Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods

Discusses open principles, methods, and research problems Presents a vision for how IIoT could change the world in the distant future Covers how industry automation is projected to be the largest and fastest growing segment of the IIoT market Explores the collaboratively development of high performance telecommunications, military, industrial, and general purpose embedded computing applications Offers a systematic overview of the state-of-the-art research efforts and potential research directions for dealing with IIoT challenges.

Total Car Care is the most complete, step-by-step automotive repair manual you'll ever use. All repair procedures are supported by detailed specifications, exploded views, and photographs. From the simplest repair procedure to the most complex, trust Chilton's Total Car Care to give you everything you need to do the job. Save time and money by doing it yourself, with the confidence only a Chilton Repair Manual can provide.

It covers the synthesis, characterizations, and properties of natural polymeric systems, including their morphology, structure, and dynamics. It introduces the most recent innovations and applications of natural polymers and their composites in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries.

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat. Key Features: Includes a detailed study of the different sources of bioactive peptides Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides Explorates the state of the art analysis methods of peptides Discovers the bioinformatics of possible bioactive peptides Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.

Biopolymers represent a carbon emission solution: they are green and eco-friendly with a variety of uses in biomedical engineering, the automotive industry, the packaging and paper industries, and for the development of new building materials. This book describes the various raw materials of biopolymers and their chemical and physical properties, the polymerization process, and the chemical structure and properties of biopolymers. Furthermore, this book identifies the drawbacks of biopolymers and how to overcome them through modification methods to enhance the compatibility, flexibility, physicochemical properties, thermal stability, impact response, and rigidity.

The book presents an innovative technology based on injection of a very weak current to trace the quantity of a drug carried immediately after the administration. The book makes the reader familiar with the technology, from the conception through the design of the instrument, up to the preliminary clinical applications. In the first chapter, the method of transdermal drug delivery and the use of impedance spectroscopy in the dermatological field are presented. The second chapter describes a screening measurement campaign aimed at proving the feasibility of the assessment method and identifying the bandwidth of interest. The prototyping, validation and characterization of an instrument to measure the amount of drug delivered (DUSM: Drug Under Skin Meter) are presented in chapter three. In the fourth chapter three experimental campaigns, based on the electrical analysis of the biological tissue behavior due to the drug delivery, are reported: (i) laboratory emulation on eggplants, (ii) ex-vivo tests on pig ears, and finally (iii) in-vivo tests on human volunteers. In the fifth chapter a behavioral model, based on Finite Elements and Partial Differential Equation, of an impedance-based measurement system for assessing the drug released under the skin, during transdermal delivering, is proposed. The last chapter is dedicated to present a campaign in order to prove the suitability for insulin therapy applications. This book is intended for biomedical engineers, biomedical engineering students, operators working in the field of biomedical instrumentation, biotechnologists, and technicians of transdermal vehiculation.

Odour in Textiles: Generation and Control presents the essential science and mechanisms behind the formation of odours in textiles. It discusses consumer perception of odour in clothing, the mechanism of odour formation in the skin, and the role of textile fibres and structures in odour formation. It also discusses odour controls and testing methods available for measurement of odours in textiles. Features: * Fills a gap in the literature as the first book to focus on textile and odour interaction * Discusses microbiological aspects of odour formation in simple terms * Details the role of textile fibres and structures on odour formation * Describes various testing methods, standards, and regulatory norms for odour analysis This book will appeal to a broad audience, including industry professionals in the textiles industry, hygiene and health care, the chemical and finishing industry, and odour measurement and testing. It will also interest advanced students and research scholars studying textile engineering, clothing science, and fashion design.

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods. Key Features: Contributes to increasing knowledge of Latin American crops Contains information of various native crops and nutraceutical potentiality Discusses characterization of their by-products Explores revaluation and food application for enrichment food matrices This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University's Food Science department. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleuterio dos Santos (ISBN: 9780367631901) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

This one-stop reference is the first to present the complete picture -- covering all relevant organisms, from single cells to mammals, as well as all major disease areas, including neurological disorders, cancer and infectious diseases.
Addressing the needs of the pharmaceutical industry, this unique handbook adopts a broad perspective on the use of animals in the early part of the drug development process, including regulatory rules and limitations, as well as numerous examples from real-life drug development projects.
After a general introduction to the topic, the expert contributors from research-driven pharmaceutical companies discuss the basic considerations of using animal models, including ethical issues. The main part of the book systematically surveys the most important disease areas for current drug development, from cardiovascular to endocrine disorders, and from infectious to neurological diseases. For each area, the availability of animal models for target validation, hit finding and lead profiling is reviewed, backed by numerous examples of both successes and failures among the use of animal models. The whole is rounded off with a discussion of perspectives and challenges.
Key knowledge for drug researchers in industry as well as academia.

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.
After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.
With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways. Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile. Key Features: Provides information on the contribution of each class of volatile compounds to the beverages' aroma Describes the biochemical pathways involved in the volatile compounds generation Covers both traditional and exotic, fermented, and distilled beverages Shows how the production process affects the volatile compounds formation Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaca and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.

Provides an overview of Microbial surfactants- Their types, properties and Production constraints Reviews the application of biosurfactants in Food industry Reviews the application of biosurfactants Agriculture Covers industrial demand and Marketing Includes chapters authored by experts in the field of Biosurfactants

With contributions from leading researchers in the nanomedicine field from industry, academia, and government and private research institutions across the globe, the volume provides an up-to-date report on topical issues in nano-drug delivery and nanotechnological approaches to tissue engineering. The volume offers research on a variety of diverse nano-based drug delivery systems along with discussions of their efficacy, safety, toxicology, and applications for different purposes. Focusing on nanotechnology approaches to tissue engineering, this volume considers the use of hydrogel systems, nanoceria and micro- and nano-structured biomaterials for bone tissue engineering, mesenchymal stem cells, and more.

Interest in green chemistry and clean processes has grown so much in recent years that topics such as fluorous biphasic catalysis, metal organic frameworks, and process intensification, which were barely mentioned in the First Edition, have become major areas of research. In addition, government funding has ramped up the development of fuel cells and biofuels. This reflects the evolving focus from pollution remediation to pollution prevention. Copiously illustrated with more than 800 figures, the Third Edition provides an update from the frontiers of the field. It features supplementary exercises at the end of each chapter relevant to the chemical examples introduced in each chapter. Particular attention is paid to a new concluding chapter on the use of green metrics as an objective tool to demonstrate proof of synthesis plan efficiency and to identify where further improvements can be made through fully worked examples relevant to the chemical industry. NEW AND EXPANDED RESEARCH TOPICS Metal-organic frameworks Metrics Solid acids for alkylation of isobutene by butanes Carbon molecular sieves Mixed micro- and mesoporous solids Organocatalysis Process intensification and gas phase enzymatic reactions Hydrogen storage for fuel cells Reactive distillation Catalysts in action on an atomic scale UPDATED AND EXPANDED CURRENT EVENTS TOPICS Industry resistance to inherently safer chemistry Nuclear power Removal of mercury from vaccines Removal of mercury and lead from primary explosives Biofuels Uses for surplus glycerol New hard materials to reduce wear Electronic waste Smart growth The book covers traditional green chemistry topics, including catalysis, benign solvents, and alternative feedstocks. It also discusses relevant but less frequently covered topics with chapters such as "Chemistry of Long Wear" and "Population and the Environment." This coverage highlights the importance of chemistry to everyday life and demonstrates the benefits the expanded exploitation of green chemistry can have for society.

The role of the textile finisher has become increasingly demanding, and now requires a careful balance between the compatibility of different finishing products and treatments and the application processes used to provide textiles with desirable properties. In one comprehensive book, Chemical finishing of textiles details the fundamentals of final chemical finishing, covering the range of effects that result from the interplay between chemical structures and finishing products.
After an introductory chapter covering the importance of chemical finishing, the following chapters focus on particular finishing techniques, from softening, easy-care and permanent press, non-slip and soil-release, to flame-retardant, antistatic and antimicrobial. Within each chapter, sections include an introduction, mechanisms, chemistries, applications, evaluations and troubleshooting. The book concludes with a chapter on the future trends in chemical finishing.
Chemical finishing of textiles is an essential reference for all academic and industrial textile chemists and for those studying textile education programmes.
Discusses the advantages and disadvantages of every important type of chemical finishCombines technical understanding and practical experience conciselyEssential tool to assist in the demanding challenge of chemical finishing for textiles

The purpose of this study is to recuperate the history of African iron technology. Through a cross-cultural and comparative approach, it reveals both changes and significant continuities in the symbolism that conferred meaning to iron smelting over two thousand years in East and Central Africa. North America: Indiana U Press

Sintering is the process of forming materials and components from a powder under the action of thermal energy. It is a key materials science subject: most ceramic materials and many specialist metal powder products for use in key industries such as electronics, automotive and aerospace are formed this way. Written by one of the leading experts in the field, this book offers an unrivalled introduction to sintering and sintering processes for students of materials science and engineering, and practicing engineers in industry.
The book is unique in providing a complete grounding in the principles of sintering and equal coverage of the three key sintering processes: densification, grain growth and microstructure. Students and professional engineers alike will be attracted by the emphasis on developing a detailed understanding of the theory and practical processes of sintering, the balanced coverage of ceramic and metal sintering, and the accompanying examination questions with selected solutions.
-Delivering unrivalled depth of coverage on the basis of sintering, science, including thermodynamics and polycrystalline microstructure.
-Unique in its balanced coverage of the three key sintering elements - densification, grain growth and microstructure.
-A key reference for students and engineers in materials science and engineering, accompanied by examination questions and selected solutions.

Electroplating: Basic Principles, Processes and Practice offers an understanding of the theoretical background to electroplating, which is essential if the practical results are to be as required. This book is different in that it explains HOW the electrodeposition processes work, covering such topics as the elctrodeposition of composites, multilayers, whisker formation and giant magnetoresistive effects. The section on R & D approaches will be especially useful for organisations in the field. This is the first English language version of a well-known German language book from a prestigious author of international repute. Electroplating is an invaluable resource for manufacturers of coatings, electrochemists, metal finishers and their customers and academics in surface engineering.
.Offers an understanding of the theoretical background to electroplating
.Explains how the electrodeposition processes work
.Prestigious author of international repute

This book features perspectives on advances in textile coloration technologies. It provides a comprehensive and holistic overview, supporting rapid and efficient entry of new researchers into emerging subjects within textile engineering and technology. FEATURES Introduces current, reliable coloration technologies Explains emerging coloration technologies from a multidisciplinary point of view Discusses future R&D opportunities Offers systematic, research-oriented outlines and observations and well-defined illustrative models and schemes Written for academicians, scientists, researchers, and advanced students of textile science and technology, Emerging Technologies for Textile Coloration aims to provide depth of understanding of both state-of-the-art and emergent topics and to spur further research leading to new opportunities and applications.

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Introduction to Chemical Processes: Principles, Analysis, Synthesis is intended for use in an introductory, one-semester course for students in chemical engineering and related disciplines. This title strives to give students a flavor of how chemical processes convert raw materials to useful products and provides students with an appreciation for the ways in which chemical engineers make decisions and balance constraints to come up with new processes and products. The new edition of this title is available in Connect with SmartBook, including End of Chapter content. Instructor Resources include: Instructor Solutions Manual, Textbook Images, and Sample Syllabi.

Proceedings containing 231 manuscripts that were submitted and approved for the 13th biennial worldwide refractories congress recognized as the Unified International Technical Conference on Refractories (UNITECR), held September 10-13, 2013.

This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions.

Research in cognitive science over the last 30 years shows much of what we know about culture in the business world is based on myth, wishful thinking, outdated science, or is just plain wrong. This is why culture-shaping and change programs in organizations often amount to little more than sloganeering with minimal impact on the lived experience of employees. This book bridges the gap between the latest research on cognitive science and culture, providing a valuable guide for change leaders, CEOs, and practitioners on how to sustainably work with and change this important resource. It answers many of the major questions that have plagued culture work, such as: Why so many CEOs and management consultants preach culture change when so few culture interventions actually succeed Why CEOs persist in believing "culture starts at the top" when virtually no research in anthropology supports that claim Why most culture shaping approaches have no answer for how to affect culture in global companies Why culture doesn't cause us to do anything, yet we persist in believing that somehow it does Why so many culture-shaping projects focus on corporate values despite the fact modern science shows why changing personal values is exceedingly difficult What we are learning about culture from the last 30 years of cognitive science gives us the foundation for far more impactful and sustainable interventions than have been possible to date. This book explains why, showing how everyday business practices well beyond HR are key to culture change. Why? Because the brain's synaptic plasticity can only be altered through new sustained and widespread organizational habits and routines. This groundbreaking, practical guide will show you finally how to realize the full power of culture as a transformational, empowering, and competitive resource.