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Tawang, Monpas and Tibetan Buddhism in Transition
This book presents various facets of border life in the strategic eastern sector of the India-China frontier, i.e. the Monpas of Tawang. It addresses the history of the Monpas’ transnational cultural and religious interaction. The respective chapters cover diverse topics such as culture, religion, the environment, border management, and social activism. The book offers a compelling analysis of Mon identity, their lifestyles in transition, and the reach of development politics in the Tawang borderland. It maximizes the reader's insights into development works in borderlands. This book is an essential guide for students, scholars, activists, policy makers, and anyone interested in learning about this unique geographical borderland of Monpa.
Advanced Techniques of Honey Analysis
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted. Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud. - Contains comprehensive information on novel honey analytical techniques - Discusses the characterization of determination of honey adulteration by various novel methods - Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis - Includes applications, literature reviews, recent developments, and methods
Nanotechnology Interventions in Food Packaging and Shelf Life
Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life. Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future. Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging. Key Features Sheds light on benefits of nanotechnology in the food packaging industry Contains information on utilization of nanocellulose and nanofibrils in food packaging Provides an overview of nanosensor applications for shelf-life extension of different food materials This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.
The Nanobiotechnology Handbook
A thorough overview of nanobiotechnology and its place in advances in applied science and engineering, The Nanobiotechnology Handbook combines contributions from physics, bioorganic and bioinorganic chemistry, molecular and cellular biology, materials science, and medicine as well as from mechanical, electrical, chemical, and biomedical engineering to address the full scope of current and future developments. World-class experts discuss the role of nanobiotechnology in bioanalysis, biomolecular and biomedical nanotechnology, biosensors, biocatalysis and biofuel, and education and workforce development. It includes a companion CD that contains all figures in the book. The book begins with dis...
Cereal Processing Technologies
Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter cov...
Antioxidants in Vegetables and Nuts - Properties and Health Benefits
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and p...
Emerging Technologies for Shelf-Life Enhancement of Fruits
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including: • factors affecting the postharvest quality of fruits • microbial spoilage • decontamination of fruits by non-thermal technologies • new kinds of packaging and edible coatings • ozone as shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered d...
Theoretical Information Studies: Information In The World
This is the first attempt to delineate the synthetic field of the theoretical study of information, treating information as the basic phenomenon on the fundamental level of the world, encompassing nature, technology, individuals and society. The exploration of information is done within Info-computational approaches, to natural and social phenomena such as Bioinformatics, Information Physics, Informational Chemistry, Computational Physics, Cognitive and Social sciences, with special emphasis on interdisciplinary, crossdisciplinary and transdisciplinary knowledge.The book presents results of collaboration across research fields within info-computational and info-structural frameworks, in attempt to better theoretically and conceptually capture the phenomenon of information and its dynamics (such as computation and communication), as they appear on different levels of organization, on different scales and in different contexts.
Protein Engineering and Design
Experimental protein engineering and computational protein design are broad but complementary strategies for developing proteins with altered or novel structural properties and biological functions. By describing cutting-edge advances in both of these fields, Protein Engineering and Design aims to cultivate a synergistic approach to protein science
