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  • 1
    Online Resource
    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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  • 2
    Online Resource
    Online Resource
    Advanced Nondestructive Detection Technologies in Food (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Sensory evaluation. ; Food Safety measures. ; Food Science. ; Food Analysis. ; Sensory Evaluation. ; Food Engineering. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction. -Chapter 2 Computer Vision Technologies in Food -- Chapter 3 Near Infrared Spectroscopy Analysis in Food -- Chapter 4 Spectral Imaging Technologies in Food -- Chapter 5 CSAs Array Technologies in Food -- Chapter 6 Acoustic and Vibrating Signal Analysis Technologies in Food -- Chapter 7 Bionic Sensors Technologies in Food -- Chapter 8 Multi-Sensors data fusion Technologies in Food External and Internal Quality Comprehensive Evaluation -- Chapter 9 Intelligent and Portable Equipments of Nondestructve Detection Technologies in Food -- Chapter 10 Nondestructive Deatection Technologies for Real-time Monitoring Food Processing.
    Abstract: This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection. .
    Type of Medium: Online Resource
    Pages: XIV, 333 p. 197 illus., 130 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811633607
    URL: https://doi.org/10.1007/978-981-16-3360-7
    DOI: 10.1007/978-981-16-3360-7
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    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
    Language: English
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  • 4
    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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  • 5
    Online Resource
    Online Resource
    Minor Spices and Condiments : Global Economic Potential (2021)
    Cham :Springer International Publishing :
    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: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop’s weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
    Abstract: Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
    Type of Medium: Online Resource
    Pages: XX, 226 p. 35 illus., 20 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030822460
    URL: https://doi.org/10.1007/978-3-030-82246-0
    DOI: 10.1007/978-3-030-82246-0
    DDC: 641.3
    Language: English
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  • 6
    Online Resource
    Online Resource
    Terrestrial Environment and Ecosystems of Kuwait : Assessment and Restoration (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Ecology . ; Water. ; Hydrology. ; Sustainability. ; Environmental management. ; Agriculture. ; Terrestial Ecology. ; Water. ; Sustainability. ; Environmental Management. ; Agriculture.
    Description / Table of Contents: Part I. Soils, Geographical and Climatic Features, Eco-Resources, and Desertification -- Chapter 1. Potential Threats to Soil Functions and Mitigation Options for Sustainable Uses -- Chapter 2. Perspectives of Geography, Environment, and Physiography of Kuwait -- Chapter 3. Climate and Climate Change Aspects of Kuwait -- Chapter 4. Ecological Footprint and Biocapacity of Kuwait and Proposed Eco-Resources Management Strategies – A Review -- Chapter 5. Desertification – A Central Problem to Restore Ecosystems -- Part II. Water Resources, Salinization Aspects and Modeling -- Chapter 6. Current Status, Challenges and Future Management Strategies for Water Resources of Kuwait -- Chapter 7. Groundwater Salinization in Kuwait: A Major Threat to Indigenous Ecosystems -- Chapter 8. Predicting the Behavior of the Salt/Fresh-Brackish Water Transition Zone During Scavenger Well Pumping: 1. Numerical Model Development and Testing -- Chapter 9. Predicting the Behavior of the Salt/Fresh-Brackish Water Transition Zone During Scavenger Well Pumping: 2. Model Application in Kuwait and Pakistan -- Part III. Terrestrial Ecosystems and their Management -- Chapter 10. Terrestrial Habitats and Ecosystems of Kuwait -- Chapter 11. Native Vegetation and Flora of Kuwait -- Chapter 12. Wildlife of the Terrestrial Ecosystems of Kuwait -- Chapter 13. Major Threats to the Terrestrial Ecosystems and Proposed Conservation Practices -- Chapter 14. Kuwait Deserts and Ecosystems in the Context of Changing Climate -- Part IV. Agriculture, Food Security and Water Footprint of Crops -- Chapter 15. Prospective of Agricultural Farming in Kuwait and Energy-Food-Water-Climate Nexus -- Chapter 16. Agricultural Water Footprint of Major Crops in Kuwait Compared to the World Average – A Review.
    Abstract: This book is an outcome of collaborative efforts of a multidisciplinary team of scientists. The core objective of this book is to provide cross-sectoral information on the different aspects of the terrestrial environment and ecosystems of Kuwait. The book will be considered as a ready source of information for those seeking information on the terrestrial environment and ecosystems, assessment and restoration, as well as sustainable uses and management. In spite of Kuwait’s hyper-arid environment, it is rich in natural resources including a wide range of native plants, animal species, different habitats, protected areas, diversified soils and water and oil resources. While the desert of Kuwait constitutes various features, such as sand sheet, sand dunes, nebkhas, inland and coastal sabkhas, rock outcrop, wadis and farming areas, it is rich in flora and fauna (native plants, mammals, birds, reptiles, etc.). Due to changing climate, deserts of Kuwait as well as other countries are under severe threat of degradation and the degradation may be irreversible. To realize these impacts, an effort is being made to provide a ready source of information to highlight the potential threats to the terrestrial ecosystems and formulate adaptation and mitigation strategies for long-term ecosystems services in Kuwait as well as other countries located in a desert environment, such as Gulf Cooperation Council Countries, Africa and countries in the Arab region. The book includes sixteen chapters covering multidiscipline subjects (such as natural resources, climate and climate change, geographical features, terrestrial habitats, ecosystems and threats, water and soil resources, agriculture, food security, water-energy-food-climate nexus, green-grey-blue water footprints of various crops, etc.). Thus, this book is a unique resource that provides the latest scientific information in a single volume.
    Type of Medium: Online Resource
    Pages: XXV, 420 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031462627
    URL: https://doi.org/10.1007/978-3-031-46262-7
    DOI: 10.1007/978-3-031-46262-7
    DDC: 577
    Language: English
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  • 7
    Online Resource
    Online Resource
    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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  • 8
    Online Resource
    Online Resource
    Microplastics in the Mediterranean Sea : Impacts on Marine Environment (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Ecology . ; Freshwater ecology. ; Marine ecology. ; Pollution. ; Biotic communities. ; Population biology. ; Ecology. ; Freshwater and Marine Ecology. ; Pollution. ; Community and Population Ecology. ; Ecosystems.
    Abstract: The book provides for the first time an overview of the latest scientific studies conducted on micro and nano plastic pollution in the Mediterranean Sea both from the biological and environmental point of view as well as from the chemical point of view in order to have a more real idea of the current situation.
    Type of Medium: Online Resource
    Pages: XII, 109 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031304811
    Series Statement: SpringerBriefs in Environmental Science,
    URL: https://doi.org/10.1007/978-3-031-30481-1
    DOI: 10.1007/978-3-031-30481-1
    DDC: 577
    Language: English
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  • 9
    Online Resource
    Online Resource
    A Catalogue of Ecosystem Services in Slovakia : Benefits to Society (2020)
    Cham :Springer International Publishing :
    Details
    Keywords: Biotic communities. ; Biogeography. ; Physical geography. ; Environmental policy. ; Landscape ecology. ; Biodiversity. ; Ecosystems. ; Biogeosciences. ; Physical Geography. ; Environmental Policy. ; Landscape Ecology. ; Biodiversity.
    Description / Table of Contents: Part I: Ecosystem Services Basics -- Chapter 1. Overview of the ecosystem services concept -- Part II: Ecosystem Services of Slovakia -- Chapter 2. Methodology of national ES assessment -- Chapter 3. Provisioning ecosystems services -- Chapter 4. Regulatory ecosystem services and supporting ecosystem functions -- Chapter 5. Cultural ecosystems services -- Part III: Synthesis -- Chapter 6. Synthesis of ecosystem services assessment in Slovakia.
    Abstract: This book provides the first comprehensive assessment of ecosystem services (ES) for the territory of the Slovak Republic. Although the ES approach is widely used for the evaluation of the benefits of natural capital and biodiversity for people, this book has a unique character. It provides an assessment of 18 individual ES, which are divided into three main groups - provisioning, regulatory/supporting and cultural ES. For each of ES, a brief theoretical and methodological overview is given, followed by spatial assessment based on own original methodology and dataset of 40 map layers. Besides, an evaluation of main ES groups and overall ES assessment is realized. This book emphasizes the key role of nature protection areas, large areas of forest ecosystems and mountain and sub-mountain areas, for the preservation of the various functions of the healthy landscape and ecosystems. The complexity of the book guarantees its usefulness - not only as the knowledge base for the territory of Slovakia but also as the methodological tool for worldwide researchers.
    Type of Medium: Online Resource
    Pages: XXVI, 244 p. 114 illus., 110 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9783030465087
    URL: https://doi.org/10.1007/978-3-030-46508-7
    DOI: 10.1007/978-3-030-46508-7
    DDC: 577
    Language: English
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  • 10
    Online Resource
    Online Resource
    Pectin: Technological and Physiological Properties (2020)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle.
    Abstract: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods. .
    Type of Medium: Online Resource
    Pages: XI, 207 p. 23 illus., 20 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9783030534219
    URL: https://doi.org/10.1007/978-3-030-53421-9
    DOI: 10.1007/978-3-030-53421-9
    DDC: 641.3
    Language: English
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