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Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others. The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.- Reviews technological advancements in food engineering- Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis- Presents innovative approaches like artificial intelligence in food engineering- Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others.- The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management- The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation- Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts

Commercial Pig Farming: A Guide for Swine Production and Management provides a comprehensive overview of the pig farming sector, which accounts for approximately 35% of meat production globally. Written by authors spanning 25 chapters, this book aims to provide broad coverage on the key aspects of commercial pig farm management including breeding and reproduction, housing, mechanization, feeding, health and welfare, pork processing, marketing, waste management, and circular bioeconomy. The book will move beyond the basics to cover state-of-the art and cutting-edge technologies in the industry, from artificial intelligence tools and smart phone applications for swine health and feeding management, to the latest vaccinations strategies and biosecurity guidelines for pigs.The most complete and current guide to pig farming available on the market, this book will be most useful to progressive farmers, researchers, and graduate and post-graduate students interested in veterinary science, animal agriculture, and meat production and processing. Professionals working in the pig industry and other livestock industry stakeholders will also find this a valuable resource.

Comprehensively covers the healthcare, reproduction, and management aspects of pig farmingDetails diagnosis, prevention, and control of swine illnessIncludes the latest biosecurity measures for pig farmsDiscusses precision pig farming using artificial intelligence tools and smart phone applications

Commercial Pig Farming: A Guide for Swine Production and Management provides a comprehensive overview of the pig farming sector, which accounts for approximately 35% of meat production globally. Written by authors spanning 25 chapters, this book aims to provide broad coverage on the key aspects of commercial pig farm management including breeding and reproduction, housing, mechanization, feeding, health and welfare, pork processing, marketing, waste management, and circular bioeconomy. The book will move beyond the basics to cover state-of-the art and cutting-edge technologies in the industry, from artificial intelligence tools and smart phone applications for swine health and feeding management, to the latest vaccinations strategies and biosecurity guidelines for pigs.The most complete and current guide to pig farming available on the market, this book will be most useful to progressive farmers, researchers, and graduate and post-graduate students interested in veterinary science, animal agriculture, and meat production and processing. Professionals working in the pig industry and other livestock industry stakeholders will also find this a valuable resource.- Comprehensively covers the healthcare, reproduction, and management aspects of pig farming- Details diagnosis, prevention, and control of swine illness - Includes the latest biosecurity measures for pig farms- Discusses precision pig farming using artificial intelligence tools and smart phone applications

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources. The initial chapters provide an in-depth analysis of advanced methods for characterizing food waste. The book examines cutting-edge methodologies, including physico-chemical, thermal, and biological approaches, for converting food waste into valuable resources such as biohydrogen, biopolymers, biogas, organic acids, bioactive compounds, biochar, compost, and vermicompost. Additionally, it delves into the utilization of advanced technologies like machine learning, the Internet of Things (IoT), sensors, and robotics for food waste treatment and management, thus contributing to a sustainable future. It underscores the conversion of food waste into renewable energy sources, sustainable materials, and valuable compounds. This book will be useful for researchers, practitioners, and policymakers seeking sustainable approaches to tackle the global challenge of food waste.Offers in-depth insights into advanced methods for characterizing food waste, enabling precise and targeted waste reduction strategiesExamines physico-chemical, thermal, and biological approaches for converting food waste into valuable resourcesPresents machine learning, IoT, sensors, and robotics for sustainable food waste management and treatmentHighlights the conversion of food waste into valuable resources, including biohydrogen, biopolymers, bioactive compounds, compost, and vermicompostProvides specific details about the food waste supply chain and associated policies

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources. The initial chapters provide an in-depth analysis of advanced methods for characterizing food waste. The book examines cutting-edge methodologies, including physico-chemical, thermal, and biological approaches, for converting food waste into valuable resources such as biohydrogen, biopolymers, biogas, organic acids, bioactive compounds, biochar, compost, and vermicompost. Additionally, it delves into the utilization of advanced technologies like machine learning, the Internet of Things (IoT), sensors, and robotics for food waste treatment and management, thus contributing to a sustainable future. It underscores the conversion of food waste into renewable energy sources, sustainable materials, and valuable compounds. This book will be useful for researchers, practitioners, and policymakers seeking sustainable approaches to tackle the global challenge of food waste.

Offers in-depth insights into advanced methods for characterizing food waste, enabling precise and targeted waste reduction strategies Examines physico-chemical, thermal, and biological approaches for converting food waste into valuable resources Presents machine learning, IoT, sensors, and robotics for sustainable food waste management and treatment Highlights the conversion of food waste into valuable resources, including biohydrogen, biopolymers, bioactive compounds, compost, and vermicompost Provides specific details about the food waste supply chain and associated policies