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Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Sweet Dreams Erotic Plots

Sweet Dreams Erotic Plots

A previously unpublished work by the author. 'It was like discovering a previously unknown recording by the Beatles. On a 2007 visit to the author's widow Sybil she handed me a manuscript. The author's last book had been placed in a publishing queue by his retiring editor. After the author''s death Sybil was told that the publisher had discontinued psychoanalytic books. It languished on a home shelf in Los Angeles for sixteen years. I was holding the final work by psychoanalysis's most eloquent writer on sex. ' - From the Foreword by Dr Richard Green | Sweet Dreams Erotic Plots

GBP 120.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Ultraviolet Light in Food Technology Principles and Applications

Ultraviolet Light in Food Technology Principles and Applications

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life more safe and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters-on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated. | Ultraviolet Light in Food Technology Principles and Applications

GBP 160.00
1

Natural Food Preservatives

Natural Food Preservatives

Safety quality and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale both traditional and modern preservatives are widely used. However as eating habits have upgraded with a focus on what is popularly termed a healthy diet there has been a growing demand for food with natural additives over synthetic ingredients. As a result there have been major developments in the field of food preservation which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies the chemistry behind them and new nonconventional preservatives. It focuses on innovative technologies including biological antimicrobial systems such as LABs or their metabolites bacteriophages and bacteriophage-encoded enzymes. It provides knowledge about preservatives such as bacteriocins and ε-polylysine as well as their usage in achieving the right balance of safety quality and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses conduct research and epidemiologic investigations analyze food samples and craft food safety policies.

GBP 116.00
1

Essential Oils as Antimicrobial Agents in Food Preservation

Essential Oils as Antimicrobial Agents in Food Preservation

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life especially in the absence of proper storage facilities which requires sustainable universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives irradiation cold storage heat treatment and controlled atmosphere storage. But with disadvantages in irradiation cold storage heat treatment and controlled atmosphere storage chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green safe and sustainable products it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts food preservation experts food safety experts food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi foodborne bacteria viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.

GBP 150.00
1

Maternal-Fetal Evidence Based Guidelines

Maternal-Fetal Evidence Based Guidelines

This new edition of an acclaimed text reviews the evidence for best practice in Maternal-Fetal Medicine to present the reader with the right information with appropriate use of proven interventions and avoidance of ineffectual or harmful ones. The information is presented in the right format by summarizing evidence succinctly and clearly in tables and algorithms. The aim is to inform the clinician to reduce errors and to make it easy to do it right. The volume can be purchased separately or together with the companion volume on Obstetric Evidence Based Guidelines (set ISBN 9780367567033). The Series in Maternal-Fetal Medicine is published in conjunction with the Journal of Maternal-Fetal and Neonatal Medicine. From reviews of previous editions: An excellent resource with quick and easy protocols… this book has a permanent spot on my shelf. —Doody’s Review Service | Maternal-Fetal Evidence Based Guidelines

GBP 145.00
1

Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

Food scarcity and insecurity is an alarming issue throughout the world. Postharvest loss due to both mechanical damage and microbial spoilage significantly influences the shelf life and hence the availability of agricultural produce. Once initiated the microbial spoilage can make bulk quantity of a given agricultural product unacceptable for human consumption and several methods have already been used to try to manage this. Considering the limited success of the available methods there is increasing interest in exploring nanotechnological methods. These methods are being considered for both the development of various platforms for antimicrobial/barrier packaging applications that minimize the contact of agricultural produce with the external environment and also for design sensors to ensure food safety and quality. The impact of various nano-systems developed through material engineering on the shelf-life enhancement and storage of fresh horticultural produce will have revolutionary effects on post-harvest management in the coming years. Hence Postharvest Nanotechnology for Fresh Horticultural Produce has been edited to advance understanding of material development intelligent selection of nanomaterials to ensure the nontoxic nature and future perspectives of nanotechnology on postharvest produce. This includes various types of nanoparticles exploited for the postharvest management their mechanism of action varied applications and material engineering along with natural products including essential oils and plant bioactives modelling of various tailor-made materials to meet the required properties of the packed food advancements in the nanotechnological applications for the minimally processed food and the toxicity concerns. Key Features: · Describes advances in nanotechnology for postharvest management · Includes extensive details on the applications of material engineering for post-harvest applications using nanotechnology and future aspects · Provides extensive data on the types of nanomaterials used and the fabrication methods employed for the design of tailor-made products for the post-harvest management This book reviews the current scientific advancements and future prospects of the nanotechnological interventions in meeting the quality and quantity standards of the horticultural produce and minimally processed food and will be a valuable reference for beginners researchers subject experts and industrialists. | Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

GBP 170.00
1

The Chemistry of Milk and Milk Products Physicochemical Properties Therapeutic Characteristics and Processing Methods

The Chemistry of Milk and Milk Products Physicochemical Properties Therapeutic Characteristics and Processing Methods

Milk and milk products are highly nutritious yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural physicochemical and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value concentrated extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry physicochemical properties and therapeutic characteristics of milk and milk products and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT) heat and acid coagulation of milk products processing and characteristics of dry dairy milk powders and methods to monitor pesticide residues in milk and milk products are presented and evaluated. | The Chemistry of Milk and Milk Products Physicochemical Properties Therapeutic Characteristics and Processing Methods

GBP 139.00
1

Entrepreneurship Polycentrism and Elites Local Industrial Development in Modern Italy

Entrepreneurship Polycentrism and Elites Local Industrial Development in Modern Italy

The book is a cross-section of the over all Italian development. Italy can be considered a microcosm that contains all the imbalances and territorial differences that can be observed in the European macro-areas. Its north can now be considred integrated with the more developed European continental shelf. The Centre represents a local development in transition to a more visible technological change. The late south risks accumulating more socio-economic backwardness. For these reasons we believe this volume is useful with just a few pages presenting one of the most interesting cases of local industrial development outside the mainstream of the industrial economy which saw in Fordism and Taylorism the best way for industrializaion. Here on the contrary it is argued that big fish cannot always consume the smallest one that flickers faster and its flexibility that has social roots can be an advantage in global markets. Technology appears to be the key to the future. Please note: This title is co-published with Aakar Books New Delhi. Print edition not for sale in South Asia (India Sri Lanka Nepal Bangladesh Pakistan Maldives or Bhutan) | Entrepreneurship Polycentrism and Elites Local Industrial Development in Modern Italy

GBP 130.00
1

Military Pyrotechnics Principles and Practices

Military Pyrotechnics Principles and Practices

This book covers military pyrotechnics characteristics sensitivity combustion performance parameters ingredients and their behaviour various pyrotechnic compositions and their manufacturing methods filling pressing and assembly of ammunition and so forth. Divided into two broader sections namely military pyrotechnic compositions and military pyrotechnic ammunitions and devices it provides full spectrum of military pyrotechnics and a guide for all personnel involved with management of military pyrotechnic ammunitions and devices in design production inspection training and use. Features: Answers know what know why and know how of pyrotechnic compositions and pyrotechnic ammunitions and devices Explains various concepts and mechanisms of the military pyrotechnics Deliberates on role and characteristics of pyrotechnic compositions and its classification Discusses various factors affecting performance and some differences in military pyrotechnics Describes various methods of initiation of ignition in ammunition Elucidates basic requirements of pyrotechnic ammunitions its development and life cycle of ammunition lots Provides classification division shelf life compatibility and nomenclature of ammunitions and devices Reviews test/proof requirements of ammunitions and devices deployment and functioning defect classification sampling plan and acceptance criteria Explores latest trends in 'green pyrotechnics' for environment- friendly military pyrotechnics | Military Pyrotechnics Principles and Practices

GBP 150.00
1

Adobe Photoshop CS3 A-Z Tools and features illustrated ready reference

Adobe Photoshop CS3 A-Z Tools and features illustrated ready reference

Photoshop users of all levels need access to the crucial information in a flash. Techniques books provide the step-by-step instructions and how-to advice but this easy to navigate dip-into guide provides quick answers to the inevitable 'what does that do?' questions that all too often bring progress to a grinding halt. The full colour A to Z format covers hundreds of tools features and menu options clearly and succinctly with cross-references to related topics screen shots and illustrative examples to help things fall into place. A new techniques section delves deeper into key areas providing more instruction on essential tasks in an easy step-by-step format. Fully updated with new CS3 features throughout this is the Photoshop desk reference to adorn every digital image-maker's shelf. Intuitive A to Z format and clear concise definitions make this the ideal desk reference guide to Photoshop's multitude of tools options and features. Find the explanations answers and practical advice you need to quickly get on with the task in hand - don't waste time looking anywhere else! Fully updated for CS3 with source images from the book and supporting tutorials provided on the accompanying website: www. photoshop-a-z. com. | Adobe Photoshop CS3 A-Z Tools and features illustrated ready reference

GBP 175.00
1

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology Advances Methods and Applications

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. | Food Processing and Preservation Technology Advances Methods and Applications

GBP 131.00
1

Handbook of Waterfront Cities and Urbanism

Handbook of Waterfront Cities and Urbanism

Handbook of Waterfront Cities and Urbanism is the first resource to address cities’ transformations of their coastlines and riverbanks and the resulting effects on environment culture and identity in a genuinely global context. Spanning cities from Gdańsk to Georgetown this reference for design development and planning explores the transition of waterfronts from industrial and port zones to crowd-drawing urban spectacles within the frameworks of urban development economics ecology governance globalization preservation and sustainability. A collection of contextual studies local perspectives project reviews and analyses of evolution and emerging trends provides critical insight into the phenomenon of waterfront development and urbanism in cities from the East to the West. Features: Explores the transformation of waterfronts from industrial hubs to urban playgrounds through the lenses of preservation governance economics ecology and more. Presents chapter-length case studies drawn from cities in China Bangladesh Turkey the United States Malaysia the European Union Egypt and other countries. Includes contributions from an interdisciplinary team of international scholars and professionals a much-needed corrective to the historical exclusion of researchers and issues from the Global South. An ideal reference for graduate students scholars and professionals in urban planning architecture geography and history the Handbook of Waterfront Cities and Urbanism deserves to be on the shelf of urban authorities and any internationally minded academic or practitioner in real estate development water management preservation or tourism.

GBP 160.00
1

Food Safety Making Foods Safe and Free From Pathogens

Food Safety Making Foods Safe and Free From Pathogens

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society namely governments food industry consumers and academia and also deals with HACCP GMP practices and Food laws. This book is unique as it has included the causes of food allergies adulteration genetically modified seeds and crops GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency. | Food Safety Making Foods Safe and Free From Pathogens

GBP 99.99
1

Postharvest Physiology and Handling of Horticultural Crops

Postharvest Physiology and Handling of Horticultural Crops

The increase in global population compels growers to use excessive fertilizers to enhance agricultural production. Excessive fertilizer use may also negatively affect the nutritional quality and preservation of horticultural products reducing the shelf life and overall quality of fruits and vegetables. Postharvest Physiology and Handling of Horticultural Crops contains fundamental information that helps readers understand postharvest physiology of fresh fruits and vegetables and presents an in-depth analysis of the harmful impacts of agrochemicals. The book presents readers with eco-friendly innovative techniques used to handle the fruits and vegetables during storage and through supply chains helping to better preserve them. Features: Describes available technologies to eliminate and minimize microbial infection for maintaining postharvest quality and safety of fresh produce Explores and discusses approaches technologies and management practices necessary to maintain products’ storage quality by ensuring food safety and nutrition retention Provides practical applications of latest developments in disinfection applications smart packaging nano-enabled applications advances in fresh-cut products light illumination and edible coatings Presents an in-depth discussion of the harmful impacts of agrochemicals and aims to introduce new eco-friendly and innovative technologies to the readers With chapters written by experts in the field of postharvest fruit and vegetable preservation this book provides information on the use of biomaterials in food preservation and provides practical information for students teachers professors scientists farmers food packers and sellers; as well as entrepreneurs engaged in the fresh food preservation industry.

GBP 170.00
1

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits fruit juices and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters nutritional value bio-active health components and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters the content of nutritional and health active components and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe the United States Asia and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products namely nutrients and stability health active components and sensory aspects are reviewed in a trio of chapters.

GBP 170.00
1

Advances in Cereals Processing Technologies

Advances in Cereals Processing Technologies

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce which are aptly covered in this book. It includes recent trends in technology of cereals based products technological updates in legumes and pulses based convenience/processed foods various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses. ' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing. ' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar honey jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. This title is co-published with NIPA. | Advances in Cereals Processing Technologies

GBP 99.99
1

Barley Properties Functionality and Applications

Barley Properties Functionality and Applications

Barley: Properties Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds dietary fiber vitamins and minerals. Studying the properties of barley provides a basis for better utilizing it in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production grain structure chemistry and nutritional aspects primary processing technologies product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture palatability and nutritive value by gelatinization of starch denaturation of proteins increased nutrient availability inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical functional and antioxidant properties in barley flour Deals with the latest development in physical chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology cereal science cereal chemistry food science food chemistry and nutritional properties of cereals. | Barley Properties Functionality and Applications

GBP 175.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Artificial Intelligence on Dark Matter and Dark Energy Reverse Engineering of the Big Bang

Artificial Intelligence on Dark Matter and Dark Energy Reverse Engineering of the Big Bang

As we prod the cosmos at very large scales basic tenets of physics seem to crumble under the weight of contradicting evidence. This book helps mitigate the crisis. It resorts to artificial intelligence (AI) for answers and describes the outcome of this quest in terms of an ur-universe a quintessential compact multiply connected space that incorporates a fifth dimension to encode space-time as a latent manifold. In some ways AI is bolder than humans because the huge corpus of knowledge starting with the prodigious Standard Model (SM) of particle physics poses almost no burden to its conjecture-framing processes. Why not feed AI with the SM enriched by the troubling cosmological phenomenology on dark matter and dark energy and see where AI takes us vis-à-vis reconciling the conflicting data with the laws of physics? This is precisely the intellectual adventure described in this book and – to the best of our knowledge – in no other book on the shelf. As the reader will discover many AI conjectures and validations ultimately make a lot of sense even if their boldness does not feel altogether human yet. This book is written for a broad readership. Prerequisites are minimal but a background in college math/physics/computer science is desirable. This book does not merely describe what is known about dark matter and dark energy but also provides readers with intellectual tools to engage in a quest for the deepest cosmological mystery. | Artificial Intelligence on Dark Matter and Dark Energy Reverse Engineering of the Big Bang

GBP 89.99
1

Drinking Water Chemistry A Laboratory Manual

Drinking Water Chemistry A Laboratory Manual

Whether you are a new employee or seasoned professional you need easy access to the latest test methods updated quality control procedures and calculations at your fingertips. You need to perform analyses quickly and easily and troubleshoot problems as they arise. You need a resource that is not only informative but also practical and easy to use. Drinking Water Chemistry: A Laboratory Manual fills this need. The book gives you a thorough overview of the most basic and therefore important laboratory topics such as: Laboratory Safety - dos and don'ts based on real experience Sampling - preservation techniques online sampling and record keeping Laboratory Instruments - practical use ranges principles of operation calibration conditioning useful life and replacement common quality control issues Chemical Use - reagents standards indicators purpose and use chemical quality and properties avoidance of contamination molecular weight calculations Quality Control - replicate analyses spiked split and reference samples percent recovery of standard standard deviation control charts and everyday quality control measures Weights and Concentrations - care and analytical balances mathematical conversions among concentration units dilutions and concentration changes The remaining chapters cover test analysis including: reason for the test type of sample taken treatment plant control significance expected range of results appropriate quality control procedures apparatus used reagents including function concentration and instructions for preparation procedural steps calculations and notes on possible problems and references. This is a working manual meant to be kept by your side in the lab not on the shelf in an office or library. You can bend it you can lay it flat you can take it anywhere you do your job. | Drinking Water Chemistry A Laboratory Manual

GBP 175.00
1

Cleaning Validation Manual A Comprehensive Guide for the Pharmaceutical and Biotechnology Industries

Cleaning Validation Manual A Comprehensive Guide for the Pharmaceutical and Biotechnology Industries

During the past decades enormous progress and enhancement of pharmaceutical manufacturing equipment and its use have been made. And while there are support documents books articles and online resources available on the principles of cleaning and associated processing techniques none of them provides a single database with convenient ready-to-use training tools. Until now. Cleaning Validation Manual: A Comprehensive Guide for the Pharmaceutical and Biotechnology Industries elucidates how to train the man power involved in development manufacturing auditing and validation of bio pharmaceuticals on a pilot scale leading to scale-up production. With over 20 easy-to-use template protocols for cleaning validation of extensively used equipments this book provides technical solutions to assist in fulfilling the training needs of finished pharmaceutical manufacturers. Drawing on the authors’ more than two decades of experience in the pharmaceutical and biotech industries the text offers hands-on training based on current approaches and techniques. The book does not merely provide guidelines or thought processes rather it gives ready-to-use formulas to develop Master Plan SOPs and validation protocols. It includes cleaning procedures for the most commonly used equipment in various manufacturing areas and their sampling points using a pharmaceutical manufacturing site with both sterile and non-sterile operations as the case facility. It also provides the training guidelines on downloadable resources to enable users to amend or adopt them as necessary. Grounded in practicality the book’s applicability and accessibility set it apart. It can be used as a guide for implementing a cleaning validation program on site without the help of external consultants making it a resource that will not be found collecting dust on a shelf but rather referred to again and again. | Cleaning Validation Manual A Comprehensive Guide for the Pharmaceutical and Biotechnology Industries

GBP 105.00
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1