This book comprises select proceedings of the International Conference on Emerging Trends for Smart Grid Automation and Industry 4.0 (ICETSGAI4.0 2019). The contents discuss the recent trends in smart grid technology and related applications. The topics covered include data analytics for smart grid operation and control, integrated power generation technologies, green technologies as well as advances in microgrid operation and planning. The book highlights the enhancement in technology in the field of smart grids, and how IoT, big data, robotics and automation, artificial intelligence, and wide area measurement have become prerequisites for the fourth industrial revolution, also known as Industry 4.0. The book can be a valuable reference for researchers and professionals interested in smart grid automation incorporating features of Industry 4.0.

The book is a collection of peer-reviewed scientific papers submitted by active researchers in the 37th National System Conference (NSC 2013). NSC is an annual event of the Systems Society of India (SSI), primarily oriented to strengthen the systems movement and its applications for the welfare of humanity. A galaxy of academicians, professionals, scientists, statesman and researchers from different parts of the country and abroad are invited to attend the conference. The book presents research articles in the areas of system's modelling, complex network modelling, cyber security, sustainable systems design, health care systems, socio-economic systems, and clean and green technologies. The book can be used as a tool for further research.

It is a pleasure to offer you this book containing papers about ICT and education from the World Computer Congress 2006 (WCC 2006), held in Santiago, Chile and sponsored by the International Federation for Information Processing (IFIP). A lot of people worked very hard to make this event happen and to produce this book. The programme committee with IFIP members from around the world issued a call for papers inspiring almost 80 people to submit papers, posters, demonstrations, and workshops to the IFIP TC3 (Technical Committee on Education) sub-conference of WCC 2006. The submitted papers were reviewed by a large group of referees to select the papers to be presented at the conference. What is really amazing is that all these people freely contributed their time and effort to do all this work. The TC3 sub-conference of WCC 2006 has two themes: Informatics Curricula, TEaching Methods and best practice (ICTEM II), and Teaching and Learning with ICT: Theory, Policy and Practice. These themes represent many of the broad range of interests of the Working Groups of IFIP TC3. Two kinds of papers are included in this book: full papers and short papers. Full papers are standard papers that are appropriate for an international conference on ICT and informatics education. Of the 64 full paper submissions, 28 (44%) were accepted. A short paper represents work in progress, opinion, a proposal, work with untested results, or an experience report.

Taking a multidisciplinary approach, this book focuses on recent milestones in basic and applied mycology, focusing on many and diverse applications in the agricultural, food, and biofuel sectors. Applied Mycology for Agriculture and Foods: Industrial Applications provides an informative update of the current biological status of fungi and advances in conventional and modern molecular tools in identification, taxonomy of fungi, and applications of different taxonomic groups of fungi in various sectors, such as agriculture, food development, postharvesting, biological control of crop diseases, biofertilizers, bioremediation, pigments, pharmaceuticals, enzymes, biofuel production, etc. The volume addresses fungal biodiversity conservation, the emerging field of fungal metagenomics, the role of fungi in eco-safety and warfare, and the bioprospecting of fungi for hydrocarbons for biofuel production. Several chapters discuss using fungi in agricultural management, such as for the biocontrol of plant diseases, using entomopathogenic fungi as a pesticide, using nematophagous fungi for controlling nematodes that eat crops, using fungi in the development of biofertilizers, and more. The role of fungi in post-harvest diseases management in horticultural crops is looked at as well. Key features: Provides up-to-date information and advances in biological status and classification of fungi Discusses the comprehensive role of fungi in various sectors, in food and agriculture, in biofuel production, in the production of production of antibiotics or antimicrobial agents, etc. Presents the recent systemic taxonomic classifications, developments, applications in molecular mycology and conservation strategies for mycoflora Aiming to bridge the knowledge gap between basic and applied aspects of mycology, this volume provides a wealth of information that will be valuable for researchers, industrial scientists, faculty and students in mycology and plant pathology as well as in botany, microbiology, food microbiology, pharmaceutical development, biotechnology and biofuel production, and other professional disciplines.

The demand for organic foods has been expanding at a steady rate, and during the COVID-19 epidemic, it increased even further, as consumers regarded these foods as healthier and better for immunity than conventional foods. This book covers all aspects of organic agriculture and how to transform organic agriculture into processed foods for global demand after the COVID-19 pandemic. The chapters discuss the post-COVID-19 impacts on organic agriculture and processed food, as well as recent milestones in basic and applied organic agriculture and organic food product sectors. Current issues such as international policies, intellectual property rights protection, the global scenario of organic certification, regulatory framework, and hindrances for farmers and organic food value chain participants are discussed. In addition, valuable chapters related to the production of nutraceutical organic foods like soy protein hydrolysate, fox nuts (Euryale ferox), and Red Dacca bananas are incorporated into the volume.

This new volume discusses the multitude of possibilities for new development in nanotechnology that focuses on overcoming the problems and challenges faced by the biomedical and food industries. The volume hopes to facilitate the development of devices and materials that benefit patients and their healthcare. The book is broken into three parts that cover: nanotechnology techniques for biomedical applications nanoparticles and materials for food, health, and pharmaceutical application potential applications of nanotechnology in food safety

This book gives insight into the emerging semiconductor devices from their applications in electronic circuits. It discusses the challenges in the field of engineering and applications of advanced low-power devices. Emerging Low-Power Semiconductor Devices: Applications for Future Technology Nodes offers essential exposure to low-power devices, and applications in wireless, biosensing, and circuit domains. This book provides a detailed discussion on all aspects, including the current and future scenarios related to the low-power device. The book also presents basic knowledge about field-effect transistor (FET) devices and introduces emerging and novel FET devices. The chapters include a review of the usage of FET devices in various domains like biosensing, wireless, and cryogenics applications. The chapters also explore device-circuit co-design issues in the digital and analog domains. The content is presented in an easy-to-follow manner that makes it ideal for individuals new to the subject. This book is intended for scientists, researchers, and postgraduate students looking for an understanding of device physics, circuits, and systems.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

This book focuses on green computing-based network security techniques and addresses the challenges involved in practical implementation. It also explores the idea of energy-efficient computing for network and data security and covers the security threats involved in social networks, data centers, IoT, and biomedical applications. Green Computing in Network Security: Energy Efficient Solutions for Business and Home includes analysis of green-security mechanisms and explores the role of green computing for secured modern internet applications. It discusses green computing-based distributed learning approaches for security and emphasizes the development of green computing-based security systems for IoT devices. Written with researchers, academic libraries, and professionals in mind so they can get up to speed on network security, the challenges, and implementation processes.

This new volume, Biofertilizers and Biopesticides in Sustainable Agriculture, presents strategies for the management of soil and crop diseases. Microbes have attracted worldwide attention due to their role in disease management and remediation of polluted soils. Taking a sustainable approach, this book explores the means of integrating various microbial management approaches to achieve the desired levels of crop yield under both conventional soils and neglected soils through the use of biopesticides and other botanicals as well as biomolecules. This book also presents a broad and updated view of molecular nitrogen fixation and phosphate-solubilizing and sulfur-transforming microbes for nutrition of crops in relation to the role of metal tolerant microbes in providing protection to plants grown in metal-contaminated soils. The preparation and application of biofertilizers, utilization of household waste materials, and use of genetically modified microorganisms (GMOs) in plant growth and development are also well discussed in the volume.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: * provides an overview of aromatic rice from different countries * looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance * presents new and modern approaches in extraction of rice aroma chemicals * explores genetic engineering for fragrance in rice

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging entrepreneurship and employment opportunities for rural peoples in food and agricultural processing, specifically beekeeping technology and honey processing; herbal formulations for treatment of dental diseases; and engineering interventions for the extraction of essential oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits, looking particularly at coffee, tea, and green leaf vegetable processing technology. The volume goes to look at several management strategies in agricultural engineering, with a chapter on production technology of ethanol from various sources and its potential applications in various industries, including chemical, food, pharmaceutical as well as biofuel. Food grain storage structures are addressed as well, focusing on minimizing losses from microbial pests as well as insect pests during grain storage by utilizing different efficient storage structures The volume provides a valuable resource for students, instructors, and researchers of foods and plants processing technology. In addition, food and plant science professionals who are seeking recent advanced and innovative knowledge in processing will find this book helpful.

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

The Internet of Things (IoT) is one of the most disruptive technologies, enabling ubiquitous and pervasive computing scenarios. IoT is based on intelligent self-configuring nodes (also known as things) interconnected in a dynamic and global collaborative network infrastructure. In contrast, Cloud computing has virtually unlimited capabilities in terms of storage and processing power, speed, and is a more mature technology. Due to intrinsic nature of Cloud computing and IoT, they both complement each other. Recently, we are witnessing an increasing trend in exploiting use of both Cloud and IoT together. Salient Features: * Presents latest developments in Cloud computing * Presents latest developments in Internet of Things * Establishes links between interdisciplinary areas where IoT and Cloud both can play a role for improvement of process * Intends to provide an insight into non-IT related models for improvement of lives * Bridges the gap between obsolete literature and current literature This book is aimed primarily at advanced undergraduates and graduates working with IoT and cloud computing. Researchers, academicians, policy makers, government officials, NGOs, and industry research professionals would also find the book useful.