Search results for ""author anil kumar""

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

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An introduction has been made on Value and Mismatches, comparatively a new concept, which clarifies the meaning of Value. The nucleolus of FAST is the correct definition of Function. This has been explained in detail through day-to-day examples. Case studies have taken a special place in this book.

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This book documents the various impacts of urbanization on hydrological systems and water resources. The first half of the book is focused on urbanization and surface waters, starting with the status of hydrological systems in the urban areas, i.e. the catchment characteristics and changes in rainfall dynamics. The most pronounced hydrological problems in cities are changes in runoff due to precipitation. Recently, rain events have been less frequent but more intense, sometimes leading to flash floods. Though the substantial increase in runoff causes floods in the urbanized area, it may be attributed to the reduction of infiltration due to construction of roads. This, in turn, results in groundwater decline and depletion. The second half of the book covers the impact of urbanization on groundwater, which starts with hindered or significantly reduced recharge taking place due to altered urban surfaces. The limited groundwater resources are over-exploited by the urban population, leading to water scarcity and depletion. Groundwater gets polluted due to solid waste dumping sites or by wastewaters discharged by industries. The book will be useful for researchers, educators, municipal/city authorities, government officials, and NGOs.

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In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

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Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation. This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.

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NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.

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Digital computers have revolutionized computation and transformed how computers are used to control systems in real life, giving birth to real-time systems. Furthermore, massive developments in the communications domain have made it possible for real-time systems to perform coordinated actions over communication interfaces, resulting in the evolution of distributed real-time systems.Real-Time and Distributed Real-Time Systems: Theory and Applications presents a variety of techniques to design, analyze, implement, verify, and validate such systems. The book begins by introducing the basic principles of real-time and distributed real-time systems and then: Delivers a detailed analysis of a number of common, real-time communication protocols Discusses advancements beyond the standard-switched Ethernet, including multi-stream transmission control protocol/internet protocol (TCP/IP) Depicts the design of distributed real-time systems applications using methodology based on a finite state machine (FSM) representation of a real-time system and its corresponding implementation using Simulink® Stateflow® Demonstrates how MATLAB® can be used to develop real-time applications and integrate those applications over a communication network to form a distributed real-time system Describes the MATLAB/Simulink-based TrueTime as a tool used for the simulation of protocols and distributed real-time system applications in a MATLAB environment Delineates the classification of distributed real-time systems applications in terms of failure criticality and severity, safety and integrity levels, life cycle stages, and verification and validation techniques Individual chapters are supplemented by numerical and analytical problems or simulation exercises to ensure the reader gains a solid grasp of the concepts.

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Transportation currently takes up around a third of overall energy usage, of which the majority is petroleum-based gasoline. Petroleum is both a finite resource and a big contributor to the carbon emissions that are causing climate change. To continue to benefit from transportation whilst mitigating climate change it is essential to find alternatives to petroleum-based gasoline. Although a lot of recent developments have focused on electrifying transport the infrastructure for large scale uptake of electric vehicles is still lacking and it may be less practical in some parts of the world than others. Biofuels, therefore, still have a role to play in improving the sustainability of our transportation systems. The term green gasoline refers to biofuels intended to be direct drop-in replacements for petroleum-based gasoline. Such products allow vehicles to run on biofuel without any engine modifications and, being made from biomass, they are both renewable and have a better carbon emission profile than petroleum-based gasoline. Green Gasoline covers a range of new technologies being used to produce these biofuels and compares them to petroleum-based fuels in terms of sustainability. It will be an interesting read for those working in fuel chemistry as well as green chemists and anyone with an interest in transport sustainability.

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Navigating the fragmented IoT connectivity ecosystem of standards, protocols, and architectures can be a challenge. Not to mention scaling a solution to a viable product. This book guides you through this fractured landscape with real world examples and projects that can be leverage for an IoT product. Backed by an overview of IoT use cases and key connectivity elements of IoT solutions, you'll gain an understanding of the breadth of the IoT landscape and the fragmentation of connectivity standards and solutions and the challenge in navigating the many standards and technologies. You'll also be able to understand the essentials of connectivity including, hardware, software, and business models. ​IoT is essential for increasing productivity of many industries and quality of life (making the world smart and autonomous). Both wired and wireless connectivity technologies are essential ingredients in an IoT product. Written by Intel engineers and architects, Connecting the Internet of Things understands that connectivity is a key topic of IoT and comprehensively covers the topic from a system engineering and practical perspective.What You'll Learn Understand the trade offs between different wireless technologies and network topologies Use wireless technologies in IoT products Examine connectivity technologies and considerations on selecting it for the IoT use cases Assemble all of the components of a working solution Scale your solution to a product Review emerging connectivity technologies for addressing new use cases Advance and optimize the performance of existing technologies Who This Book Is ForResearchers, managers, strategists, technologists, makers, and students in the embedded and Internet of Things (IoT) space trying to understand and implement connectivity in the devices/platforms.

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Global Climate Change and Plant Stress Management Understand the impact of climate change on plant growth with this timely introduction Climate change has had unprecedented consequences for plant metabolism and plant growth. In botany, adverse effects of this kind are called plant stress conditions; in recent years, the plant stress conditions generated by climate change have been the subject of considerable study. Plants have exhibited increased photosynthesis, increased water requirements, and more. There is an urgent need to understand and address these changes as we adapt to drastic changes in the global climate. Global Climate Change and Plant Stress Management presents a comprehensive guide to the effects of global climate change on plants and plant metabolism. It introduces and describes each climate change-related condition and its components, offering a detailed analysis of the resulting stress conditions, the environmental factors which ameliorate or exacerbate them, and possible solutions. The result is a thorough, rigorous introduction to this critical subject for the future of our biome. Readers will also find: Analysis of global climate change impact on various agricultural practices Socio-economic consequences of climate change and plant stress conditions, and possible solutions Strategies for sustainable agriculture Global Climate Change and Plant Stress Management is essential for researchers, scientists, and industry professionals working in the life sciences, as well as for advanced graduate students.

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In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.

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This edited book first gives an overview of issues in the studies of atmospheric sciences and then elaborates on extreme events in air pollution, their assessment, impacts, and mitigation strategies. It covers general overview of factors governing in atmosphere that lead to air pollution, description about recent and hazardous air pollution episodes, emergencies and extremes in atmospheric sciences, impact studies on living organisms and atmosphere related to emergencies and possible remedies/mitigation strategies which may also include green growth strategies for management. Increase in anthropogenic activities from different sources results in very high concentrations of air pollutants in the atmospheres and they lead to cause disturbance in seasonal cycles and atmospheric phenomena, ecological imbalance and change in the quality of air. These impacts are the major cause of short-term or long-term effects on living and non-living systems. In the recent years, several instances of extremes atmosphere and air pollution related emergencies causing accidental episodes, fog, smog, health related, heat and cold wave etc. are experienced. This book brings the attention on such issues in atmospheric sciences and discuss the disaster preparedness and management plus emergencies. This book is valuable reading material for students in Environmental Science, Biological Science, Medical Science, Policy Planning, Disaster Management and Agriculture. It’s useful for environmental consultants, researchers and other professionals involved in air quality, plant, humans and disasters related research.

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Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

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Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products.Features: Reviews structure, functional and antioxidant properties in pearl millet flour Deals with the latest developments in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical-rich product development Covers updated information for grain science professionals and food technologists

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