaminated Soil: ​Theory and Practice​ (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Environmental chemistry. ; Environmental monitoring. ; Pollution. ; Environmental Chemistry. ; Environmental Monitoring.
    Description / Table of Contents: Contamination characteristics of soils and biological and chemical behavior of chromium in soil.-Mechanisms of Cr(VI) reduction by microorganisms -- Microbial remediation of chromium-contaminated soil -- Mechanism of chemical reduction of Cr(VI) -- Chemical remediation of chromium-contaminated soil -- Case of chrome-contaminated site remediation project.
    Abstract: In accordance with the global needs of heavy metal-contaminated site remediation, this book systematically introduces the latest theories and technical achievements of microbial and chemical treatment for the chromium pollution in the chromium slag and chromium-contaminated soil, combined with the author's research achievements over the decades. The book focuses on the biological and chemical behavior of chromium in soil, microbial, and chemical remediation for the chromium-contaminated soil and the cases of chromium-contaminated site remediation project. This book is used by the scientific researchers and engineering technicians engaged in chromium chemical industry and environmental protection. It is also used as a textbook and reference book for graduate students in environmental science and engineering, soil science, chemistry and chemical engineering, and other related fields.
    Type of Medium: Online Resource
    Pages: XI, 303 p. 190 illus., 142 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819954636
    Series Statement: Environmental Science and Engineering,
    URL: https://doi.org/10.1007/978-981-99-5463-6
    DOI: 10.1007/978-981-99-5463-6
    DDC: 363.73
    Language: English
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  • 24
    Online Resource
    Online Resource
    Green Nanoremediation : Sustainable Management of Environmental Pollution (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Green chemistry. ; Environmental chemistry. ; Pollution. ; Green Chemistry. ; Environmental Chemistry.
    Description / Table of Contents: Chapter. 1. Important Features of Nanomaterials for Environmental Remediation -- Part. I: Green nanoremediation: generating eco-friendly nanoremediators -- Chapter. 2. Green-synthesis of nanomaterials for environmental remediation -- Chapter. 3. Nanoremediation: main strategies, advantages and disadvantages - Strategic methods of nanoremediation through nanomaterials synthesized from microbes -- Chapter. 4. Fungi-based synthesis to generate nanomaterials to nanoremediation -- Chapter. 5. Algae-based synthesis to generate nanomaterials to nanoremediation -- Chapter. 6. Plant-based synthesis to generate nanomaterials to nanoremediation -- Chapter. 7. Innovations on the synthesis of metal nanoparticles to nanoremediation -- Part II: Important green nanomaterials in the management of environmental pollution -- Chapter. 8. Main green nanomaterials to water remediation -- Chapter. 9. Green non-carbon-based nanomaterials to environs remediation -- Chapter. 10. Green Iron nanoparticles for nanoremediation -- Chapter. 11. Green Silver nanoparticles for nanoremediation -- Part III: Conjugating nanoremediation to other remediation strategies -- Chapter. 12. Green-based nanomaterial and plants in nanophytoremediation strategies -- Chapter. 13. Main interactions of green nanomaterials and microorganisms on nanoremediation protocols -- Part. IV: Safety aspects and analysis of nanoremediation -- Chapter. 14. Supporting nanotechnology safety through nanoinformatics -- Chapter. 15. Conventional strategies of environmental pollution remediation versus Green Nanoremediation -- Chapter. 16. Using nanoremediation strategies: cost/benefit analysis -- Chapter. 17. Strategies to evaluate nanoremediation efficiency.
    Abstract: This book focuses on green nanoremediation addressing aspects related to the use of nanomaterials generated through green synthesis protocols to efficiently restore polluted environs. Nanomaterials’ characteristics such as large surface area, capacity to easily reach into contaminated sites, good reactivity, and possibility of being developed to present photocatalytic activity and/or to deal with targeted substances by chemical surface modification are useful specially to perform remediation. As an alternative to conventional physicochemical methods, the green-based synthesis protocols reject the use of harmful reagents, prevent waste production, apply renewable energy source and/or materials, and consider in first place offering the smallest negative impact possible to living beings and to the ecosystem. Green synthesis in nanotechnology field involves the use of seaweeds, bacteria, cyanobacteria, yeasts, fungi, plants (living ones, biomass, extracts) and/or bio-derived products to generate the nanomaterials. The introductory chapter will be dedicated to nanomaterials’ characteristics that enable them to be used in environmental remediation. The first part of the book will be dedicated to organic and inorganic pollution and the threats they pose to living forms; advantages, disadvantages and mechanisms of nanoremediation; comparison between conventional strategies of environmental pollution remediation and the green nanoremediation; carbon-based and non-carbon-based green nanomaterials capable of promoting environs’ remediation; cost/benefits of using nanomaterials and nanoinformatics to a safe nanotechnology. The second part will be dedicated to green nanoremediation of water and soil, microbe-based, algae-based and plant-based synthesis of nanomaterials to nanoremediation. This part will also contain chapters dedicated to relevant nanomaterials for green nanoremediation protocols, nano-phytoremediation strategies, strategies to evaluate the efficiency of protocols related to this kind of remediation, main interactions of green nanomaterials and microbes during nanoremediation and, as a consequence of it, biocompatibility of green nanomaterials. This book’s main purpose is to offer readers extensive knowledge on green nanoremediation as a feasible strategy to fight pollution's harmful consequences and clean environmental pollution, but also present the challenges that should be surpassed.
    Type of Medium: Online Resource
    Pages: XI, 388 p. 96 illus., 77 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031305580
    URL: https://doi.org/10.1007/978-3-031-30558-0
    DOI: 10.1007/978-3-031-30558-0
    DDC: 363.73
    Language: English
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  • 25
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    Online Resource
    Managing Persistent Organic Pollutants in India : Case Studies on Vapi and Surat, Gujarat (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Pollution. ; Environmental policy. ; Environmental health. ; Pollution. ; Environmental Policy. ; Environmental Health.
    Description / Table of Contents: Chapter 1 – Status of POPs Pollution in India -- Chapter 2 – Regulatory framework, Policies and Programs in POPs Management in India -- Chapter 3 – POPs Associated with Plastic Waste -- Chapter 4 – Transport of POPs from Source to Sea -- Chapter 5 – Environmental Monitoring Techniques of Targeted POPs -- Chapter 6 – Environmental and health impact -- Chapter 7 – International Regulatory Frameworks and Best Practices in Management of POPs -- Chapter 8 – Overview of Use and Release Sources of the Seven New POPs -- Chapter 9 – Analysis of Gaps in Management of POPs in India -- Chapter 10 – Case Studies-Tapi and Daman Ganga River Basins in Gujarat. .
    Abstract: Persistent Organic Pollutants (POPs) are a class of chemicals that are persistent, bio accumulative and toxic (PBT), which are restricted for use under the Stockholm Convention. They adversely impact the environment, human and animal health. Most of the POPs are semi-volatile organic compounds (SVOCs) and known to have a long-range transport potential and are often deposited in colder climate and found in places away from the regions they are produced. POPs are usually hydrophobic (i.e., “water-hating”) and lipophilic (i.e., “fat-loving”) chemicals, due to which they bind to solids, particularly organic matter, and fatty tissues in both marine and terrestrial environments. As a result, POPs may move up the food chain. This book focuses on determining the sources, fate, analytical techniques of detecting POPs as well as their health impacts. It further dwells on the regulatory aspects, management of POPs, best environmental practices (BEPs), Indian and international case studies, gaps in understanding the regulatory aspects. A few key recommendations for the way forward form the concluding chapters of this book.
    Type of Medium: Online Resource
    Pages: X, 200 p. 27 illus., 26 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031313110
    Series Statement: Emerging Contaminants and Associated Treatment Technologies,
    URL: https://doi.org/10.1007/978-3-031-31311-0
    DOI: 10.1007/978-3-031-31311-0
    DDC: 363.73
    Language: English
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  • 26
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    Online Resource
    Fig (Ficus carica): Production, Processing, and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Botany. ; Food Analysis. ; Chemistry. ; Food Science. ; Agriculture. ; Plant Science. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XV, 817 p. 136 illus., 110 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 27
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    Online Resource
    Designing Gluten Free Bakery and Pasta Products (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 28
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    Online Resource
    Cardamom (Elettaria cardamomum): Production, Processing and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Science.
    Description / Table of Contents: 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. .
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XIV, 307 p. 85 illus., 42 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 29
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    Online Resource
    Advances in Plant Sprouts : Phytochemistry and Biofunctionalities (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Chemistry. ; Food Microbiology.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: VIII, 441 p. 41 illus., 37 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 30
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    Online Resource
    Emerging Solutions in Sustainable Food and Nutrition Security (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Science. ; Food Security. ; Food Safety.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: X, 399 p. 49 illus., 36 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 31
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    Online Resource
    Guidelines for Laboratory Quality Managers (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Chemistry, Organic. ; Food Science. ; Food Chemistry. ; Organic Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XV, 160 p. 34 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031117244
    Series Statement: 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
    Language: English
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  • 32
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    Online Resource
    Mechanical Damage in Fresh Horticultural Produce : Measurement, Analysis and Control (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Agricultural biotechnology. ; Food Analysis. ; Food security. ; Food Science. ; Agricultural Biotechnology. ; Food Analysis. ; Food Engineering. ; Food Security.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XV, 350 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 33
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    Online Resource
    Green Protein Processing Technologies from Plants : Novel Extraction and Purification Methods for Product Development (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Biotechnology. ; Proteins . ; Nutrition   . ; Botany. ; Food Science. ; Biotechnology. ; Protein Biochemistry. ; Nutrition. ; Plant Science.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XV, 354 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Natural Additives in Foods (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Chemistry. ; Food Microbiology. ; Food Analysis. ; Food Studies.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XIX, 374 p. 10 illus. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Sustainable Food Innovation (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Sustainability. ; Consumer behavior. ; Food Science. ; Food Engineering. ; Food Chemistry. ; Sustainability. ; Consumer Behavior .
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVI, 182 p. 32 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031123580
    Series Statement: 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
    Language: English
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  • 36
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    Online Resource
    Image Based Computing for Food and Health Analytics: Requirements, Challenges, Solutions and Practices : IBCFHA (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Biomedical engineering. ; Medical informatics. ; Artificial intelligence. ; Application software. ; Food Science. ; Food Engineering. ; Medical and Health Technologies. ; Health Informatics. ; Artificial Intelligence. ; Computer and Information Systems Applications.
    Description / Table of Contents: 1. Food Computing Research opportunities using AI and M -- Estimating the Risk of Diabetes Using Association Rule Mining Based on Clustering -- Digital Twins for Food Nutrition and Health Based on Cloud Communication -- Smart Healthcare Systems: An IoT with Fog Computing based Solution for Healthcare,- An Intelligent and Secure Real-time Environment Monitoring System for healthcare using IoT and Cloud Computing with the Mobile Application Support -- Efficient BREV Ensemble Framework: A Case Study of Breast Cancer Prediction,- Current and Future Trends of Cloud-based solutions for Healthcare,- Secure Authentication in IoT based healthcare management environment using integrated Fog computing enabled blockchain system -- SENTIMENT ANALYSIS OF COVID-19 TWEETS USING VOTING ENSEMBLE-BASED MODEL -- Cloud and machine learning based solutions for healthcare and preventio -- Interoperable Cloud-Fog architecture in IoT-enabled Health Sector -- COVID-19 Wireless Self-Assessment Software for Rural Areas in Nigeria -- Efficient Fog-to-Cloud Internet-of-Medical-Things System.
    Abstract: Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed.
    Type of Medium: Online Resource
    Pages: VIII, 246 p. 70 illus., 61 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031229596
    URL: https://doi.org/10.1007/978-3-031-22959-6
    DOI: 10.1007/978-3-031-22959-6
    DDC: 641.3
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    Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Food security. ; Food Science. ; Agriculture. ; Food Security.
    Description / Table of Contents: Part 1. Economic, Legal, and Technological Support of Quality Management and Sustainable Development in the Digital Agro-Industrial Complex -- Sustainable Development of Agro-industrial Complex and Food Security through Digital Agriculture: Contribution of Robots, Big Data, and AI -- State and Development of Cotton Production in Kyrgyzstan -- Model Lawmaking as a Condition for Stable Development of Beekeeping Activities in CIS Countries -- Algorithms and Tools of Digital Marketing for the Sustainable Development of Agricultural Tourism Businesses -- Digitalization as a Factor in Improving the Efficiency of Agricultural Production and Living Standards of the Rural Population in Russia -- Improvement of the Grain Quality Assessment System in context of the North Kazakhstan Region -- Agricultural Organizations as the Basis of the Production Segment of Sustainable Development of Social, Ecological, and Economic Systems -- Improvement of Agricultural Policy of Kazakhstan in Improving the Use of Labor Potential of Rural Areas -- Transformation of Purchasing Behavior in Choosing Meat and Meat Products as an Important Aspect in the Development of the AIC -- Part 2. Russian and International Agricultural Policies for Food Security -- Assessment of the Effectiveness of Dairy Farming -- The Role of Agricultural Protectionism in National Food Security.[ Some Aspects of Food Security in the Kyrgyz Republic -- Monitoring in the Agricultural Sector, Economic Indicators of the Agricultural Sector in Cyprus -- Foreign Economic Relations of the European Union Countries and Their Assessment in the Context of Implementing the New Common Agricultural Policy -- Development of Agricultural Cooperation as the Basis for Digitalization of the Agricultural Sector of the Kyrgyz Republic -- The Role and Place of Russia in the World Market of Meat and Meat Products -- Changes in Global Production and Trade of Major Tropical Fruits -- Factors and Trends in the Development of International Trade in Fruit and Berry Products.
    Abstract: The role of agriculture in the provision of food security and the implementation of sustainable development goals (SDGs) is paramount. For example, agriculture plays a significant role in the adaptation to climate change to support SDG-13. Other roles consist of the provision of responsible employment for agricultural personnel within SDG-8 and the unique ability of agriculture to improve environmental conditions based on the regenerative management of natural resources to support SDG-12. Also, agriculture is associated with sustainable development of rural areas to support SDG-11. Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex is intended to show the strong interrelation of the sustainable developmental goals in modern agriculture and the need for their implementation no matter how complex or involved. The book elaborates on the concept of digital agriculture for food security and sustainable development of the agro-industrial complex and the systemically important role of digitalisation in the SDG-9 sustainable development of modern agriculture. The book is made up of five sections, with the first exploring topical issues of food security and the contribution of digital agriculture in addressing them through the sustainable development of the agro-industrial complex. The second section presents a detailed study in the provision of food security and sustainable development. A third section discusses the provision of food security and sustainable development based on digital agriculture in Central Asia while section four looks forward to new opportunities for the development of digital agriculture based on advanced technologies of Industry 4.0. An important final section presents action-oriented solutions and frameworks for the development of digital agriculture based on advanced technologies.
    Type of Medium: Online Resource
    Pages: XIII, 167 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031279119
    URL: https://doi.org/10.1007/978-3-031-27911-9
    DOI: 10.1007/978-3-031-27911-9
    DDC: 641.3
    Language: English
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    Halal and Kosher Food : Integration of Quality and Safety for Global Market Trends (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food security. ; Food Microbiology. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Security. ; Food Microbiology. ; Food Chemistry.
    Description / Table of Contents: The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. .
    Abstract: In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal and kosher foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal and kosher food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal and kosher food products.
    Type of Medium: Online Resource
    Pages: XXI, 411 p. 49 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031414596
    URL: https://doi.org/10.1007/978-3-031-41459-6
    DOI: 10.1007/978-3-031-41459-6
    DDC: 641.3
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    Food Process Engineering and Technology : Safety, Packaging, Nanotechnologies and Human Health (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
    Abstract: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
    Type of Medium: Online Resource
    Pages: XLI, 512 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819968312
    URL: https://doi.org/10.1007/978-981-99-6831-2
    DOI: 10.1007/978-981-99-6831-2
    DDC: 641.3
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    Formation Mechanism and Control Strategies of Haze in China (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Environmental chemistry. ; Inorganic chemistry. ; Environmental sciences Mathematics. ; Cogeneration of electric power and heat. ; Fossil fuels. ; Chemical processes. ; Pollution. ; Environmental Chemistry. ; Inorganic Chemistry. ; Mathematical Applications in Environmental Science. ; Fossil Fuel. ; Process Chemistry.
    Description / Table of Contents: Introduction -- Atmospheric oxidation and secondary particle formation -- Haze Source Tracing -- Numerical Model of Atmospheric Haze -- Research and Development, Industrialization, and Application of Advanced Instruments -- Multi-Pollutant Collaborative Treatment Technology and Special Equipment of Atmospheric Haze.
    Abstract: This book summarizes the new major research findings about formation mechanism and control strategies of haze in China, including basic theories, key technologies, equipment and platforms and the applications and implementations of control technologies, in implementing the Strategic Priority Research Program (Class B) of Chinese Academy of Sciences. Different types of air pollution processes experienced by the developed countries in different stages are out-breaking simultaneously in China in the recent years and resulting a new type of “haze chemistry smog” pollution, which is different from the “London smog” and the “Los Angeles photochemical smog”. This book provides a useful reference for related researchers, engineers and policy-makers engaged in atmospheric pollution research, prevention and control in China and other countries.
    Type of Medium: Online Resource
    Pages: XV, 250 p. 122 illus., 106 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811969560
    Series Statement: Advanced Topics in Science and Technology in China, 66
    URL: https://doi.org/10.1007/978-981-19-6956-0
    DOI: 10.1007/978-981-19-6956-0
    DDC: 363.73
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    Micro and Nanoplastics in Soil : Threats to Plant-Based Food (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Soil science. ; Botany. ; Pollution. ; Soil Science. ; Plant Science.
    Description / Table of Contents: Part1. Soil Pollution by Micro and Nanoplastics -- Chapter1. Soil Pollution by Micro and Nanoplastics: An overview -- Chapter2. Soil Pollution by Micro and Nanoplastics: Sources, Fate and Impact -- Chapter3. Abundance and Distribution of MPs and NPs in Soil – A Global Scenario -- Chapter4. Methodology of assessing micro plastics and nano plastics in the environment -Recent advances in the practical approaches -- Chapter5. Persistence of Micro and Nanoplastics in Soil -- Chapter6. Microplastics as a carrier of antibiotic resistance genes - a revision of literatureiz -- Part2. Trophic transfer of Micro and Nanoplastics -- Chapter7. Phytoaccumulation of Micro and Nanoplastics: Root Uptake -- Part3. Toxicity of Micro and Nanoplastics -- Chapter8. Toxicity Effects of Micro and Nanoplastics in Terrestrial Environment -- Chapter9. Ecological Impacts and Toxicity of Micro and Nanoplastics in Agroecosystem -- Chapter10. Micro and Nanoplastics on Plant Functionalities -- Chapter11. Cellular and Animal Toxicities of Micro and Nanoplastics -- Part4. Bioremediation of Micro and Nano plastics- polluted soil -- Chapter12. Restoration of Micro/Nanoplastics-contaminated Soil by Phytoremediation -- Chapter13. Bacterial Remediation of Micro/Nanoplastics-contaminated soil -- Chapter14. Mycoremediation of Micro and Nano Plastics (MNPs) – contaminated Soils -- Chapter15. Emerging Techniques for the Mitigation of Micro and Nanoplastics in Soil -- Chapter16. Micro and Nanoplastics in Agricultural Soils: Challenges and Future directions.
    Abstract: This contributed volume gives a state-of-the-art overview of microplastics and nanoplastics (MPs and NPs) in soils and their relationship with growing plants. Through chapters contributed by a wide variety of researchers, the book offers readers an understanding of MP and NP adsorption, uptake, and effects, as well as implications for trophic transmission, food safety, and security. Cutting-edge topics such as trophic transfer and remediation of MPs and NPs in soil samples are also addressed. The book begins with a primer on terrestrial MPs and NPs, their effects on terrestrial plants, and how these contaminants affect human populations. From there, the volume is split into four sections which address both problems caused by MPs and NPs in soil and potential remediation solutions. The first section deals with the mechanics of how MPs and NPs pollute soils and how toxic chemicals affect the soil profile and its flora, fauna and microbes. The second section of the book discusses trophic transfer of MPs and NPs from roots to shoot, shoot to leaves, and then to fruits. The third section details the threats to humans that are present as a result of MPs and NPs in soils. The fourth and last section gives covers bioremediation techniques that can be employed in order to reclaim polluted soils.
    Type of Medium: Online Resource
    Pages: XX, 431 p. 58 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031211959
    URL: https://doi.org/10.1007/978-3-031-21195-9
    DOI: 10.1007/978-3-031-21195-9
    DDC: 363.73
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    Sustainable Advanced Technologies for Industrial Pollution Control : Proceedings of ATIPC 2022 (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Pollution. ; Sustainability. ; Refuse and refuse disposal. ; Industrial policy. ; Pollution. ; Sustainability. ; Waste Management/Waste Technology. ; Regulation and Industrial Policy.
    Description / Table of Contents: Chapter 1: Water decontamination through Thiamethoxam removal using DL menthol-octanoic acid Deep Eutectic Solvent : Molecular dynamics insights -- Chapter 2: Methyl Red dye abatement from aqueous solution using Calcium Ferrite and Manganese Ferrite magnetic nanocomposite: Kinetics and isotherm study -- Chapter 3: Adsorption of Fluoride onto PANI-Cl jute fibre - designing higher flow rate and initial concentration column reactor from a batch reactor -- Chapter 4: Biosynthesis of Nano Zero valent Iron (nZVI) using Shorea robusta Leaf Extract and its application in UV-assisted Photocatalytic Degradation of Methyl Orange -- Chapter 5: Method Development for detection of 2-Methylpyridine by High Performance Liquid Chromatography -- Part 2 - Industrial effluent treatment, reuse and conservation -- Chapter 6: Importance of cost functions for biological treatment of wastewater -- Chapter 7: Removal of heavy metals by Laterite soil -- Chapter 8: Removal of Methylene Blue from wastewater by Red Sandy soil-Based Alkali activated binder -- Chapter 9: Assessment and Treatment of iron from industrial wastewater using activated carbon derived from Parkia Speciosa pod -- Chapter 10: Activated Carbon developed from Phumdi biomass and Deccan Hemp for adsorption of Methylene Blue -- Chapter 11: An experimental study of Metanil Yellow dye remediation using Fe-Mn Bimetal oxide composites -- Chapter 12: Optimization of electrocoagulation process parameters using magnesium electrodes for treating pharmaceutical wastewater containing salicylic acid -- Chapter 13: Optimization of process parameters for biodegradation of Cresol by mixed bacterial culture using Response Surface Methodology -- Chapter 14: Biological degradation of Cresol containing wastewater using mixed microbial culture in presence of heavy metals -- Part 3 - Monitoring of industrial emission and control -- Chapter 15: Development of a simplistic model for the prediction of reactive air pollutants in the atmosphere -- Chapter 16: Controlling Air and Metal pollution in industrial area Singrauli, India: Role of plants -- Part 4 - Industrial solid waste management -- Chapter 17: Enhancing the dewatering ability of sludge by locally available biomass -- Chapter 18: Production of Xylose from Water Hyacinth Biomass (WHB) (lignocellulosic waste) for Xylitol production: waste to wealth -- Chapter 19: A simplistic mathematical model for two-stage Anaerobic Digestion of plastic wastes -- Part 5 - Handling and disposal of hazardous waste -- Chapter 20: Modeling migration of Cr(VI) contaminant through Clay Liner using Hydrus-3d -- Chapter 21: Electrokinetic remediation of total Chromium from contaminated soil -- Chapter 22: Low-Cost recovery of Cadmium from wastewater by soil bacteria -- Part 6 - Case Studies on industrial pollution control -- Chapter 23: Tannery waste management in India: A case study -- Chapter 24: Removal of natural organics and selected antibiotics using PAC and AL electrode: A study for Jumar River -- Chapter 25: Quantification of floating plastics using UAV images and Identification of Microplastics in Ukkadam tank -- Chapter 26: Study of wastewater treatment in Hindustan Coca-Cola plant at Khurda -- Part 7 - Innovative technologies in industrial waste management -- Chapter 27: In Vitro Performance Analysis of Ti and Zn doped Hydroxyapatite made from waste Eggshells -- Chapter 28: Production of non-toxic, non-polluting herbal soaps using plant extracts having anti-microbial activity -- Chapter 29: Decolourization of Textile Dye RR 141 using electrochemical process.
    Abstract: This proceedings volume constitutes peer-reviewed full-length papers contributed by the Authors and tailored on various thematic areas of the 3rd International Conference on “Advanced Technologies for Industrial Pollution Control” (ATIPC – 2022). The areas of research covered by these papers include but are not limited to: •Water quality monitoring and treatment in industrial area •Industrial effluent treatment, reuse and conservation •Monitoring of industrial emission and control •Industrial solid waste management •Handling and disposal of hazardous waste •Case Studies on industrial pollution control •Innovative technologies in industrial waste management.
    Type of Medium: Online Resource
    Pages: XVI, 408 p. 232 illus., 175 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031375965
    Series Statement: Springer Proceedings in Earth and Environmental Sciences,
    URL: https://doi.org/10.1007/978-3-031-37596-5
    DOI: 10.1007/978-3-031-37596-5
    DDC: 363.73
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    Mercury Toxicity : Challenges and Solutions (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Environmental health. ; Environmental management. ; Sustainability. ; Pollution. ; Environmental Health. ; Environmental Management. ; Sustainability.
    Description / Table of Contents: Chapter 1. Environmental Mercury Exposure – A Continuing Challenge -- Chapter 2. Mercury Contamination in Food : An Overview -- Chapter 3. Research Trend on Mercury (Hg) Contamination of Water Resources: A Bibliometric Review -- Chapter 4. Impact of mercury and its toxicity on health and environment: a general perspective -- Chapter 5. Effects of Mercury: Neurological and Cellular Perspective -- Chapter 6. Mercury Adsorption using Biowaste Biochar: A Green Technology Approach -- Chapter 7. Removal of Mercury of Wastewater by Different Natural Biomasses -- Chapter 8. Microbial Remediation of Mercury: An Overview -- Chapter 9. Remediation Strategies of Environmental Mercury: An Overview of its Environmental Persistence, Associated Threats and Health Impacts -- Chapter 10. Mercury Remediation: Easing Biochar Approach -- Chapter 11. Application and Development Strategies of Nano-Adsorbents on Mercury Remediation -- Chapter 12. Amputation of Mercury from Wastewater: Perspectives of Action Methods -- Chapter 13. Environmental Mercury Toxicity and its Bioremediation -- Chapter 14. Biosorption of Mercury from Aqueous Solutions by Biosorbents.
    Abstract: This book presents mercury toxicity with respect to remediation and health issues. It covers sources of mercury contamination, its impact on human health, and prospective remediation by both bioremediation and phytoremediation with the application of recent advanced techniques such as genetic engineering and nanotechnology. Both anthropogenic activities and natural processes cause the release of mercury into different spheres of the environment resulting in severe adverse impacts. Increased anthropogenic discharge of mercury leads to disturbance in its natural biogeochemical cycle, which results in unenviable diseases and hazardous health effects. Mercury pollution is responsible for causing neurobehavioral, kidney, heart, gastrointestinal, liver, and other diseases. Many published works about the impact of mercury on health are also available worldwide; however, there is no complete understanding available on toxicological studies of mercury that covers the broader spectrum of findings ranging from sources of exposure to mercury toxicity to its remediation strategies. This book brings together a diverse group of environmental science, sustainability, and health researchers to address the challenges posed by global mass poisoning caused by mercury contamination. The book also proposes solutions to contamination through multi-disciplinary approaches. The book contains three sections. The first part describes the different sources and distribution of mercury in soil and plant ecosystems. The second part explains the health risks linked to mercury toxicity. The third part addresses sustainable mercury toxicity mitigation strategies and the potential applications of recent technology in providing solutions. This book is a valuable resource to students, academics, researchers, and environmental professionals working in the field of mercury contamination.
    Type of Medium: Online Resource
    Pages: XI, 374 p. 72 illus., 45 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819977192
    Series Statement: Environmental Science and Engineering,
    URL: https://doi.org/10.1007/978-981-99-7719-2
    DOI: 10.1007/978-981-99-7719-2
    DDC: 363.73
    Language: English
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    Online Resource
    Xenobiotics in Urban Ecosystems : Sources, Distribution and Health Impacts (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental chemistry. ; Urban ecology (Biology). ; Industrial microbiology. ; Pollution. ; Environmental Chemistry. ; Urban Ecology. ; Industrial Microbiology.
    Description / Table of Contents: 1-Xenobiotics in the urban ecosystems: Current status and trend analysis -- 2-Urban water cycle: A potential source and sink of xenobiotics -- 3-Xenobiotics in the urban soils: Sources and environmental concerns -- 4-Major strategies for the assessment of xenobiotics in the urban soils -- 5-Advancements in the analytical techniques for precise xenobiotic assessment -- 6-Xenobiotics in urban soils: Bioavailability and threat levels -- 7-Transport and metabolism of xenobiotics in the urban ecosystem -- 8-Xenobiotics and soil microbial community in the urban ecosystem -- 9-Impact of xenobiotics on urban agriculture/crops -- 10-Xenobiotics and urban plants: impact and threat levels -- 11-Food chain contamination and impact of xenobiotics on human health -- 12-Biotransformation of xenobiotics in the urban ecosystem -- 13-Phytoremediation and xenobiotics: exploring the potential of selected plants -- 14-Remediation strategies for xenobiotics in urban soils -- 15-Socioeconomic impacts and policy measures for xenobiotics in urban ecosystems -- 16-Management and regulatory aspects of xenobiotics: Government initiatives.
    Abstract: This volume provides state-of-the-art knowledge on xenobiotics in urban ecosystems, addressing a wide range of related issues, such as xenobiotic types and chemical composition, environmental fate, remedial approaches, regulatory policies and socioeconomic impacts. The book incorporates theoretical and practical aspects pertaining to xenobiotics to assess their threat level in urban environments, while determining appropriate responses and remediation measures to curb harmful impacts and prevent future contaminations. The book will be of interest to soil scientists, ecological engineers, agriculturists, urban policymakers, students and researchers working in the field of urban agriculture and environmental sciences.
    Type of Medium: Online Resource
    Pages: XV, 433 p. 53 illus., 49 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031357756
    URL: https://doi.org/10.1007/978-3-031-35775-6
    DOI: 10.1007/978-3-031-35775-6
    DDC: 363.73
    Language: English
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  • 45
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    Online Resource
    Geospatial Analytics for Environmental Pollution Modeling : Analysis, Control and Management (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Pollution. ; Geographic information systems. ; Environmental management. ; Pollution. ; Geographical Information System. ; Environmental Management.
    Description / Table of Contents: Chapter 1: Types of Environmental Pollution and Its Effects On The Environment and Society -- Chapter 2: Geostatistical Methods and Framework For Pollution Modelling -- Chapter 3: GIS-based Modelling for Estimation of Water Quality Parameters: A Review -- Chapter 4: Air Quality Monitoring Using Geospatial Technology and Field Sensors -- Chapter 5: Geospatial Techniques and Methods for Monitoring and Assessment of Soil Contaminants -- Chapter 6: Geospatial Modelling and Framework For the Detection and Mapping of Noise Pollution -- Chapter 7: Urban Areas and Air Pollution: Causes, Concerns and Mitigation -- Chapter 8: Constructing The Dynamics of Water Quality Parameters Using Geospatial Technology and In Situ Observations -- Chapter 9: Urban Air Quality Monitoring and Modelling Using Ground Monitoring, Remote Sensing and GIS -- Chapter 10: Assessment of Soil Contamination Using Remote Sensing and Spatial Techniques -- Chapter 11: Noise Pollution Modelling Using Gis Techniques in Srinagar City -- Chapter 12: Geostatistics Interceded Groundwater Quality Study With Emphasis on Kriging Across the Andhra Pradesh State Of India -- Chapter 13: Air Quality and Human Health -- Chapter 14: Significance of Geo-Visualization Tools For Pollution Monitoring -- Chapter 15: Environmental Pollution Control Measures And Strategies: An Overview Of Recent Developments -- Chapter 16: Environmental Legislation and Global Initiatives.
    Abstract: This book aims to provide a comprehensive study on various aspects of environmental pollution dynamics using geospatial technology and modeling techniques. The utility of geospatial technology will be demonstrated for the effective study of environmental pollution, as space and location are very important for effective environmental health surveillance. The timeliness of the work is due to the increasing relevance of geospatial technology applications in environmental health investigations. Moreover, different types of pollution are covered in detail, including air and soil, all of which are analyzed using latest Remote Sensing and GIS technology. The basics of environmental pollution and its impacts are covered in the book's first part, while the second part focuses on the use of geospatial technology in investigating and modeling various instances of environmental pollution. The third part discusses policy measures for mitigating environmental pollution hazards, using geospatial analyses and data to craft informed policy decisions. The primary audience for the book is researchers working in the field of environmental pollution with incorporation of geospatial technology, including upper-level undergraduate and graduate students taking courses in remote sensing and its environmental applications. The secondary audience is academicians, planners, environmentalists and policymakers working in the field of environment protection and management.
    Type of Medium: Online Resource
    Pages: XVII, 437 p. 120 illus., 113 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031453007
    URL: https://doi.org/10.1007/978-3-031-45300-7
    DOI: 10.1007/978-3-031-45300-7
    DDC: 363.73
    Language: English
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  • 46
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    Online Resource
    Environmental Risks Posed by Microplastics in Urban Waterways (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Refuse and refuse disposal. ; Water. ; Hydrology. ; Pollution. ; Waste Management/Waste Technology. ; Water.
    Description / Table of Contents: Microplastics as Emerging Pollutants in Urban Waterways -- Factors Influencing MPs Presence in Urban Waterways -- Risk Associated with MPs in Urban Waterways -- Case Study—Risks Posed by MPs Presence and Transport in Brisbane River Sediments, Australia -- Practical Implications and Recommendations for Further Research.
    Abstract: This book presents comprehensive knowledge regarding the spatial and temporal distributions, influential factors, interactions with coexisting contaminants, migration behavior, and environmental risk posed by microplastics (MPs) in urban waterways. It provides a novel theoretical approach for the combined risks from MPs and coexisting contaminants, and advanced three-dimensional modeling techniques for different MPs’ dispersal and transport behaviors in urban waterways. Additionally, this book presents a scientifically robust investigation on the correlations between various influential factors and heterogeneity in relation to MP presence in river systems. The new knowledge presented would be of particular interest to readers such as urban water management professionals, urban plastic waste regulators, decision-makers, urban planners, and water environment quality model developers, as it provides practical solutions and recommendations for plastic-polluted river quality improvement from a risk management perspective.
    Type of Medium: Online Resource
    Pages: VIII, 78 p. 52 illus., 51 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819906284
    Series Statement: SpringerBriefs in Water Science and Technology,
    URL: https://doi.org/10.1007/978-981-99-0628-4
    DOI: 10.1007/978-981-99-0628-4
    DDC: 363.73
    Language: English
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  • 47
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    Online Resource
    Engineering Principles for Food Process and Product Realization (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XI, 249 p. 90 illus., 12 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031075704
    Series Statement: 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
    Language: English
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  • 48
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    Online Resource
    Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Food Microbiology. ; Food security. ; Food Science. ; Food Analysis. ; Food Safety. ; Food Microbiology. ; Food Security.
    Description / Table of Contents: 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.-.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XXV, 267 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 50
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    Online Resource
    Small Millet Grains : The Superfoods in Human Diet (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVII, 190 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811693069
    Series Statement: 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
    Language: English
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    Online Resource
    Biosensing and Micro-Nano Devices : Design Aspects and Implementation in Food Industries (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Materials. ; Detectors. ; Nanotechnology. ; Nanoelectromechanical systems. ; Food Science. ; Sensors and biosensors. ; Food Nanotechnology. ; Nanoscale Devices.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XII, 360 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    10th Central European Congress on Food : Proceedings of CE-Food 2020 (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Food Printing: 3D Printing in Food Industry (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Science. ; Food Engineering.
    Description / Table of Contents: 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.-.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: IX, 181 p. 1 illus. , online resource.
    Edition: 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
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    Next-Generation Plant-based Foods : Design, Production, and Properties (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVII, 573 p. 170 illus., 154 illus. in color. , online resource.
    Edition: 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
    Language: English
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    The Age of Clean Label Foods (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Nutrition   . ; Consumer behavior. ; Food Science. ; Nutrition. ; Consumer Behavior .
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: IX, 255 p. 19 illus., 10 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Smart and Sustainable Food Technologies (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Science. ; Food Engineering.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XIII, 413 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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    Online Resource
    Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biology Technique. ; Molecular biology. ; Biochemistry. ; Food Science. ; Biological Techniques. ; Molecular Biology. ; Chemical Biology.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XXI, 269 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811908057
    Series Statement: 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
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    Online Resource
    Applications of Cold Plasma in Food Safety (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Microbiology. ; Food Safety measures. ; Food Science. ; Food Microbiology. ; Food Safety.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: IX, 355 p. 51 illus., 42 illus. in color. , online resource.
    Edition: 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
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    Sustainable Global Resources of Seaweeds Volume 2 : Food, Pharmaceutical and Health Applications (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Botany. ; Marine engineering. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Plant Science. ; Marine Engineering.
    Description / Table of Contents: 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?. .
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXIX, 650 p. 96 illus., 54 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Sustainable Global Resources Of Seaweeds Volume 1 : Bioresources , cultivation, trade and multifarious applications (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Marine engineering. ; Botany. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Marine Engineering. ; Plant Science.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXIX, 656 p. 157 illus., 112 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Superfoods : Cultural and Scientific Perspectives (2022)
    Cham :Springer International Publishing :
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    Keywords: Food science. ; Nutrition   . ; Food Studies. ; Food Science. ; Nutrition.
    Description / Table of Contents: Introduction -- Avocados -- Bush Berries -- Chocolate -- Coffee -- Dark Leafy Greens -- Fermented Milk Products -- Ginger -- Oily fish -- Seeds -- Tea -- Tree Berries -- Tubers -- Wine and Grapes. .
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: VIII, 214 p. 79 illus., 73 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030932404
    Series Statement: 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
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    Conceptualizing Plant-Based Nutrition : Bioresources, Nutrients Repertoire and Bioavailability (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Agriculture. ; Nutrition   . ; Food Science. ; Agriculture. ; Nutrition.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVIII, 272 p. 1 illus. , online resource.
    Edition: 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
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    Paths to Clean Water Under Rapid Changing Environment in China (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environmental monitoring. ; Freshwater ecology. ; Marine ecology. ; Pollution. ; Water. ; Environmental Monitoring. ; Freshwater and Marine Ecology.
    Description / Table of Contents: Current situation of water pollution in China -- Challenges and opportunities to treat water pollution -- Facing water pollution under rapid changing environment: China’s experiences -- Conclusion.
    Abstract: This book mainly provides the current status of water pollution faced by China under rapid changing environment and the actions that have been taken for prevention and treatment of water pollution. It points out that the water pollution situation is severe. Facing water pollution, China’s experiences include several aspects on source control and pollution interception, internal nutrient removal of sediment, ecological restoration, and water transfer policy. There exists both the opportunity and challenge for the prevention and control of water pollution in China. The book contains numerous charts and diagrams which further illustrating China’s paths to clean water.
    Type of Medium: Online Resource
    Pages: VIII, 96 p. 29 illus., 19 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811900914
    Series Statement: SpringerBriefs in Water Science and Technology,
    URL: https://doi.org/10.1007/978-981-19-0091-4
    DOI: 10.1007/978-981-19-0091-4
    DDC: 363.73
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    Microfiber Pollution (2022)
    Singapore :Springer Nature Singapore :
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    Keywords: Pollution. ; Building materials. ; Sustainability. ; Pollution. ; Wood, fabric, and textiles. ; Sustainability.
    Description / Table of Contents: Microfiber Pollution – A Sustainability Issue -- Microfiber Shedding of Textile Materials – Mechanism and Analysis Techniques -- Factors Influencing Microfiber Shedding – Role of Textile and Apparel Characteristics -- Domestic Laundry – A major cause of microfiber shedding -- Impact of microfiber/Microplastic pollution -- Microfiber Pollution Prevention - Mitigation Strategies and Challenges.
    Abstract: This book provides insights into microfiber pollution in textile industries that would help researchers and professionals to work from the textile point of view to mitigate the problem, and create a green sustainable future. Microplastic pollution has received great importance due to its adverse environmental and health impact. Microplastic particles are found to contaminate the ecosystem. Research has reported microplastics on seashores, in deep seas, freshwater systems including rivers and lakes, and most importantly in the air. Various land-based and water-based organisms are also contaminated with microplastics. The most serious issue is when these particles are found in the food chain and air which can reach the human system. It has been estimated that human beings can intake up to 1,21,000 microplastic particles in a year through food and inhalation. Being one of the most polluting industries, the contribution of Textile industries in microplastic pollution is extremely higher (around 35%). This book addresses the issue of microfiber/microplastic pollution cause by various techniques including home laundry and the ways to alleviate it.
    Type of Medium: Online Resource
    Pages: XV, 243 p. 53 illus., 48 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811941856
    Series Statement: Sustainable Textiles: Production, Processing, Manufacturing & Chemistry,
    URL: https://doi.org/10.1007/978-981-19-4185-6
    DOI: 10.1007/978-981-19-4185-6
    DDC: 363.73
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    Rapid Refrigeration and Water Protection : Next Generation Adsorbents (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environment. ; Environmental chemistry. ; Chemistry, Technical. ; Nanotechnology. ; Pollution. ; Water. ; Environmental Sciences. ; Environmental Chemistry. ; Industrial Chemistry. ; Nanotechnology.
    Description / Table of Contents: Chapter 1 Introduction -- Chapter 2 Towards the Development of Compact and High Efficiency Adsorption Heat Pumps -- Chapter 3 Synthesis and Characterization of Various MOFs and MOFs-Zeolite Com-posites: Water Adsorption and Rapid Cooling Production -- Chapter 4 Specific Heat Capacity of Carbon-based Composites for Adsorption Heat Pump and Desalination Applications -- Chapter 5 Characterizing Adsorbent Materials Employing Atomic Force Microscopy -- Chapter 6 Advanced Adsorbents for Ecological Applications: Water Harvesting from the Atmosphere and Recuperation Heat and Moisture in Ventilation Systems -- Chapter 7 Thermochemical Conversion of Lignocellulosic Waste to Activated Carbon: A Potential Resource for Industrial Wastewater Treatment -- Chapter 8 Carbon Nanomaterial-based Adsorbents for Water Protection -- Chapter 9 Nanoparticles-based Adsorbents for Water Pollutants Removal.
    Abstract: This book provides a cross-disciplinary, multi-scale assessment of the development of adsorption-based refrigerants and super-adsorbent-based wastewater purification. The book covers two major aspects from the 21st century, including the development of an environmentally benign adsorption cooling system and the preparation of a super-adsorbent for water purification. Although work has been published on these topics, the authors present the latest findings and introduce some new perspectives. The book is written as a reference book with contributions from global field experts and will appeal to water engineers, chemists, environmentalists, physicists, material scientists, nano-technologists, and environmental technologists.
    Type of Medium: Online Resource
    Pages: VIII, 265 p. 111 illus., 94 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030938451
    Series Statement: Springer Water,
    URL: https://doi.org/10.1007/978-3-030-93845-1
    DOI: 10.1007/978-3-030-93845-1
    DDC: 363.73
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    Organic Pollutants : Toxicity and Solutions (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Toxicology. ; Refuse and refuse disposal. ; Biotechnology. ; Pollution. ; Toxicology. ; Waste Management/Waste Technology. ; Biotechnology.
    Description / Table of Contents: Chapter 1 -- Organic pollutants: Past, present and the future. Chapter 2 -- Persistent Organic Pollutants (POPs): Sources and adverse effects to human health and Environment. Chapter 3 -- Assessment of POPs in water. Chapter 4 -- Monitoring of POPs: A Global Perspective. Chapter 5 -- Organochlorines and organophosphates: Bioaccumulation and Toxicity. Chapter 6 -- Pharmaceutical pollutants in water: Toxicity and health hazards. Chapter 7 -- Textile organic chemicals in water: Pervasive toxicity to humans and aquatic animals. Chapter 8 -- Organic toxins in cosmetic products: Quantification and risk evaluation. Chapter 9 -- Disinfectant products: toxicity and health hazards. Chapter 10 -- Obesogens and obesity: Challenges and prospects. Chapter 11 -- Pheromones: A Potential alternative to organic recalcitrant compounds. Chapter 12 -- Microplastics as carriers of organic pollutants: An overview. Chapter 13 -- Removal of POPs through degradation mechanisms by possible technologies. Chapter 14 -- Microbes assisted adsorptive removal of melanoidin from distillery effluents. Chapter 15 -- Remediation of dye effluents using algal species. Chapter 16 -- Recovery of organic nutrients through the remediation of solid waste. Chapter 17 -- Post -- consumer organic waste management and nutrients recovery through ecofriendly techniques. Chapter 18 -- Instrumental applications in the analysis of various organic pollutants.
    Abstract: This volume describes the identification of emerging organic pollutants, mainly from industrial sources, their associated toxicological threats, and the latest green methods and biotechnological solutions to abate harmful impacts on people and the environment. The chapters present reviews on current applied toxicology research, occupational health hazards and green remedial solutions for pollution control in terrestrial and aquatic environments, with the aim of raising public awareness of these issues and providing chemists, toxicologists and environmental scientists with the knowledge to combat organic pollutants through sustainable means. Readers will learn about the multi-dimensional applications of materials and processes which harvest energy out of environmental remediation technologies, as well as the roles of biotechnology and nanotechnology in addressing high pollutant load. Specific attention is paid to technologies that draw energy through wastewater remediation, as this covers the primary means by which organic pollutants are introduced into the environment from industry and other sources. The book will be of use to pollution control boards, industry regulators, and students and researchers in the fields of biotechnology, biomedical science, hydrology and water chemistry.
    Type of Medium: Online Resource
    Pages: XVI, 600 p. 139 illus., 1 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030724412
    Series Statement: Emerging Contaminants and Associated Treatment Technologies,
    URL: https://doi.org/10.1007/978-3-030-72441-2
    DOI: 10.1007/978-3-030-72441-2
    DDC: 363.73
    Language: English
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    Legacy and Emerging Contaminants in Water and Wastewater : Monitoring, Risk Assessment and Remediation Techniques (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental chemistry. ; Water. ; Hydrology. ; Public health. ; Refuse and refuse disposal. ; Environmental health. ; Pollution. ; Environmental Chemistry. ; Water. ; Public Health. ; Waste Management/Waste Technology. ; Environmental Health.
    Description / Table of Contents: Part 1: State of the science on organic micropollutants in water and wastewater -- Chapter 1-Emerging contaminants in water and wastewater: monitoring, risk assessment and remediation techniques -- Chapter 2-Legacy and emerging contaminants in water: Origin, distribution and implications for human exposure and health -- Chapter 3-Groundwater contamination by persistent organic pollutants in India- A review -- Chapter 4-Fate, Transport and Effects of Pharmaceuticals and Personal Care Products in Urban Environment -- Chapter 5-Phenoxyacid herbicides in water ecosystems- a review on their fate, risk assessment and remediation techniques -- Part 2: Monitoring of organic micropolluntants and their associated risks -- Chapter 6-Water contamination and sources of plasticizers in Asia: a review -- Chapter 7-Antifouling Strategies & Environmental Issues in Industrial Cooling Water Systems in the Marine Environment -- Chapter 8-Measuring emerging contaminants in freshwater systems -- Chapter 9-Optical Techniques in Monitoring of Persistent Organic Pollutants (POPs) in Water and Waste Water -- Part 3: Current approaches for remediation of organic micropollutants -- Chapter 10-Pharmaceuticals in Indian Aquatic Environment: Risk and Implications for Management -- Chapter 11-Suspect and Non-target Screening of Pharmaceuticals in Water and Wastewater Matrices -- Chapter 12-Human exposure and health risks -- Chapter 13-Carbamazepine Residues in Wastewater and River Water: Occurrence, Estimation of Use, and Disposal of this Drug in a Small Community in Western Kentucky, USA -- Chapter 14-Source, Treatment and Management Options of Contaminants of Emerging Concerns (CECs) in Water -- Chapter 15-Emerging Contaminants in Water: Potential Risks and Remedial Techniques -- Chapter 16-Emerging Contaminants Removal from Domestic Wastewater by Advanced Treatment Technologies -- Chapter 17-Treatment Technologies for Emerging Contaminants in Water and Wastewater -- Chapter 18-Novel strategies to treat organic micropollutants -- Chapter 19-Advanced treatment technologies to combat antibiotic resistant bacteria and antibiotic resistance genes from urban wastewater -- Chapter 20-Nanotechnology based treatment strategies for removal of antibiotic and antibiotic byproducts from waste water -- Chapter 21-Levels, sources and removal efficiency of PCDDs/PCDFs and dl-PCBs in water and wastewater in Poland and Europe under the European water directives.
    Abstract: This volume provides a collection of research findings on the distribution and risk associated with emerging contaminants (ECs) in water and wastewater across the globe, and effective remediation techniques and technologies. The book covers various monitoring techniques for ECs in water and wastewater and its related impacts on the ambient environment, and offers valuable information on cost-effective monitoring techniques and sustainable treatment technologies for ECs. The authors detail the risks and biological effects of ECs and legacy persistent organic pollutants (POPs) in freshwater and marine systems, including their adverse interactions with aquatic organisms, while also discussing the associated impacts on human health. The book comprehensively covers current research outcomes on treatment methods, cost-effectiveness, and infrastructure needs for effective removal of ECs. It will be of interest to students, researchers, and scholars in environmental science and engineering, water and wastewater, toxicology, environmental biotechnology, soil sciences, and microbial ecology.
    Type of Medium: Online Resource
    Pages: XII, 415 p. 137 illus., 99 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030954437
    Series Statement: Emerging Contaminants and Associated Treatment Technologies,
    URL: https://doi.org/10.1007/978-3-030-95443-7
    DOI: 10.1007/978-3-030-95443-7
    DDC: 363.73
    Language: English
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    Strategies and Tools for Pollutant Mitigation : Research Trends in Developing Nations (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Refuse and refuse disposal. ; Environmental chemistry. ; Agriculture. ; Pollution. ; Waste Management/Waste Technology. ; Environmental Chemistry. ; Agriculture.
    Description / Table of Contents: PartI. State of art and sustainable remediation approaches -- Chapter1. Utilizing organic wastes for probiotic and bioproduct development: a sustainable approach for management of organic waste -- Chapter2. Bioremediation as an alternative and sustainable strategy against environmental pollutants – A review on recent advances -- Chapter3. Recent developments on the application of nanomaterials in Environmental Remediation - A review -- Chapter4. Nano-Bioremediation: An Advanced Technique for Revitalizing the Tarnished Resource -- Chapter5. Application of Biochar in the remediation of contaminated soils as a viable approach for cleaner soil system – A review -- Chapter6. Vermitechnology- an eco-friendly approach for organic solid waste management and soil fertility improvement – a review -- Part2. Waste Management for a Cleaner Environment -- Chapter7. Propelling the future biofuel research: plant breeding, genomics and genetic engineering strategies for cleaner environment -- Chapter8. Microbial Approaches for Bioconversion of Agro-Industrial Wastes -- Chapter9. Contemporary approach for electronic waste management -- Chapter10. Waste recycling and the circular bioeconomy a comprehensive review of recent researches. .
    Abstract: This book offers an overview of the latest work in environmental remediation and waste management coming out of developing nations. It is split into two sections: one on state-of-the-art sustainable remediation approaches, and the other covering waste management for a cleaner environment The ten chapters in this book are structured as reviews that assimilate recent works in these areas; they provide a centralized resource for scholars in developing nations who are working in environmental remediation and waste management. The volume will be of interest to sustainability researchers, environmental engineers, industry managers and agricultural scientists.
    Type of Medium: Online Resource
    Pages: VI, 236 p. 30 illus., 27 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030982416
    URL: https://doi.org/10.1007/978-3-030-98241-6
    DOI: 10.1007/978-3-030-98241-6
    DDC: 363.73
    Language: English
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    Constructed Wetlands for Wastewater Treatment in Hot and Arid Climates (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental engineering. ; Biotechnology. ; Bioremediation. ; Water. ; Hydrology. ; Sustainability. ; Pollution. ; Environmental Engineering/Biotechnology. ; Water. ; Sustainability.
    Description / Table of Contents: Chapter 1. Constructed wetlands as a green and sustainable technology for domestic wastewater treatment under the arid climate of rural areas in Morocco (Laila Mandi) -- Chapter 2. Efficiency of constructed wetlands and wastewater stabilization ponds for wastewater treatment in northern Algerian Sahara (Khaled Bouchama) -- Chapter 3. A review of constructed wetlands types and plants used for wastewater treatment in Egypt (Mohamed S. Gaballah) -- Chapter 4. Two decades of experience on Nature-Based Solutions for wastewater treatment in Egypt, Palestine and Tunisia (F. Masi) -- Chapter 5. Constructed Wetlands for wastewater management in Egypt: an overview of 30-years experiences in small / medium-size treatment plants (Hussein I. Abdel-Shafy) -- Chapter 6. Constructed wetland as an efficient technology for the treatment of urban/industrial wastewater in the arid regions: Morocco as a model (Ayoub El Ghadraoui) -- Chapter 7. Vertical Flow Constructed Wetlands for horticulture wastewater treatment under a hot climate in Ethiopia (Frank van DIEN) -- Chapter 8. Constructed Wetlands in a community setting in Mombasa, Kenya (Sarah den Haring) -- Chapter 9. Performance of Constructed Wetlands in a hot tropical climate: the case of Tanzania (Jamidu H.Y. Katima) -- Chapter 10. Constructed wetlands lessons from Israel, Jordan and Palestine: the effect of plants and filter media on CW performance (Hassan Azaizeh) -- Chapter 11. Performance of decentralized Vertical Flow Constructed Wetlands for reuse in agricultural irrigation in Jordan: enhancing nitrogen removal (Ghaida Abdallat) -- Chapter 12. Constructed wetlands for sustainable wastewater treatment in Oman: experiences from research and case studies (Alexandros I. Stefanakis) -- Chapter 13. Constructed Wetlands for Sustainable Wastewater Treatment – Case Studies from Pakistan (Atif Mustafa) -- Chapter 14. Constructed wetland case studies for municipal and glass industry wastewater treatment in Iran (Amir Gholipour) -- Chapter 15. Research and case studies of Sludge Treatment Wetlands in hot and arid climates: experiences and opportunities for sustainable sludge management (Alexandros I. Stefanakis) -- Chapter 16. Full-scale experiences of arid and semi-1 arid land-based decentralized constructed wetlands in India and China (Meera Keraliya) -- Chapter 17. Performance assessment of Constructed Wetland in a semi-arid region in India employing SWOT analysis (Kirti Avishek) -- Chapter 18. Novel media and unit configurations in advanced Constructed Wetlands: case studies under hot climate in Thailand (Thammarat Koottatep) -- Chapter 19. Treatment Wetlands in Atacama 1 Desert, Chile: experiences and lesson learnt from wastewater treatment and reuse (Ismael Vera-Puerto) -- Chapter 20. Wastewater Gardens systems in Yucatan, Mexico; northwest Australia; northern Algeria and southern Iraq (Mark Nelson) -- Chapter 21. Selected Constructed Wetlands case studies in Africa, Asian and Latin American countries (M.A. El-Khateeb).
    Abstract: This edited book presents the first collection of case studies and research projects on the sustainable technology of constructed wetlands for wastewater management under hot and arid climates. It is the first such work that summarizes in a single reference the current international experiences and knowledge on the implementation of this nature-based solution under these diverse and often harsh climatic conditions. It covers the relevant gap in the fragmented and limited literature by providing integrated information and documentation on the feasibility of this green technology. The book presents the treatment efficiency of constructed wetland facilities and the research output from 29 different countries across South America, Africa, Asia and Oceania, while it covers various applications such as domestic and municipal wastewater, various industrial effluents and municipal sludge. Many examples and case studies further demonstrate the potential of this technology to contribute to better address the issues of water scarcity and limited fresh water resources through circular management of treated effluents e.g. reuse in irrigation. It also discusses the various challenges and technical aspects that should be considered in such climates, along with the environmental, financial and social benefits of this technology. This work is a useful handbook and guide for professional engineers, practitioners, academics, researchers, students, and water authorities who wish to get a better understanding and first-hand information on the potential of constructed wetlands for cost-effective and sustainable wastewater management in countries with hot and arid climates.
    Type of Medium: Online Resource
    Pages: XV, 394 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031036002
    Series Statement: Wetlands: Ecology, Conservation and Management, 7
    URL: https://doi.org/10.1007/978-3-031-03600-2
    DOI: 10.1007/978-3-031-03600-2
    DDC: 363.73
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    Biodegradable Polymer-Based Food Packaging (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Biomaterials. ; Food Safety measures. ; Food Science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Food Safety.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XI, 344 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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    Korean Food and Foodways : The Root of Health Functional Food (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biology Technique. ; Food Science. ; Biological Techniques.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVI, 317 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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    Faba Bean: Chemistry, Properties and Functionality (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Food Science. ; Food Studies. ; Food Chemistry. ; Food Analysis. ; Agriculture.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XIII, 397 p. 40 illus., 30 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Essential Oils : Applications and Trends in Food Science and Technology (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food security. ; Food Science. ; Food Chemistry. ; Food Security.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XXI, 450 p. 58 illus., 45 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Nutrition   . ; Food Science. ; Food Security. ; Food Studies. ; Nutrition.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: X, 257 p. 43 illus., 39 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Functional Cereals and Cereal Foods : Properties, Functionality and Applications (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Studies. ; Food Engineering.
    Description / Table of Contents: 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.
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XIV, 439 p. 51 illus., 25 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Fungi and Food Spoilage (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Fungi. ; Mycology. ; Microbiology. ; Pharmacology. ; Ecology . ; Food Science. ; Fungi. ; Pharmacology. ; Ecology.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XXI, 645 p. 186 illus., 110 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Agricultural biotechnology. ; Food Science. ; Agricultural Biotechnology. ; Food Engineering.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XI, 390 p. 1 illus. , online resource.
    Edition: 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
    Language: English
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  • 78
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    Asiatic Water Buffalo : A Sustainable and Healthy Red Meat Source (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Microbiology. ; Veterinary medicine. ; Food Science. ; Food Studies. ; Food Microbiology. ; Veterinary Science.
    Description / Table of Contents: 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 -- .
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XVI, 150 p. 1 illus. , online resource.
    Edition: 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
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  • 79
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    Phytonanotechnology (2022)
    Singapore :Springer Nature Singapore :
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    Keywords: Pollution. ; Botany. ; Nanotechnology. ; Pollution. ; Plant Science. ; Nanotechnology.
    Description / Table of Contents: - Plant synthesized nanoparticles for dye degradation -- Plant-Mediated Green Synthesis of Nanoparticles for Photocatalytic Dye Degradation -- Plant-derived nanoparticles for heavy metal remediation -- Biomedical applications of phytonanotechnology -- Application of nanotechnology in plant secondary metabolites production -- Applications of Nanotechnology in Preservation and Development of the Plants: A Look Back -- Environmental applications of Phytonanotechnology: a promise to sustainable future -- Phytonanotechnological Approach for Silver Nanoparticles: Mechanistic Aspect, Properties and Reliable Heavy Metal Ion Sensing -- Plant Material Assisted Magnetic Nanoparticles (MNPs) for the Separation of Inorganic Pollutants -- Environmental Applications of Green Engineered Silver Nanoparticles -- Bioremediation of heavy metal contaminated sites using phytogenic nanoparticles -- Environmental applications of green engineered copper nanoparticles -- Plant mediated nanocomposites for water remediation -- Photocatalytic degradation of dye from various metal/metal oxides derived from diverse plants -- Phytonanotechnology for the removal of pollutants from the contaminated soil environment.
    Abstract: This book provides essential information on the role of phytonanotechnology in the removal of environmental pollutants and covers recent advances in experimental and theoretical studies on plant-derived nanoparticles. It also discusses their current and potential applications and challenges. The combination of nanotechnology and phytoremediation, which is called phytonanotechnology, have the potential to remove contaminants from the environment or degrade them. The efficiency of contaminant removal can be improved by combining both methods as they are complementary to each other. Phytonanotechnology offers the advantages of increased bioavailability, prolongation of heavy metal absorption time, and multiple metal removal, all contributing to improved efficacy and decreased toxicity in plants and surroundings. Therefore, there is immense scope for nature-derived molecules to be formulated into nanotechnology-based phytoremediation approaches targeting the specific heavy metal removal from effluents and surroundings. This encourages research initiatives to synthesize more phytonanotechnology based uptake plant systems with high efficiency. Efficient formulation targeting strategies and the evaluation of targeting efficiency of phytonanotechnology, conforming to international standards of their toxicology and biocompatibility, could pave the way for heavy metal uptake and removal by plant-based systems. This book serves as a valuable resource for postgraduate students, environmental scientists and materials scientists in academia and corporate research. .
    Type of Medium: Online Resource
    Pages: VI, 336 p. 54 illus., 49 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811948114
    URL: https://doi.org/10.1007/978-981-19-4811-4
    DOI: 10.1007/978-981-19-4811-4
    DDC: 363.73
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  • 80
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    Atlas of the Food System : Challenges for a Sustainable Transition of the Lisbon Region (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Geographic information systems. ; Agriculture. ; Sustainability. ; Urban economics. ; Regional economics. ; Spatial economics. ; Food Studies. ; Geographical Information System. ; Agriculture. ; Sustainability. ; Urban Economics. ; Regional and Spatial Economics.
    Description / Table of Contents: 1. The emergence of spatial planning policy in 20th century Portugal -- 2. Change of paradigm: a modern program -- 3. The democratic planning policy -- 4. The rural habitat and architectural imagination -- 5. On the road -- 6. The Food System, a portrait of transformations -- 7. Urban agriculture from a historical perspective -- 8. A survey of Urban Agriculture in the Lisbon Region -- 9. Putting the food system into perspective: a case-study from Lisbon to Vila Franca de Xira.
    Abstract: This book is a visual guide to the territorial dynamics operating within a territory. The reading of such dynamics is fundamental in understanding the role of food in cities. This atlas provides a refreshing approach to the study of the city and of its territory, expanded from the perspective of the food system. This book illustrates the impacts of urban planning options on the function of the contemporary Food System of the Lisbon Region, while disclosing its associated urban form solutions. It provides a possible methodology for the reading of the food system based on an analysis of planning instruments and their morphological outcomes, both in the territory but also on the various built forms which have resulted over time. A key focus of the atlas is exploring how planning has regulated the evolution of the Lisbon Region since the 20th century and its implications on the food system. The atlas results from an exhaustive survey and research work conducted in Lisbon Metropolitan Area for a research project, SPLACH – Spatial Planning for Change, for the past 3 years, in terms of the analysis of its Food System and Urban Planning, aiming to inform the delineation of planning strategies towards a sustainable urban environment. It is an important reference for planners, architects, planning and architecture students as well as municipal technicians and the general public, as it provides a refreshing and useful source of information to support further readings about the food system and its relations to urban planning instruments and urban form solutions. Furthermore, it builds a contemporary reading about possible solutions to promote a sustainable transition of the current food systems, while enhancing the strategic role of planning and urban form.
    Type of Medium: Online Resource
    Pages: LVII, 314 p. 305 illus., 276 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030948337
    URL: https://doi.org/10.1007/978-3-030-94833-7
    DOI: 10.1007/978-3-030-94833-7
    DDC: 641.3
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    Hazardous Environmental Micro-pollutants, Health Impacts and Allied Treatment Technologies (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Diseases. ; Medicinal chemistry. ; Medical microbiology. ; Pollution. ; Diseases. ; Medicinal Chemistry. ; Medical Microbiology.
    Description / Table of Contents: Chapter 1-Environmental Micropollutants -- Chapter 2-Infectious Diseases, Challenges and their Impacts on Human Health under Changing Climate -- Chapter 3-Marble Dust as an Environmental and Occupational Hazard -- Chapter 4-Impacts of Micropollutants on Economy and Main Spheres of Environment: Soil, Air and Water -- Chapter 5-Micropollutants Impacts and Preventive Measures to Reduce Diseases Burden among School Children -- Chapter 6-Emerging Organic Contaminants, Pharmaceuticals and Personal Care Products (PPCPs): A Threat to Water Quality -- Chapter 7-Environmental and Health Effects of Heavy Metals and their Treatment Methods -- Chapter 8-Organophosphates Pollution Status and their Remediation through Microbial Interaction in 21st Century -- Chapter 9-Atmospheric Toxic Organic Micropollutants -- Chapter 10-Impact of Aerial Fungal Spores on Human Health -- Chapter 11-Health Risks Associated with Arsenic Contamination and its Biotransformation Mechanisms in Environment: A Review -- Chapter 12-E-waste Threaten to Environment and Public Health -- Chapter 13-Manufacturing and use of flame retardant chemicals and their impact on the environment and public health -- Chapter 14-Mycotoxins in Environment and Its Health Implications -- Chapter 15-Antibiotics; Multipronged Threat to Our Environment -- Chapter 16-Microplastic pollution and Their Health Impacts -- Chapter 17-Treatment Technologies for the Environmental Micropollutant.
    Abstract: This volume discusses hazardous environmental micropollutants, their impacts on human health, and possible means to mitigate their associated risks. The book features chapters that cover a variety of topics related to environmental micropollutants, which include dusts, infectious particles, heavy metals, organophosphates, atmospheric toxic organic micropollutants, fungal spores, pollutants from E-waste, antibiotic waste, and more. In addition impacts on human health and the environment, economic issues are addressed, with potential policy solutions offered. This work is timely, as hazardous micropollutants in soil, water and air are becoming more common, and this environmental contamination is leading to increasing instances of suboptimal human health outcomes. The book will be of interest to students and researchers in environmental pollution and remediation technology, microbiologists, and environmental regulators. .
    Type of Medium: Online Resource
    Pages: VIII, 401 p. 35 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030965235
    Series Statement: Emerging Contaminants and Associated Treatment Technologies,
    URL: https://doi.org/10.1007/978-3-030-96523-5
    DOI: 10.1007/978-3-030-96523-5
    DDC: 363.73
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    Safe Water and Sanitation for a Healthier World : A Global View of Progress Towards SDG 6 (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Medical policy. ; Pollution. ; Water. ; Water. ; Health Policy.
    Description / Table of Contents: Chapter 1 -- Introduction. Chapter 2 -- Possibilities and scenarios for the fulfillment of the SDGs of water and sanitation in Latin America. Chapter 3 -- The challenges and opportunities of financing the water and sanitation sector from the perspective of meeting the SDG 6 targets in Africa. Chapter 4 -- Gaps and Opportunities in reaching SDG6 targets in Russia. Chapter 5 -- Water and sanitation developments in China. Chapter 6 -- Readiness of Solomon Islands in meeting SDGs in water and sanitation. Chapter 7 -- National WATSAN targets and milestones towards achieving SDG 6 by 2030 in Sri Lanka. Chapter 8 -- Investigating measures to get the Caribbean Region on track to meet water and sanitation targets by 2030. Chapter 9 -- Problems facing developed countries: the case of Australia. Chapter 10 -- Water and health in remote Indigenous communities in developed countries. Chapter 11 -- Sustainable safe water and sanitation interventions in remote Ghanaian Communities. Chapter 12 -- Sanitation in transition: Prospects for a sustainable sanitation business. Chapter 13 -- SDG6 and its interlinkages with other SDGs and integrating SDGs in policy and practice: Uganda case study. Chapter 14 -- Conclusion and beyond 2030.
    Abstract: This volume presents a review of global progress made towards achieving Sustainable Development Goal 6 (SDG 6): Clean Water and Sanitation, part of the United Nations 2030 Agenda for Sustainable Development. It builds on the latest data and statistics provided by the UN and other international organizations through chapters written by a wide variety of authors, including representatives of government ministries and departments, members of international organizations specializing in this area, academics and senior professionals. The book details how SDG 6 is being approached in a number of geographic regions, with each chapter describing developments in a particular region or country. Supporting case studies presented in the book illustrate progress, achievements and challenges that remain in the effort to reach SDG 6 by 2030. The book is intended for academics/researchers, scientists, policymakers, practitioners, and all stakeholders working at the global, regional, national and local levels who support or are engaged with the implementation of SDG 6.
    Type of Medium: Online Resource
    Pages: IX, 232 p. 66 illus., 65 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030940201
    Series Statement: Sustainable Development Goals Series,
    URL: https://doi.org/10.1007/978-3-030-94020-1
    DOI: 10.1007/978-3-030-94020-1
    DDC: 363.73
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    Microplastics Pollution in Aquatic Media : Occurrence, Detection, and Removal (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Sustainability. ; Environmental management. ; Pollution. ; Water. ; Sustainability. ; Environmental Management.
    Description / Table of Contents: Microplastics Occurrence in Different Regions Around the World -- Microplastics pollution in rivers -- Microplastics in freshwater environments and drinking water -- The role of rivers in microplastics spread and pollution -- Microplastics pollution in coastal zones -- A Critical Review on Separation, Identification, Quantification and Removal of Microplastics in Environmental samples: Developments and Challenges -- Pretreatment methods for further analysis of microplastics in wastewater and sludge samples -- Microplastics Sampling and Recovery: Materials, Identification, Characterization Methods and Challenges -- Ecotoxicity assessment of microplastics on aquatic life -- Occurrence, fate and removal of microplastics in wastewater treatment plants (WWTPs) and drinking water treatment plants (DWTPs) -- Microplastic pollution in water and their removal in various wastewater treatment plants -- An Overview of Physical, Chemical and Biological Methods for Removal of Microplastics -- Microplastics and anaerobic digestion -- Role Of Microplastics As Attachment Media For The Growth Of Microorganisms.
    Abstract: This book highlights one of the most important water pollutants known as Microplastics. It has been reported that humans and the environment are dealing with microplastics particles in water and aquatic media. Despite the fact that such pollution might have mainly started out from the sea, it is now in lakes, rivers, ponds and even drinking water. This book presents as overview of microplastics in freshwater environments in different regions around the world. It discusses the ecotoxicological effects of microplastics, the removal/remediation techniques of microplastics and the role of water/wastewater treatment plants in spreading microplastics. This book is a valuable resource, covering wide aspects of microplastics from sources, detection and characterization to removal and their fate in treatment plants.
    Type of Medium: Online Resource
    Pages: VIII, 377 p. 59 illus., 57 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811684401
    Series Statement: Environmental Footprints and Eco-design of Products and Processes,
    URL: https://doi.org/10.1007/978-981-16-8440-1
    DOI: 10.1007/978-981-16-8440-1
    DDC: 363.73
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    Microplastic Pollution : Environmental Occurrence and Treatment Technologies (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental health. ; Refuse and refuse disposal. ; Environmental chemistry. ; Pollution. ; Environmental Health. ; Waste Management/Waste Technology. ; Environmental Chemistry.
    Description / Table of Contents: Part1. Introduction to Plastic pollution -- Chapter1. Emerging issue of Microplastic in Sediments and Surface water of South Asia: A Review of Status, Research Needs and Data Gaps -- Chapter2. Extraction, Enumeration and Identification Methods for Monitoring Microplastics in the Aquatic Environment -- Chapter3. Monitoring of Microplastic Pollution -- Chapter4. Polymer types of microplastic in coastal areas -- Chapter5. Evaluation of Different Metrics to Study Microplastics as an Environmental Forensic Tool -- Part2. Environmental Occurrence -- Chapter6. Atmospheric microplastic distribution, fate, and behaviour in context to pollution -- Chapter7. Microplastic Pollution in the Context of Occurrence, Distribution, Composition, and Concentration in Surface Waters and Sediments: A Global Overview -- Chapter8. Microplastic Pollution in the Black Sea: An Overview of the Current Situation -- Chapter9. Occurrence and fate of microplastics in freshwater resources -- Chapter10. Occurrence of microplastic pollution in freshwater -- Chapter11. Occurrence of Microplastic Pollution in Coastal Areas -- Chapter12. Modeling the fate and transport of microplastics in coastal areas -- Chapter13. Occurrence of microplastic pollution in marine water -- Part III. Risk assessment and health impact -- Chapter14. Microplastic Pollution and Contamination of Seafood (including fish, sharks, mussels, oysters, shrimps, and seaweeds): A Global Overview -- Chapter15. Impacts of Plasticizers on Riverine Ecological Integrity in Context to Sustainability Challenges -- Chapter16. Consequences of Plastic Trash on Behavior and Ecology of Birds -- Chapter17. Risk assessment of microplastic pollution -- Chapter18. The ecotoxicological effects of microplastics on trophic levels of aquatic ecosystems -- Chapter19. Ecological and public health effects of microplastics pollution -- PartIV. Treatment Technologies -- Chapter20. Microplastics as an emerged contaminant and its potential treatment technologies -- Chapter21. Green treatment technologies for microplastic pollution -- Chapter22. Chemical Technologies to degrade microplastic pollution -- Chapter23. Bibliometric Analysis of Emerging Trends in Research on Microplastic Pollution in Post-Paris Agreement and Post-COVID-19 Pandemic World.
    Abstract: This volume discusses the growing issue of global environmental microplastic pollution resulting from the industrial manufacturing of everyday products. The book focuses on the emergence of microplastic pollution, types, sources, fate, dynamic trends in the environment, occurrence in different environmental settings, toxicity, risk assessment, and prevention strategies. The authors provide a detailed explanation and provision of the techniques used for the detection, separation, and identification of microplastics for use by industry workers and scientists, along with policy recommendations for legislative bodies to reduce the spread and impact of harmful microplastics. The book will be of use to students, teachers, researchers, policy makers, and environmental organizations.
    Type of Medium: Online Resource
    Pages: XIII, 550 p. 77 illus., 67 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030892203
    Series Statement: Emerging Contaminants and Associated Treatment Technologies,
    URL: https://doi.org/10.1007/978-3-030-89220-3
    DOI: 10.1007/978-3-030-89220-3
    DDC: 363.73
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    Social Constructions of Water Quality in South Africa : A case study of the Blesbokspruit River in the Context of Acid Mine Drainage Treatment (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental health. ; Environmental sciences Social aspects. ; Economic development. ; Pollution. ; Environmental Health. ; Environmental Social Sciences. ; Development Studies.
    Description / Table of Contents: Section1. Forest Conservation Ecology -- Chapter1. Introduction to Forest Resources in India: Conservation, Management, and Monitoring Perspectives -- Chapter2. Assessment of Carbon Sequestration using InVEST model in Delhi, India -- Chapter3. Assessments of Bio-physical characteristics of Vegetation cover in Western Part of Puruliya District in West Bengal -- Chapter4. Delineating the mangrove patches along coastal Kerala using Geographical Information System, satellite data and field validation -- Section2. Forest Conservation and Society -- Chapter5. Significance of Social Systems in Forest and Biodiversity Conservation: Experiences from JANGAL MAHALS of West Bengal, India -- Chapter6. ‘Green placemaking’ in Kolkata: Role of Urban Greens and Urban Forestry -- Chapter7. Forest Resource Scenario in Industrial Town: A Study of Asansol-Durgapur Region -- Chapter8. Floristic composition and inventorization of forest resources in some selected forest areas of Paschim Bardhaman district, West Bengal, India -- Section3. Forest Management -- Chapter9. Assessment of Forest cover change, community responses and conservation strategy: Evidence from North Sikkim district, India -- Chapter10. Carbon stock assessment in sub-humid tropical forest stands of the Eastern Himalayan foothills -- Chapter11. A People’s Biodiversity Register of Henry’s Island, Indian Sundarban -- Chapter12. Applications of Geospatial Technology on the Forest Management in Three Districts of North Bengal, India -- Section4. Forest Monitoring using GIS and Remote Sensing -- Chapter13. An assessment of the temporal changes in land cover and forest fragmentation using geospatial techniques: A case study from the Central Indian Highlands -- Chapter14. Analyzing the Trend, Pattern, and Hotspots of Forest Fires Using Geospatial Techniques: A Case Study of Almora District, India -- Chapter15. Approaches and methodologies on mapping vegetation cover and biodiversity status using remote sensing and spatial analysis: A systematic review -- Chapter16. Application of participatory rural appraisal and geospatial techniques for analyzing the dynamics of mangrove forest and dependent livelihood in Indian Sundarban -- Section5. Human-Wildlife Conflicts -- Chapter17. Changing landscape and escalating human-wildlife conflict: Introspection from a transboundary landscape -- Chapter18. Issues of Biodiversity Conservation and Conflict in Gorumara National Park, West Bengal, India -- Chapter19. Assessing potential Habitat suitability for Panthera tigris using multiple grain size and different ensemble methods in maximum entropy modeling -- Chapter20. Assessment of Prospective Check Dam Sites in Kaimur Wildlife Sanctuary, Bihar with Integrated Analytical Hierarchy Process and Geospatial Techniques.
    Abstract: This book details how the water quality of the Blesbokspruit River in Gauteng, South Africa was socially constructed by stakeholders and key individuals in the context of acid mine drainage (AMD) and its treatment. Social constructionism is used as the framing for this research to explain how water is intrinsically social. Findings presented here show that stakeholders are aware that the changes in the physicality of the Blesbokspruit resulted from human interventions and varied uses of the water over the years. Such knowledge, among factors such as the historical context of mining, current coal mining, flows and volumes of water, technology used and processes followed, information and communication, and vested interests influence social constructions of the water quality. What counts as the truth about water varies depending on the individual’s perspective, their purpose, and their individual interests. Further, how one defines water quality influences what treatment processes are preferred in order to improve water quality. The book explains why, for example, a treatment process meant to improve water quality gained a bad reputation by the public because of the South African government’s silo approach. The book explains how these social constructions are entrenched in power relations between stakeholders regarding AMD treatment and illustrates how power was used to influence decisions to improve the water quality of the Blesbokspruit. The case presented in this book offers insights and recommendations for policymakers working in water governance, including means to influence social constructions of water quality and ways to clarify roles and responsibilities in pursuit of improved cooperative government.
    Type of Medium: Online Resource
    Pages: XVIII, 219 p. 38 illus., 36 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030982379
    URL: https://doi.org/10.1007/978-3-030-98237-9
    DOI: 10.1007/978-3-030-98237-9
    DDC: 363.73
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    Environmental Strategy and Planning in China (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Refuse and refuse disposal. ; Environmental management. ; Environmental health. ; Pollution. ; Waste Management/Waste Technology. ; Environmental Management. ; Environmental Health.
    Description / Table of Contents: Watershed Eco-compensation in China: Practice and Review -- Practices of Emission Trading in China: Exploration and Innovation -- Chinese Environmental Audit System for the Government -- China’s Carbon Tax Impact on Economy and Society: A Static Computable General Equilibrium Analysis -- Urban Rural Environmental Master Planning: An Instrument for Sustainable Spatial Management -- Synergies between Biodiversity Conservation and Poverty Alleviation in China -- Developing Indicators and Monitoring Systems for Environmentally Livable Cities in China -- An Analysis of Disease Burden Attributable to Urban Air Pollution in the Context of Population Ageing in China from 2010 to 2030 -- China’s Green Financial Policies 2016 -- Research on Economic Policies for Centralized Disposal of Medical Waste -- Formulation of the Belt and Road Ecological and Environmental Cooperation Plan -- Study on Electricity Substitution Plan for Residential Bulk Coal in Beijing-Tianjin-Hebei Region.
    Abstract: This book covers the research fields in biodiversity conservation, the Belt and Road eco-environmental cooperation, China's five-year plan for eco-environmental protection, sustainable development goals assessment, and human health loss assessment. In the past, these achievements have played an important scientific role in supporting China's ecological and environmental protection, and produced extensive social impacts and significant environmental benefits. At the same time, the relevant research ideas and methods also show the latest progress and trend in the field of environmental strategy and planning in China in recent years, which can be used for reference by experts and scholars of other countries in the field of ecological environment.
    Type of Medium: Online Resource
    Pages: VIII, 251 p. 77 illus., 67 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811669095
    URL: https://doi.org/10.1007/978-981-16-6909-5
    DOI: 10.1007/978-981-16-6909-5
    DDC: 363.73
    Language: English
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  • 87
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    Online Resource
    Oilseeds: Health Attributes and Food Applications (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Nutrition   . ; Bioinformatics. ; Biotechnology. ; Food Science. ; Nutrition. ; Computational and Systems Biology. ; Biotechnology.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: IX, 517 p. 42 illus., 14 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 88
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    Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Plant biotechnology. ; Consumer behavior. ; Food Science. ; Plant Biotechnology. ; Consumer Behavior .
    Description / Table of Contents: 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. .
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: VIII, 339 p. 100 illus., 38 illus. in color. , online resource.
    Edition: 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
    Language: English
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  • 89
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    Online Resource
    Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: 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. .
    Abstract: 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. .
    Type of Medium: Online Resource
    Pages: XIX, 556 p. 165 illus. , online resource.
    Edition: 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
    Language: English
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    Gluten-free Bread Technology (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Consumer behavior. ; Food Science. ; Consumer Behavior .
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: VI, 282 p. 17 illus., 12 illus. in color. , online resource.
    Edition: 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
    Language: English
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    Production and Commercialization of Insects as Food and Feed : Identification of the Main Constraints in the European Union (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Safety measures. ; Sustainability. ; Food Science. ; Food Safety. ; Sustainability.
    Description / Table of Contents: 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.
    Abstract: 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.
    Type of Medium: Online Resource
    Pages: XV, 94 p. 67 illus., 66 illus. in color. , online resource.
    Edition: 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
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    Water Resources Management of the People’s Republic of China : Framework, Reform and Implementation (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environmental management. ; Energy policy. ; Energy and state. ; Pollution. ; Water. ; Environmental Management. ; Energy Policy, Economics and Management.
    Description / Table of Contents: Chapter 1. Physical settings and water challenges -- Chapter 2. Water resources management framework -- Chapter 3. Water resources management institutions -- Chapter 4. River basin management -- Chapter 5. Water resources allocation and regulation -- Chapter 6. Water rights system -- Chapter 7. Water pricing -- Chapter 8. Groundwater management -- Chapter 9 Water quality management -- Chapter 10. Recycled water use management -- Chapter 11. The strictest water resources management strategy and three redlines -- Chapter 12 River and lake leadership system -- Chapter 13. Water resources asset management -- Chapter 14. Water resources allocation and regulation in Yellow River basin -- Chapter 15. Agricultural water management in northern China -- Chapter 16 Integrated urban and rural water affair management reform: Shanghai and Beijing -- Chapter 17 -- Environmental flow definition and management: a case study of Jiaojiang River -- Chapter 18. Climate change and water resources -- Chapter 19 Conclusions and outlook.
    Abstract: This book explores water resources management issues in China and possible solutions. It analyzes a wide range of general and specific topics, providing case studies and a balanced review of the past and present situation as well as future developments. The book begins with a general introduction and an overview of hydrology, water resources, and development issues in China. It then presents a management framework, including a management system, management institutions, river basin management, water pricing, water rights, and groundwater management, and discusses its implementation, covering water resources allocation and regulation in the Yellow River, integrated water affair management reforms, and agricultural water management in northern China. The last section focuses on the current reforms and hot topics, with strong emphasis on stringent water resource strategies applied to the river and lake principle system, recycled water use and water resources asset management, as well as climate change impacts, and concludes with a summary of the many changes in the water sector in China and a look at the road ahead and the areas that still need to be reformed.
    Type of Medium: Online Resource
    Pages: XIX, 455 p. 42 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030619312
    Series Statement: Global Issues in Water Policy, 26
    URL: https://doi.org/10.1007/978-3-030-61931-2
    DOI: 10.1007/978-3-030-61931-2
    DDC: 363.73
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    Bioenergy Research: Basic and Advanced Concepts (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Refuse and refuse disposal. ; Environmental engineering. ; Biotechnology. ; Bioremediation. ; Environmental chemistry. ; Pollution. ; Waste Management/Waste Technology. ; Environmental Engineering/Biotechnology. ; Environmental Chemistry.
    Description / Table of Contents: 1 Downstream Processing of Biofuels -- 2 Application of Micro-organisms for Biofuel Production -- 3 Influence of Significant Parameters on Cellulase Production by Solid State Fermentation -- 4 Influence of Xenobiotics on Fungal Ligninolytic Enzymes -- 5 Challenges in Bioethanol Production; Effect of Inhibitory Compounds -- 6 Engineering of Zymomonas Mobilis for enhanced Biofuel production -- 7 Sustainable Production of Hydrogen by Algae: Current Status and Future Perspectives -- 8 Bioprocess Parameters for Thermophilic and Mesophilic Biogas Production: Recent Trends and Challenges -- 9 Microbial and Bioinformatics Approach in Biofuel Production -- 10 Substrate Characterization in the Anaerobic Digestion Process. .
    Abstract: This volume is first part of the five-part set on bioenergy research. This volume covers current developments and both basic and advanced concepts in bioenergy production. Based on bioenergy road map, the book will also evaluate about the ratio existing between current challenges associated and practical implementation of these biofuels. The book complies up to-date progressive development in available bioenergy options and discusses opportunities and existing risks. The main objective of the book is to provide insights into the opportunities and required actions for the development of an economically viable bioenergy industry for practical replacement of fossil fuels. This book is of interest to teachers, researchers, scientists, capacity builders and policymakers. Also the book serves as additional reading material for undergraduate and graduate students of environmental sciences. National and international bioenergy scientists, policy makers will also find this to be a useful read. Other four volumes of this set explore latest developments, commercial opportunities, waste to energy and integrated solution for bioenergy concerns.
    Type of Medium: Online Resource
    Pages: XII, 342 p. 82 illus., 57 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789813346116
    Series Statement: Clean Energy Production Technologies,
    URL: https://doi.org/10.1007/978-981-33-4611-6
    DOI: 10.1007/978-981-33-4611-6
    DDC: 363.73
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    Water Pollution and Management Practices (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Refuse and refuse disposal. ; Environmental monitoring. ; Environmental management. ; Pollution. ; Waste Management/Waste Technology. ; Environmental Monitoring. ; Environmental Management.
    Description / Table of Contents: Chapter 1. Microbial Contamination of Drinking Water -- Chapter 2. Landscape Perspective to River Pollution: A Case Study of Bentong River, Malaysia -- Chapter 3. Existence of Antibiotics in Waste Water as a Pollution Indicator -- Chapter 4. Application of Artificial Intelligence in Predicting Groundwater Contaminants -- Chapter 5. Arsenic Contamination of Ground Water and its Mitigation Strategies -- Chapter 6. Wastewater Reuse in Peri-Urban Agriculture Ecosystem: Current Scenario, Consequences and Control Measures -- Chapter 7. Nitrogenous wastes and its efficient treatment in wastewater -- Chapter 8. Application of Waste Water In Irrigation and Its Regulation with Special reference to Agriculture Residues -- Chapter 9. Riparian Ecotones-An Important Derivative Of Managing The River Pollution -- Chapter 10. Ecosystem Responses to Pollution in the Ganga River: Key Issues to Address River Management -- Chapter 11. An Overview on Heavy metal Contamination of Water System and Sustainable Approach for Remediation -- Chapter 12. An Overview of Sustainability of Textile Wastewater Management In Textile Sectors -- Chapter 13. Role of Coagulation/ flocculation Technology for the Treatment of Dye Wastewater: Trend and Future Aspect.
    Abstract: Water pollution is a matter of concern for both developing and developed parts of the world. This book presents an overview on water pollution and its sustainable management. The book discusses the fundamental aspects of water pollution as well as advanced sustainable technologies for abating water pollution. It is a comprehensive collection of information related with water pollutants which are extremely harmful to man, other living organisms and to the ecosystems. It is all-inclusive coverage of technical, socio-political, scientific as well as social issues revolving around water pollution and management. The book brings out innovative ideas promoting sustainable technologies and extensively covers the diversity of modern technologies related to prevention of water pollution. Book also covers social aspects of water related issues. It is an essential reading for upper level graduates and undergraduates pursuing environmental studies and researchers in the field of waste water management.
    Type of Medium: Online Resource
    Pages: XVI, 331 p. 31 illus., 27 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811583582
    URL: https://doi.org/10.1007/978-981-15-8358-2
    DOI: 10.1007/978-981-15-8358-2
    DDC: 363.73
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    Climate Change and Water Resources in Africa : Perspectives and Solutions Towards an Imminent Water Crisis (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Sustainability. ; Water. ; Hydrology. ; Climatology. ; Pollution. ; Sustainability. ; Water. ; Climate Sciences.
    Description / Table of Contents: Dedication -- Citations -- Foreword by Felix D. Dakora -- Foreword by Daniel Nyanganyura -- Preface -- Acknowledgement to Peer Reviewers -- Authors and Contributors -- About the Editors -- Chapter 1: Introduction: Water Resource Management within the Climate Change Context in Africa: Synthesis, Key Findings and Future Challenges -- Chapter 2: Africa-wide trends in development and water resources through a climate change lens -- Chapter 3: Water Resource Availability and Quality in the North Africa Region under Climate Change -- Chapter 4: Climate Change and Water Resources in West Africa: A Case Study of Ivory Coast, Benin, Burkina Faso and Senegal -- Chapter 5: Climate change impact on hydrological regimes and extreme events in southern Africa -- Chapter 6: Historic climatic variability and change: the importance of managing Holocene and Late Pleistocene groundwater in the Limpopo River Basin, southern Africa -- Chapter 7: A framework for IWRM in the Water-Energy-Food Nexus for the Senegal River Delta -- Chapter 8: Cumulative Impacts of Climate Change Variability around the Goronyo Dam in the Iullemmeden Basin, Northwest Nigeria -- Chapter 9: Lentic-Lotic Water System Response to Anthropogenic and Climatic Factors in Kenya and their Sustainable Management -- Chapter 10: Hydrology and climate impacts on streamflow and sediment yield in the Nyando River Basin, Kenya -- Chapter 11: Saharan agriculture in the Algerian oasis: limited adaptation to environmental, social and economic changes -- Chapter 12: Water management policy for freshwater security in the context of climate change in Senegal -- Chapter 13: Assessment of Hydrological Impacts of Climate Change on the Diarha Watershed -- Chapter 14: Water resources in the Sahel and adaptation of agriculture to climate change: Burkina Faso -- Chapter 15: Impacts of climate change on water resources in the Volta River Basin: reducing vulnerability and enhancing livelihoods and sustainable development -- Chapter 16: Potential Transboundary Impacts of the Grand Ethiopian Renaissance Dam under Climate Change and Variability -- Chapter 17: Strengthening flood and drought risk management tools for the Lake Chad basin -- Chapter 18: Developing a Framework for the Water-Energy-Food Nexus in South Africa -- Chapter 19:Mainstreaming Climate Change into Transboundary River Basins: a SADC Regional Case Study -- Chapter 20: Does the use of local knowledge in complex systems reduce vulnerability to climate change? Insights from nexus water management in the Niger basin -- Chapter 21: Proposed research, science, technology and innovation to address current and future challenges of climate change and water resource management in Africa -- Index. .
    Abstract: This book dedicated to “Climate Change and Water Resources in Africa” sets out the many challenges and implications of climatic change for freshwater resources in Africa, including its rivers, lakes and aquifers. Under the influence of a range of human factors, the status of water resources in Africa has been changing for decades, transpiring in changes in water flow and variability, falling groundwater levels, changes in rainfall levels and timing, as well as overall decreasing water quality. Indeed, change is not new in this context. Climate change, however, will strongly accelerate the rate of change, affecting the ability of people and societies to respond in a timely manner to address their own needs. With this in mind, this book has been dedicated to providing a deeper analysis of the effects of climate change on water resources in some of the most vulnerable areas in Africa, including the approaches that may help reduce or mitigate the impacts of climate change. In this regard, while there is no quick fix to the pressures imposed on water resources by climate change, it is clear that increasing the resilience of ecosystems and communities to extreme events such as flooding and drought, and integrating climate change risks and opportunities into development decision making, will be key. It is also important that wealthier countries as well as major current GHG-emitting countries assume responsibility for their historic GHG emissions and support those countries that are most impacted by those emissions to adapt to such impacts, while reducing their own carbon footprints. As a whole, this book intends to contribute to the debate around climate change in relation to water resources management in the African continent, and in particular inform policy decisions and actions that will improve governments’ and communities’ ability to manage the challenges of climate change and variability in relation to the aquatic ecosystems upon which they depend.
    Type of Medium: Online Resource
    Pages: XXX, 521 p. 214 illus., 193 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030612252
    URL: https://doi.org/10.1007/978-3-030-61225-2
    DOI: 10.1007/978-3-030-61225-2
    DDC: 363.73
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    Assessing Environmental Risk of Oil Spills with ERA Acute : A New Methodology (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environment. ; Environmental monitoring. ; Pollution. ; Water. ; Environmental Sciences. ; Environmental Monitoring.
    Description / Table of Contents: Preface -- Introduction to the concepts and use of Era Acute -- Environmental Risk Management Applications of Era Acute -- An Era Acute Model Overview -- Testing and Validating against Historic Spills -- Handling uncertainty and Sensitivity of Era Acute towards input Parameters -- Supplementary Information 1.
    Abstract: This open access book introduces readers to a new methodology for assessing the risks to the marine environment following accidental oil spills. The methodology will soon be implemented on the Norwegian Continental Shelf and will be complemented by guidelines for its use in a regulatory framework. The brief book is intended to provide international readers with a basic grasp of what the ERA Acute methodology consists of, what its applications are, and the underlying impact and restoration models used in its development. The content is divided into three main parts: an introduction and overview of risk management applications for generalists at the management level, a model overview for generalist scientists, and a more detailed final section for risk assessment professionals, which presents the results of the validation and sensitivity testing. .
    Type of Medium: Online Resource
    Pages: XVI, 119 p. 35 illus., 34 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030701765
    Series Statement: SpringerBriefs in Environmental Science,
    URL: https://doi.org/10.1007/978-3-030-70176-5
    DOI: 10.1007/978-3-030-70176-5
    DDC: 363.73
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    The Secret Life of Chemicals (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental management. ; Refuse and refuse disposal. ; Environmental health. ; Chemicals Safety measures. ; Pollution. ; Environmental Management. ; Waste Management/Waste Technology. ; Environmental Health. ; Chemical Safety.
    Description / Table of Contents: Chapter 1. Introduction -- Chapter 2: Pesticides in our food -- Chapter 3. The plastics revolution -- Chapter 4. Toxic metals -- Chapter 5. The Indestructibles -- Chapter 6. Air pollutants -- Chapter 7. Chemicals from paper manufacture and use -- Chapter 8. Chemical exposure in the workplace -- Chapter 9. Fluorocarbons -- Chapter 10: Radiation -- Chapter 11. How do our bodies deal with chemicals? -- Chapter 12: Genetic variability and the risk of disease – the advantages and disadvantages of being different -- Chapter 13. Environmental chemicals and our genes -- Chapter 14. Environmental chemicals and mitochondria -- Chapter 15. Environmental chemicals and our immune system -- Chapter 16: Just because the amounts are small, does it mean they are safe? -- Chapter 17. What can we do for a better future?.
    Abstract: This book provides extensive information on the chemicals that inhabit our environment, our food, our water and our air and the impact that they may be having on human health. The author is a medical scientist, with training in the law. The book documents current understanding about pesticides in food, the plastics revolution, toxic metals, air, water and electronic waste pollutants, chemical exposure in the workplace, radiation pollutants, chemical exposure and hearing loss, how our bodies deal with chemicals, genetic variability and the risk of disease, the effect of chemicals on genes, mitochondria and the immune system and what we can do about it all. Industrialisation has resulted in many thousands of chemicals, which are being continuously developed and often escaping from where they are used into our human environment, without us really knowing enough about them. In high dosages or with continuous small dosage, the evidence suggests, that many of them could interfere with human health and some of them are known to be doing so. But for the vast majority, we are left wondering whether some could be responsible for some diseases the causes of which are inadequately understood. Every chapter is thoroughly reinforced with several pages of references from the peer-reviewed literature.
    Type of Medium: Online Resource
    Pages: XV, 241 p. 1 illus. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030803384
    URL: https://doi.org/10.1007/978-3-030-80338-4
    DOI: 10.1007/978-3-030-80338-4
    DDC: 363.73
    Language: English
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  • 98
    Online Resource
    Online Resource
    Microplastic Pollution (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Pollution. ; Environmental management. ; Sustainability. ; Pollution. ; Environmental Management. ; Sustainability.
    Description / Table of Contents: Effect Of Textile Parameters On Microfiber Shedding Properties Of Textiles -- Current State Of Microplastics Research In Saarc Countries – A Review -- Distribution And Impact Of Microplastics In The Aquatic Systems: A Review Of Ecotoxicological Effects On Biota -- Microplastics Pollution In Marine Environment: Occurrence, Fate And Effects (With A Specific Focus On Biogeochemical Carbon And Nitrogen Cycles -- Domestic Laundry And Microfiber Shedding Of Synthetic Textiles -- Microplastics In Dentistry- A Review.
    Abstract: This book addresses the emergent need to act on reducing or getting rid of micro plastic pollution, to achieve a sustainable environment. Microplastics are small plastic pieces, which are less than five millimeters long which can be harmful to our oceans and aquatic life. These predominantly include microfibers from clothing, microbeads, and plastic pellets. Microplastics impact aquatic creatures, turtles and birds. According to the first study on estimation of human ingestion of microplastic, on average a person consumes at least 50,000 particles of microplastic a year and breathes a similar quantity. Ingested microplastic particles can physically damage organs and also compromise immune function and stymie growth and reproduction. This book presents six informative chapters in order to alleviate the above mentioned issues .
    Type of Medium: Online Resource
    Pages: IX, 174 p. 28 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811602979
    Series Statement: Sustainable Textiles: Production, Processing, Manufacturing & Chemistry,
    URL: https://doi.org/10.1007/978-981-16-0297-9
    DOI: 10.1007/978-981-16-0297-9
    DDC: 363.73
    Language: English
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    Online Resource
    Management of Irrigation and Water Supply Under Climatic Extremes : Empirical Analysis and Policy Lessons from India (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Water. ; Hydrology. ; Environment. ; Climatology. ; Environmental management. ; Natural disasters. ; Pollution. ; Water. ; Environmental Sciences. ; Climate Sciences. ; Environmental Management. ; Natural Hazards.
    Description / Table of Contents: Chapter 1. Climate Risks for Irrigation, Water Supply and Sanitation in India: Overview and Synthesis -- Chapter 2. Climate Variability and Its Implications for Water Management in India -- Chapter 3. Water Management Challenges of Climate Extremes: A Case Study of Adaptive Strategies and Management Options -- Chapter 4. Managing Climate-Induced Water Risks: A Case Study of Institutional Alternatives -- Chapter 5. Planning for Water Resources Management under Climatic Extremes: The Case Study of a Hyper-arid Region -- Chapter 6. Planning of Rural Water Supply Systems: Role of Climatic Factors and Other Considerations -- Chapter 7. A Framework for Assessing Climate-induced Risk for Water Supply, Sanitation and Hygiene -- Chapter 8. Mapping Climate-Induced Risk for Water Supply, Sanitation and Hygiene in Maharashtra -- Chapter 9. Predictions of Disease Spikes induced by Climate Variability: A Pilot Real Time Forecasting Model Project from Maharashtra, India -- Chapter 10. Mapping Climate-Induced Risk for Water Supply, Sanitation and Hygiene in Rajasthan -- Chapter 11. Action Plans for Building Climate-Resilient Water Supply and Sanitation Systems: Results from Case Studies -- Chapter 12. Managing Climate-Induced Water Stress across the Agro-ecological Regions of India: Options and Strategies. Chapter 13. Conclusions and Areas for Future Research.
    Abstract: This volume provides a theoretical basis for the argument that available research that analyzes the impacts of climate on hydrology, water resources, and water systems, without factoring in the effect of climate variability, are inadequate and often misleading. Also, the book empirically shows that the impacts of climate variability on hydrology and water resources, and irrigation, water supply & sanitation systems are far more pronounced than the likely impacts of future change in climate. The book discusses technological, institutional and policy alternatives for reducing these impacts on various competitive use sectors, especially, irrigation, and water supply and sanitation through case studies of river basins in different hydrological setting. To set the context, the volume first presents the long term trends in precipitation and temperature in different regions of India, and compares them against inter-annual, inter-seasonal and intra-day variations in climatic parameters, to show how their differential impacts on water resources.
    Type of Medium: Online Resource
    Pages: XXV, 371 p. 99 illus., 80 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030594596
    Series Statement: Global Issues in Water Policy, 25
    URL: https://doi.org/10.1007/978-3-030-59459-6
    DOI: 10.1007/978-3-030-59459-6
    DDC: 363.73
    Language: English
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  • 100
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    Online Resource
    Atlas of Fallen Dust in Kuwait (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Pollution. ; Environmental geography. ; Atmospheric science. ; Analytical chemistry. ; Climatology. ; Pollution. ; Integrated Geography. ; Atmospheric Science. ; Analytical Chemistry. ; Climate Sciences.
    Description / Table of Contents: Dust storm Satellite images -- Deposited dust -- Dust particles size and statistical parameters -- Mineralogy (XRD) -- Inductively coupled plasma(ICP) -- Deposited rates of radionuclides -- Pollen in dust -- Other properties -- Spectro absorption.
    Abstract: This open access book serves as an atlas of deposited dust and dust storms in Kuwait in relation to local and global regions. It features a wealth of maps and images of dust storm trajectories in the region, together with detailed descriptions of the chemical and physical properties of fallen dust, including the amount, particle size, statistical parameters, spectra absorption, dust mineralogy, trace and major elements, organic matter, associated pollen, and radionuclides and connected pollutants. Given its scope, the book is a valuable resource for a broad range of researchers, including geologists, chemists, environmentalists, botanists, air quality specialists, nanotechnology scientists, and solar energy experts.
    Type of Medium: Online Resource
    Pages: XI, 250 p. 272 illus., 267 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030669775
    URL: https://doi.org/10.1007/978-3-030-66977-5
    DOI: 10.1007/978-3-030-66977-5
    DDC: 363.73
    Language: English
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