Animal Models for Medications Screening to Treat Addiction, the latest volume in the International Review of Neurobiology series, provides a comprehensive overview of the state-of-the-art research on the topic. It reviews the current knowledge and understanding in the field, presenting a starting point for researchers and practitioners entering the field.

Nanocolloids: A Meeting Point for Scientists and Technologists presents an easy-to-read approach to current trends in nanoscale colloid chemistry, which offers relatively simple and economically feasible ways to produce nanomaterials. Nanocolloids have been the subjects of major development in modern technology, with many current and future applications. The book helps scientists and technologists to understand the different aspects of modern nanocolloid science. It outlines the underlying fundamental principles of nanocolloid science and covers applications ranging from emulsions to dispersions and suspensions. You will find details on experimental techniques and methods for the synthesis and characterization of nanocolloids, including the latest developments in nanoemulsions and nanoparticles.

Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept. But to understand the various concepts of food science and technology, some sort of documentation is needed which the book does to perfection covering the following: o The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities

Handbook of Polymers, Second Edition, presents normalized, up-to-date polymer data in a consistent and easily referenceable layout. This new edition represents an update of the available data, including new values for many commercially available products, verification of existing data, and removal of older data where it is no longer useful. The book includes data on all major polymeric materials used by the plastics industry and all branches of the chemical industry, as well as specialty polymers used in the electronics, pharmaceutical, medical, and space fields. The entire scope of the data is divided into sections to make data comparison and search easy, including synthesis, physical, mechanical, and rheological properties, chemical resistance, toxicity and environmental impact, and more. The data enables engineers and materials scientists to solve practical problems, be that in applications, research and development, or legislation. The most current grades of materials have been selected to provide readers with information that is characteristic of currently available products.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Databook of Nucleating Agents gives engineers and materials scientists the information they need to increase the production rate, modify structure and morphology, and reduce haze of polymeric products with proper selection of nucleating agents and clarifying agents. Chemical origin and related properties of nucleating agents are analyzed in general terms to highlight the differences in their properties, including the essential theoretical knowledge required for correct selection and use of nucleating and clarifying agents. This includes methods of chemical modification of nucleating agents and their deposition on suitable substrates; methods, and results of dispersion of nucleating agents, influence of their concentration and cooling rate on final result and rate of crystallization, nucleation efficiency of different products and the reasons behind it, and generally accepted mechanisms of nucleation. The book also covers application aspects in different formulations. Patent literature and research papers are extensively reviewed for different applications, and polymer processing methods which require use of nucleating agents are discussed, with an emphasis on the intricacies of use of nucleating agents in different polymers and products.

Advances in technology permeates every aspect of life, including the healthcare system. Nanotechnology based systems have gained popularity based upon their promise, size, and other characteristics. Multifunctional Nanocarriers for Contemporary Healthcare Applications is a critical academic publication that explores advancements in nanostructured systems, applications of these systems in healthcare, and biomedical applications of these systems. Featuring coverage on a wide range of topics, such as hydrogels, controlled drug delivery systems, and nanomedicine, this book is geared toward researchers, students, and academicians seeking current research on advancements and applications of nanostructured systems in the healthcare industry.

Organ-specific drug delivery is aimed at achieving increased concentration of therapeutic molecules at target sites with minimum side effects on other healthy tissues. Similarly, drug-specific delivery to some vital organs, such as the brain, lungs, heart and kidneys remains a challenging task for the formulation scientists. Oral delivery of most of the commercially available life-saving drugs has also been impeded by various physio-chemical and biological barriers. These advancements in nanotechnology have led to the development of various pharmaceutical nanocarriers. Nanocarriers for Organ-Specific and Localized Drug Delivery summarizes targeted drug delivery systems and approaches to the major organs of the body. The book shows how drugs can be specifically targeted to the pathological area within an organ in a viable way. Employing pharmaceutical nanocarriers for drug delivery targeted to specific organs of the body requires a comprehensive knowledge of the disease site's pathophysiology as well as physical, chemical and pharmaceutical techniques for modification or functionalization of the nanocarriers. Combining theoretical principles and practical applications of various nanocarriers for organ-specific drug delivery, this is an important reference source for all those seeking to increase their understanding of how pharmaceutical nanocarriers are being used to create more efficient drug delivery systems.

Photobioreaction Engineering, the latest edition in the Advances in Chemical Engineering series, a serial that was established in 1960, and remains one of great importance to organic chemists, polymer chemists, and many biological scientists, includes contributions from established authorities in the field who combine descriptive chemistry and mechanistic insight to create an understanding of how the chemistry drives the properties.

Mushroom Biotechnology: Developments and Applications is a comprehensive book to provide a better understanding of the main interactions between biological, chemical and physical factors directly involved in biotechnological procedures of using mushrooms as bioremediation tools, high nutritive food sources, and as biological helpers in healing serious diseases of the human body. The book points out the latest research results and original approaches to the use of edible and medicinal mushrooms as efficient bio-instruments to reduce the environment and food crises. This is a valuable scientific resource to any researcher, professional, and student interested in the fields of mushroom biotechnology, bioengineering, bioremediation, biochemistry, eco-toxicology, environmental engineering, food engineering, mycology, pharmacists, and more.

Inherent Safety at Chemical Sites: Reducing Vulnerability to Accidents and Terrorism Through Green Chemistry highlights the use of green chemistry principles to identify and address serious threats and potential consequences caused by accidental and deliberate industrial chemical releases. Through valuable case studies, the book suggests wholesale replacements of hazardous chemicals with benign and inherently safer, or "greener," materials. More than physical security barriers and plans, such preventative measures better guarantee the safety of industrial employees and nearby residents. This valuable primer begins with an introduction to the concepts of green chemistry and outlines the various ways that a green approach to chemical design, production, and management is not only good for the planet, but also serves to protect people and infrastructure from terrorist acts. Specific examples and case studies are cited to illustrate what has been done to advance this cause, and offer guidance to those decision-makers who similarly aspire to greater safety and security for the people and resources they manage.

This annual review of the literature presents a comprehensive and critical survey of the vast field of study involving organophosphorus compounds, from phosphines and related P-C bonded compounds to phosphorus acids, phosphine chalcogenides and nucleotides. The Editors have added to the content with a timely chapter on the recent developments in green synthetic approaches in organophosphorus chemistry to reflect current interests in the area. With an emphasis on interdisciplinary content, this book is aimed at the worldwide organic chemistry and engineering research communities.

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.

Transition Metal Catalyzed Furans Synthesis provides an overview of Furans, describing properties of these heterocycle compounds and covering traditional synthetic procedures for them. This book then explores catalyzed procedures for Furans synthesis in greater detail and depth then is currently available in published Reviews. Finally, this useful short work discusses natural products and bio-active compounds containing Furans, information of particular interest for their applications to medicinal and pharmaceutical chemistry. The short series Transition Metal Catalyzed Heterocycles Synthesis Series, authored by Xiao-Feng Wu, summarizes recent achievements on heterocycles synthesis with transition metal as the catalysts, with each volume dedicated to one heterocycle compound.

This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus". Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry.