Bøger i Innovations in Agricultural & Biological Engineering serien

Vol 1 discusses nanotechnological applications in food processing, packaging, and preservation, focusing on nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues.

Shows the use of nonthermal technologies for improving quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, hurdle technology. Also looks at preservation strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, engineered nanomaterials).

Presents new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive compounds. It illustrates applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds.

Discusses nanotechnology use in non-thermal food processing techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation.

Here is a comprehensive summary of new research and advancements in the functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods.

This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety.

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food production processes.

Presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety.

Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.

Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.

Discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes.

Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.

Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.

Field Practices for Wastewater Use in Agriculture discusses the growing importance of wastewater application in the field of agriculture. Addressing the tremendous need for the irrigation sector to reduce the demand for freshwater in agriculture, this volume looks at wastewater as a source for agricultural irrigation.

This volume, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products.

This new volume is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation.

Looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the processing industry, and other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts.

This new looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies.

This book discusses the development of useful models and their applications in soil and water engineering. It covers various modeling methods, including groundwater recharge estimation, rainfall-runoff modeling using artificial neural networks, development and application of a water balance model and a HYDRUS-2D model for cropped fields, a multi-model approach for stream flow simulation, multi-criteria analysis for construction of groundwater structures in hard rock terrains, hydrologic modeling of watersheds using remote sensing, and GIS and AGNPS.

This new volume, Engineering Interventions in Sustainable Trickle Irrigation: Irrigation Requirements and Uniformity, Fertigation, and Crop Performance, presents valuable research that evaluates crop water and fertigation requirements, examines optimum irrigation and fertigation scheduling, and analyzes the performance of agricultural crops under micro irrigation. With an interdisciplinary perspective, this volume addresses the urgent need to explore and investigates the current shortcomings and challenges of water resources engineering, especially in micro irrigation engineering.