Ajay Singh – författare

Plant-Based Drug Discovery: Unveiling Molecular Targets for Metabolic Conditions provides an in-depth examination of the molecular mechanisms of phytochemicals and their potential in treating metabolic diseases. This comprehensive guide begins with an introduction to the prevalence and impact of metabolic disorders, emphasizing the significant role of phytochemicals in their management. The book delves into scientific concepts and research findings, offering valuable insights for researchers and healthcare professionals in the fields of molecular biology, biochemistry, pharmacology, and biotechnology. Chapters cover various crucial topics such as oxidative stress, epigenetic mechanisms, and mitophagy.In addition, they explore the targeting of molecular chaperones and the molecular targets of plant nutraceuticals for treating obesity, cardiovascular disease, and type 2 diabetes. The book also addresses technological advances, including AI and nanotechnology, highlighting opportunities and challenges in improving the use of plant molecules for metabolic disorder treatments. It serves as an essential resource for those engaged in drug discovery and related areas.Considers the therapeutic application of phytochemicals for the treatment of metabolic diseases, including cardiovascular disease, obesity, and type 2 diabetesExplores phytochemicals at the molecular level, covering signaling pathways of oxidative stress, mitophagy, inflammasomes, molecular chaperones, receptors, and how these mechanisms can be used to treat diseasesDiscusses the use of artificial intelligence and high-throughput omics technologies in plant-based drug discovery

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.Key Features:Discusses about 14 different spices and their salient featuresPresents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spicesExplores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste.Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing wasteAuthors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste.Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing wasteAuthors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.Key Features:Discusses about 14 different spices and their salient featuresPresents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spicesExplores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.Key FeaturesProvides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectivesDiscusses textural, sensory and nutritional profiles of fried, baked, and puffed foodsExplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteinsA cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.Key FeaturesProvides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectivesDiscusses textural, sensory and nutritional profiles of fried, baked, and puffed foodsExplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteinsA cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.

Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.

As more individuals seek gluten-free alternatives for a number of reasons ranging from celiac to lifestyle choices, this book presents aspects surrounding the development of gluten-free products. Offering a comprehensive reference guide, it discusses the world of gluten-free technology and dives into related legal, marketing, and health-related aspects. It also features an in-depth analysis of global statistics surrounding gluten intolerance and wheat allergies, as well as an exploration of the scientific advancements that drive gluten-free product development. With a balance of technological knowledge and market assessments, this book is suited for industry professionals seeking to stay at the forefront of the next food revolution.

Cybersecurity is typically viewed as the boogeyman, and vendors are responsible for 63% of reported data breaches in organisations. And as businesses grow, they will use more and more third parties to provide specialty services. Typical cybersecurity training programs focus on phishing awareness and email hygiene. This is not enough. Navigating Supply Chain Cyber Risk: A Comprehensive Guide to Managing Third Party Cyber Risk helps companies establish cyber vendor risk management programs and understand cybersecurity in its true context from a business perspective.The concept of cybersecurity until recently has revolved around protecting the perimeter. Today we know that the concept of the perimeter is dead. The corporate perimeter in cyber terms is no longer limited to the enterprise alone, but extends to its business partners, associates, and third parties that connect to its IT systems. This book, written by leaders and cyber risk experts in business, is based on three years of research with the Fortune 1000 and cyber insurance industry carriers, reinsurers, and brokers and the collective wisdom and experience of the authors in Third Party Risk Management, and serves as a ready reference for developing policies, procedures, guidelines, and addressing evolving compliance requirements related to vendor cyber risk management. It is unique since it provides strategies and learnings that have shown to lower risk and demystify cyber risk when dealing with third and fourth parties.The book is essential reading for CISOs, DPOs, CPOs, Sourcing Managers, Vendor Risk Managers, Chief Procurement Officers, Cyber Risk Managers, Compliance Managers, and other cyber stakeholders, as well as students in cyber security.

Cybersecurity is typically viewed as the boogeyman, and vendors are responsible for 63% of reported data breaches in organisations. And as businesses grow, they will use more and more third parties to provide specialty services. Typical cybersecurity training programs focus on phishing awareness and email hygiene. This is not enough. Navigating Supply Chain Cyber Risk: A Comprehensive Guide to Managing Third Party Cyber Risk helps companies establish cyber vendor risk management programs and understand cybersecurity in its true context from a business perspective.The concept of cybersecurity until recently has revolved around protecting the perimeter. Today we know that the concept of the perimeter is dead. The corporate perimeter in cyber terms is no longer limited to the enterprise alone, but extends to its business partners, associates, and third parties that connect to its IT systems. This book, written by leaders and cyber risk experts in business, is based on three years of research with the Fortune 1000 and cyber insurance industry carriers, reinsurers, and brokers and the collective wisdom and experience of the authors in Third Party Risk Management, and serves as a ready reference for developing policies, procedures, guidelines, and addressing evolving compliance requirements related to vendor cyber risk management. It is unique since it provides strategies and learnings that have shown to lower risk and demystify cyber risk when dealing with third and fourth parties.The book is essential reading for CISOs, DPOs, CPOs, Sourcing Managers, Vendor Risk Managers, Chief Procurement Officers, Cyber Risk Managers, Compliance Managers, and other cyber stakeholders, as well as students in cyber security.

AI and Cyber Governance: The Executive Playbook for Safe and Responsible AI is a book researched and written by cyber experts Ariel Evans and Ajay Singh with contributions from leading from Cyber Intelligence4U including top CISOs, CIOs, CTOs, DPOs, and cyber attorneys to help businesses prepare for the safe and intelligent use of AI.The book is a comprehensive playbook that bridges the gap between the complex world of artificial intelligence and its practical applications for business. Covering regulation requirements, governance, cyber controls, explainability, and privacy in easy-to-understand language, it is an essential resource to navigate and address the opportunities, complex challenges, and responsibilities associated with AI technologies and provides a roadmap for businesses to implement a safe AI program. Each area is explored from a business perspective to allow the reader to understand how this relates to their role in a company and to harness the power of AI in their respective fields and concludes with a section on how to create a step-by-step AI program. In addition, real-life examples of the challenges that any business needs to address as it rolls out AI-based applications are presented throughout.This book will empower readers, whether they are IT professionals, tech enthusiasts, business leaders, or students, with the necessary knowledge and insights to create a safe and responsible AI program.

AI and Cyber Governance: The Executive Playbook for Safe and Responsible AI is a book researched and written by cyber experts Ariel Evans and Ajay Singh with contributions from leading from Cyber Intelligence4U including top CISOs, CIOs, CTOs, DPOs, and cyber attorneys to help businesses prepare for the safe and intelligent use of AI.The book is a comprehensive playbook that bridges the gap between the complex world of artificial intelligence and its practical applications for business. Covering regulation requirements, governance, cyber controls, explainability, and privacy in easy-to-understand language, it is an essential resource to navigate and address the opportunities, complex challenges, and responsibilities associated with AI technologies and provides a roadmap for businesses to implement a safe AI program. Each area is explored from a business perspective to allow the reader to understand how this relates to their role in a company and to harness the power of AI in their respective fields and concludes with a section on how to create a step-by-step AI program. In addition, real-life examples of the challenges that any business needs to address as it rolls out AI-based applications are presented throughout.This book will empower readers, whether they are IT professionals, tech enthusiasts, business leaders, or students, with the necessary knowledge and insights to create a safe and responsible AI program.

In the emergency and trauma setting, accurate and consistent interpretation of imaging studies are critical to the care of acutely ill and injured patients. Emergency Radiology: Imaging of Acute Pathologies is a comprehensive review of radiological diagnoses commonly encountered in the emergency room by radiologists, residents, and fellows.  The book is organized by anatomical sections that present the primary ER imaging areas of the acute abdomen, pelvis, thorax, neck, head, brain and spine, and osseous structures.  For each section, the common diagnoses are concisely described and are accompanied by relevant clinical facts and key teaching points that emphasize the importance of radiological interpretation in clinical patient management.  The role of modalities such as plain radiography, CT, ultrasound, MR, and nuclear medicine imaging in managing emergency conditions is highlighted.

Examines special education practices and provides in-depth evaluations of pedagogical practices for improved educational experiences for students with disabilities. The book includes coverage of a range of topics, such as bilingual education, psychometrics, and physical education.

This book offers a comprehensive review of acute pathologies commonly encountered in the emergency room as diagnosed by radiologic imaging. The role of modalities such as plain radiography, computed tomography, ultrasound, magnetic resonance imaging, and nuclear medicine imaging in managing emergency conditions is highlighted.

In the emergency and trauma setting, accurate and consistent interpretation of imaging studies are critical to the care of acutely ill and injured patients. The role of modalities such as plain radiography, computed tomography, ultrasound, magnetic resonance imaging, and nuclear medicine imaging in managing emergency conditions is highlighted.

The production of a vast array of chemicals, especially petroleum compounds during the last century, has caused a serious deterioration in environmental quality. In this context, one major threat is posed by the continually expanding areas of contaminated soils and sediments.Biotechnological methods based on the biodegradation of environmental pollutants or phytoremediation of persistent organic contaminants and metals are being developed. Bioremediation has been used successfully to remediate many petroleum-contaminated sites. However, there are as yet no commercial technologies commonly used to remediate the most recalcitrant contaminants, such as explosives, pesticides and metallic pollutants. Nevertheless, bioremediation is a rapidly advancing field and new bio-based remedial technologies are continuing to emerge. For this volume, a number of experts from universities, government laboratories and industry, have contributed chapters on innovative methods in bioremediation and phytoremediation.

In this volume, experts from universities, government labs and industry share their findings on the microbiological, biochemical and molecular aspects of biodegradation and bioremediation. The text covers numerous topics, including: bioavailability, biodegradation of various pollutants, microbial community dynamics, properties and engineering of important biocatalysts, and methods for monitoring bioremediation processes. Microbial processes are environmentally compatible and can be integrated with non-biological processes to detoxify, degrade and immobilize environmental contaminants.

Biotechnology offers one of the most economical and environmentally benign methods of air pollution control for industrial and municipal airstreams. Volatile organic and inorganic odorous compounds from various industries are emitted in large quantities and create hazards to the ecosystem and health effects to humans. Thus, the demand for odor and air pollution control systems that provide nuisance-free, breathable air is constantly growing.An international board of authors from universities, research institutes, and industries describe various biotechnological methods ranging from laboratory, to pilot evaluation and to full-scale process implementation. Topics include bioprocesses for the treatment of odors and air pollutants in wastewater treatment plants, rendering plants, chemical production facilities, and food and flavor manufacturing facilities. In addition to the basic microbiological and engineering aspects, the design, modeling and control of bioreactors are also presented.

Bioremediation is a rapidly advancing field and the technology has been applied successfully to remediate many contaminated sites. The goal of every soil remediation method is to enhance the degradation, transformation, or detoxification of pollutants and to protect, maintain and sustain environmental quality.Advances in our understanding of the ecology of microbial communities capable of breaking down various pollutants and the molecular and biochemical mechanisms by which biodegradation occurs have helped us in developing practical soil bioremediation strategies. Chapters dealing with the application of biological methods to soil remediation are contributed from experts – authorities in the area of environmental science including microbiology and molecular biology – from academic institutions and industry.

The production of a vast array of chemicals, especially petroleum compounds during the last century, has caused a serious deterioration in environmental quality. In this context, one major threat is posed by the continually expanding areas of contaminated soils and sediments. Biotechnological methods based on the biodegradation of environmental pollutants or phytoremediation of persistent organic contaminants and metals are being developed. Bioremediation has been used successfully to remediate many petroleum-contaminated sites. However, there are as yet no commercial technologies commonly used to remediate the most recalcitrant contaminants, such as explosives, pesticides and metallic pollutants. Nevertheless, bioremediation is a rapidly advancing field and new bio-based remedial technologies are continuing to emerge. For this volume, a number of experts from universities, government laboratories and industry, have contributed chapters on innovative methods in bioremediation and phytoremediation.

In this volume, experts from universities, government labs and industry share their findings on the microbiological, biochemical and molecular aspects of biodegradation and bioremediation. The text covers numerous topics, including: bioavailability, biodegradation of various pollutants, microbial community dynamics, properties and engineering of important biocatalysts, and methods for monitoring bioremediation processes. Microbial processes are environmentally compatible and can be integrated with non-biological processes to detoxify, degrade and immobilize environmental contaminants.