Books published by Springer Nature Singapore

This book involves a collection of selected papers presented at International Conference on Machine Learning and Autonomous Systems (ICMLAS 2021), held in Tamil Nadu, India, during 24-25 September 2021. It includes novel and innovative work from experts, practitioners, scientists and decision-makers from academia and industry. It covers selected papers in the area of emerging modern mobile robotic systems and intelligent information systems and autonomous systems in agriculture, health care, education, military and industries.

This book presents a multidimensional perspective on the interlinkage between human development, community characteristics and public service delivery with special reference to India. The chapters in the book analyze the influence of public service delivery on human development from neo-classical as well as Marxian point of view. Thus, the expositions in the book provides a balanced mix of macro and micro approaches in the study of development. The analytical discussions are supplemented by case studies and empirical estimates so as to demonstrate the applicability of the theory and the theoretical discourse about human development, community network and the success and failures of critical public services in the Indian context. The methodology followed in the chapters involves critical survey of existing literature, case studies, field survey and use of econometric techniques as well as statistical tools of index construction. While contributors are primarily scholars from neo-classical economics discipline, some are intellectuals from the field of political economy and development studies. Given the wide array of development perspectives, this book is of interest not only to students and researcher of development economics, social science and management, but also a valuable reading for development practitioners and policy makers, who would be interested in understanding how community and public institutions interact to determine access to health, education and social security services that shapes the wellbeing of disadvantaged populations. The lessons and implications are extremely pertinent to other emerging economies, in particular those in South Asia.

1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative bacteria.- 1.3.2 Gram positive bacteria.- 1.4 Characteristics of Fungi.- 1.4.1 Moulds.- 1.4.2 Yeasts.- 1.5 Characteristics of Viruses and Prions.- 1.6 The Growth Curve of Bacteria.- 1.7 Factors Influencing Bacterial Growth.- 1.7.1 Nutrients.- 1.7.2 Temperature.- 1.7.3 Moisture.- 1.7.4 Oxygen.- 1.7.5 Hydrogen ion concentration (pH).- 1.7.6 Inhibitory substances.- References.- 2 Food Poisoning and Other Food-borne Hazards.- 2.1 Introduction.- 2.2 Incidence of Food Poisoning.- 2.2.1 The bacteria responsible.- 2.2.2 Type of food.- 2.3 Bacterial Food Poisoning.- 2.3.1 Salmonellas.- 2.3.2 Enteritis due to Campylobacter spp.- 2.3.3 Staphylococcus aureus.- 2.3.4 Bacillus cereus.- 2.3.5 Vibrio parahaemolyticus.- 2.3.6 Botulism.- 2.3.7 Listeriosis.- 2.3.8 Clostridium perfringens.- 2.3.9 Escherichia coli.- 2.3.10 Miscellaneous bacterial food poisoning and new variant CJD.- 2.4 Mycotoxicoses.- 2.4.1 Aflatoxins.- 2.4.2 Miscellaneous mycotoxins.- 2.5 Virus Food Poisoning.- 2.5.1 Small round structured viruses (SRSV).- 2.5.2 Infective hepatitis.- 2.5.3 Rotaviruses.- 2.5.4 Bovine spongiform encephalopathy and new variant CJD.- 2.5.5 General control measures.- 2.6 Animal Toxins and Parasitic Infections.- 2.6.1 Animals that are naturally toxic to man.- 2.6.2 Secondary toxicity.- 2.6.3 Parasitic infections.- 2.7 Poisonous Plants.- 2.8 Chemical Poisoning.- References.- 3 Food Spoilage.- 3.1 Introduction.- 3.2 Spoilage of Fresh Meats.- 3.2.1 Contamination of tissues by microorganisms.- 3.2.2 Control of microbial growth.- 3.2.3 Effect of storage temperature.- 3.2.4 Chemical changes produced by bacteria in chilled meats.- 3.3 Spoilage of Cured Meats.- 3.3.1 Curing agents.- 3.3.2 The curing process.- 3.3.3 The microbiology and spoilage of bacon and ham.- 3.4 Spoilage of Vacuum-Packed Meats.- 3.4.1 Types of packaging materials.- 3.4.2 Influence of packaging materials on the microbiological flora.- 3.4.3 Spoilage of packed fresh meats.- 3.4.4 Spoilage of vacuum-packed bacon.- 3.4.5 Modified atmospheric packaging.- 3.4.6 Sous vide.- 3.5 Spoilage of Poultry.- 3.5.1 Effects of processing on the microbiological flora.- 3.5.2 Spoilage of chickens held at chill temperatures.- 3.6 Spoilage of Fish and Shellfish.- 3.6.1 Bacteriology of the newly caught fish.- 3.6.2 The effect of initial processing and storage in ice on board ship.- 3.6.3 The effect of handling ashore.- 3.6.4 Chemical changes induced by bacteria in fish.- 3.6.5 Salted fish.- 3.6.6 Smoked fish.- 3.6.7 Packaged fish.- 3.6.8 Shellfish.- 3.7 Dairy Products.- 3.7.1 Milk.- 3.7.2 Butter.- 3.7.3 Cheese.- 3.7.4 Yoghurt.- 3.8 Eggs and Egg Products.- 3.8.1 The chicken's egg and its spoilage.- 3.8.2 Egg products.- 3.9 Vegetables and Fruits.- 3.9.1 Spoilage by fungi.- 3.9.2 Spoilage by bacteria.- 3.9.3 Control of microbial spoilage.- 3.10 Cereal Based Products.- 3.11 Beer.- 3.12 Wine.- 3.13 Sauerkraut.- 3.14 Canned Foods.- 3.14.1 Leaker spoilage.- 3.14.2 Spoilage due to inadequate heat treatment.- 3.15 Frozen Foods.- 3.15.1 Influence of sub-zero temperatures on microorganisms.- 3.15.2 Factors affecting viability of microorganisms during freezing.- 3.15.3 Effect of cold storage.- 3.15.4 Freezing injury to cells.- 3.15.5 Thawed foods and their spoilage.- 3.16 Dehydrated Foods.- 3.16.1 Methods of drying.- 3.16.2 Influence of drying and freeze drying on microorganisms.- 3.16.3 Storage stability of dried foods.- 3.16.4 Rehydration.- 3.16.5 Intermediate moisture foods.- 3.17 Irradiated Foods 13.- 3.17.1 Types of radiation.- 3.17.2 Effect of radiation on microorganisms.- 3.17.3 High dose applicatons.- 3.17.4 Low dose applications and the spoilage of foods so treated.- References.- 4 Microbiological Examining Methods.- 4.1 The Rational of Microbiological Testing....

1. Generalities on Radiated Interference.- 2. Electric and Magnetic Fields from Simple Circuit Shapes.- 3. Fields Radiated by Nonsinusoidal Sources.- 4. General Strategy for Designing a Low-Radiation Product.- 5. Controlling Radiated Emissions at the Chip and Integrated Circuit Level.- 6. Printed Circuit Board Design.- 7. Emission Control in Mother Boards and Backplanes.- 8. Controlling Radiated Fields from Switch-Mode Power Supplies.- 9. Reducing Radiated EMI via Internal Cabling and Packaging.- 10. Box Shielding.- 11. Controlling Radiation from External Cables.- 12. Principal Radiated Emission Specifications and Test Methods.- 13. Troubleshooting Radiated EMI Problems.- Appendix A: The Modified Dipole Model.- Appendix B: Some Validation Results Supporting the Simplified Radiation Model.

Biological visual systems employ massively parallel processing to perform real-world visual tasks in real time. A key to this remarkable performance seems to be that biological systems construct representations of their visual image data at multiple scales. A Pyramid Framework for Early Vision describes a multiscale, or `pyramid', approach to vision, including its theoretical foundations, a set of pyramid-based modules for image processing, object detection, texture discrimination, contour detection and processing, feature detection and description, and motion detection and tracking. It also shows how these modules can be implemented very efficiently on hypercube-connected processor networks. A Pyramid Framework for Early Vision is intended for both students of vision and vision system designers; it provides a general approach to vision systems design as well as a set of robust, efficient vision modules.

VHDL Coding Styles and Methodologies provides an in-depth study of the VHDL language rules, coding styles, and methodologies. This book clearly distinguishes good from poor coding methodologies using an easy to remember symbology notation along with a rationale for each guideline. The VHDL concepts, rules and styles are demonstrated using complete compilable and simulatable examples which are also supplied on the accompanying disk. VHDL Coding Styles and Methodologies provides practical applications of VHDL and techniques that are current in the industry. It explains how to apply the VHDL guidelines using several complete examples. The `learning by example' teaching approach along with an in-depth presentation of the language rules application methodology provides the necessary knowledge to create digital hardware designs and models that are readable, maintainable, predictable, and efficient. VHDL Coding Styles and Methodologies is intended for both college students and design engineers. It provides a practical approach to learning VHDL. Combining methodologies and coding styles along with VHDL rules leads the reader in the right direction from the beginning.

This volume provides a rigorous and analytical perspective on the pressing issue of making economic progress consistent with environmental conservation. It proposes formal definitions of sustainability, embeds them in dynamic models and models of uncertainty, and explores the concepts and their implications. It presents a wide-ranging approach to formalizing sustainability and bringing it within the realm of economic theory. Environmental sustainability of growth depends on the interactions between the biosphere and the process of economic growth. The analysis of the dynamics of such a complex system requires the use of sophisticated dynamic methods in order to take account of the most relevant implications for social welfare, such as the relationship between economics and ethics, intergenerational distribution of resources, and the impact of economic policy on environmental conservation. The complexity of the object of the analysis involves a high degree of uncertainty coupled with a serious risk of irreversibility of the consequences of present decisions. Therefore, environmental risks are often very difficult to analyze and control. These problems may be faced and solved only by developing new ideas and approaches, some of which are explored in this book.

In recent years there have been major advances in the fields of cardiovascular nuclear medicine and cardiac magnetic resonance imaging. In nuclear cardiology more adequate tomographic systems have been designed for routine cardiac use, as well as new or improved quantitative analytic software packages both for planar and tomographic studies implemented on modern state-of-the-art workstations. In addition, artificial intelligence techniques are being applied to these images in attempts to interpret the nuclear studies in a more objective and reproducible manner. Various new radiotracers have been developed, such as antimyosin, labeled isonitriles, metabolic compounds, etc. Furthermore, alternative stress testing with dipyridamole and dobutamine has received much attention in clinical cardiac practice. Magnetic resonance imaging is a relative newcomer in cardiology and has already shown its merits, not only for anatomical information but increasingly for the functional aspects of cardiac performance. This book covers almost every aspect of quantitative cardiovascular nuclear medicine and magnetic resonance imaging. It will assist the nuclear medicine physician, the radiologist, the physicist/image processing specialist and the clinical cardiologist in understanding the nuclear medicine techniques used in cardiovascular medicine, and in increasing our knowledge of cardiac magnetic resonance imaging.

1 Introduction to the chemistry, synthesis, manufacture and characterization of epoxy resins.- 2 Curing agents for epoxy resins.- 3 The kinetics of cure and network formation.- 4 Additives and modifiers for epoxy resins.- 5 Fracture behaviour of epoxy resins.- 6 Electrical properties of epoxy resins.- 7 Epoxy resin adhesives.- 8 Composite materials.- 9 Coatings and other applications of epoxy resins.

1 Design requirements for aerospace structural materials.- 1.1 Introduction.- 1.2 Properties that affect structural efficiency ab initio.- 1.3 Properties affecting cost of ownership.- 1.4 Cost-effective design.- 1.5 Concluding remarks.- References.- 2 Aluminium alloys: physical metallurgy, processing andproperties.- 2.1 Introduction.- 2.2 Aluminium alloys: processing and properties.- 2.3 Conventional aerospace aluminium alloys.- 2.4 Advanced aerospace aluminium alloys.- 2.5 Conclusions.- References.- Further reading.- 3 Titanium alloys: production, behaviour and application.- 3.1 Introduction.- 3.2 Brief summary of the metallurgy of conventional Ti alloys.- 3.3 The production of Ti alloys and Ti alloy components.- 3.4 The mechanical behaviour and properties of commonTi alloys.- 3.5 Ti-based intermetallic compounds.- 3.6 Summary.- Acknowledgements.- References.- Further reading.- 4 Nickel-based alloys: recent developments for the aero-gasturbine.- 4.1 Background.- 4.2 Alloy constitution and development trends.- 4.3 Processing developments.- 4.4 Microstructure and high temperature deformation.- 4.5 Turbine disk applications.- 4.6 Future prospects.- References.- 5 Structural steels.- 5.1 Introduction.- 5.2 Gear steels.- 5.3 Bearing steels.- 5.4 Ultra high strength steels.- Acknowledgements.- References.- 6 Ceramic materials in aerospace.- 6.1 Introduction.- 6.2 Monolithic and toughened ceramics.- 6.3 Composite ceramics.- 7 Polymeric-based composite materials.- 7.1 Introduction.- 7.2 Reinforcements.- 7.3 Matrices.- 7.4 Interface.- 7.5 Processing.- 7.6 Properties.- 7.7 Joining composites.- 7.8 Non-destructive testing (NDT).- 7.9 Advantages of composite materials.- 8 Metal-based composite materials.- 8.1 Introduction.- 8.2 Metal-ceramic composites.- 8.3 Laminates.- 8.4 Cost.- 8.5 Applications.- 8.6 Appendix.- References.- 9 Superplastic forming.- 9.1 Introduction.- 9.2 Superplasticity and its characteristics.- 9.3 Aerospace superplastic alloys.- 9.4 Post-superplastic straining mechanical properties.- 9.5 Superplastic forming (SPF).- 9.6 Advantages of SPF in aerospace structural design/manufacture.- 9.7 Aerospace applications of SPF.- 9.8 SPF/DB.- 9.9 Advantages of SPF/DB in aerospace structural design/manufacture.- 9.10 Aerospace applications of SPF/DB.- 9.11 Background to the application of SPF and SPF/DB in aerospace.- References.- 10 Joining advanced materials by diffusion bonding.- 10.1 Introduction.- 10.2 Diffusion bonding mechanisms.- 10.3 Effect of surface roughness and contamination on bondinterface defects.- 10.4 Testing of diffusion bonded joints.- 10.5 Diffusion bonding techniques of metals.- 10.6 Diffusion bonding of intermetallics.- 10.7 Diffusion bonding of ceramics.- 10.8 Diffusion bonding of composites.- 10.9 Diffusion bonding of dissimilar metallic materials.- 10.10 Diffusion bonding of metastable alloys.- 10.11 Manufacture of components by diffusion bonding techniques.- 10.12 Conclusions.- Acknowledgements.- References.- 11 Adhesive bonding for aerospace applications.- 11.1 Introduction.- 11.2 Bonded wooden aircraft.- 11.3 Principles of bonding.- 11.4 Aerospace adhesive types.- 11.5 Surface treatments.- 11.6 Design of bonded joints.- References.- 12 Rapid solidification and powder technologies for aerospace.- 12.1 Introduction.- 12.2 Production technologies.- 12.3 Effects on microstructure.- 12.4 Benefits of rapid solidification foraerospace applications.- 12.5 Conclusions.- References.- 13 Hot isostatic processing.- 13.1 Introduction.- 13.2 Removal of porosity.- 13.3 Benefits of HIP.- 13.4 Applications of HIP.- 13.5 Powder products.- 13.6 Diffusion bonding.- 13.7 Other applications.

Analog filters are commonly used in areas such as electronics, communications, controls and signal processing. It is desirable for engineers and students in these areas to have a sound understanding of basic filter theory. This book is intended to be an intermediate level treatise of this subject. It can be used either as a textbook in a course at either the undergraduate or graduate level, or as a reference for engineers who find it useful to have an introductory knowlege or a general overview of analog filters. It introduces the theory behind filter development and the design techniques commonly used in practice, including the application of standard software packages. Extensive use is made of MATLAB for examples and problem sets, allowing readers to acquire familiarity with the methods for designing filters with a modern software tool.

1 Seafood Quality.- 1. Microbiology of Finfish and Finfish Processing.- Harvesting and Onboard Handling.- Fishing Vessel Sanitation.- Processing.- Preservatives.- References.- 2. Microbiology of Bivalve Molluscan Shellfish.- Biology of the Bivalves.- Public Health Concerns.- Microflora of Bivalves at Harvest.- Shellstock Harvesting and Handling.- Bivalve Processing.- Heat Processing.- Indicators of Spoilage.- Summary.- References.- 3. Microbiology of Crustacea Processing: Crabs.- Harvest and Utilization.- Microbiological Flora.- Processing and Microbiological Quality Control.- Summary.- References.- 4. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns.- Naturally Occurring Microflofa.- Yeasts, Molds, Fungi, and Viruses.- Microbiological Changes Through the Distribution System.- Microorganisms Associated with Seafood Spoilage.- Microorganisms of Public Health Concern.- Effect of Freezing on Micororganisms.- Retail Handling Procedures.- Simulated Retail Procedures.- Ice-Only Service Cases.- Refrigerated Display Case.- Retail Display Summary.- References.- 5. Microbiology of Mince, Surimi, and Value-Added Seafoods.- Mince.- Surimi.- Value-Added Seafoods.- General Microbiological Aspects of Mince, Surimi, and Value-Added Products.- References.- 6. U.S. Seafood Inspection and HACCP.- Food and Drug Administration (FDA).- U.S. Department of Commerce (USDC).- U.S. Department of Agriculture (USDA).- U.S. Environmental Protection Agency (EPA).- Department of Defense (DOD).- State Seafood Inspection Activities.- Inspection Approaches.- What Is HACCP?.- How Is HACCP Applied?.- HACCP Beyond Microbiology.- HACCP Applications to Marine Food Products.- HACCP Sampling Procedures.- Appendix: Glossary of Terms.- References.- 2 Seafood Safety.- 7. Indicators and Alternate Indicators of Growing Water Quality.- Historical Perspectives.- Emerging Environmental Issues That Question Basic Assumptions.- Sources and Composition of Indicator Organisms in Shellfish Growing Waters.- Influence of the Estuarine-Marine Environment on the Fate of Allochthonous Indicators of Fecal Contamination.- Indicator Systems.- Concluding Remarks.- References.- 8. Viruses in Seafoods.- Families of Human Enteric Viruses Associated with Pollution of Marine Waters with Human Feces.- Human Enteric Viral Pathogens Associated with Processing Distribution and Preparation of Seafoods.- Summary of Reported Seafood-Associated Viral Disease Outbreaks 1973-1987.- References.- 9. Seafood-Transmitted Zoonoses in the United States: The Fishes, the Dishes, and the Worms.- Cestodes.- Digeneans.- Nematodes.- Acanthocephalans.- Other Metazoan Agents.- Risks.- Aquaculture and Parasites.- Prevention of Human Infections.- Public Education.- Acknowledgments.- References.- 10. Nonindigenous Bacterial Pathogens.- Open Water Harvest and Pollution.- Pollution and Aquaculture Systems.- Relative Incidence of Enterics in Seafood Illness.- Clostridium botulinum.- Listeria monocytogenes.- Staphylococcus aureus.- Salmonella.- Shigella.- Conclusions.- References.- 11. Indigenous Pathogens: Vibrionaceae.- Vibrio.- Aeromonas.- Plesiomonas.- Summary.- References.- 12. Natural Toxins.- The Known Seafood Toxin Syndromes.- Management.- Summary.- Acknowledgments.- References.- 13. Scombroid Poisoning.- Clinical Aspects.- Epidemiology of Scombroid Fish Poisoning.- Formation of Histamine in Fish.- Histamine Toxicity.- Analysis of Histamine in Fish.- Histamine Regulation (U.S.).- References.- 3 Special Processing and Packaging.- 14. Principles of Pasteurization and Minimally Processed Seafoods.- Pasteurization.- Minimally Processed Seafoods (Sous Vide Seafood Products).- Effect of Container Type.- Common Problems.- Concept of Microbial Survivors in a Batch.- Use of Steam Tunnel Processes to Reduce Microbial Levels.- Clostridium botulinum Type E.- Appendix: Explanation of Terms.- References.- 15. Modified Atmosphere Packaging.- Proposed Mechanisms of Action.- MAP Storage and Gutted Fish.- Studies...

1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes' and Goats' Milk.

1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.

This book provides a current synthesis of principles and applications in landscape ecology and conservation biology. Bringing together insights from leaders in landscape ecology and conservation biology, it explains how principles of landscape ecology can help us understand, manage and maintain biodiversity. Gutzwiller also identifies gaps in current knowledge and provides research approaches to fill those voids.

This volume surveys oxidation activities in key biological systems, including heme proteins and enzymes, oxygenases and oxidases, photosynthetic systems, and cell and tissue damage.

This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

1 Introduction to quality attributes and their measurement in meat, poultry and fish products.- 1.1 Introduction.- 1.2 Color.- 1.2.1 Importance.- 1.2.2 Variability and measurement.- 1.3 Juiciness and/or water-binding.- 1.3.1 Importance.- 1.3.2 Effects of variability and measurement.- 1.4 Flavor.- 1.4.1 Importance.- 1.4.2 Variability.- 1.4.3 Physiology and psychology of flavor/aroma.- 1.4.4 Specific flavors/odors.- 1.4.5 Flavor and aroma problems.- 1.5 Tenderness.- 1.5.1 Importance.- 1.5.2 Some factors influencing tenderness and its measurement.- 1.6 Microbial problems.- 1.6.1 Importance.- 1.6.2 Measurement.- 1.7 Additives and residues.- 1.7.1 Additives.- 1.7.2 Residues.- 1.8 Contributions of meat to human nutrition.- 1.8.1 Proteins and essential amino acids.- 1.8.2 Fats and essential fatty acids.- 1.8.3 Vitamins.- 1.8.4 Minerals.- 1.9 Summary.- References.- Appendix 1.1.- Appendix 1.2.- 2 Color - its basis and importance.- 2.1 Introduction.- 2.1.1 Retail importance of meat color.- 2.2 Myoglobin and its derivatives.- 2.2.1 Myoglobin concentration in muscle.- 2.3 Factors affecting fresh meat color stability.- 2.3.1 Oxygen tension.- 2.3.2 Bacteria.- 2.3.3 Vacuum-packaging.- 2.3.4 Packaging with oxygen-permeable films.- 2.3.5 Modified-atmosphere packaging.- 2.3.6 Effects of pH.- 2.3.7 Temperature.- 2.4 Dark-cutting beef and related dark color problems.- 2.4.1 Characteristics of dark-cutting meat.- 2.4.2 Mechanism by which pH affects color.- 2.4.3 Changes occurring after death.- 2.4.4 Shelf-life of high pH meat.- 2.4.5 Vacuum packaging.- 2.4.6 Minimizing dark-cutters by management.- 2.4.7 Dark, coarse band in beef ribs.- 2.5 Pale, soft, exudative (PSE), porcine stress syndrome (PSS) and dark, firm, dry (DFD) pork'.- 2.5.1 Importance ofPSE, PSS and DFD pork.- 2.5.2 Genetic basis.- 2.5.3 Influence of environmental factors.- 2.6 Enzymatic reduction of metmyoglobin.- 2.6.1 Enzymes involved.- 2.6.2 Variation among muscles.- 2.6.3 Other factors influencing color stability.- 2.7 Non-enzymatic reductants and inhibitors of oxidation.- 2.7.1 Effects of antioxidants and reductants.- 2.8 Irradiation and other antimicrobial treatments.- 2.8.1 Irradiation of fresh and cooked meats.- 2.8.2 Sulfites and meat color.- 2.9 Effects of light, freezing, salt and lipid oxidation on meat color.- 2.10 Cooked meat color.- 2.10.1 Pink color in cooked, uncured meat.- 2.11 Cured meat color.- 2.11.1 Role of nitrite.- 2.11.2 Action of cysteine and ascorbate.- 2.11.3 The cured meat pigment.- 2.11.4 Fading of cured meat color.- 2.12 Summary.- References.- 3 Colour of meat.- 3.1 Introduction to vision and colour.- 3.2 Colour vision.- 3.2.1 Colour measurement.- 3.2.2 Uniform colour space.- 3.3 Terminology.- 3.4 Instrumentation.- 3.4.1 Trichromatic colorimeters.- 3.4.2 Spectrophotometers.- 3.4.3 Sources of variation among colorimeters and spectrophotometers.- 3.5 Absorption, scatter and pigmentation.- 3.5. 1 Reflectance.- 3.5.2 Light scatter.- 3.6 Meat colour.- 3.6.1 Measurement procedure.- 3.6.2 Reflectance spectral changes in meat.- 3.6.3 Colour changes in beef.- 3.6.4 Differences between CIELAB and Hunter scales.- 3.7 Summary.- References.- 4 Juiciness - its importance and some contributing factors.- 4.1 Introduction.- 4.2 Subjective assessment of juiciness.- 4.3 Relationship to objective measurements.- 4.3.1 Juiciness vs. water-holding.- 4.3.2 The state of water.- 4.3 .3 Heating method and end-point temperature vs. juiciness.- 4.3.4 The role of fat.- 4.3.5 Relationship between drip losses and juiciness.- 4.3.6 Relationship between press fluid and juiciness.- 4.4 Factors influencing the juiciness of intact meat.- 4.4.1 Interference from other experimental and textural factors.- 4.4.2 Heating/cooking methods.- 4.4.3 Animal characteristics.- 4.4.4 Factors related to rigor development.- 4.4.5 Restructured meat.- 4.4.6 Processed meats.- 4.4.7 Marinaded meat.- 4.5 Conclusions.- References.- 5 Measurement of water-holding capacity and juiciness.- 5.1 Introduction.- 5...

This book provides an up-to-date overview of this important and rapidly moving area for food scientists / technologists, packaging technologists and suppliers to the food and packaging industries.

This book begins by considering the raw materials that are used in the food industry, whether derived from animals, fruit and vegetables, or from the products of genetic engineering, as may increasingly be the case in the future.

1 - The principles.- 1 Scientific principles of shelf life evaluation.- 1.1 Introduction.- 1.2 Major modes of food deterioration.- 1.2.1 Physical changes.- 1.2.2 Chemical changes.- 1.2.3 Microbiological changes.- 1.3 Evaluation of food quality.- 1.3.1 Reaction kinetics.- 1.3.2 Determination of kinetic parameters.- 1.3.3 Shelf life plots.- 1.4 Use of sensors to monitor shelf life of foods.- 1.4.1 Critical temperature indicators.- 1.4.2 Partial history indicators.- 1.4.3 Full history indicators.- 1.5 Conclusions.- References.- 2 The methodology of shelf life determination.- 2.1 Integration of shelf life procedures into a total quality system.- 2.2 Food legislation and shelf life.- 2.3 Forms of quality deterioration during storage.- 2.4 Procedures for direct determination and monitoring of shelf life.- 2.5 Methodology for accelerated estimation of shelf life.- 2.6 The importance of shelf life to quality and distribution.- 2.7 Conclusions.- References.- 3 The principles and practice of shelf life prediction for microorganisms.- 3.1 Introduction.- 3.2 Development of predictive models.- 3.2.1 Experimental design.- 3.2.2 Data collection.- 3.2.3 Modelling.- 3.2.4 Model validation.- 3.2.5 Obtaining predictions.- 3.3 Uses of models.- 3.3.1 Product formulation and reformulation.- 3.3.2 Process design.- 3.3.3 HACCP.- 3.3.4 Time-temperature profiles.- 3.3.5 Training and education.- 3.4 Limitations of models.- 3.5 The future.- References.- 4 Packaging and food quality.- 4.1 Introduction.- 4.2 Plastics packaging materials for food.- 4.2.1 Polyolefins.- 4.2.2 Polyvinyl chloride (PVC).- 4.2.3 Polyvinylidene chloride (PVdC).- 4.2.4 Ethylene vinyl alcohol (EVOH).- 4.2.5 Polystyrene (PS).- 4.2.6 Polyamides (nylons).- 4.2.7 Polyesters.- 4.2.8 Polycarbonates (PC).- 4.2.9 Lamination and coextrusion.- 4.3 Some packaging systems and recent developments.- 4.3.1 Trends in food packaging.- 4.3.2 Silica-coated films.- 4.3.3 Active packaging technologies.- 4.3.4 Modified atmosphere packaging (MAP).- 4.3.5 Aseptic/ultra-high temperature (UHT) packaging.- 4.3.6 Sous vide (vacuum cooking/packaging) technology.- 4.3.7 Edible films.- 4.4 The influence of 'scalping' on food.- 4.4.1 The limonene controversy.- 4.4.2 The influence of pulp content on scalping.- 4.4.3 Comparison of instrumental and sensory analysis.- 4.4.4 Influence of scalping on barrier and mechanical properties.- 4.4.5 Methods of suppressing scalping.- 4.5 Flavour transfer problems in refillable PET bottles.- 4.6 Conclusions.- References.- 5 Preservation technology and shelf life of fish and fish products.- 5.1 Introduction.- 5.2 Properties and spoilage of fish.- 5.3 Conventionally preserved fish and fish products.- 5.4 Modern technologies.- 5.5 Sensory quality and safety.- 5.6 Conclusions.- 2 - The practice.- 6 Delicatessen salads and chilled prepared fruit and vegetable products.- 6.1 Introduction.- 6.2 The products - their characteristics.- 6.3 Specific factors affecting shelf life.- 6.3.1 Delicatessen salads.- 6.3.2 Prepared fruit and vegetables.- 6.4 Determination of shelf life.- 6.4.1 Delicatessen salads.- 6.4.2 Prepared fruit and vegetables.- 6.5 Current developments and the future.- 6.5.1 Delicatessen salads.- 6.5.2 Prepared fruit and vegetables.- References.- 7 Chilled yogurt and other dairy desserts.- 7.1 Introduction.- 7.2 Products, product groups and characteristics.- 7.2.1 Product groups.- 7.2.2 Product characteristics.- 7.3 Factors affecting shelf life.- 7.3.1 Raw materials.- 7.3.2 Processing.- 7.3.3 Filling and packaging.- 7.3.4 Storage and distribution.- 7.3.5 Consumer storage.- 7.4 Evaluation methods.- 7.4.1 Shelf life determination - yogurt.- 7.5 Current developments and the future.- 8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products.- 8.1 Introduction.- 8.2 Meat product groups and their basic characteristics.- 8.2.1 Appearance.- 8.2.2 Flavour.- 8.2.3 Texture.- 8.3 Factors affecting shelf life.- 8.3.1 Intrinsic factors.- 8.3.2 Extrinsic factors.- 8.4 Det...

'Concise and easy to read..This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'...this is an excellent text..all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology

One Concurrent Engineering: Concepts, Definitions and Issues.- 1 Introduction to concurrent engineering.- 2 Concurrent engineering case studies: lessons from Ford Motor Company experience.- Organizational and managerial issues.- Design maturity.- Two Essential Techniques for Concurrent Engineering.- 5 Quality function deployment: an overview.- 6 Design for manufacture.- Design for assembly.- Rapid prototyping of physical parts.- Rapid prototyping of software and hybrid systems.- Three Product Design, Support and Management Tools for Concurrent Engineering.- 10 Software tools for the product development process.- 11 The role of knowledge-based systems in concurrent engineering.- 12 Software solutions for concurrent engineering II.- 13 Strategies for concurrent engineering and sources of further information.

A clear and systematic treatment of time series of data, regular and chaotic, found in nonlinear systems. The text leads readers from measurements of one or more variables through the steps of building models of the source as a dynamical system, classifying the source by its dynamical characteristics, and finally predicting and controlling the dynamical system. It examines methods for separating the signal of physical interest from contamination by unwanted noise, and for investigating the phase space of the chaotic signal and its properties. The emphasis throughout is on the use of modern mathematical tools for investigating chaotic behaviour to uncover properties of physical systems, requiring knowledge of dynamical systems at the advanced undergraduate level and some knowledge of Fourier transforms and other signal processing methods.

These essays provide both an overview of Bruno Bettelheim's contributions to psychoanalysis and education and a reflection on present issues confronting child psychiatry, education, and the social sciences. It will point to new directions for scholarly study and psychoanalytic intervention.

This book describes the importance of sustainable livestock production from a food security perspective in the changing climate scenario. It covers the amelioration of climate change impacts and describes the various mitigation strategies to reduce enteric methane emissions. The book targets sustainable livestock production by covering diverse concepts of amelioration, mitigation, and policy up-gradation. Further, it examines various adverse impacts of climate change on growth, meat, milk, and reproduction in livestock. Most importantly, the book covers novel aspects of quantifying heat stress response of livestock based on non-invasive methodologies, including infrared thermal imaging, sensor-based applications, hair, urine, and fecal cortisol estimation. Particular emphasis was given to describing the skin-based novel approaches to establish climate resilience in indigenous breeds. The book provides detailed descriptions of alleviating climate change impacts on shelter management, nutritional interventions, and genetics-based strategies involving advanced genomic tools. Lastly, it highlights the livestock species which could be considered ideal climate-resilient animal models to withstand the adversities associated with climate change.

This book urges readers to develop a radical capacity to unthink and rethink interculturality, through multiple, pluri-perspectival and honest dialogues between the authors, and their students. This book does not give interculturality a normative scaffolding but envisages it differently by identifying some of its polyphonic textures. China's rich engagement with interculturality serves to support the importance of being curious about other ways of thinking about the notion beyond the 'West' only. As such, the issues of culture, identity, language, translation, intercultural competence and silent transformations (amongst others) are re-evaluated in a different light. This is a highly informative and carefully presented book, providing scientific insights for readers with an interest in interculturality.

This book is a study of the change and continuity in paradigms in China studies, both inside and outside of China. In the last few years, the United States and China appeared to be moving in the direction of "de-coupling," indicating that the engagement policy with China in the last four decade is ending. The "modernization theory" that is the theoretical foundation of the engagement policy has proved to be insufficient. This situation calls for a reexamination of the field of China studies. Historically, scholarly paradigms shifts often went hand in hand with drastic social change. As we have entered an era of great uncertainty, it is constructive to reflect on the paradigms in China studies in the past and explore the possibility of new paradigms in the future. How are the shifts of major theories, methods and paradigms in China studies in the west related to social change? How did some of China's paradigms impact on the country's social change and developments?This book will appeal to a wide readership, including scholars and graduate students, upper division undergraduate students of China studies, Asian studies.

This book focuses on chemical reactions and processing under extreme conditions-how materials react with highly concentrated active species and/or in a very confined high-temperature and high-pressure volume. Those ultimate reaction environments created by a focused laser beam, discharges, ion bombardments, or microwaves provide characteristic nano- and submicron-sized products and functional nanostructures. The book explores the chemistry and processing of metals and non-metals as well as molecules that are strongly dependent on the energy deposition processes and character of the materials. Descriptions of a wide range of topics are given from the perspective of a variety of research methodologies, material preparations, and applications. The reader is led to consider and review how a high-energy source interacts with materials, and what the key factors are that determine the quality and quantity of nanoproducts and nano-processing.