Food and beverage technology Books

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Book SynopsisAn investigation of science, politics and our food production system, this text exposes the bogus science, political interference and flawed policies that threaten our food supply. The author tells the story of BSE, revealing how top scientists have been muzzled and how the epidemic continues. Then, against a backdrop of burning cows, Andrew Rowell exposes how trade and macro-economic policies overruled good science in the foot and mouth catastrophe. He also opens the black box of the so-called GM revolution to expose the myth behind the marketing. In tracing how critics are silenced in the bottom-line climate of commercialized science and privatized knowledge, Rowell tells the true story of the widely publicized Pusztai GM potato scandal of the late 1990s and the ongoing Mexican maize GM contamination affair. Finally, the book offers radical solutions to make science work in the public interest and provide food that really is safe to eat.Trade Review'A brilliant expos of the dangerously cosy relations between the regulators and the regulated.' The Ecologist It's so readable as to be unputdownable.' GM Watch 'An eye-opening book.' Scientific and Medical Network Research 'Rowell's title could hardly have been more ironic. his survey of the state of our eating will have choking on your steak and chips.' The Scotsman '...anyone interested in the sources and the safety of their food will find it engrossing and disturbing.' BBC Wildlife 'Don't Worry, It's Safe To Eat is as relevatory as it is common senseical and the perfect antidote to government and industry toxic spin. It will open the eyes of the sleepy and give those who are awake a clear insight into the food industry meltdown and how it could be reversed.' GM Watch 'The book is very detailed in parts... A good, informative read.' The Social Crediter 'As a book intended to spark an honest debate about food safety and the future of science, it certainly deserves admiration.' Landwards 'Considerable detail' FUTURE SURVEY, Feb 2004 'a compelling read' The New AgriculturalistTable of ContentsIntroduction * Safe to Eat * Treated with Derision * Silent Spread * Hot Potato * The 'Star Chamber' * Stars in their Eyes * Immoral Maize * Science for Sale * Whitehall Whitewash * Towards Safe Food and Public Interest Science * Notes * Index

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Book SynopsisFruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils. Table of ContentsIntroduction to fruit oils: chemistry and functionalityOlive (Olea europaea) Oil Palm (Elaeis guineensis) oilCranberry (Vaccinium macrocarpon) oilArgan (Argania spinosa L.) oilSea Buckthorn (Hippophaë rhamnoides) oilAvocado (Persea americana) oilGoldenberry (Physalis peruviana) oilCactus (O. ficus-indica) pear oilPumpkin (Cucurbita pepo) oilCoriander (Coriandrum sativum) oilHazelnut (Corylus avellana) oilAlmond (Prunus dulcis) oilPistachio (Pistacia vera) oilWalnut (Juglans regia) oilChestnut (Castanea sativa) oilPassion (Passiflora edulis) oilGac (Momordica cochinchinensis) oilPomegranate (Punica granatum) oilGrape (Vitis vinifera) oilApple (Malus pumila) oilWatermelon (Citrullus lanatus) oilAmla (Phyllanthus emblica) oilBuriti (Mauritia flexuosa) oilBael (Aegle marmelos )oilSandalwood (Santalum album) oilCoconut (Cocos nucifera) oilCitrus oilsKiwifruit (Actinidia deliciosa) oilGuava (Psidium guajava) oilDate palm (Phoenix dactylifera) oilApricot (Prunus armeniaca) oilMangongo/manketti (Schinziophyton rautanenii) oilPapaya (Carica papaya) oilCelastrus paniculatus oilSemecarpus anacardium oilkachnar (Bauhinia purpurea) oilButtercup tree [Madhuca longifolia (Koenig)] oil

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Book SynopsisThis updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.Table of ContentsChapter 1 – Introduction to Brewing Science 1.1 Science and the Brewer 1.1.1 The Scientific Method 1.2 What is Beer? 1.3 Some Common Conventions 1.3.1 Volume 1.3.2 Temperature 1.3.3 Weight 1.4 Yes Virginia, Beer contains Alcohol 1.5 A Short History of Beer in the World 1.5.1 The Very Early Years (pre-historic to Romans) 1.5.2 Beer in Europe before 1500 1.5.3 Colonization and the New World 1.5.4 Beer in Post-1700 Europe 1.5.5 Beer in the Far East 1.6 Beer in the United States 1.6.1 Beer unites the nation 1.6.2 Expansion across the west 1.6.3 Temperance and Prohibition 1.6.4 Prohibition in the US 1.6.5 Post-prohibition 1.6.6 Returning to the home 1.7 The Current Market for Beer Laboratory Exercises Familiarization with laboratory measurements Exploring the Internet Chapter 2 – Beer Styles 2.1 Judging Beer 2.1.1 Beer Styles 2.1.2 Conforming to a Style 2.2 Parameters that Classify a Beer Style 2.2.1 Physical Parameters 2.3 Common Beer Styles 2.3.1 Lagers 2.3.1.1 European Lagers 2.3.1.2 English Lagers 2.3.1.3 American Lagers 2.3.1.4 Other Lagers 2.3.2 Ales 2.3.2.1 European Ales 2.3.2.2 English, Scottish and Irish Ales 2.3.2.3 American Ales 2.3.3 Hybrids (talk about Calif. Common, etc…) 2.4 Historical Beer Styles 2.5 How to Sample and Taste Beer 2.5.1 Beer Glasses 2.5.2 Serving Temperature 2.5.3 Sampling and Tasting Laboratory Exercises Density measurements SRM Determination Chapter 3 – Molecules and Other Matters 3.1 The Atom 3.1.1 Compounds 3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds 3.3 The World of Carbon-Containing Molecules 3.3.1 Basic Functional Groups in Brewing 3.3.2 Amino acid polymers 3.3.3 Drawing Organic Molecules 3.3.4 Naming Organic Molecules 3.4 Reactions of Organic Molecules 3.4.1 Oxidation and Reduction 3.4.2 Condensation Reactions 3.4.3 Isomerization Reactions 3.4.4 Radical Reactions 3.4.5 Maillard Reactions Laboratory Exercises Building models in 3-D Chapter 4 – Overview of the Brewing Process 4.1 Overview of the Process 4.1.1 Agriculture 4.1.2 Malting 4.1.3 Milling 4.1.4 Mashing 4.1.5 Lautering and Sparging 4.1.6 Boiling 4.1.7 Fermentation 4.1.8 Maturation 4.1.9 Filtration 4.1.10 Packaging 4.2 Cleaning and Sterilizing 4.3 Inputs and Outputs 4.3.1 Water 4.3.2 Grains and Malts 4.3.3 Hops 4.3.4 Yeast 4.3.5 Finished product Laboratory Exercises Sketch the overview Research on Barley Chapter 5 – Malting and Water 5.1 Biology of Barley 5.1.1 The Barley Corn 5.1.2 Barley and the Farmer 5.1.3 Barley Diseases and Pests 5.1.4 Sorting and Grading 5.2 Malting Barley 5.2.1 Germination of Barley 5.2.2 Equipment used in Malting 5.2.3 Problems Arising from Malting 5.3 Maillard Reactions 5.4 Water – the most important ingredient 5.4.1 Types of water 5.4.1.1 Aquifers 5.4.1.2 Brewery Water 5.4.2 What’s in the water? 5.4.2.1 Cations in water 5.4.2.2 Anions in water 5.4.2.3 Reactions in water 5.4.3 pH 5.4.3.1 Residual Alkalinity Laboratory Exercises Germination of barley Chapter 6 – Milling and Mashing 6.1 Milling 6.1.1 Purpose of milling 6.1.2 Equipment used in milling 6.2 Purpose of mashing 6.3 Equipment used in Mashing 6.3.1 Cereal Cookers 6.3.2 Mash Mixer and Mash Kettles 6.3.3 Mash Tun 6.3.4 Processes in Mashing 6.4 Enzymes and what they are 6.5 Chemistry while Resting 6.5.1 Starch 6.5.1 Phytase 6.5.2 Glucanase 6.5.3 Proteases and peptidases 6.5.4 Alpha-amylase 6.5.5 Beta-amylase 6.5.6 Mashout 6.6 Efficiency of Extraction 6.6.1 Efficiency Calculations 6.6.2 Mash pH 6.6.3 Mash Thickness Laboratory Exercises The Effect of Temperature and pH on Mashing Efficiency Chapter 7 – Lautering and Sparging 7.1 Introduction 7.2 Fluid physics: Static case 7.2.1 Pressure 7.2.2 Pascal’s Law 7.3 Fluid Physics: Dynamic case 7.3.1 Conservation of mass: the continuity equation 7.3.2: Bernoulli’s principle and laminar flow 7.3.3 Pressure and Hydraulic Head 7.3.4 Head and Pump Dynamics. 7.3.5 Darcy’s Law and laminar flow in porous media 7.4 Equipment used in Sparging and Lautering 7.4.1 Batch Sparging 7.4.2 Fly Sparging 7.4.3 Mash Filter 7.5 When do we stop sparging? Laboratory Exercises Exploring Darcy’s law Chapter 8 – Boiling 8.1 Why Boil the Wort? 8.2 The Equipment of the Boil 8.2.1 Metals and Heating 8.2.2 Corrosion 8.2.3 Methods for Heating 8.2.4 Direct Fire Vessels 8.2.5 Calandria 8.2.6 Other Heating Systems 8.3 Heat and Temperature 8.3.1 Types of Energy 8.4 Heat Capacity and Heat Transfer 8.4.1 Phase Transition – Boiling 8.4.2 Power 8.5 Hops in the Boil 8.5.1 The hop flower revisited 8.5.2 Hop Oil Constituents 8.5.3 Modified Hop Oils Laboratory Exercises Hop Tea and Identifying Flavors Determination of Percent Hop Acids in Hops. Determination of Wort Viscosity during Boil. Chapter 9 – Cooling and Fermenting 9.0 Setting the Stage 9.1 Wort Chilling 9.1.1 Heat Exchangers 9.1.2 Multiple stage heat exchangers 9.2 Equipment used in Fermentation 9.2.1 Refrigeration 9.2.1.1 Introductory Thermodynamics. State variables and processes. 9.2.1.2 Internal energy and the first law of thermodynamics 9.2.1.3 Thermodynamic Processes 9.2.1.4 Reversible and irreversible processes in thermodynamics 9.2.1.5 The most efficient cycle: The Carnot cycle. 9.2.1.6 Type of refrigerants. 9.2.1.7 Mechanical implementation of refrigeration. Glycol circulation. 9.2.2 Fermenters, CCV, round squares. 9.2.2.1 Aeration and pressure effects 9.3 Yeast 9.3.1 Yeast Morphology 9.3.2 Yeast Metabolism 9.3.2.1 Aerobic Conditions 9.3.2.2 Anaerobic Conditions 9.3.2.3 Effects on metabolism 9.3.3 Products of Yeast Laboratory Exercises The Effect of Sugars on Fermentation Chapter 10 – Maturation and Carbonation 10.1 The purpose of maturation 10.1.1 Secondary fermentation 10.1.2 Warm maturation 10.1.3 Cold maturation 10.1.4 Other adjustments 10.2 Equipment Used in Maturation 10.2.1 Horizontal versus Vertical 10.2.2 Cask Conditioning 10.3 Carbonation 10.3.1 The principles of carbonation 10.3.2 Equipment used to Carbonate 10.3.2.1 Inline methods 10.3.2.2 Online methods 10.3.3 Issues with Carbonation Laboratory Exercises Diacetyl Determination in Beer Adjusting the Color Chapter 11 – Clarification and Filtration 11.1 Introduction 11.2 Colloids and Colloidal Stability 11.2.1 What is a colloid? 11.2.2 Formation in beer 11.2.3 Turbidity Measurements 11.2.4 Shelf-life 11.3 Clarification 11.3.1 During Boiling 11.3.2 During Fermentation 11.3.3 During Maturation 11.4 Filtration 11.4.1 Principles of filtration 11.4.2 Filtration equipment 11.4.2.1 The Sheet Filter 11.4.2.2 The Lenticular Filter 11.4.2.3 Powder Filters (Candle, Leaf, and Plate&Frame Filters) 11.4.2.4 Crossflow Filters 11.4.3 Issues with Filtration 11.4.3.1 Product Safety Hazards 11.4.3.2 Product Quality Hazards 11.4.3.3 Operator Safety Hazards Chapter 12 – Packaging 12.1 Introduction 12.2 Carbonation and Other Gases 12.2.1 Pressure Loss in Transferring Liquids 12.2.2 Temperature Increases during production 12.2.3 Other Gases used in “carbonation” 12.3 Packaging 12.3.1 Small Pack 12.3.1.1 Bottles 12.3.1.2 Cans 12.3.1.3 Plastic 12.3.2 Large Pack 12.4 Pasteurization 12.4.1 Tunnel Pasteurization 12.4.2 Flash Pasteurization 12.4.3 Other methods of Pasteurization Laboratory Exercises Thermal Expansion of Water Chapter 13 – Quality Assurance and Quality Control 13.1 What is Quality? 13.1.1 Quality for the Consumer 13.1.2 Quality for the Brewery 13.1.3 What Quality is not 13.2 Quality Control 13.2.1 Methods in Quality Control 13.3 Quality Assurance 13.3.1 Good Brewery Practice 13.3.2 Addressing production using PDCA 13.4 Addressing Product Safety 13.4.1 FSMA 13.4.2 HACCP 13.5 Sensory Analyses 13.5.1 Types of sensory evaluations 13.6 Safety in the Brewery Laboratory Exercises Turbidity in Beer Appendix A – Math for the Brewer A.0 Introduction A.1 Designing your brew A.1.1 Volume. A.1.2 Designing the Grain Bill A.1.3 Hops A.1.4 Percent alcohol by volume (ABV) A.1.5 Color and SRM A.2 Misc - Strike water temperature Appendix B – R134a Refrigerant Data B.0 Introduction B.1 Saturated, organized by Temperature B.2 Saturated, organized by pressure B.3 Superheated Vapor Appendix C – Sensory Statistical Data C.0 Introduction C.1 Difference Testing Statistics

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Book SynopsisIntroduction to meat processing industry.- Structure, composition, nutritive value and biochemistry of post-mortem muscle.- Quality requirements of meat for processing.- Processed meat products.- Herbs, spices and condiments for processed meat products.- Introduction to functional meat products.- Design and development of meat-based functional foods.- Reduced and low fat meat products.- Probiotic meat products.- Low salt meat products.- Nitrite reduction or replacement in processed meat products.- Natural antioxidants and antimicrobials in processed meat products.- Application of enzymes in processed meat products.- Cultured meat.- Reduction of carcinogenic N-nitroso compounds and polycylic aromatic hydrocarbons (PAHs) in processed meat products.- Nanotechnology in meat processing industry.- Current techniques and technologies of meat quality evaluation.- Innovation in sensory assessment of processed meat products.- Authentication of processed meat products.- Market, regulatory and consumer challenges of functional meat products.- Advances in production of low fat meat products.- 3D printing in the development of meat based products.- Valorization of meat waste and by-products.- Environmental issue of meat.

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Book Synopsis1. Introduction and Background.- 2. Elements of Fundamentals of Oxidative Metabolism.- Biochemistry Aspects.- 3. Nutritionally Mediated Oxidative Stress.- 4. Molecular Mechanisms of Oxidative Stress-Induced Diseases.- 5. High Carbohydrates Intake and Type 2 Diabetes.- 6. High Animal-Based Proteins and Cancer.- 7. Excessive Consumption of Fats and Cardiovascular Disease.- Pharmacological Insights.- 8. The Role of Diets in Oxidative Stress-Induced Diseases.

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Book SynopsisContribution of genome editing technologies towards improved nutrition and sustainability of aquaculture systems.- Emerging aquaculture technologies for food and nutritional security.- Health and Nutritional Benefits of Fish as Human Food.- Aquaculture a way forward to combat climate change.- Global food insecurity - role of fishes to compensate food insecurity and nutritional demand.- Breeding technology for sustainable aquaculture and food security - current advancements and future prospects.- Sustainable aquaculture practices for mitigating environmental impacts and improving food security.- Intervening with fish genetics and breeding programs to end hunger and achieve food security and nutrition - A global perspective.- Role of Aquaculture Biotechnology in Food Security and Nutrition.- Aquaponics - a novel aquaculture technology for sustainable and nutritious food production.- Ecosystem services of aquatic biodiversity for food production and livelihoods.- Impact of global warming on fisheries.- Solar panel advancements in aquaculture and food production system.- Carbon Credits and Sustainable Aquaculture - Pathway to a Greener Future.- Environmental DNA (eDNA) metabarcoding - a molecular tool for seafood authentication and conservation of endangered species.- Pesticide biomagnification - a comprehensive exploration of environmental dynamics and human health implications.- Understanding the seasonal proximate composition of Himalayan snow trout Schizothorax labiatus for ensuring food security.- Strategic planning for biofloc technology in Tilapia culture - A pathway to sustainable food security.- Algal biotechnology for the production of food.- Sustainable aquaculture: enhancing food security with energy efficiency.- Functional feed additives in aquaculture to improve food security.- Microplastic an emerging threat to nutritional and food security.- Aquaculture Technologies and Practices - Balancing Innovation, Environment and Economy for Sustainability.- Climate change and freshwater ecosystem - Impacts and future prospective.- COVID-19 and global environmental change - A threat to food security and nutrition.- Pronouncing the Role of Fisheries and Aquaculture in Enhancing Food and Nutritional Security.- Fish Protein - A Nutritional Solution for Global Food Security.- Contributions of fisheries and aquaculture to food security in Africa.

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Book SynopsisIntroduction to Food and Dairy Process Engineering.- Principles of Food and Dairy Safety-Challenges and Opportunities.- Quality Assurance and Control in Food and Dairy Products.- Fluid Mechanics in Food and Dairy Processing.- Heat Transfer and Pasteurization Techniques.- Separation Technologies in Food and Dairy Process Engineering  Filtration and Centrifugation Methods.- Food and Dairy Fermentation Processes.- Food and Dairy Freezing and Cooling Techniques.- Mixing, Blending, and Emulsification in Processing.- Zero Hunger: Food and Dairy Packaging Preservation.- Advances in Food and Dairy Processing Technologies.- Food and Dairy By-Products Utilization-Successful Cases.- Enzymes and Biotechnology in Food Processing.- Recent Developments in Sensory Assessment and Consumer Preference Techniques.- Food and Dairy Product Shelf Life Extension.- Regulatory Compliance and Food Safety Standards.- Novel extraction technology in food processing.- Future Trends in Food and Dairy Process Engineering and Business-A Comprehensive Exploration.

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Book SynopsisFood quality assessment from a green approach.- Non-destructive / non-invasive method development, evaluation, and transfer.- Near-infrared spectroscopy (NIR).- Mid-infrared spectroscopy (MIR).- Raman spectroscopy.- Other spectroscopies: Terahertz spectroscopy, X-ray spectroscopy.- Thermal imaging.- Machine vision.- Multispectral & hyperspectral imaging (MSI & HSI).- Mass spectrometry imaging (MSI).- Microfluidic-based analytical devices (FADs).- Analysis of milk and dairy products.- Analysis of honey and related bee-based products.- Analysis of fats and vegetable oils.- Analysis of vegetable products.- Analysis of beverages.- Analysis of other food products: spices and culinary herbs.

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Book SynopsisA Brief Overview of Nutraceuticals.- Foundation of Nutraceuticals in Preventive Medicine.- Nutraceuticals in Metabolism and Xenobiotics.- Nutraceuticals in the Prevention of Cancer.- Nutraceuticals in Metabolic Syndrome and Diabetes.- Nutraceuticals in the Prevention of Chronic Renal Disease.- Treatment of Chronic Pancreatitis via Nutraceuticals.- Prevention of Chronic Obstructive Pulmonary Disease via Nutraceuticals.- Nutraceuticals in Inflammatory Autoimmune Diseases.- Nutraceuticals and Infertility.- Nutraceuticals and Suboptimal Health: The Relationship and Significance.- Effect of Excess Nutraceuticals on Human Health.

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Book SynopsisTheme 1:Advanced Technologies in Food Production and Processing.- 1.Nanotechnology and Biosensors in Food Processing, Packaging, and Safety.- 2.AI/ML applications in agriculture and food processing.- 3.The Convolutional Neural Networks Model of Algorithm is used to identify diseases in the leaves of sweet lemon plants-A Comprehensive Review.- 4.Application of Artificial Intelligence in Sexing of Hatching Eggs: Present Status, Challenges and Future Direction for Sustainable Egg Industry.- 5.Technological Advances in Smart and Sustainable Agri-culture: The Role of Internet of Things, Artificial Intelligence, Big Data Analysis, Machine Learning & Deep Learning.- 6.Internet of Things (IoT) and artificial intelligence (AI) in agriculture: applications for sustainable crop protection.- 7.Digital Twins & Industry 5.0 On Food Management.- 8.Robotics and Automation in food manufacturing.- 9.Exploring the Fusion - Applications and Challenges of Integrating Food Technology with Big Data and Industry 5.0.- 10.Utilizing Industry 5.0 Technologies to improve food production and promote sustainability in Agriculture.- 11.Industry 5.0 technologies for sustainable food production.- 12.Quantifying the Complexity of Agricultural Data for Regression and  Classification Problems.- 13.Cultivating with Precision: Mitigating Risks and Maximizing Yields.- 14.Leveraging Artificial Intelligence and Millet for Sustainable Agriculture: Advancing UN SDGs in the Era of Industry 5.0.- 15.Optimizing Nutrient Uptake: Nano-Fertilizers and Soil Amendments.- 16.IoT and digital twins for smart food supply chains.- Theme 2:Sustainability, Ethics, and Regulatory Aspects in Food Industry 5.0.- 17.Emerging trends shaping the sustainable future of food industry 5.0: Challenges and opportunities.- 18.Future Trends and Prospects of the Food Industry: Perspectives from Hospitality.- 19.Harvesting Ethics: Forging Responsible Paths in AI and ML for the Agri-Food Industry.- 20.Redefining the Agri-Food Landscape: The Role of Digital Agriculture and Precision Farming in Mitigating Climate Change Impacts on Agri-food Sector.- 21.Regulatory Framework for Industry 5.0 in Food Wastage in Hospitality Industry: Transmuting Intelligent Food System Uplifting Sustainability.- Theme 3:Economic and Industry Perspectives in Food Technology.- 22.Feeding the Future: Economic Implications of Food Tech Innovation.- 23. Future Trends and Prospects for diet in the Food Industry.- 24. Future trends and prospects in dairy industry.- 25.Leveraging Blockchain Technology for Enhanced Food Traceability and Transparency.- 26. Understanding the Economic Dynamics of the Food Tech Revolution.- 27. Blockchain Technology in Food Supply Chain Management: Enhancing Traceability, Safety, and Quality.

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Book SynopsisCitrus waste utilization.-  Valorization of citrus fruit waste and by-products through fermentation process.- Citrus peel waste management of Oranges.- Valorization of citrus food to improve food safety.- Extraction of bioactive compounds from citrus through novel Innovative techniques.- Synthesis of energy from citrus waste through the torrefaction method.- Biowaste from citrus reticulata peels as an effective antiepileptic.- Challenges and opportunities in the citrus waste valorization.- Citrus food waste is a valuable source of bioactive components and application in the food industry.- Valorization of citrus waste for the synthesis of value-added products.- Extraction of bioactive compounds from citrus waste through green technologies.- Citrus waste as a potential source of nutraceuticals.- Citrus peel waste management of Lemon.- Valorization of citrus processing waste towards sustainability.- From Peel to Pulp: Maximizing Citrus Byproducts.- Zesty Transformations: Culinary Adventures with Citrus Waste.- Citrus Waste in Agriculture: Fertilizers and Soil Amendments.- The Flavors of Sustainability: Citrus Waste in Distillation.- The Art of Preservation: Citrus Waste in Food Packaging.- Citrus Waste in Biotechnology: Biofuels and Beyond.

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Book SynopsisLactose Intolerance: an overview.- Market of lactose hydrolyzed dairy products.- ß-galactosidases enzymes for lactose hydrolysis.- Approaches for lactose hydrolysis.- Processing parameters on lactose hydrolysis.- Production of lactose hydrolyzed dairy products.- Non-dairy dietary approach for lactose intolerant.- Health and regulatory aspects of lactose hydrolyzed dairy products.- Conversion of milk Lactose in other derivatives.- Challenges and Opportunities.

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Book SynopsisIntroduction and Overview.- Philosophy.- History of Zero as a Number.- Zero in Mathematics and Statistics.- Physics.- Chemistry and Limits of Analytical Detection and Quantitation.- Biology and Pharmacology.- Toxicology Dose Makes the Difference.- Cancer.- Food Safety.- Doping and Performance Drugs, Substances of Abuse, Death, Finance and Other Encounters with Zero.- Summary and Personal Conclusions.

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Book SynopsisThe Enigmatic World of Biofilms.- Microbial Life: Foundations and Diversity.- Architectural Marvel: Biofilm Formation.- Biofilm Dynamics in Food Environments.- Resilience and Adaptability of Biofilms.- Taste Alchemy: Biofilm's Influence.- Textural Symphony: Biofilm's Impact on Food.- Aroma Amplification by Biofilms.- Prolonging Perfection: Biofilm and Shelf Life.- Ensuring Safety: Mitigating Biofilm Risks.- Fermentation Frontiers with Biofilms.- Elevating Flavors: Biofilm Innovations,- Nutritional Fortification: Biofilm Contributions.- Reducing Waste: Biofilm Sustainability.- Case Studies: Biofilm-Assisted Transformations.- Cultivating Cultures: Biofilm in Cheese Making.- Brewing Wonders: Biofilm in Beverages.- Fresh Produce Challenges: Biofilm Solutions.- Ethical Quandaries of Biofilm Utilization.- Consumer Perspectives on Biofilm-Enhanced Foods.- Regulatory Frameworks for Biofilm Integration.- Future Visions: Biofilm's Global Impact.- Insights from Food Technologists.- Industry Voices on Biofilm Innovations.- Navigating the Future: Biofilm Trajectories.

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