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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.
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Education for the 21st Century - Impact of ICT and Digital Resources - IFIP 19th World Computer Congress, TC-3 Education, August 21-24, 2006, Santiago, Chile (Hardcover, 2006 ed.)
Deepak Kumar, Joe Turner
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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
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.
The second volume of the book-Protein-Protein Interactions (PPIs)
provides an overview of various protein-protein interactions (PPIs)
that are involved in various human diseases including cancer,
neurodegenerative diseases, immune diseases, and inflammation. It
summarizes the structure and ligand-based drug designing approaches
for the discovery of small molecules that can inhibit PPIs in these
diseases. The book discusses different computational and
experimental tools that are used to determine the anomalous
interactions underlying the diseases. Lastly, it also reviews the
classical interactions between pathogens and hosts that are
responsible for the pathophysiology of infectious diseases.
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.
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