In the first of a three-book story arc, join 15-year-old Peter Parker as he and his friends take on a sinister threat in New York City

The UK is grappling with big questions about belonging, equality, and the legacies of Empire and Colonialism. We've been here before. Embracing a broader history that encompasses all British people, The Shoulders We Stand On is fundamental to a better understanding of the past and gives many more people who fought for our future a voice in the present. Have you heard of the Indian Workers' Association? The Grunwick Strike? The Brixton Black Women's Group? The Battle of Brick Lane? If the answer is no, you're not alone. The Shoulders We Stand On tells the stories of ten remarkable movements, campaigns and organisations led by Black and Brown people across Britain from the sixties to the eighties that fought against racism and capitalism and impacted the way we live now. Researcher and historian Preeti Dhillon wants us to reclaim the history that has been kept from us, and use these vital movements and inspirational moments to better understand the UK we live in today and how change happens. There is a long and deep history of activism by Black and Brown people spanning the UK. Their stories can inspire all of us to make a difference, just as they did. The Shoulders We Stand On is a book of hope. Hope that together we can make a difference, that together we are powerful, and that we don't have to tackle society's challenges alone. We're not alone, we've been here before and this is the book we all need now. Filled with inspiring narratives, Preeti Dhillon uncovers crucial moments from our history. If you loved the books Natives and Brit(ish), the TV series Small Axe or the film Pride, don't miss The Shoulders We Stand On.

Spectroscopy can be defined as the study of the interaction of electromagnetic radiation with matter, during which absorption, emission, or scattering of radiation may take place. The structure and chemical properties of a system can easily be understood and studied with the help of atomic and molecular spectroscopic techniques because there exists a fundamental relationship between the properties of a substance and the interaction of radiation with that substance. The importance of spectroscopy in the physical and chemical processes going on in planets, stars, and comets as well as in the interstellar medium has been continuously growing as a result of the use of satellites and the development of radiotelescopes for the microwave and millimeter wave regions. This book on spectroscopy gives a wealth of information that may be derived from spectra.

• This is an institutional collaboration with Institute of Developing Economies-Japan External Trade Organization • Monographs on Japan are above average sellers • Will be of great interest to scholars and researchers of politics and international relations, strategic studies, development studies, and Asian studies

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety. This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues.

Cloud computing has gained paramount attention and most of the companies are adopting this new paradigm and gaining significant benefits. As number of applications and business operations are being facilitated by the cloud computing paradigm, it has become the potential target to attackers. The importance of well-organized architecture and security roles have become greater with the growing popularity. Cloud Security: Attacks, Techniques, Tools, and Challenges, provides an in-depth technical description about various key essential aspects of cloud security. We have endeavored to provide a technical foundation that will be practically useful not just for students and independent researchers but also for professional cloud security analysts for conducting security procedures, and all those who are curious in the field of cloud security The book offers comprehensive coverage of the most essential topics, including: Basic fundamentals of Cloud Computing Cloud security concepts, vulnerabilities, security standards and reference models Cloud security goals, key issues and privacy requirements Threat model, detailed taxonomy of cloud attacks, Attack feature analysis - case study A detailed taxonomy of IDS techniques and Cloud Intrusion Detection Systems (IDS) Attack and security tools, LibVMI - case study Advanced approaches: Virtual Machine Introspection (VMI) and Hypervisor Introspection (HVI) Container security: threat model, attacks and defense systems This book is intended for both academic and professional audience. It could also be used as a textbook, for a semester course at undergraduate and post graduate level in Computer Science, Information Technology, Information Security, and Information Science & Management. The book serves as basic reference volume for researchers in cloud security. It will be useful to practitioners, cloud security team, and the cloud security auditor as well. To get the most out of this book, the reader should have a working knowledge of various operating system environments, hypervisors, cloud computing fundamentals, programming languages like Python and a working knowledge of security tools.

The Handbook of Research on Food Processing and Preservation Technologies is a rich 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 other 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 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source 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 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

By drawing on quantitative data and qualitative analyses of five major national education policies implemented in India over the last 15 years, this comprehensive volume explores their impact on teacher quality and perceived effectiveness, explaining how this relates to variations in student performance. Responding to a national agenda to increase the quality of the Indian teacher workforce, Teacher Quality and Education Policy in India critically questions the application of human capital theory to Indian education policy. Chapters provide in-depth and strategically structured analyses of five national policies - including the recently approved National Education Policy (NEP) 2020 - to see how Indian policymakers use teacher quality as a driver and measurement of education and national economic development. Ultimately, the text offers evidence-based policy recommendations to improve teacher quality in India, suggesting that while all five policies have contributed significant frameworks and recommendations for teacher quality reform, they have failed to move beyond a symbolic function. Given its rigorous methodological approach, this book will be a valuable addition to the under-researched question of education policymaking in postcolonial contexts. It will be an indispensable resource not only for scholars working on policymaking in the Indian context, but also for those working at the intersection of education, teacher development, and policymaking in developing countries.

Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health provides poignant case studies of climate change resilience frameworks for nutrition-focused transformations of agriculture and food systems, food security, food sovereignty, and population health of underserved and marginalized communities from across the globe. Each chapter is drawn from diverse cultural contexts and geographic areas, addressing local challenges of ongoing food and health system transformations and illustrating forms of resistance, resilience, and adaptations of food systems to climate change. Fourteen chapters present global case studies, which directly address the United Nations Sustainable Development Goals and the Food and Agriculture Organization’s global call to action for transforming agriculture, addressing food security and nutrition, and the health of populations impacted by climate change and public health issues.They also integrate reflections, insights, and experiences resulting from the COVID-19 Pandemic. This edited volume includes research on (1) enhancing food sovereignty and food security for underserved populations with a particular focus on indigenous peoples; (2) improving locally contextualized definitions and measurements of climate change resilience, food security, hunger, nutrition, and health; (3) informing public health programs and policies for population health and nutrition; and (4) facilitating public and policy discourse on sustainable futures for community health and nutrition in the face of climate change and natural disasters, including ongoing and future pandemics or emergencies. Within this book, readers discover an array of approaches by the authors that exemplify the mutually engaged and reciprocal partnerships that are community-driven and support the positive transformation of the people with whom they work. By doing so, this book informs and drives a global sustainable future of scholarship and policy that is tied to the intersectionality and synergisms of climate change resilience, food security, food sovereignty, nutrition, and community health.

Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders. It details the healing benefits of specific spices and herb plant-based remedies, such as garlic, onion, black pepper, aloe vera, Indian gooseberry, chamomile, and dandelion for the treatment of colorectal cancer and hemorrhoids, irritable bowel syndrome, gallstones, celiac disease, peptic ulcers, etc. It also discusses the therapeutic properties of fermented foods and beverages and the healing benefits of lectins in the management of gastrointestinal disorders. The abundance of research presented in this volume will be valuable for researchers, scientists, growers, students, processors, traders, industries, and others in the development of plant-based therapeutics for gastrointestinal diseases.

Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare explores the therapeutic potential of various natural and novel phytochemicals in the design of new foods. Divided into two parts, the first section discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes. The authors also address the benefits of preserving indigenous knowledge of medicinal plants and current consumer views of health issues from foods. The second part delves into the design and utilization of healthy foods. This section discusses the application of novel designs and herbal formulations in conjunction with other biomolecules for the development and utilization for food products with health benefits. Key features: Encourages the preservation of indigenous knowledge on herbs and medicinal plants Explains the health-promoting effects of some herbs and medicinal plants Discusses the therapeutics and their mechanisms of actions of the biological compounds for food safety This informative volume will be valuable for faculty, students, scientists, researchers, and industry professionals in the development of superfoods from phytochemicals and medicinal plants.

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

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.

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.

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.

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.

* This is an institutional collaboration with Institute of Developing Economies-Japan External Trade Organization * Monographs on Japan are above average sellers * Will be of great interest to scholars and researchers of politics and international relations, strategic studies, development studies, and Asian studies

This book explores New York City's historic crime drop over the past quarter of a century. New York City's dramatic crime decline is a real brainteaser: no one predicted it and, as of yet, no one has explained it, at least to the satisfaction of most social scientists who study crime trends. Three strategic lessons emerge from the contributions to this volume on New York's crime drop. It is suggested that future research should: * go wide by putting New York in comparative context, nationally and internationally; * go long by putting New York's recent experience in historical context; * develop a strong ground game by investigating New York's crime drop across multiple spatial units, down to the street segment. The contributors to Understanding New York's Crime Drop aim to provoke expanded and sustained attention to crime trends in New York and elsewhere. This book was originally published as a special issue of the journal, Justice Quarterly.

This book explores New York City's historic crime drop over the past quarter of a century. New York City's dramatic crime decline is a real brainteaser: no one predicted it and, as of yet, no one has explained it, at least to the satisfaction of most social scientists who study crime trends. Three strategic lessons emerge from the contributions to this volume on New York's crime drop. It is suggested that future research should: * go wide by putting New York in comparative context, nationally and internationally; * go long by putting New York's recent experience in historical context; * develop a strong ground game by investigating New York's crime drop across multiple spatial units, down to the street segment. The contributors to Understanding New York's Crime Drop aim to provoke expanded and sustained attention to crime trends in New York and elsewhere. This book was originally published as a special issue of the journal, Justice Quarterly.

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights 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 other 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, Volume 1: 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. Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses 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. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques presents a number of exciting applications of computer-aided techniques for quality evaluation and secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including detailed discussions on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, and more. 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 book covers in detail the design of functional foods for beneficial gut microflora and microbiota; composite probiotic dairy products; encapsulation technology for development of specific foods; edible, biodegradable, and alternative food packaging technologies; ozonation in surface modification of food packaging polymers; characterization applications and safety aspects of nanomaterials used in food and dairy industry; and more. 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 and nondestructive quality evaluation techniques, such low-temperature-based ultrasonic drying, hypobaric processing, viability of high-pressure technology, pulsed electric fields in food preservation, green nanotechnology, advanced methods of encapsulation, the use of robotic engineering for quality and safety, and more. Together, the 5 volumes of the Handbook of Research on Food Processing and Preservation Technologies will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

This book focusses on the clinical aspects and management of pediatric skin disorders, especially seen in darker skin types. It includes unique conditions that the authors have encountered in their lifetime with their independent observations and approach to management. Original high-quality images are used to illustrate most dermatoses described in the book enabling a strong visual impression of the discussed diseases. It hopes to provide readers with a blend of evidence and experience based pediatric dermatology. This book aims to be a hands-on manual that can be referred to during a busy practice as it discusses the practical approach to dermatoses. Key Features Focusses on darker skin types. Examines unusual presentations with detailed clinical features. Discusses the ways to differentiate between similar-appearing diseases. Explores approaches to therapy, especially in resource-poor settings. Covers topics with high quality illustrations.