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In this technology-driven era, conventional manufacturing is increasingly at risk of reaching its limit, and a more design-driven manufacturing process, additive manufacturing, might just hold the key to innovation. Offering a higher degree of design freedom, the optimization and integration of functional features, and the manufacturing of small batch sizes, additive manufacturing is changing industry as we know it. Additive Manufacturing Technologies From an Optimization Perspective is a critical reference source that provides a unified platform for the dissemination of basic and applied knowledge about additive manufacturing. It carefully examines how additive manufacturing is increasingly being used in series production, giving those in the most varied sectors of industry the opportunity to create a distinctive profile for themselves based on new customer benefits, cost-saving potential, and the ability to meet sustainability goals. Highlighting topics such as bio-printing, tensile strength, and cell printing, this book is ideally designed for academicians, students, engineers, scientists, software developers, architects, entrepreneurs, and medical professionals interested in advancements in next-generation manufacturing.

Reports of many epidemiological studies suggest that diet rich in natural antioxidants and phyto-chemicals execute a protective role in many diseases. Generation of free radicals or reactive oxygen species (ROS) during metabolism and other physiological activities beyond the antioxidant capacity of a biological system give risk to oxidative stress. Oxidative stress plays a role in many diseases like diabetes, heart disease, cancer and neurodegenerative disorders. Dietary antioxidants substances when present in low concentration significantly delays or prevents the negative impact of oxidation. Apart from their role in health benefactors, antioxidants are added in food to prevent or delay oxidation of food, initiated by free radicals during their exposure to envoirmental factors such as temperature, light and air. Mostly synthetic antioxidant-Butylated Hydroxy Anisol (BHA) or Butlyhydroxy Toluene (BHT) are used by processors for improving the keeping quality of food or livestock feed. The main disadvantage with the synthetic antioxidants is the side effects after their consumption. Natural antioxidants are considered ideal for safety point of view. They also provide natural defensive mechanism to body and improve immune system to combat many chronic age related degenerative disorders. Many fruits, vegetables, herbs and spices are excellent source of phytochemicals and phenolic compounds having good anti-oxidant activity. Therefore they serve as natural food preservatives. Dietary sources like vegetables, fruits, herbs, spices, etc. contain a variety of phytochemicals like phenols, flavanoids and other compounds possessing bioactive properties which may protect cellular system against oxidative damage. They function as health promoters. A general consensus suggests that diet rich in fruits and vegetables reduces the risk for development of many chronic diseases, obesity, diabetes, cancer, hypertension, etc. Considering the protective effect of antioxidants and phytochemicals in dietary plants the present book has been written for the benefit of consumers. Various chapters of book contain the description about natural antioxidants, phytochemicals, polyphenolics present in fruits, vegetables, herbs, spices etc. and their bio-availability to consumers for health benefits. The book may be useful for the conscious consumer’s, food processors, students and scientists working in the area of nutrition, dietetics, food and feed science. It may serve as good reference material for practitioner of human health.