Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design provides tactics on how to facilitate planning and research in interventive biogerontology. The book helps create clearer directions for the translation of existing advances in delivery technologies, from lab to practice. It is ideal as a starting point for scientists, clinicians and those interested in the field of biogerontology, biomedicine or nanotechnology, comprehensively discussing how to translate bench works to practicable tactics that retard the aging process. Using support from recent advances reported in literature, this title takes advantage of delivery technologies to develop biogerontological interventions, from concept to experimental design.

Provides the first comprehensive reference to guide researchers through the process of intervention development, from concepts, to practicable interventions Covers the information needed to exploit the use of delivery technologies in intervention biogerontology Presents complete coverage of advances in the field, all of which are supported by full color photographs, figures and references

Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design provides tactics on how to facilitate planning and research in interventive biogerontology. The book helps create clearer directions for the translation of existing advances in delivery technologies, from lab to practice. It is ideal as a starting point for scientists, clinicians and those interested in the field of biogerontology, biomedicine or nanotechnology, comprehensively discussing how to translate bench works to practicable tactics that retard the aging process. Using support from recent advances reported in literature, this title takes advantage of delivery technologies to develop biogerontological interventions, from concept to experimental design.- Provides the first comprehensive reference to guide researchers through the process of intervention development, from concepts, to practicable interventions- Covers the information needed to exploit the use of delivery technologies in intervention biogerontology- Presents complete coverage of advances in the field, all of which are supported by full color photographs, figures and references

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life.Discusses plant-based compounds and their role in food, health and diseaseExplores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive contentProvides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective propertiesExplains interactions between phytochemicals and the human bodyIntegrates phytochemicals into culinary practices for flavor enhancement and functional food development

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life. - Discusses plant-based compounds and their role in food, health and disease- Explores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive content- Provides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective properties- Explains interactions between phytochemicals and the human body- Integrates phytochemicals into culinary practices for flavor enhancement and functional food development

Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.Covers sustainability practices and their applications in the food industryBrings detailed exploration of starch functionality for product formulationIncludes practical strategies for incorporating starches into innovative and sustainable food products

Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. - Covers sustainability practices and their applications in the food industry- Brings detailed exploration of starch functionality for product formulation- Includes practical strategies for incorporating starches into innovative and sustainable food products

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulationPerfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Materials Science and Engineering in Food Product Development

A comprehensive and accessible guide to the food development applications of cutting-edge materials science

In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies.

The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science.

Readers will also find:

A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation

Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Materials Science and Engineering in Food Product Development

A comprehensive and accessible guide to the food development applications of cutting-edge materials science

In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies.

The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science.

Readers will also find:

A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation

Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat contentPractical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operationsIntegration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systemsMethods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scaleScalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain managementWritten for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat content Practical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operations Integration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systems Methods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scale Scalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain management Written for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat content Practical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operations Integration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systems Methods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scale Scalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain management Written for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Since the turn of the last century, significant advances have been documented in the literature on the design and engineering of microgels. Specialized reviews, each covering only a specific aspect of microgel development, are available; however, works that provide a comprehensive overview of the recent status of microgel research can hardly been found. The latter is important to the field as it can offer a broad view of the current situation and the possibilities for future microgel research. The objective of this book is to fill this gap by presenting a snapshot of the latest advances in the synthesis, characterization and applications of microgels. This book consists of three sections. The first section aims at providing an overview of the latest status of microgel research. Concepts in the current understandings of microgel fabrication and characterization will be discussed. The second section is devoted to exploiting microgel properties and engineering techniques. The development of a diversity of gel systems, ranging from stimuli-responsive microgels and noncovalent crosslinking microgels to phenol formaldehyde-based aerogels, will be reviewed. The potential use of electrospray technologies to manipulate the microstructure of microgels will also be exploited. The last section intends to highlight the application potential of microgels, with a special focus on wastewater treatment, drug delivery, tissue engineering, gene delivery, bioimaging, and antifouling. It is hoped that this book will not only lay a foundation of knowledge and terminology to those interested in a future research career in the subject, but can also serve as a reference guide to researchers working in the field in terms of the concepts and techniques relating to microgel development.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.

The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.

Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.

Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design provides tactics on how to facilitate planning and research in interventive biogerontology. The book helps create clearer directions for the translation of existing advances in delivery technologies, from lab to practice. It is ideal as a starting point for scientists, clinicians and those interested in the field of biogerontology, biomedicine or nanotechnology, comprehensively discussing how to translate bench works to practicable tactics that retard the aging process. Using support from recent advances reported in literature, this title takes advantage of delivery technologies to develop biogerontological interventions, from concept to experimental design.

Provides the first comprehensive reference to guide researchers through the process of intervention development, from concepts, to practicable interventions Covers the information needed to exploit the use of delivery technologies in intervention biogerontology Presents complete coverage of advances in the field, all of which are supported by full color photographs, figures and references

Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design provides tactics on how to facilitate planning and research in interventive biogerontology. The book helps create clearer directions for the translation of existing advances in delivery technologies, from lab to practice. It is ideal as a starting point for scientists, clinicians and those interested in the field of biogerontology, biomedicine or nanotechnology, comprehensively discussing how to translate bench works to practicable tactics that retard the aging process. Using support from recent advances reported in literature, this title takes advantage of delivery technologies to develop biogerontological interventions, from concept to experimental design.- Provides the first comprehensive reference to guide researchers through the process of intervention development, from concepts, to practicable interventions- Covers the information needed to exploit the use of delivery technologies in intervention biogerontology- Presents complete coverage of advances in the field, all of which are supported by full color photographs, figures and references

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life.Discusses plant-based compounds and their role in food, health and diseaseExplores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive contentProvides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective propertiesExplains interactions between phytochemicals and the human bodyIntegrates phytochemicals into culinary practices for flavor enhancement and functional food development

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life. - Discusses plant-based compounds and their role in food, health and disease- Explores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive content- Provides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective properties- Explains interactions between phytochemicals and the human body- Integrates phytochemicals into culinary practices for flavor enhancement and functional food development

Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.Covers sustainability practices and their applications in the food industryBrings detailed exploration of starch functionality for product formulationIncludes practical strategies for incorporating starches into innovative and sustainable food products

Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. - Covers sustainability practices and their applications in the food industry- Brings detailed exploration of starch functionality for product formulation- Includes practical strategies for incorporating starches into innovative and sustainable food products

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulationPerfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Materials Science and Engineering in Food Product Development

A comprehensive and accessible guide to the food development applications of cutting-edge materials science

In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies.

The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science.

Readers will also find:

A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation

Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Materials Science and Engineering in Food Product Development

A comprehensive and accessible guide to the food development applications of cutting-edge materials science

In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies.

The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science.

Readers will also find:

A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation

Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat contentPractical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operationsIntegration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systemsMethods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scaleScalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain managementWritten for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat content Practical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operations Integration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systems Methods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scale Scalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain management Written for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Rapid non-destructive nutritional analysis using advanced imaging technologies Traditional nutritional analysis methods are destructive, slow, and impractical for large-scale applications. Nutritional Imaging in Agri-Food Systems presents image processing as a rapid, non-destructive alternative with real-time monitoring capabilities. A team of specialists in food science, imaging, and data analytics demonstrates how visual data can assess quality, detect adulteration, and monitor safety with unprecedented speed. This volume covers imaging technologies from visible light to multispectral, hyperspectral, thermal, fluorescence, and microscopy techniques, detailing specific applications in nutritional assessment. Case studies demonstrate scalable utilization in agriculture and food systems, including spoilage detection, automated grading, and real-time monitoring using edge AI and IoT. The book integrates machine learning, remote sensing, and digital agriculture insights. Readers will also find: Detailed coverage of how cameras and sensors detect color, texture, and chemical composition to identify ripeness, spoilage, and fat content Practical applications for smartphones, drones, and smart farming equipment that make food analysis faster and more accessible across operations Integration strategies connecting machine learning, robotics, and remote sensing technologies for comprehensive agricultural and nutritional monitoring systems Methods for reducing food waste and improving food safety through automated quality control and real-time assessment at production scale Scalable solutions linking agriculture, nutrition, and digital innovation for healthier food systems and more efficient supply chain management Written for scientists in agricultural science, food science, nutrition, computer vision, and image processing, this reference serves professionals in food processing, quality control, and agricultural technology. Regulatory agencies and remote sensing specialists will find practical frameworks for leveraging technology in food monitoring and policy development.

Since the turn of the last century, significant advances have been documented in the literature on the design and engineering of microgels. Specialized reviews, each covering only a specific aspect of microgel development, are available; however, works that provide a comprehensive overview of the recent status of microgel research can hardly been found. The latter is important to the field as it can offer a broad view of the current situation and the possibilities for future microgel research. The objective of this book is to fill this gap by presenting a snapshot of the latest advances in the synthesis, characterization and applications of microgels. This book consists of three sections. The first section aims at providing an overview of the latest status of microgel research. Concepts in the current understandings of microgel fabrication and characterization will be discussed. The second section is devoted to exploiting microgel properties and engineering techniques. The development of a diversity of gel systems, ranging from stimuli-responsive microgels and noncovalent crosslinking microgels to phenol formaldehyde-based aerogels, will be reviewed. The potential use of electrospray technologies to manipulate the microstructure of microgels will also be exploited. The last section intends to highlight the application potential of microgels, with a special focus on wastewater treatment, drug delivery, tissue engineering, gene delivery, bioimaging, and antifouling. It is hoped that this book will not only lay a foundation of knowledge and terminology to those interested in a future research career in the subject, but can also serve as a reference guide to researchers working in the field in terms of the concepts and techniques relating to microgel development.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.

The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.

Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.

This book presents a multidisciplinary assessment of the state of science in the use of systemic delivery technologies to deliver anti-aging therapeutics now under development. There is a gap between basic aging research and the development of intervention technologies. This major obstacle must be overcome before biogerontological interventions can be put into clinical practice. As biogerontology comes to understand aging as a systemic degenerative process, it is clear that there is a pressing need for technologies that enable cells and tissues in a fully developed adult body to be manipulated systemically to combat aging. The authors review advances in the chemistry and engineering of systemic delivery methods and analyze the strengths and limitations of each.The book is organized into six sections. The first offers an overview of the need for systemic delivery technologies alongside the development of anti-aging therapies and describes approaches that will berequired for studying the properties and efficiency of carriers for systemic delivery. Sections II, III and IV describe recent advances in a range of strategies that may enable systemic delivery to help combat aging conditions ranging from cell senescence to decline in immune function and hormonal secretion. Section V discusses practical strategies to engineer and optimize the performance of delivery technologies for applications in systemic delivery, along with their working principles. The final section discusses technical and biological barriers that must be overcome as systemic delivery technologies move from research laboratory to clinical applications aimed at tackling aging and age-associated diseases.Benefiting scholars, students and a broader audience of interested readers, the book includes helpful glossary sections in each chapter, as well as sidebars that highlight important notes, and questions for future research.