Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in Korea population and why by 2030 they will be the longest living population on the planet. Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits contributing to health and longevity. Discusses relevance of modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity. Provides insights how are large population can advance an integrated holistic food-based approach to longevity and wellness.

Key Features- Highlights recent advances in phytomedicine formulation development based on nanotechnology approaches, while also discussing the pharmacological property of Green synthesized ZnO particles focusing on the clinical perspective. Explores development of nanoparticles, synthesis techniques, characterization techniques, tissue engineering applications, biological applications, and multi-functional applications for cancer, inflammatory diseases, Alzheimer's disease and diabetes. Serves as a valuable guide for early career researchers, young scientists, academics and scientists working in various field like pharmaceutical, life sciences, Nano biotechnology about the applications of nanoparticles derived from plant sources.

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.
Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.
With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.
Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
Delivers a vital insight into the practical application of strategies for control and prevention of food contaminantsProvides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chainChapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Include advance knowledge and detailed developments in natural product science Discusses about the most important phytopharmaceuticals used in pharmaceutical industries Explores the analysis and classification of novel plant-based medicinal compounds Includes standardization, quality control, global trade of natural products Gives a deep understanding related to recent advances in the herbal medicines to treat various ailments Discusses about national and WHO regulations and policies related to herbal medicine Covers the complete profile of some important traditional medicinal plants especially their historical background, biology and chemistry

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

This book explores recent advances on the use of microbes for agri-forestry biotechnological applications. It provides technical concepts and discussions on the use of microorganisms for processes such as bioprocessing, bioremediation, soil enhancement, aquaponics advances, and plant-host symbiosis. The book provides an overview of the microbial approach to the tools and processes used in agriculture and forestry that make or modify products, improve plants for specific uses, and make use of livestock in agricultural systems. The authors discuss the main process conditions that enhance agri-forestry applications with the use of microbes and introduce the use of genetically modified (GM) microbes in agrobiotechnology. Finally, the authors explore the main technological advances in the production of secondary metabolites with potential applications in agri-forestry. This book is intended for biotechnologists, biologists, bioengineers, biochemists, microbiologists, food technologists, enzymologists, and related researchers.

Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spices Explores the utilization of spices as culinary use in food

The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.

Pharmaceutical Biotechnology: A Focus on Industrial Application covers the development of new biopharmaceuticals as well as the improvement of those being produced. The main purpose is to provide background and concepts related to pharmaceutical biotechnology, together with an industrial perspective. This is a comprehensive text for undergraduates, graduates and academics in biochemistry, pharmacology and biopharmaceutics, as well as professionals working on the interdisciplinary field of pharmaceutical biotechnology. Written with educators in mind, this book provides teachers with background material to enhance their classes and offers students and other readers an easy-to-read text that examines the step-by-step stages of the development of new biopharmaceuticals. Features: Discusses specific points of great current relevance in relation to new processes as well as traditional processes Addresses the main unitary operations used in the biopharmaceutical industry such as upstream and downstream Includes chapters that allow a broad evaluation of the production process Dr. Adalberto Pessoa Jr. is Full Professor at the School of Pharmaceutical Sciences of the University of Sao Paulo and Visiting Senior Professor at King's College London. He has experience in enzyme and fermentation technology and in the purification processes of biotechnological products such as liquid-liquid extraction, cross-flow filtration and chromatography of interest to the pharmaceutical and food industries. Dr. Michele Vitolo is Full Professor at the School of Pharmaceutical Sciences of the University of Sao Paulo. He has experience in enzyme technology, in immobilization techniques (aiming the reuse of the biocatalyst) and in the operation of membrane reactors for obtaining biotechnological products of interest to the pharmaceutical, chemical and food industries. Dr. Paul F. Long is Professor of Biotechnology at King's College London and Visiting International Research Professor at the University of Sao Paulo. He is a microbiologist by training and his research uses a combination of bioinformatics, laboratory and field studies to discover new medicines from nature, particularly from the marine environment.

Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogenous and heterogenous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility, infrastructure and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of "validated state" for aseptic processing and packaging systems Quality and food safety management systems for aseptic and ESL manufacturing Computational and numerical models and simulations for aseptic processing Also, there are 7 new appendices on original patents, examples of typical thermal process calculations, and particulate studies - single particle and multiple-type particles, and FDA filing.

The proposed book provides a comprehensive coverage of theory and methods in the areas of continuous optimization and variational inequality. It describes theory and solution methods for optimization with smooth and non-smooth functions, for variational inequalities with single-valued and multivalued mappings, and for related classes such as mixed variational inequalities, complementarity problems, and general equilibrium problems. The emphasis is made on revealing generic properties of these problems that allow creation of efficient solution methods. Salient Features The book presents a deep, wide-ranging introduction to the theory of the optimal control of processes governed by optimization techniques and variational inequality Several solution methods are provided which will help the reader to develop various optimization tools for real-life problems which can be modeled by optimization techniques involving linear and nonlinear functions. The book focuses on most recent contributions in the nonlinear phenomena, which can appear in various areas of human activities. This book also presents relevant mathematics clearly and simply to help solve real life problems in diverse fields such as mechanical engineering, management, control behavior, traffic signal, industry, etc. This book is aimed primarily at advanced undergraduates and graduate students pursuing computer engineering and electrical engineering courses. Researchers, academicians and industry people will also find this book useful.

The biomaterials sector is rapidly expanding and significant advances have been made in the technology of biomedical coatings and materials, which provide a means to improve the wear of joints, change the biological interaction between implant and host and combine the properties of various materials to improve device performance. Coatings for biomedical applications provides an extensive review of coating types and surface modifications for biomedical applications.
The first part of the book explores a range of coating types and their biomedical applications. Chapters look at hydrophilic, mineral and pyrolytic carbon coatings in and ex vivo orthopaedic applications and finally at surface modification and preparation techniques. Part two presents case studies of orthopaedic and ophthalmic coatings, and biomedical applications including vascular stents, cardiopulomonary by-pass equipment and ventricular assist devices.
With its clear structure and comprehensive review of research, Coatings for biomedical applications is a valuable resource to researchers, scientists and engineers in the biomedical industry. It will also benefit anyone studying or working within the biomedical sector, particularly those specialising in biomedical coatings.
Provides an extensive review of coating types and surface modifications for biomedical applicationsChapters look at hydrophilic coatings for biomedical applications in and ex vivo, mineral coatings for orthopaedic applications, pyrolytic carbon coating and other commonly-used biomedical coatingsPresents case studies of orthopaedic and ophthalmic coatings, and biomedical applications including vascular stents, cardiopulomonary by-pass equipment and ventricular assist devices

The first systematic reference on the topic with an emphasis on the characteristics and dimension of the reinforcement. This first of three volumes, authored by leading researchers in the field from academia, government, industry, as well as private research institutions around the globe, focuses on macro and micro composites. Clearly divided into three sections, the first offers an introduction to polymer composites, discussing the state of the art, new challenges, and opportunities of various polymer composite systems, as well as preparation and manufacturing techniques. The second part looks at macro systems, with an emphasis on fiber reinforced polymer composites, textile composites, and polymer hybrid composites. Likewise, the final section deals with micro systems, including micro particle reinforced polymer composites, the synthesis, surface modification and characterization of micro particulate fillers and flakes as well as filled polymer micro composites, plus applications and the recovery, recycling and life cycle analysis of synthetic polymeric composites.

Wineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.

Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to metastasis). Accordingly, important goals for cancer prevention are the modification of our dietary habits and an increase in the intake of more anticancer-related natural substances. More significantly, the bioactive chemicals presented in the functional foods should be readily available, inexpensive, non-toxic, and nutritional.

This indispensable book describes lubricant additives, their synthesis, chemistry, and mode of action. All important areas of application are covered, detailing which lubricants are needed for a particular application. Laboratory and field performance data for each application is provided and the design of cost-effective, environmentally friendly technologies is fully explored. This edition includes new chapters on chlorohydrocarbons, foaming chemistry and physics, antifoams for nonaqueous lubricants, hydrogenated styrene-diene viscosity modifiers, alkylated aromatics, and the impact of REACh and GHS on the lubricant industry.

Summarizes insulin and the closely related IGF-1 receptor signaling. Depicts concepts of insulin resistance. Highlights the importance of conserved brain insulin signaling for brain function, metabolism and behavior Describes potential behavioral and pharmacological approaches to support brain insulin signaling

A guide to the fundamentals of applied gas chromatography and the process gas chromatograph, with practical procedures for design and troubleshooting This comprehensive resource provides the theory that underpins a full understanding of the fundamental techniques of gas chromatography and the process analyzer. Without relying on complex mathematics, the book addresses hands-on applications of gas chromatographs within process industries. The author - a noted expert on the topic - details both the scientific information needed to grasp the material presented and the practical applications for professionals working in the field. Process Gas Chromatographs: Fundamentals, Design and Implementation comprises 15 chapters, a glossary of terms and a series of self-assessment questions and quizzes. This important resource: Describes practical procedures for design and troubleshooting Contains concise chapters that provide a structured course for advanced students in process engineering Reviews the fundamentals of applied gas chromatography Details the operation and maintenance of process gas chromatographs Offers a summary, and self-assessment questions, for every chapter Is written by an international expert in the field with extensive industry knowledge and teaching experience in courses on process sampling systems and gas chromatography Written for process analyzer engineers and technicians, application engineers, and industrial environmental engineers, Process Gas Chromatographs: Fundamentals, Design and Implementation offers an essential guide to the basics of gas chromatography and reviews the applications of process gas chromatographs in industry today.

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.
The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.
Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion.
Offers practical guidelines and rules of thumb for the most common food and feed extrusion problemsChapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food productsProvides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Tribocorrosion causes the degradation or alteration of materials through the combined action of corrosion and wear. It limits the performance and life-time of installations, machines and devices with moving parts, and controls certain manufacturing processes such as chemical-mechanical polishing. The effects of tribocorrosion are most pronounced on passive metals which owe their corrosion resistance to a thin protecting oxide film. Most corrosion-resistant engineering alloys belong to this category.
This book provides an introduction to the developing field of tribocorrosion and an overview of the latest research. Part one reviews basic notions of corrosion and tribology, before presenting the most recent results on the growth and structure of passive oxide films. Tribocorrosion mechanisms under fretting, sliding and erosion conditions, respectively, are then discussed. Part two focuses on methods for measuring and preventing tribocorrosion. It includes chapters on electrochemical techniques, the design of tribocorrosion test equipment, data evaluation and the optimisation of materials properties for tribocorrosion systems. Part three presents a selection of tribocorrosion problems in engineering and medicine. Three chapters address the tribocorrosion of medical implants including test methods and clinical implications. Other chapters examine tribocorrosion issues in nuclear power plants, marine environments, automotive cooling circuits, elevated-temperature metal working and chemical-mechanical polishing.
With its distinguished editors and international team of expert contributors Tribocorrosion of passive metals and coatings is an invaluable reference tool for engineers and researchers in industry and academia confronted with tribocorrosion problems.
Comprehensively reviews current research on the tribocorrosion of passive metals and coatings, with particular reference to the design of tribocorrosion test equipment, data evaluation and the optimisation of materials properties for tribocorrosion systemsChapters discuss tribocorrosion mechanisms under fretting, sliding and erosion conditions before focussing on methods for measuring and preventing tribocorrosionIncludes a comprehensive selection of tribocorrosion problems in engineering and medicine, such as the tribocorrosion of medical implants, and tribocorrosion issues in nuclear power plants, marine environments, automotive cooling circuits and elevated-temperature metal working"

This fully revised and updated third edition of Pharmaceutical Inhalation Aerosol Technology encompasses the scientific and technical foundation for the rationale, design, componentry, assembly and quality performance metrics of therapeutic inhalers in their delivery of pharmaceutical aerosols to treat symptoms or the underlying causes of disease. It focuses on the importance of pharmaceutical engineering as a foundational element of all inhaler products and their application to pulmonary drug delivery. The expanded scope considers previously unaddressed aspects of pharmaceutical inhalation aerosol technology and the patient interface by including aerosol delivery, lung deposition and clearance that are used as measures of effective dose delivery. Key Features: Provides a thoroughly revised and expanded reference with authoritative discussions on the physiologic,pharmacologic, metabolic, molecular, cellular and physicochemical factors, influencing the efficacy and utilization of pharmaceutical aerosols Emphasizes the importance of pharmaceutical engineering as a foundational element of all inhaler products and their application to pulmonary drug delivery Addresses the physics, chemistry and engineering principles while establishing disease relevance Expands the 'technology' focus of the original volumes to address the title more directly Offers an impressive breadth of coverage as well as an international flavour from outstanding editors and contributors

Manley s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.
Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.
With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.
Widely regarded as the standard work in its fieldCovers management issues such as HACCP, quality control, process control and product developmentDeals with the selection of raw materials and ingredients"

Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere-whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate-the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.