Search

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.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers'expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.

Identification of plants, animals and microbes, efficiently within a reasonable period of time, has always remained a challenge for taxonomists. Recent advances in molecular biology and biotechnology have opened up exciting possibilities for faster and reliable identification of all organisms. Similarly, advances in certain other biotechnological tools and techniques have created new avenues for utilization of the genetic resources of plants, animals and microbes. Thus it became essential to provide all these advanced and novel information in a comprehensive manner. Therefore an effort has been made to compile and present all these new biotechnological tools in this book. The biotechnological tools covered in the book include: next generation sequencing, DNA barcoding, application of miRNAs, plant derived vaccines, functional foods, genes involved in secondary metabolite production, commercial application of hairy roots technology, molecular breeding of Capsicum, application of high throughput molecular techniques for animal breeding, and application of microbial fuel cells.The contributors, all experts in their field, have described in details about these tools and techniques in simple placid language by incorporating illustrations wherever required. The authors have presented an extensive review on the topics of their expertise and included all the relevant references for the benefit of the students/researchers.

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.

This book is a ready reference on recent innovations in dryland agriculture and reinforces the understanding for its utilization to develop environmentally sustainable and profitable food production systems. It covers the basic concepts and history, components and elements, breeding and modelling efforts, and potential benefits, experiences, challenges and innovations relevant to agriculture in dryland areas around world.

Modeling and Control of Biotechnical Processes covers the proceedings of the First International Federation of Automatic Control Workshop by the same title, held in Helsinki, Finland on August 17-19, 1982. This book is organized into seven sections encompassing 37 chapters. The opening section deals with the measurement techniques in fermentation processes and the use of automated analyzers to control microbial processes. The next sections consider the concepts of bioreactor modeling and related problems, as well as the modeling and control of biological wastewater treatment processes. Other sections discuss the economic and static optimization, the computer control of production processes, and the application of estimation and identification methods to biotechnological processes. The final sections explore the principles of real-time analysis, use of computer control in specific biotechnical production, process control design, and the modeling of adaptive control. This book is of great value to biotechnologists, biochemists, and control engineers.

Followed by the previous part (Volume-1), Volume-2 of carbon footprint assessment book deals with the assessment of carbon footprint in different other sectors, which were not dealt in the first part. Attention on Carbon footprint is growing day-by-day from the public, government and media. Certainly it is one of the most important topics in the agenda of every nation, which is trying its best to reduce its carbon footprint to the maximum possible extent. Every manufacturing industry or sector would like to reduce the carbon footprint of its products and consumers are looking for the products which emit lower carbon emissions in their entire life cycle. Assessment of Carbon footprint for different products, processes and services and also carbon labeling of products have become familiar topics in the recent past in various industrial sectors. Every industry has its unique assessment and modeling techniques, allocation procedures, mitigation methods and labeling strategies for its carbon emissions. With this background, volume two of this book has been framed with dedicated chapters on carbon footprint assessment on various industrial sectors, apart from the ones covered in Volume 1. In each chapter, details pertaining to the assessment methodologies of carbon footprint followed in a particular industry, challenges in calculating the carbon footprint, case studies of various products in that particular industry, mitigation measures to be followed to trim down the carbon footprint, recommendations for further research are discussed in detail.

Many important phenomena in fluid motion are evident in vortex flow, i.e., flows in which vortical structures are significant in determining the whole flow. This book, which consists of lectures given at a NATO ARW held in Grenoble (France) in June 1992, provides an up-to-date account of current research in the study of these phenomena by means of numerical methods and mathematical modelling. Such methods include Eulerian methods (finite difference, spectral and wavelet methods) as well as Lagrangian methods (contour dynamics, vortex methods) and are used to study such topics as 2- or 3-dimensional turbulence, vorticity generation by solid bodies, shear layers and vortex sheets, and vortex reconnection. For researchers and graduate students in computational fluid dynamics, numerical analysis, and applied mathematics.