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.

A benchmark publication, the first edition of the Phosphor Handbook, published in 1998, set the standard for references in the field. The second edition, updated and published in 2007, began exploring new and emerging fields. However, in the last 14 years, since the second edition was published, many notable advances and broader phosphor applications have occurred. Completely revised, updated, and expanded into three separate volumes, this third edition of the Handbook covers the most recent developments in phosphor research, characterization, and applications. This volume on 'Novel Phosphors, Synthesis, and Applications' provides the descriptions of synthesis and optical properties of phosphors used in different applications, including the novel phosphors for some newly developed applications. The chapters in this book cover: Various LED-based phosphors and their synthesis and applications Ingenious integrated smart phosphors and their novel optoelectronic and photonic devices Quantum dot, single crystalline, and glass phosphors Upconversion nanoparticles for super-resolution imaging and photonic and biological applications Special phosphors for laser, OLED, energy storage, quantum cutting, thermometry, photosynthesis, AC-driven LED, and solar cells

Nanotechnology has the potential to change every part of our lives. Today, nanotechnology-based products are used in many areas, and one of the most important areas is drug delivery. Nanoparticulate drug delivery systems not only provide controlled delivery of drugs and improved drug solubility but also improve drug efficiency and reduce side effects via targeting mechanisms. However, compared with conventional drug delivery systems, few nanoparticle-based products are on the market and almost all are nontargeted or only passively targeted systems. In addition, obtaining targeted nanoparticle systems is quite complex and requires several evaluation mechanisms. This book discusses the production, characterization, regulation, and currently marketed targeted nanoparticle systems in a broad framework. It provides an overview of targeted nanoparticles' (i) in vitro characterization, such as particle size, stability, ligand density, and type; (ii) in vivo behavior for different targeting areas, such as tumor, brain, and vagina; and (iii) current advances in this field, including clinical trials and regulation processes.

Presents cutting-edge research in biomedical engineering from materials, devices, imaging, and information perspectives All chapters are results of collaborative research in engineering and life sciences Useful resource for researchers, students, and general readers in biomedical engineering

Provides information about the different surfactants. Describes constraints in production and novel production strategies. Includes application oriented aspects of biosurfactants in various fields such as agriculture, Environmental, Pharmaceutical, and Food industry. Authored by experts in the field of biosurfactants.

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Withania is a genus of the nightshade family of flowering plants distributed in the subtropical regions from the Mediterranean to South East Asia. Only two species, W. somnifera and W. coagulans, are found in India. The most common species is W. somnifera (WS), which occurs naturally in the subtropical regions from the Mediterranean through Africa to the Middle East, the Indian Continent, Sri Lanka, South East Asia, subtropical America and Australia. It is a perennial shrub that grows to 75 cm (.75 m) tall with tomentose branches, oval yellowish green leaves, orange red berries and a papery calyx, and it survives harsher climatic conditions. In Ayurveda it is believed the plants which survive harsh conditions have strong healing and tonification properties. The main bioactive phytoconstituents of WS are withanolides (steroidal lactones), alkaloids, flavonoids, sterols, phenolics and others. Among the various withanolides, withanolide A, withaferin A, withanone and withanolide D are the most abundant, having various activities. WS is a wonder herb with a broad spectrum of pharmacological properties, such as antioxidant, antidepressant, aphrodisiac, antiulcerogenic, antivenom, anti-inflammatory, antiarthritic, anticancer, antiparasitic, antimicrobial, anticancerous, antidiabetic, antitumor, hemopoetic neuroregenerative, immunomodulatory, cardioprotective, radio-sensitizing, rejuvenating, antistress, sedative, hypoglycemic, thyroprotective, adaptogenic, antispasmodic, immunomodulatory, immunostimulant and antiaging properties. The simultaneous quantitative analysis of six major bioactive withanolides in five varieties of WS and in different plant parts (root, stem and leaf) of WS was accomplished. This method is also applicable to control the quality of commercially formulated products which contain WS bioactive compounds. Results indicated the WS variety NMITLI-135 showed the maximum abundance of withanolides at pH 8.5, EC-0.5 dS m 1, ESP-13 in sodic soil. Our results showed this readily available, rapid and reliable method is suitable for the routine analysis and effective quality control of raw materials and finished products. FEATURES Presents a collection of Ayurvedic features and scientific analytical and pharmacological evidence of important medicinal plants of Withania somnifera Useful for natural product researchers, faculty, students and herbal product manufacturers Uses advanced hyphenated techniques for assessing phytoconstituents

The polyurethane industry is among the fastest growing, with polyurethanes used in consumer as well as industrial sectors. Waterborne polyurethanes (WPUs) exhibit many advantages over conventional volatile organic compounds (VOCs) based polyurethanes and have emerged as an environmentally friendly alternative. WPUs offer an opportunity to use sustainable raw materials to produce environmentally sustainable polymers, particularly, polyols derived from vegetable oils. Eco-Friendly Waterborne Polyurethanes: Synthesis, Properties, and Applications provides state-of-the-art knowledge of the synthesis, application, and property enhancement of WPUs. Covers various types of eco-friendly materials and technologies used to synthesize WPUs Presents an overview and applications of WPUs in several advanced research areas Provides fundamentals of synthetic processes and their chemistries for specific applications Elaborates on advanced approaches used to convert renewable resources into polymers Offers new direction to scientists, researchers, and students to better understand the chemistry, technologies, and applications Written for polymer chemists, materials scientists, and other researchers and industry, this book serves as a comprehensive reference for readers interested in the development and application of sustainable polymers.

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.

Research in the field of epilepsy will continue at a rapid pace, with the ultimate hope of curing many intractable epilepsy syndromes. Fully updated, this new edition is organized chronologically, from neonate through adolescence, and the handbook is the culmination of a group effort involving leading physicians and researchers whose contributions constitute a concise and practical reference for health professionals in training. Here the contributors review the recent flood of new information on the pathophysiology, genetics, and treatment of the various epilepsy syndromes and the volume is distilled into an easy-to-use guide. Fully updated text reviewing the latest research the pathophysiology, genetics, and treatment of the various epilepsy syndromes. Thorough, descriptions of the different syndromes commonly encountered in clinical practice across the pediatric range. Extensive resource section provided. Contributors describe why they chose each particular case, what they learned, and how it changed their practice. Access to a companion website, which offers digital graphics and videos on the topic

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This volume covers in detail the design of functional foods for beneficial gut microflora, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation technology for development of specific foods, prospects of edible and alternative food packaging technologies, recent advancements in edible and biodegradable materials for food packaging, potential of ozonation in surface modification of food packaging polymers, characterization applications and safety aspects of nanomaterials used in food and dairy industry, toxic effects of tinplate corrosion, and mitigation measures in canned foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance The book helps to provide an understanding of different food formulations and development of edible packaging techniques with emphasis on the assessment of food product safety and quality. The book also provides information on various methods of formulation for development of new and safe products. Together with the other volumes in the set, Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Nanostructured advanced ceramics with non-traditional applications. Promising ceramics for removal of industrial wastes. Nanostructured Ceramics for optoelectronic devices.

Cognizing the significance of fruits and vegetables in the human diet. This book is designed to provide an insight into the nutritional importance of fruits and vegetables in human health, disease prevention, managing stress and boosting immunity, especially in this COVID-19 pandemic. The book contains a very concise and precise information on nutraceuticals, their sources and benefits. It also contains the best possible information regarding common health issues faced by humans and their prevention with the help of bioactive compounds, maintaining a focus throughout on how nutraceuticals influence human health. The information provided in this book is truly based on scientific records of scientists working in the arena of bioactive compounds of fruits and vegetables and their role in disease prevention of humans as well as Food Safety and Standards Authority of India (FSSAI) acts and regulations. Note: Taylor & Francis does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

The content of this book provides information on advanced knowledge in the sphere of importance and scope of horticulture in India, horticulture based integrated farming systems, integration of livestock in horticulture based farming systems, emerging issues, natural resource management, disease and pest management, organic farming and certification, post-harvest measures and value addition in arid fruits and vegetables, marketing aspects, status and export promotion measures and procedures. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The book mainly comprises of novel food processing techniques and the equipment requirement for installation. The book also provides the scope and opportunities of entrepreneurship in the major horticultural crops like banana, mango, pine-apple, and some under-utilized fruits and vegetables. The book also enlightens the readers about the marketing strategies, business plan preparation, safety and quality issues etc. It covers almost all important aspects of entrepreneurship development in food processing sector. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.

This book presents an overview of the current status of translating the RNAi cancer therapeutics in the clinic, a brief description of the biological barriers in drug delivery, and the roles of imaging in aspects of administration route, systemic circulation, and cellular barriers for the clinical translation of RNAi cancer therapeutics, and with partial content for discussing the safety concerns. It then focuses on imaging-guided delivery of RNAi therapeutics in preclinical development, including the basic principles of different imaging modalities, and their advantages and limitations for biological imaging. With growing number of RNAi therapeutics entering the clinic, various imaging methods will play an important role in facilitating the translation of RNAi cancer therapeutics from bench to bedside. RNAi technique has become a powerful tool for basic research to selectively knock down gene expression in vitro and in vivo. Our scientific and industrial communities have started to develop RNAi therapeutics as the next class of drugs for treating a variety of genetic disorders, such as cancer and other diseases that are particularly hard to address with current treatment strategies. Key Features Provides insight into the current advances and hurdles of RNAi therapeutics. Accelerates RNAi, miRNAs, and siRNA drug development for cancer therapy from bench to bedside. Addresses various modifications and novel delivery strategies for miRNAs, piRNAs and siRNA delivery in anticancer therapeutics. Explores the need for the interaction of hematologists,cell biologists, immunologists, and material scientists in the development of novel cancer therapies. Describes the current status of clinical trials related to miRNA and siRNA-based cancer therapy Presents remaining issues that need to be overcome to establish successful therapies.

This book reviews several domains of polymer science, especially new trends in polymerization synthesis, physical-chemical properties, and inorganic systems. Composites and nanocomposites are also covered in this book, emphasizing nanotechnologies and their impact on the enhancement of physical and mechanical properties of these new materials. Kinetics and simulation are discussed and also considered as promising techniques for achieving chemistry and predicting physical property goals. This book presents a selection of interdisciplinary papers on the state of knowledge of each topic under consideration through a combination of overviews and original unpublished research.

Describes 'real life' examples in Medicinal Chemistry. Integrates the use of physical, chemical, and biological concepts that are important in drug design. Highlights the "ips" and "downs" that come with drug discovery. Aims to inspire students who may be struggling with the challenges and thought process in drug design. Intends to be an excellent companion text, illustrating real life experiences, for graduate and postgraduate students.

Describes the latest micro-level experimental techniques with focus on microimaging Details procedure of applying these techniques in food processing Covers the current challenges of developing efficient and novel food processing systems Teaches fundamentals of water transport processes and associated morphological changes during thermal processing of food material

Chitin is the second most abundant natural polymer in the world after cellulose, mainly derived from the food waste of shrimp and crabs. Chitosan is the most important derivative of chitin. Thanks to their biodegradability, non-toxicity, biocompatibility, bioactivity, and versatile chemical and physical properties, chitin and chitosan derivatives are used in a wide variety of applications, including water treatment, cosmetics and toiletries, food and beverages, healthcare/medical, and agrochemicals. Chitin and Chitosans in the Bioeconomy covers all major aspects of chitin and chitosan, including structure, biosynthesis, biodegradation, properties of chitin and derivatives, applications, and market. It offers a special focus on the bioeconomy, which is the renewable segment of the circular economy. Describes the structure, biosynthesis, and biodegradation of chitin and chitosan Covers chitin- and chitosan-based products Details valorization of these materials Presents information on shell biorefineries Chitin and Chitosans in the Bioeconomy serves as a reference for polymer scientists and engineers and is also accessible to economists and advanced students.