The idea of this book was born due to the rapid increase of the interest in excellence of agricultural production in the aspect of both – the quality of raw material for food production as well as in the aspect of environment protection. Agrophysics is a field of science that focuses on the quality of agriculture as a whole i.e. the interaction between human and environment, especially the interaction between soil, plant, atmosphere and machine. Physics with its laws, principles and rules is a good tool for description of the interactions, as well as of the results of these interactions. Some aspects of chemistry, biology and other fields of science are also taken under consideration. This interdisciplinary approach can result in holistic description of processes which should lead to improvement of the efficiency of obtaining the raw materials to ensure a sufficient amount of food, safe for human health. This book could be regarded as the contribution to this description. The reader can find some basic as well, as more particular aspects of the contemporary agriculture, starting with the soil characteristics and treatment, plant growth and agricultural products’ properties and processing.

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Advances in Bio-Based Fibres: Moving Towards a Green Society describes many novel natural fibers, their specific synthesis and characterization methods, their environmental sustainability values, their compatibility with polymer composites, and a wide range of innovative commercial engineering applications. As bio-based fiber polymer composites possess excellent mechanical, electrical and thermal properties, along with highly sustainable properties, they are an important technology for manufacturers and materials scientists seeking to improve the sustainability of their industries. This cutting-edge book draws on the latest industry practice and academic research to provide advice on technologies with applications in industries, including packaging, automotive, aerospace, biomedical and structural engineering. - Provides technical data on advanced material properties, including electrical and rheological - Gives a comprehensive guide to appraising and applying this technology to improve sustainability, including lifecycle assessment and recyclability - Includes advice on the latest modeling techniques for designing with these materials

Advanced High Strength Natural Fibre Composites in Construction provides the basic framework and knowledge required for the efficient and sustainable use of natural fiber composites as a structural and building material, along with information on the ongoing efforts to improve the efficiency of use and competitiveness of these composites. Areas of particular interest include understanding the nature and behavior of raw materials and their functional contributions to the advanced architectures of high strength composites (Part 1), discussing both traditional and novel manufacturing technologies for various advanced natural fiber construction materials (Part 2), examining the parameters and performance of the composites (Part 3), and finally commenting on the associated codes, standards, and sustainable development of advanced high strength natural fiber composites for construction. This exposition will be based on well understood environmental science as it applies to construction (Part 4). The book is aimed at academics, research scholars, and engineers, and will serve as a most valuable text or reference book that challenges undergraduate and postgraduate students to think beyond standard practices when designing and creating novel construction materials. - Presents the first comprehensive review on the efficient and sustainable use of natural fiber composites in construction and building materials - Contains detailed information on the structure, chemical composition, and physical and mechanical properties of natural fibers - Covers both traditional and novel manufacturing technologies for high strength natural fiber composites - Includes material parameters and performance in use, as well as associated codes, standards, and applied case studies - Presents contributions from leading international experts in the field

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Forensic Chemistry: Fundamentals and Applications presents a new approach to the study of applications of chemistry to forensic science. It is edited by one of the leading forensic scientists with each chapter written by international experts specializing in their respective fields, and presents the applications of chemistry, especially analytical chemistry, to various topics that make up the forensic scientists toolkit. This comprehensive, textbook includes in-depth coverage of the major topics in forensic chemistry including: illicit drugs, fibers, fire and explosive residues, soils, glass and paints, the chemistry of fingerprint recovery on porous surfaces, the chemistry of firearms analysis, as well as two chapters on the key tools of forensic science, microscopy and chemometrics. Each topic is explored at an advanced college level, with an emphasis, throughout the text, on the use of chemical tools in evidence analysis. Forensic Chemistry: Fundamentals and Applications is essential reading for advanced students of forensic science and analytical chemistry, as well as forensic science practitioners, researchers and faculty, and anyone who wants to learn about the fascinating subject of forensic chemistry in some depth. This book is published as part of the AAFS series 'Forensic Science in Focus'.

Developments in Yarn Spinning Technologies explores the recent advancements in yarn spinning technologies, focusing on improving production and embracing sustainability. While ring spinning remains popular, newer developments in rotor spinning and natural fibre spinning systems are covered.This book also addresses challenges, including the circularity theory, providing concise insights into the evolving landscape of yarn spinning technologies. Ideal for professionals and researchers alike, this book offers valuable perspectives on the industry's dynamic changes. - Focuses on recent developments in spinning, uncovering the evolving techniques and technologies that are reshaping the yarn production industry - Addresses key technological challenges, providing practical insights into overcoming obstacles and staying ahead in the rapidly evolving field - Delves into the distinct properties of yarns, examining how technological innovations impact and enhance their characteristics for improved performance - Explores sustainable practices with a focus on recycled fibre processing

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field.