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Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
Development of transgenic crop plants, their utilization for improved agriculture, health, ecology and environment and their socio-political impacts are currently important fields in education, research and industries and also of interest to policy makers, social activists and regulatory and funding agencies. This work prepared with a class-room approach on this multidisciplinary subject will fill an existing gap and meet the requirements of such a broad section of readers. Volume 2 with 13 chapters contributed by 41 eminent scientists from nine countries deliberates on the utilization of transgenic crops for resistance to herbicides, biotic stress and abiotic stress, manipulation of developmental traits, production of biofuel, biopharmaceuticals and algal bioproducts, amelioration of ecology and environment and fostering functional genomics as well as on regulations and steps for commercialization, patent and IPR issues, and compliance to concerns and compulsions of utilizing transgenic plants.
First multi-year cumulation covers six years: 1965-70.
The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference
‘Ultrasonics Fundamentals & Technologies’ is a comprehensive and authoritative exploration of the principles and applications of ultrasonics penned with precision and expertise. Authored by leaders in the field this book serves as an invaluable resource for students researchers and professionals seeking a deep understanding of ultrasonic technologies. The book begins by delving into the fundamental principles of ultrasonics providing readers with a solid foundation in the physics and mechanics of ultrasound waves. It progresses seamlessly into advanced topics covering the latest technological developments and applications across diverse industries. The authors skillfully navigate through complex concepts making the content accessible to both novice learners and seasoned practitioners. One of the notable strengths of this book lies in its interdisciplinary approach bridging the gap between theory and real-world applications. It explores ultrasonic techniques in fields such as medical imaging non-destructive testing industrial processes and environmental monitoring. With a focus on practical insights the authors offer a wealth of case studies and examples that illustrate the diverse ways in which ultrasonics can be harnessed to solve real-world challenges. ‘Ultrasonics Fundamentals & Technologies’ stands out as a definitive guide providing not only a comprehensive understanding of ultrasonics but also serving as a go-to reference for those actively engaged in applying these technologies across various domains. As a seminal work in the field this book is poised to shape the knowledge landscape of ultrasonics for years to come.
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing